The keto diet definitely took over 2019, after gaining traction over the past few years. More and more people are moving towards a carb-limited diet for health and weight management. But the one problem with going low-carb? Missing out on all the sugary sweet treats that the holidays bring! But that struggle is over is with these drool-worthy keto desserts! From cookies to brownie bars, these low-carb keto-friendly recipes will make the holidays more delicious than ever.

Recipe from Beauty and the Foodie

These cream mint brownie bars are grain-free, gluten-free, low-carb, and keto. The fudgy brownie layer with a creamy mint cheesecake layer and chocolate ganache topping is simply to die for!

Ingredients

Brownie layer:

3 oz unsweetened baking chocolate

6 tbsp butter

⅓ cup Coconut flour

3 large eggs

1 ⅓ cup erythritol sweetener

1 tsp vanilla extract

 

Mint cheesecake layer:

8 oz cream cheese

6 tbsp erythritol sweetener

¼ cup whole ricotta cheese

1 large egg

1 tsp mint extract

2 drops green food coloring, optional

 

Chocolate ganache topping:

3 tbsp butter

2 tbsp heavy cream

2 tsp unsweetened Cacao powder

 

Directions

 

1. Preheat oven to 350°F, and grease an 8×8 pan.
2. In a small saucepan over medium-low heat, melt 3 oz baking chocolate and 6 tbsp butter. Stir until completely melted and combined. Remove from heat and set aside.
3. In a large mixing bowl combine: ⅓ cup coconut flour, 1 ⅓ cup sweetener, 3 eggs, and 1 tsp vanilla extract. Add melted chocolate & butter from the saucepan. Stir in thoroughly.
4. Spread the brownie mixture over the bottom of the prepared pan.
5. Bake for 12 minutes, then remove partially baked brownies from oven and set aside to cool.
6. With an electric hand mixer or stand mixer, beat the mint cheesecake layer ingredients until fluffy and smooth.
7. Spread the mint cheesecake mixture over the top of warm partially baked brownies.
8. Bake for 25 to 30 minutes, until the cheesecake layer looks firm. Remove from oven and cool completely.
9. In a small saucepan over medium-low heat, melt the 3 tbsp butter for ganache topping. Once melted, add 2 tbsp heavy cream, 1 tbsp sweetener of choice, and 2 tsp cacao powder. Stir and combine thoroughly until smooth. Remove from heat.
10. Pour and spread the chocolate ganache over the top of the mint cheesecake layer.
11. Refrigerate until set and firm (minimum 2 hours, or overnight).

Recipe from Sugar-Free Mom

These bite-sized pecan snowballs are sugar-free, low-carb, gluten-free, grain-free, and dairy-free for an allergy-friendly twist on this holiday classic!

Ingredients

8 tbsp Ghee

1 ½ cup almond flour

1 cup pecans, chopped

½ cup Swerve confectioner’s sweetener

1 tsp vanilla extract

½ tsp vanilla liquid Stevia

¼ tsp salt

Extra confectioner’s sweetener to roll balls in

 

Directions

1. Preheat oven to 350°F.
2. Place all ingredients into a food processor and mix until batter forms a ball. Taste batter and adjust sweetener if needed.
3. Line a baking sheet with Silpat or parchment, then use a cookie scoop for 24 mounds, rolling each one in the palm of your hand to form a ball.
4. Place each ball on the baking sheet, then put it in the freezer for 20-30 minutes.
5. Remove and place in the oven for 15 minutes or until golden around edges.
6. Allow to cool slightly, then once able to handle, roll each ball in some confectioner’s sweetener.
7. Allow to cool completely before storing in an airtight container.

Recipe from Hungry for Inspiration

Fashioned after traditional German Christmas cookies, these cinnamon star cookies make a fun and festive guilt-free, keto-friendly holiday treat!

 

Ingredients

1 ½ cups ground almonds

¾ cup confectioner’s erythritol

2 tsp cinnamon

1 egg white

½ tsp almond extract

 

Directions

1. Preheat oven to 300°F.
2. In a bowl, mix the ground almonds, half of the confectioners' erythritol and the cinnamon.
3. Add the egg white and the almond extract and mix thoroughly until you get a smooth dough.
4. Roll out the dough and cut out the cookies using a star-shaped cookie cutter.
5. Place the cookies onto a baking tray lined with parchment paper.
6. Beat the remaining egg white until stiff.
7. Remove half of the stiff egg white and fold in the remaining confectioners' erythritol to the stiff egg white.
8. Brush the cookies with the meringue topping and place them in the oven for approximately 15 minutes.
9. Let the cookies cool completely before eating. Enjoy with a hot cup of coffee or tea!

 

 

Baking is a holiday tradition we just can’t give up, even when we’re keeping our carbs in check. That’s why keto cookies baked with cheer is what we’ll be enjoying this year! From the Viva fam to yours, have a very merry Keto-Christmas.