Keto Dessert Options for the Holidays!

Bruce Coffman
4 days ago
3 min read

Updated: 4 hours ago

For diabetics and others on keto diets, the holidays are KILLER! All the yummy, tempting sweets and nothing for us. Well, here you go! A Bluesky friend of mine has some excellent keto recipe options very well organized on her Pinterest at https://pin.it/2m6597YlZ

First is a yummy sounding cream cheese frosting. You can find keto cake recipes or even boxed mixes, but decent tasting frosting, not so much.

My Favorite Keto Cream Cheese Frosting – Just 1g Carbs

5 from 33 votes

Prep time 5 minutes mins

Servings 24 servings

Author Ioana Borcea from LowCarbSpark.com

This cream cheese frosting is easy to make, sweet and tangy. It’s a classic recipe that holds its shape well and perfect for decorating carrot cake, cookies, or cupcakes, according to the recipe's author.

Ingredients

8 oz. cream cheese room temperature
4 oz. unsalted butter room temperature
1/2 – 1 cup powdered sweetener
2 tsp vanilla extract

Instructions

Add the softened cream cheese and butter in a large mixing bowl and cream together using a hand mixer.
Beat for about 2-3 minutes or until fluffy. Try not to over mix.
Incorporate the sweetener and vanilla extract.
Mix well until you get a creamy and fluffy frosting. Refrigerate for 20-30 minutes before piping!
Use this frosting to decorate cooled cakes or cupcakes as desired.

Notes

This recipe makes enough frosting for 24 cupcakes and has only 1g carb per serving.

You can use up to 1 cup of sweetener, but if you want the frosting less sweet add about 1/2 cup sweetener.

Nutrition Facts

Amount per serving.

Calories

67kcal

Total Carbs

Net Carbs

Protein

Fat

Fiber

Sugar

A fun alternative to gingerbread cookies, we have Keto Gingerbread Scones from All Day I Dream About Food with Carolyn Ketchum. She includes a frosting recipe with her recipe at the link, but I just gave you one I like so I took it out of my reposting.

Ingredients

Scones:

2 cups almond flour
1/3 cup Swerve Brown, packed
1 tbsp coconut flour
1 tbsp cocoa powder
1 tbsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
2 tsp baking powder
1/4 tsp salt
4 ounces cream cheese, softened
1 large egg
1 tsp vanilla extract

Instructions

Preheat the oven to 325F and line a baking sheet with a silicone mat or parchment paper. Lightly sprinkle with almond or coconut flour.
In a food processor, place the almond flour, Swerve, coconut flour, cocoa powder, spices, baking powder, and salt. Pulse a few times to combine.
Add the cream cheese in small dollops over the top of dry ingredients and pulse a few times to cut it in. Add the egg and vanilla extract and pulse on high until the dough clings together in a ball.
Turn the dough onto the prepared pan and pat into a 7-inch circle. Using a very sharp knife, slice into 8 even wedges. Use an offset spatula to carefully lift and separate the wedges. Space around the baking sheet.
Bake 18 to 23 minutes, until the scones are lightly browned and firm to the touch. Remove and let cool completely on the pan.

I'm sure this is based on the frosting she uses for hers, so you might have to adjust for your actual ingredients used. I always see these nutrition information listings as more of a general estimate than anything else.

The keto sugar cookie bars are also from from All Day I Dream About Food with Carolyn Ketchum. Her frosting is also included in her original recipe at the link, but like I said...

Ingredients

1/2 cup (113.5 g) butter, softened
2/3 cup (121.33 g) Swerve Granular
1 large (1) egg, room temperature
1 large (1) egg yolk, room temperature
1 tsp vanilla extract
2 cups (224 g) almond flour
1 1/2 tsp (1.5 tsp) baking powder
1/4 tsp (0.25 tsp) salt

Instructions

Preheat the oven to 325ºF and grease a 9×9 inch metal pan.
In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla.
All at once, add the almond flour, baking powder, and salt. Beat until the dough comes together.
Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until the center is puffed and the edges are golden brown. It will still be very soft.
Remove and let cool in the pan.

The recipe author says you can store the bars in a covered container on the counter for up to 5 days and in the fridge for up to 10 days. They can also be frozen for up to 2 months.