This delicious no bake keto eggnog cheesecake is a simple recipe, made without baking, without a water bath, and without turning on the oven — yet it delivers a creamy texture, clean slices, and that classic eggnog flavor everyone loves this time of year.
Why You’ll Love This Keto Eggnog Cheesecake
If you love eggnog during the holiday season but don’t love the sugar crash that comes with traditional store-bought eggnog desserts, this no-bake sugar-free keto eggnog cheesecake is for you.
Even better? This version is lighter, higher in protein, and more midlife-macro friendly than traditional bake cheesecakes.
No oven, no water bath, no cracking
Made in a food processor or blender
Lower fat than classic cheesecake
Naturally gluten-free and low carb
Perfect festive treat for holiday dinner or Christmas gatherings
Clean slices that hold their shape beautifully
This is one of those best things to make when you want something impressive but easy.
Eggnog Flavor Without Traditional Store-Bought Eggnog
Traditional eggnog is loaded with:
Brown sugar
Heavy cream
Corn syrup
Instead, this keto eggnog cheesecake recipe gets its flavor from:
This makes it a true festive treat that looks just as good as it tastes.
Storage Tips
Store in an airtight container in the refrigerator up to 5 days
Can be frozen (without whipped cream topping)
Best texture when fully chilled overnight
Can this eggnog cheesecake be made without a crust?
Yes! This cheesecake sets up beautifully without a crust.
Simply pour the filling into a parchment-lined springform pan or pie dish and chill as directed. It becomes a great option if you want a lower-calorie or lighter holiday dessert.
Can I make mini cheesecakes?
Yes! Pour into mini cheesecake molds or jars and chill.
What can I use instead of gelatin?
Gelatin is what gives this no-bake cheesecake its clean slices, but if you don’t want to use it:
You can substitute agar-agar, following package directions (note: texture will be slightly firmer)
Or skip gelatin entirely and serve this as a cheesecake mousse or layered dessert in jars
Without gelatin, the cheesecake will be softer and spoonable rather than sliceable.
Can I swap the cottage cheese for something else?
Yes. If you prefer not to use cottage cheese, you can substitute:
Full-fat ricotta cheese (very similar texture, slightly richer)
Or Greek yogurt for a lighter version (expect a softer set)
Keep in mind that cottage cheese gives this cheesecake its higher protein and Midlife Macro–friendly balance, so swapping will slightly change the nutrition and texture.
Does this taste like cottage cheese?
No. Once blended smooth with cream cheese and spices, the cottage cheese becomes completely creamy and neutral — no cottage cheese flavor at all.
Can I make this ahead of time?
Absolutely. This cheesecake is actually best made the day before serving, giving it plenty of time to fully set and develop flavor.
Can I swap the sugar-free sweetened condensed milk for sugar-free eggnog?
You can, but it’s important to know that my recipe for sugar-free eggnog is much thinner than sugar-free sweetened condensed milk. The condensed milk adds both sweetness and thickness, which helps this no-bake cheesecake set up firmly.
If you replace it with eggnog, the cheesecake will be softer and more pudding-like unless you increase the gelatin slightly or reduce other liquids.
For best results and clean slices, I recommend sticking with the sweetened condensed milk. If you do use eggnog, consider serving it as a cheesecake mousse or dessert cups rather than a sliceable cheesecake.
This easy eggnog cheesecake recipe is proof that you don’t need traditional ingredients or a complicated process to create one of your favorite holiday desserts.
It’s creamy, festive, lower carb, and made with simple ingredients — a perfect keto dessert for the holiday spirit without sacrificing your goals.
If you try it, I’d love to hear what you think — this one is already a family favorite in our house.
Place all the crust ingredients into a large mixing bowl or food processor and process to combine. Spread crust batter into the bottom of the spring form pan and pat down until it's level. Set in fridge.
No Bake Cheesecake
Boil the water then add the gelatin and stir until dissolved. Set aside to cool.
Add the cream cheese and cottage cheese to a food processor or a large bowl using an electric mixer, blend together. Pour in the sugar free condensed milk, sweeteners, spices and blend until combined. Taste and adjust sweetener if needed.
Drizzle in the cooled gelatin and blend until incorporated. Set aside.
Assemble
Spread the cheesecake batter onto the crust, cover with plastic wrap and refrigerate 6-8 hours or overnight.
Remove the spring form when you are ready to decorate with topping.
Topping
Place the fresh cranberries in a small bowl and stir to coat with sweetener. Set aside.
Place the heavy whipping cream in a stand mixer with the vanilla stevia or sweetener of choice and using the whisk attachment, whip until stiff peaks. Place into a pastry bag with the star tip or piping tool and cover the edges of the cheesecake with whipped cream adding cranberries and fresh rosemary twigs around edges.
Storage
Place in the fridge until ready to serve for up to 5 days.
Notes
This cheesecake makes 10 servings. One slice has 6 g net carbs.
This delicious, no bake, low carb, keto cranberry cheesecake pie includes an amazing keto jam made from fresh cranberries that’s swirled into a luscious, cream cheese mixture creating a beautiful festive cranberry pie recipe for the holiday season.
No Bake Sugar Free Keto Cranberry Cheesecake Pie
This delicious dessert is a no bake, low carb, keto cranberry cheesecake pie made with a creamy cheesecake filling and a vibrant tangy cranberry sauce created from fresh cranberries.
A homemade whole berry cranberry sauce is swirled into a luscious cream cheese mixture, creating a beautiful festive cranberry pie recipe that’s perfect for the holiday season or any special occasion.
This low carb cheesecake has incredible delicious flavor, requires no oven or water bath, and sets beautifully with just a slight jiggle once chilled.
Each slice contains just 6 grams of net carbs, making it ideal for anyone following low-carb recipes, a keto diet, or simply looking to reduce grams of carbohydrates while enjoying a truly delicious dessert. Printable recipe card with all nutritional information is at the bottom of the page.
Sugar Free Cranberry Sauce (Keto-Friendly)
Even if you’re not usually a fan of homemade cranberry sauce, this keto cranberry filling recipe is a game changer.
Made with fresh cranberries, lemon juice or orange zest, and a low carb sweetener like Lakanto monk fruit, this sauce comes together quickly on the stovetop and tastes far better than store-bought versions made with regular sugar.
Low carb berries that work well on the keto diet include blackberries, strawberries, raspberries, and blueberries, so feel free to swap those in if you prefer.
The cranberry mixture is especially festive, but this easy recipe is versatile enough to enjoy year-round.
If you already have leftover cranberry sauce, you can absolutely use that here—but making this tangy cranberry sauce from scratch takes just minutes and avoids unnecessary sugar substitutes that may spike blood sugar.
Low Carb Pie Crust Options
This creamy cranberry pie can be made with or without a pie crust, depending on your preference.
The recipe includes a simple no bake pie crust made in a food processor using sunflower seeds, unsweetened shredded coconut, and coconut flour for structure.
When time allows, you can also bake the crust for extra firmness. I simply press the crust into the pan with my fingers—no rolling pin needed—and line with parchment paper if desired.
All options pair beautifully with this light cheesecake filling.
For this recipe, I use a combination of Monk Fruit Allulose, liquid monk fruit, and vanilla extract to balance sweetness and eliminate aftertaste.
Using more than one sugar substitute helps create a smoother, more traditional cheesecake flavor.
Since this is a no bake cheesecake recipe with no eggs, feel free to taste the cream cheese mixture as you go. Always start with less sweetener and adjust—remember, you can add more, but you can’t take it away.
If you’re new to low carb sweeteners, preferences vary widely. Trying different options is key before deciding whether you enjoy keto cheesecake recipes. For help, refer to my Sweetener Guide & Conversion Chart.
Can I use coconut sugar or Regular Sugar?
Coconut sugar, organic cane sugar, and other forms of regular sugar are still sugar and will spike blood sugar levels. If you’re following a low carb cheesecake or keto diet, these are not recommended.
Reducing refined sugar helps curb cravings and supports long-term success, especially if you’re working toward improved long-term health. Eliminating white sugar, cane sugar, and all forms of sugar will help you achieve that goal.
All all ingredients into a food processor and process until well blended.
Press into a 9 inch greased pie pan. Set aside.
Cranberry Sauce
Combine cranberries, water, Swerve, orange zest to a sauce pan.
Boil over medium heat, stir frequently, mash cranberries if needed, for about 15 minutes.
Remove from heat and add stevia.
Cool slightly then taste and adjust sweetener. Set aside or chill in fridge while you make the cheesecake filling.
No Bake Cheesecake Filling
In a large mixing bowl combine the heavy whipping cream with vanilla stevia and vanilla extract. Beat with an electric mixer or stand mixer until stiff peaks form.
In another bowl, combine the room temperature cream cheese with Swerve confectioners. Beat until smooth and creamy.
Place the water and gelatin into a small microwavable bowl and cook 1 minute. Mix until completely dissolved. Set aside to cool slightly.
Fold the whipped cream into the cream cheese mixture and stir together until combined.
Add 3/4 of the room temperature or chilled cranberry sauce to the cheesecake mixture and swirl or mix until combined. Drizzle the cooled gelatin into the filling and spread into your pie crust.
Use the remaining low-carb cranberry sauce to add to the center of the top of the cheesecake layer.
Add optional "sugared" cranberries to decorate if using. Cover pie plate with plastic wrap and refrigerate for 2-3 hours or overnight.
Storage: place leftover pieces in an airtight container and refrigerate for up 5 days.
Optional decorations
Toss the cranberries in a small bowl with liquid Allulose until all are coated.
In another shallow medium bowl add the monk fruit. Toss a few cranberries at a time in the granulated sweetener until coated all around.
Decorate the edges of the pie with "sugared" cranberries and sugar free whipped cream if desired.
Notes
Net Carbs: 6gIf you use my Easy Keto Pie Crust which needs baking, bake and cool completely before filling. This pie crust will also add 2 carbs per serving. This recipe was first published in December 2023.
Just a few basic ingredients for delicious keto low carb white chocolate truffles with just 2 grams net carbs! A perfect sweet treat for a special occasion.
Easy Keto Chocolate Truffles
If there’s one thing I’ve learned after developing sugar‑free, low‑carb recipes since 2011, it’s this: recipe development doesn’t always go exactly as planned — and that’s okay.
In fact, some of my best recipes were born from pivots.
These Sugar‑Free Keto White Chocolate Truffles are the perfect example.
What started as my third attempt at a white chocolate fudge (yes, third 😅) turned into something even better — creamy, rich, scoopable white chocolate truffles that my kids devoured, my friends fought over at a Christmas party, and not a single one came home with me.
This is the kind of real‑life, real‑kitchen recipe development that AI simply can’t replicate — because it comes from experience, intuition, and knowing how ingredients behave when you intentionally reduce fat and increase protein.
Why These Became Low Carb Truffles (And Why That’s a Win)
My goal was a lower‑fat, white chocolate fudge using ricotta instead of cream cheese or heavy cream.
After testing multiple variations, the texture consistently landed somewhere between:
traditional fudge but still was a little softer to hold
perfect white chocolate coating
and creamy truffle filling
Instead of forcing it to be something it wasn’t (by adding more butter, coconut oil, or cocoa powder or cacao powder), I leaned into what worked best for Midlife Macros — and turned them into low‑carb chocolate truffles.
This is exactly how authentic recipe creators work:
We test
We taste
We adjust
And sometimes we rename
Still a win.
Why I’m Creating More Midlife Macros Recipes (And How They’re Different From Classic Keto)
If you’ve followed me for a while, you know I’ve been sharing sugar-free, low-carb, keto recipes since 2011 — long before keto was mainstream.
And while I still believe there is absolutely a place for classic keto, the truth is this:
The way we eat often needs to change in midlife — especially for women.
As I’ve moved through my own midlife years, I’ve learned that what once worked effortlessly in my 30s doesn’t always work the same in my 40s and 50s.
Hormones shift. Muscle mass changes. Blood sugar responds differently. And eating very high fat all the time doesn’t always support fat loss, energy, or digestion the way we want it to.
That’s why I now follow — and intentionally create recipes for — what I call Midlife Macros.
What Are Midlife Macros?
Midlife Macros are still very much aligned with how I’ve always eaten:
Enough fat for hormones and satisfaction — but not excess
Low-carb ingredients without stacking calorie-dense fats
Desserts that fit into real life, not just “keto rules”
That’s why you’ll notice my newer recipes look a little different — including this one with a small amount of fat rather than a higher fat for a typical keto diet.
Why This Matters for Dessert Recipes
When I develop desserts now, I’m asking different questions than I did years ago:
Can this still taste indulgent with less butter or coconut oil?
Can I increase protein without ruining texture?
Will this fit into a realistic day of eating for a woman in midlife?
Sometimes that means:
Using ricotta or cottage cheese instead of cream cheese or heavy cream
Letting a recipe evolve into what it wants to be — like truffles instead of fudge
And that’s exactly how these Sugar-Free Keto White Chocolate Homemade Truffles were born.
These truffles are proof that recipe development isn’t about perfection — it’s about adaptation.
I’ve been creating sugar‑free, low‑carb, keto recipes since 2011, long before it was trendy. Real recipe developers know that sometimes a recipe changes directions — and when you understand ingredients, macros, and texture, that change can be even better than the original plan.
My kids loved these.
I brought them to a Christmas party with friends.
And not one truffle came home with me.
No one believed they were sugar‑free keto truffles.
Blend the ricotta mixture. In your small Ninja/bullet blender, add: ricotta , unflavored whey protein, liquid allulose, vanilla extract, salt. Blend 10–20 seconds until completely smooth and pourable.
Melt the chocolate and butter. In a heatproof bowl set over a pot of simmering (not boiling) water on low hear, add: chocolate chips and butter. Stir until completely melted and smooth. Remove the bowl from the pot and set it aside on the counter but keep the pot of water simmering.
Warm the ricotta mixture in a separate bowl. Pour the blended ricotta mixture into a separate heatproof bowl. Set that bowl over the same pot of gently simmering water and warm it for about 20–30 seconds, stirring, just until it’s lukewarm.This step is key – it stops the chocolate from thickening or seizing when they’re combined.
Combine the two mixtures. With your melted chocolate + butter bowl still off the heat: Slowly pour the warm ricotta/allulose mixture into the melted chocolate while whisking constantly. Keep whisking until the mixture is: Smooth, glossy, thick but pourable. If it looks a little thick at first, keep whisking – it almost always loosens into a shiny fudge texture as it fully emulsifies.
Transfer the mixture to a bowl or loaf pan.Refrigerate for 60 minutes (or up to 90 if needed) until firm enough to scoop into balls.
Using a large cookie scoop or 2 tablespoons of batter to form 18 balls. Roll in crushed pecans or sugar free sprinkles. Place into small cupcake liners for easy sharing. Store in the fridge.
Notes
2 g net carbsNutrition info does not include the choice of coating you use for the truffles.
These Keto Cranberry White Chocolate Magic Bars are a festive, low carb, nut-free holiday bar with a golden brown crust, chewy cranberries, creamy layers, and the perfect holiday twist!
Keto Cranberry White Chocolate Magic Bars
If you’ve been around my blog for any length of time, you know I absolutely love taking classic cookie bars and giving them a sugar-free, low carb spin—especially during the holiday season when decadent desserts seem to fill every corner of the internet.
But this year, while the kids were over decorating gingerbread houses, I ended up creating something completely new… and totally magical.
My youngest, who has a tree nut allergy, asked if I could make a nut free version of my popular magic bars—something festive, something cranberry-forward, and something everyone could enjoy.
So while gingerbread houses were being assembled on the cutting board, candy canes were sticking to fingers, and white chocolate chips were disappearing faster than I could refill the bowl… this recipe was born.
And friends, according to my very honest, always-blunt youngest son:
“These are incredible Mom. Don’t change a thing!” Winner!
Even my daughter-in-law—who is not keto and typically doesn’t like keto dessert recipes—said, “These are sooooo good!” And my hubby and oldest son were right behind her agreeing.
When a dessert pleases both keto and non-keto taste testers, you know it’s going into the official holiday rotation.
These Keto Nut Free Cranberry White Chocolate Magic Bars have everything you want in a festive cookie bar! I adapted my original classic Keto Nut Free Magic bars for this recipe.
We start with buttery crust made with coconut flour, a chewy cranberry layer that tastes like pure food heaven, a sugar free sweetened condensed milk drizzle that bakes to perfection, and a gorgeous white chocolate and coconut topping that turns golden brown in the oven.
They store beautifully in an airtight container, and the flavors get even better by the next day.
These bars are also perfect for anyone who prefers super simple, low-mess recipes—because each layer is mixed in a medium bowl, pressed into an 8 inch baking pan, and baked to bubbly perfection.
No pastry blender, no complicated steps, no fuss!
Why You’ll Love These Cranberry Magic Bars
✔️ Nut free – perfect for families with allergies
✔️ Low carb + keto dessert recipe
✔️ Uses fresh cranberries for that tart-sweet pop
✔️ The crust becomes beautifully golden brown
✔️ Only 5g net carbs per bar
✔️ No graham cracker crust—just wholesome, simple ingredients
✔️ Fantastic for Christmas cookie swaps and seasonal cookie bars
Whether you’re making these for holiday parties, easy dinners that deserve a sweet ending, or simply because you want something delicious with your afternoon coffee, these bars deliver.
Ingredients You’ll Need
This recipe is built in classic magic-bar style with three layers plus a quick homemade cranberry “jam.” Here’s your peek at what creates those pure holiday flavors:
This is the real thing—the ingredient that turns everything into magic. If you haven’t made it yet, simply prepare it while the crust bakes.
You may have about 1/4 cup leftover, perfect for swirling into coffee!
Net Carbs Per Serving
5g net carbs per bar
(Full nutrition label listed at the bottom of this post on the printable recipe card.)
If you’re tracking macros or following a low carb lifestyle throughout the holiday season, these bars give you all the flavor without the blood-sugar crash—and without relying on almond flour or nuts of any kind.
This recipe was such a joyful accident—born from gingerbread-house chaos, lots of laughter, and the simple desire to let everyone at the table enjoy a holiday treat together.
That’s always been my mission: food that brings people together, whether they’re keto, low carb, gluten free, nut free, or just want something delicious.
These magic bars are everything I love about the season: nostalgic flavors, easy steps, and the kind of dessert that disappears from your holiday table long before anyone asks for your phone number for the recipe. 😉
If you make them, tag me or share a photo—I love seeing your creations!
Happy baking and Merry Christmas from my kitchen to yours.
Storage
Keep in an airtight container in the fridge for up to a week. They freeze beautifully too—layer them between parchment paper and store up to 2 months.
Preheat oven to 350 degrees F. Grease or line your 8×8 inch baking pan with parchment paper for easy removal.
Combine the first layer ingredients together in a bowl and mix well. Spread into the pan and spread using a greased spoon to flatten layer evenly. Bake for 8-10 minutes or until edges are lightly browned. Make the sweetened condensed milk recipe if you haven't already.
Place the second layer ingredients together in a bowl and mix to combine. Once the crust layer is out of the oven, spread this second layer over the crust.
Add the fresh or frozen cranberries to a small saucepan and heat to medium heat. Stir in the allulose and water and bring to a boil. Cook for about 5-7 minutes stirring constantly until cranberries have burst and the mixture starts to thicken. Smash berries if desired. Dollop the jam over the second layer, spread with the back side of a spoon.
Pour the sweetened condensed milk over the entire surface. Bake 25–30 minutes (mine was perfect at 26) until bubbling and golden brown.Cool completely, then refrigerate 2 hours or overnight for best results. Slice into 16 pieces of delicious bars.
This easy sugar free, low carb keto pecan cream pie is a lighter, creamy, no bake version of a keto pecan pie recipe. Just 4 net grams of carbs for a delicious piece of this keto pie recipe! Perfect for anyone on a keto diet, low carb diet or just looking to reduce your sugar intake.
Sugar Free No Bake Pecan Cream Pie
A Holiday Favorite with a Creamy Twist (Just 4 g Net Carbs Per Slice!) All nutritional information is at the bottom of this page on the printable recipe card.
If you love classic pecan pie but want something lighter, creamier, and easier—without sacrificing that rich flavor, gooey texture, or the nostalgic taste of a traditional pecan pie—then this Best No Bake Sugar Free Low Carb Keto Pecan Cream Pie is about to become your new favorite holiday dessert.
This easy sugar free, low carb pecan cream pie delivers everything we love about holiday pies—sweetness, crunch, and creaminess—but without the pure maple syrup, brown sugar, or corn syrup used in classic recipes.
Instead, this keto pie recipe uses a blend of sugar free maple syrup, a brown sugar substitute, and low carb ingredients to create a luscious, creamy pecan pie filling with all the flavor and none of the sugar crash.
Even better? There’s no baking required. That means no turning on the oven, no complicated steps, and no stress—especially during the busy holiday season when parties, gatherings, and family traditions are in full swing.
One delicious piece of this keto pie recipe contains just 4 net grams of carbs, making it perfect for anyone following a keto diet, low carb diet, or simply aiming to reduce sugar intake while still enjoying their favorite holiday desserts.
Pecan Pie vs. Pecan Cream Pie: What’s the Difference?
A traditional pecan pie is undeniably scrumptious but comes with corn syrup, loads of sugar, and a very sticky, dense texture.
When you’re craving something special but want a shortcut to dessert bliss, this scrumptious recipe is your answer. Think silky cream cheese mixture, fluffy whipped cream folded together until pillowy, and plenty of toasted pecans mixed throughout for crunch.
Instead of the sticky syrup base you see in a regular pecan pie, this version uses sugar free maple syrup, a brown sugar substitute, and a touch of caramel stevia to replicate the warm, southern shortcut recipes we all grew up enjoying.
And because it’s no bake, you’ll avoid burning the edges of the pie, over-baking the filling mixture, or dealing with tricky oven timing during the holidays.
The No Bake Keto Pie Crust (Chocolate Flavor!)
This no bake pie crust comes together in your food processor in just a few minutes. It creates a beautiful chocolate base that complements the cream filling perfectly. It’s firm enough to slice cleanly yet soft enough to enjoy without feeling heavy.
If you’re looking for other crust options, you could also use my coconut flour pie crust or chocolate almond flour crust, though both require baking.
For a free pie crust option (no nuts), the sunflower seed version works beautifully. But you can easily swap in:
Almond flour
Pumpkin seed flour
A pre-made prepared pie crust (if not worrying about carbs)
Because this is a no bake dessert, lining your pie pan with parchment paper isn’t required. Just grease lightly and press in the crust mixture until even.
The Silky Sugar Free Pecan Cream Filling
This filling is what makes this dessert stand apart from every other low-carb pie recipe.
We start by whipping heavy whipping cream with vanilla extract and vanilla liquid stevia until it forms stiff peaks. This helps gives the pie its cloud-like, mousse-style texture.
Once the whipped cream and cream cheese mixture are combined, you get an airy, fluffy, decadent filling that tastes like a cross between pecan pie, cheesecake filling, and a creamy mousse.
Fold in your whole pecans or pecan halves, or chop them for easier slicing. You can even toast your pecans first for the best flavor and more crunch.
Spread the filling into the crust, sprinkle the top with more toasted pecans, and refrigerate until firm.
Can I Swap the Low Carb Sweeteners?
Absolutely. This recipe is forgiving and customizable. You can use:
Place all crust ingredients into a food processor; blend until smooth.
Press mixture evenly into a greased 9-inch pie pan or springform pan.
Pecan Cream Filling
In a large bowl, whip heavy cream with stevia and vanilla until stiff peaks form.
In another bowl, blend room temperature cream cheese, sweetener, sugar free maple syrup, caramel stevia, and salt with an electric mixer until creamy.
Fold the whipped cream into the cream cheese mixture until smooth.
Stir in 1 cup chopped pecans. Spread filling over prepared crust.
Sprinkle remaining pecans on top of the pie.Cover and refrigerate 6–8 hours or overnight for best results.
Optional topping for decoration; I like to add more whipped cream around the edges of the pie using my whipped cream canister to decorate with the star tip.
Storage: Cover with plastic wrap or place leftover pieces in an airtight container and refrigerate for up 5 days.
Video
Notes
4 g net carbsThis recipe was first published in November 2022.
If you are looking for an easy festive holiday cookie this Christmas, these sugar free low carb keto Chocolate Crinkle Cookies are ready in 20 minutes. No chilling required and made in one bowl! Rich chocolate flavor with that classic crinkle look!
Keto Chocolate Crinkle Cookie Recipe
If you’re looking for easy Sugar-Free Low Carb Keto Chocolate Crinkle Cookies to brighten up your holiday season, you’ve just found your new Christmas cookie favorite!
These festive keto chocolate crinkle cookies are made in one medium mixing bowl, require no chilling, and bake in under 10 minutes—a perfect choice for busy holiday baking, cookie exchanges, or last-minute holiday cookie trays.
With deep chocolate flavor, fudgy centers, slightly chewy cookie edges, and that classic crinkle look dusted in powdered sweetener, these cookies taste like a nostalgic Christmas treat—without the wheat flour, brown sugar, or blood-sugar drama.
Regular chocolate crinkle cookies from a Betty Crocker dry mix has 26 grams of total carbs for one cookie! Our low carb crinkle cookies have just 5 grams of carbs per cookie. Much better for anyone on a low carb diet or keto diet wanting classic holiday cookies to share with family or friends.
All nutritional information is at the bottom of this page on the printable recipe card.
Why You’ll Love These Keto Crinkle Cookies
✔ Low carb chocolate crinkle cookies that taste like the classic
✔ Made with wholesome dry ingredients like almond flour, coconut flour, and cacao or unsweetened cocoa powder
✔ Perfect for sharing a tray of Christmas cookies, holiday dessert tables, and gifting
✔ Just 5g net carbs per cookie
Whether you’re following a keto diet, low-carb lifestyle, or simply cutting back on sugar, these delicious Christmas cookies come together quickly, store beautifully in an airtight container, and deliver everything you love about chocolate crinkle cookies—minus the sugar.
The Difference between Cacao and Cocoa Powder
Many readers ask about swapping unsweetened cocoa powder for cacao. Here’s the simple breakdown:
Cacao is the purest form of chocolate and offers that bold, deep chocolate flavor.
Cocoa powder (like the kind used in classic cookies or Betty Crocker-style chocolate crinkles) is heated during processing but still works beautifully in keto recipes.
Both work here—use whichever gives you the chocolate cookie dough flavor you love.
Choosing the right Low-Carb Sweeteners in Recipes
This recipe was originally tested with Monk Fruit confectioners sugar-free sweetener, but you can easily use:
You need the following ingredients to make these tasty crinkle cookies;
Egg, egg white, low-carb sweetener, butter, vanilla extract, almond flour or see my notes below to make these nut free, coconut flour, cacao or cocoa, xanthan gum (optional, but helps with texture), baking powder, sea salt.
Directions
Preheat the oven to 356F / 180C /160 fan.
In a stand mixer or using a hand electric whisk, whisk the eggs and Swerve until light, about 2 minutes.
Whisk in the melted butter and vanilla extract until combined.
Sprinkle the almond flour, coconut flour, cacao, xanthan, baking powder and salt evenly into the wet mixture and whisk until just combined. Try not to over whisk.
Roll the mix into individual balls. If the mix is a little sticky, wet your hands with a little oil before rolling. Option to place in the fridge if you need to before rolling.
Place the balls on a baking tray lined with parchment paper. Note in the picture, I dusted in a layer of sweetener first, but later decided it’s better just to dust afterwards for a softer cookie or the cookies set harder.
Bake for 7 – 9 minutes, or until the cookies are still a little soft, pressing the cookies slightly down to get the crinkle effect about 1 minute before they look done. They will firm up as they cool. Try not to over bake.
Allow to cool slightly and roll in powdered sweetener.
If storing, option to roll in powdered sugar just before eating as the sweetener will make the cookies set harder.
It behaves very similarly to almond flour and is a perfect option for kids with nut allergies or when baking for a crowd or adding to your holiday cookie tray this season..
Is Coconut a Nut?
No—coconut is a fruit, not a tree nut, despite old FDA labeling.
Many people with tree-nut allergies tolerate coconut safely. My own son, diagnosed with peanut and tree-nut allergies at age 2, has safely eaten coconut for years.
As always, check with your allergist if unsure.
Storage Tips
Store cookies in an airtight container at room temperature for 3 days.
Or freeze for up to 2 months.
If freezing, place parchment between layers so the fudgy centers don’t stick.
More Keto Cookies for your Holiday Christmas Cookie Trays
If you are looking for a super easy festive cookie this Christmas, these keto Chocolate Crinkle Cookies are ready in 20 minutes. No chilling required and made in one bowl, they pair well with a good snuggle blanket and a freshly brewed cup of tea.
Line a large baking sheet / baking tray with parchment paper.
Preheat oven to 350°F / 180°C.
In a stand mixer or using a hand mixer, whisk egg + egg white with your powdered sweetener until light and fluffy—about 2 minutes. Mix in melted butter and vanilla extract until smooth.
Sprinkle in the almond flour, coconut flour, cacao, xanthan, baking powder and salt. Whisk lightly—avoid over-mixing so the cookie dough balls stay tender.
Using your hands or a cookie scoop, form small balls (about 1 tablespoon each). If sticky, wet your hands with a little avocado oil. Place on your prepared baking sheet.
Bake 7–9 minutes until the centers look slightly underdone.For that signature crinkle look, gently press each cookie down 1 minute before they finish.
While still warm, roll or dust with powdered sugar substitute for the classic snowy-holiday cookie finish.If storing, option to roll in powdered sugar just before eating as the sweetener will make the cookies set harder.
Storage: In airtight container for 3 days or freezer for 2 months.
Notes
2 g Net Carbs per cookieThis recipe was first published in December 2021.
This easy sugar free keto white chocolate fudge needs just 6 ingredients and is perfect for anyone on a low carb diet or keto diet.
Sugar Free White Chocolate Fudge Recipe
Simple ingredients. No candy thermometer. No stress. Just creamy homemade fudge for every sweet tooth—without the sugar crash.
If you’ve been around here for a while, you already know two things about me:
I’ve got a serious sweet tooth, and
I refuse to let that sweet craving derail my low-carb diet, my midlife macros, or my long-term health goals.
And that’s exactly why easy desserts like this Sugar-Free Low-Carb Keto White Chocolate Fudge make me so happy—and why I know you’ll love it too.
It hits that nostalgic “holiday fudge” flavor we all grew up with, but without the added sugar, blood-sugar spikes, or junky ingredients that don’t support our keto diet, ketogenic lifestyle, or weekly midlife macro meal plans.
What I love most?
This keto fudge recipe is truly foolproof. No flour. No baking. No candy thermometer. No stress. Just simple ingredients, a quick melt on the stovetop (or double boiler), and into the fridge it goes.
In about two hours, you’ve got sugar free fudge, velvety smooth, melt-in-your-mouth keto chocolate perfection.
Whether you’re dark chocolate lovers branching into friendlier white chocolate flavors, a long-time fan of my sugar-free chocolate chips recipes, or someone making keto fudge for the first time, this white chocolate version will become a new favorite in your home—and mine.
Even better, it fits beautifully within a low-carb meal plan, keeps your net carbs in check, and still feels like a luxurious treat you’d serve at a holiday party.
Why You’ll Love This Keto White Chocolate Fudge
If you’ve ever tried making fudge the traditional way—lots of sugar, a boiling pot, and a prayer—you know it can be temperamental. But this version? No candy thermometer required. Ever.
Here’s why this recipe is such a win:
It uses nutrient-dense whole foods.
Butter, heavy cream or coconut milk, sugar-free white chocolate, and a touch of vanilla extract. Nothing artificial, nothing complicated.
It satisfies your sweet craving without knocking you off plan.
Even if you’re dealing with hormone shifts, perimenopause, menopause, or blood sugar issues, the good news is this keto white chocolate fudge keeps your carb count and net carbs low.
Just 2 grams net carbs per serving. All nutrition facts are located on the printable recipe card at the bottom of this page.
Room temperature or chilled—always delicious.
This fudge stays creamy even straight from the fridge, thanks to the cocoa butter in the chocolate chips that naturally firms up.
Perfect for holiday gifting or quick treats.
It stores wonderfully, doesn’t melt easily, and feels like a “special occasion” dessert even though it’s incredibly simple.
Ingredient Spotlight
Let’s break down what makes this fudge so creamy, rich, and low carb:
The sugar-free versions melt beautifully, bringing that nostalgic, friendly white chocolate taste without the sugar.
Butter or Coconut Oil
Either option works. Butter gives that creamy, traditional fudge flavor. Coconut oil deepens the richness and keeps it dairy-optional for my friends who follow a dairy-free, coconut-forward, keto lifestyle.
Heavy Cream or Coconut Milk
Both make the fudge silky smooth. Coconut milk also enhances the subtle coconut flavor many of you love.
Allulose
This sweetener creates the best texture—smooth instead of grainy—and keeps the mixture from crystallizing. It also caramelizes slightly, adding depth.
Vanilla Extract + Optional Vanilla Stevia
Adds warmth, dimension, and the classic fudge flavor.
Chopped Pecans (Optional)
A perfect crunch. Or swap with walnuts, almonds, or leave the fudge nut-free for a smooth finish. If you’re a fan of coconut, sprinkle in toasted sugar-free coconut for a macadamia-white-chocolate vibe!
The Story Behind This Recipe
Every year during the holiday season, I get messages from women in my Sugar-Free Mom Tribe Membership asking for low-carb desserts that still feel festive, indulgent, and “worth it.”
So many of you grew up making fudge with your moms, grandmothers, or even your sweet church ladies who always brought the best treats to holiday parties.
But traditionally, fudge is loaded with condensed milk, cups of sugar, and lots of ingredients that don’t work for anyone trying to balance blood sugar, maintain low-carb meals, or pursue long-term health with a sugar-free lifestyle.
That’s why I wanted to create a recipe that:
✔ feels like the best thing on a dessert table
✔ tastes like the fudge you grew up with
✔ and still aligns with a variety of keto, low-carb, high-protein lifestyles
And when I tested this, even my family—who are not sugar-free—said it tasted like “real fudge.” That’s a win in my book!
Easy Sugar Free Low Carb Keto White Chocolate Fudge
Whether you’re getting ready for Christmas Eve, a New Year’s gathering, a cookie swap party, or just need something quick to satisfy that sweet craving, this creamy homemade fudge will become one of your go-to easy keto desserts.It looks beautiful on dessert tables, pairs perfectly with a cup of sugar-free hot chocolate, and is truly loved by the whole family—even those who don’t follow a ketogenic diet.If you make it, please tag me on Instagram @SugarFreeMom so I can share your creations!
Melt the base. Add the sugar-free white chocolate chips and butter to a double boiler. Heat over low heat until melted and glossy. (You can also use coconut oil here if you prefer dairy-free.)
Stir in remaining ingredients. Add the Allulose, heavy cream (or coconut milk), vanilla extract, and salt. Stir until completely smooth.
Taste test. If you prefer a sweeter fudge, add the optional vanilla liquid stevia. If adding nuts, gently fold them in now.
Chill. Spread mixture into a parchment paper-lined 8 by 4 loaf pan. Refrigerate for at least 30 minutes to 2 hours, until firm.
Slice & enjoy. Cut into 18 small squares. Store in the fridge for best texture.
These Keto Classic thumbprint cookies are made gluten free, low carb, nut free and sugar free and taste just like traditional thumbprint cookies! Just 2 g net carbs per serving for delicious low carb cookies! Perfect for the holiday season whether you follow a keto diet, low carb diet or just looking to reduce your regular sugar intake.
Sugar Free Low Carb Thumbprint Cookies
The classic thumbprint keto cookie recipes are made with a simple keto sugar cookie dough and are filled with either sugar-free raspberry jam or sugar free chocolate chips.
The name thumbprint comes from the classic method of using your thumb to make a “well” in the center of the cookie for the filling.
Alternately you can also use a rounded half teaspoon to make that small well in each of the cookie dough balls, but it’s of course more fun to use your thumb!
They taste like a soft, pillowy cloud of buttery sugar cookie dough! I adapted this keto cookie recipe from my Sugar Free Sugar Cookies! I also have sugar free keto caramel thumbprint cookies if you prefer caramel!
Keto Nut Free Flour Options
Making keto friendly recipes without nut flours can be very challenging. My goal has always been to make keto recipes my whole family can enjoy and don’t spike my blood sugars, but since my youngest son has a tree nut allergy, I’ve had to work really hard on adapting with nut free keto flour replacements.
Each of these nut free keto flours below can be difficult to work with, but I have perfected them in my recipes. While each of these is not an easy one to one swap with something like almond flour or even with each other, there are ways to work around their absorbency.
Coconut Flour– Coconut flour is the most absorbent of all nut free keto flours. It is not a tree nut, it is a drupe, like a peach with a pit. While some people do have allergies to coconut and tree nuts, there are some like my son that can easily use coconut flour without issue. It is not a tree nut.
Only about one third or even one fourth of a cup is equal to about 1 cup of almond flour, sesame flour and sunflower seed flour. Doubling the eggs and liquids in a recipe swap with coconut flour is important so your end baked good isn’t dry.
Sesame Flour– Sesame flour can be used, almost evenly in place of almond flour in a recipe. The difficult part is that in some recipes you may need less almond flour as opposed to sesame, it’s all in the look and texture of the batter.
If a recipe calls for 1 cup of almond flour, I’d suggest using just 1/2 cup of sesame flour, mix the batter and if it looks too wet, add just 1/4 cup more until it looks combined but not wet and sticky.
Sunflower Seed Flour– Sunflower seeds can be ground in your own blender or food processor if you prefer as it is less expensive than buying it already ground. If you process too much, you will end up with sunflower seed butter.
When using sunflower seeds, the natural chlorophyl will turn baked goods green when the recipe has baking soda or baking powder in it. Often you can equally swap sunflower seed flour with the same amount of almond flour in most recipes.
Keto Sweeteners
There are quite a few low carb powdered or confectioners sweeteners out on the market, but there are only a couple I would recommend.
The most popular one that many low carb keto bloggers use has been from Swerve. But since many studies have come out about using erythritol, many of my readers don’t want to use this sweetener anymore.
I’ve swapped it using Monk Fruit Allulose blend and it is working well in many of my new recipes. Feel free to use any sweetener of choice you like.
Place your butter, sweetener, vanilla extract and egg in a stand mixer or large mixing bowl and use an electric hand mixer to combine well.
In another bowl, whisk all the dry ingredients together. Pour half of the dry ingredients into the wet ingredients and blend until combined. Add remaining dry to wet and combine.
Line a large baking sheet pan with parchment paper.
Use a tablespoon or measure out 18 grams or .5 ounce of dough and roll into small balls. Place balls about 2 inches apart on baking tray. Once all balls are made, use your thumb or a rounded 1/2 teaspoon and make an indent into the center of each cookie. Freeze for 1 hour.
Preheat oven to 350 degrees F. Remove cookies form freezer and bake for 7-8 minutes. Remove from oven and indent the centers of the cookies again. Add 1/2 teaspoon of your filling of choice.
Place bake into the oven for 1-2 minutes more. Remove from oven but do not touch until they are completely cool. Please note; if using sugar free chocolate chips, if they don’t melt together enough, simply use a toothpick to swirl the chips together.
How to Store Low-Carb Thumbprint Cookies
These keto jam thumbprint cookies will stay fresh and moist if kept in the refrigerator for up to 5 days. If left out on the counter, they will be good for 2 days before drying out. You can also freeze these smaller portions, in an airtight container for up to a month.
Place your butter, sweetener, vanilla extract and egg in a stand mixer or large bowl and use an electric hand mixer to combine well.
In another bowl, whisk all the dry ingredients together. Pour half of the dry ingredients into the wet ingredients and blend until combined. Add remaining dry to wet and combine.
Line a large baking sheet pan with parchment paper.
Use a tablespoon or measure out 18 grams or .5 ounce of dough and roll into a ball. Place balls about 2 inches apart on prepared baking sheet pan. Once all balls are made, use your thumb or a rounded 1/2 teaspoon and make an indent into the center of each cookie. Freeze for 1 hour.
Preheat oven to 350 degrees F. Remove cookies form freezer and bake for 7-8 minutes. Remove from oven and indent the centers of the cookies again. Add 1/2 teaspoon of your filling of choice. Place bake into the oven for 1-2 minutes more. Remove from oven but do not touch until they are completely cool. Please note; if using sugar free chocolate chips, if they don't melt together enough, simply use a toothpick to swirl the chips together.
Storage
Once cooled, you can keep them on the counter for 2-3 days, but they will stay fresher and soft and moist, if you keep them stored in an airtight container in the refrigerator for up to 7 days. You can also freeze for up to a month.
Notes
The nutrition info above does not include any jam or chocolate in the center. Each thumbprint needs only 1/2 teaspoon of any filling of choice. You will need 3 tablespoons of any filling of choice to fill 18 thumbprint cookies.Net Carbs with sugar free strawberry jam= 2gNet Carbs with Lily’s sugar free chocolate=2gNet Carbs for 1 cookie, no filling: 1gThis recipe was first published in December 2020.
This easy gluten free, low carb, keto eggnog recipe is quick, tastes like traditional eggnog and with just a few extra ingredients you can make a no bake sugar free homemade eggnog pie! Just 4 g net carbs per serving!
Low-Carb Eggnog
The holiday season is a welcomed time to enjoy classic and traditional holiday deserts and favorite recipes during this time of year.
If you’re following a low carb diet, keto diet or just looking to reduce your sugar intake, regular store-bought eggnog is out of the question as it’s full of sugar and will spike blood sugar and cause sugar cravings.
Making your own homemade eggnog to make this no bake eggnog pie, full of perfect eggnog flavor, is the best way to ensure success on your chosen diet.
Our festive keto eggnog is an easy recipe that everyone will enjoy, even the non low carb people in your life!
Carbs in Traditional Eggnog Recipe
Store-bought eggnog has 21 grams of carbs in 1/2 cup from the Stop & Shop brand according to the Cronometer app.
Carbs in our Low Carb Eggnog Recipe
Our low carb eggnog recipe uses a low-carb sweetener that makes for a very luscious, but low-carb recipe that tastes just as good.
Our creamy keto eggnog recipe has just 5 total grams of carbs for 1/2 cup and tastes just like the real thing!
Our keto-friendly eggnog recipe works well for the holidays while not spiking your blood sugar, and you may even get some converts to this way of eating when you offer this eggnog recipe or this eggnog cream pie to them!
Keto Sweeteners
Powdered sweetener is best for making keto eggnog and this eggnog cream pie so you won’t have any grainy texture.
Any erythritol blend than is granulated using monk fruit may not give you the best results for a creamy eggnog pie.
Any sugar substitute you like that has a powdered version is best here or you could process your granulated low carb sweetener in a food processor or blender to get a finer texture.
How to Make Homemade Keto Eggnog Cream Pie
Scroll to the bottom of the blog post for exact measurements, and to see nutritional information in recipe card.
Pour the coconut milk, heavy cream and water into a large or medium saucepan, add the cinnamon stick and bring to a boil. Simmer over medium heat and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
In a large bowl, add the egg yolks and confectioners sweetener. Whisk the egg mixture together.
Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan.
Pour the tempered egg yolk mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F and coats the back of a spoon. Sprinkle gelatin over mixture and whisk constantly until smooth, no lumps.
Remove eggnog mixture from the heat and stir in rum and vanilla extract. Stir together until smooth. (Alternately you can also place the mixture in a blender or food processor to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.)
Taste and adjust sweetener and rum if needed, then set aside.
How to Prepare Eggnog Pie
Place the cream cheese and vanilla stevia in a stand mixer or use an electric hand mixer and blend until smooth. Taste and adjust sweetener if needed. Set aside.
Once your eggnog is ready, slowly add it to the cream cheese in the mixer and blend on low speed until incorporated and smooth.
Pour eggnog cream cheese mixture into prepared cooled crust. Place plastic wrap right over the cream mixture so it doesn’t form a skin on top. Refrigerate for 4-6 hours or overnight.
No this sugar free eggnog recipe uses egg yolks and they are cooked to a temperature which will prevent sickness from salmonella but it is important to use a thermometer to make sure you cook to that temperature.
Do I need to use dark rum?
No you can use 1-2 teaspoons rum extract if you prefer.
Can I use Monk Fruit instead of Stevia?
Yes you can use any other sweetener you prefer. Heres’ my sweetener guide and conversion chart to help you determine how much to use.
Can I use a graham cracker crust?
I do not recommend using a store bought graham cracker crust as it has sugar and is high carb.
Can I make this without a crust?
Sure!
Can I use store bought real eggnog?
I do not recommend using store-bought eggnog as it has lots of sugar and is high carb.
Can I replace heavy whipping cream with almond milk?
You could replace the heavy cream with unsweetened almond milk, but since I have not tested it, I can’t say for sure it will be as thick and creamy.
Can I make this dairy free?
Yes you could make this egg nog pie dairy free. Replace the heavy cream with more coconut milk and replace the cream cheese with vegan cream cheese.
More Keto Recipes for Special Occasions
You can still keep holiday traditions and holiday classic recipes when following a keto lifestyle. All of these holiday treats will impress the whole family!
Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer on medium-low heat and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F using a candy thermometer and coats the back of a spoon. Sprinkle gelatin over mixture and whisk constantly until smooth, no lumps.
Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. (Alternately you can also place the mixture in a blender to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.)
Taste and adjust sweetener and rum if needed, then set aside.
Prepare Cream Pie
Place the cream cheese and vanilla stevia in a stand mixer or use an electric mixer and blend until smooth. Taste and adjust sweetener if needed. Set aside.
Once your sugar-free eggnog recipe is ready, slowly add it to the cream cheese in the mixer and blend on low speed until incorporated and smooth.
Pour eggnog cream cheese mixture into prepared pie crust. Place plastic wrap right over the cream mixture so it doesn't form a skin on top. Refrigerate for 4-6 hours or overnight.
Pie makes 12 servingsNet Carbs: 4 g per sliceIf you want to reduce total carbs, make 16 servings; total carbs will be 6 grams, fiber will be 3 grams, net carbs will be 3 grams. Calories will be 250. This recipe was first published in Dec 2022.
This creamy, delicious, sugar free keto homemade eggnog will be the only one you ever want to make again and again this holiday season! It tastes like the real thing and it has Just 3 grams net carbs per serving.
Easy Sugar Free Eggnog Recipe
The holidays, especially Christmas, would not be complete for my family without having EGGNOG!! It’s that time of year that no one wants to have FOMO (Fear of Missing out), especially me and living a sugar-free, low carb keto lifestyle.
I also don’t want my family having the sugar filled holiday classic store-bought eggnog, so I set out to make my own thick and creamy, sugar free keto eggnog!
If you’re following a keto diet or low carb diet, regular store-bought eggnog is high in carbs and will spike your blood sugar. When you spike blood sugar, you will have more cravings for sugar.
Using both canned coconut milk and heavy cream makes for the best creamy drink and best keto, but traditional eggnog recipe.
This is a great recipe the whole family will love! My picky hubby and picky kids loved this delicious and easy classic eggnog!
Perfectly Creamy Homemade Eggnog
Canned coconut milk seems to be the best as far as making a nice and creamy eggnog, in combination with heavy cream.
If you don’t have canned coconut milk, feel free to use coconut milk found in the refrigerator section.
It won’t be as thick as using canned coconut milk, but it will still be very tasty. You could also add an additional egg yolk to create more thickness to your eggnog.
Best Keto Eggnog Recipe Ingredients
To see exact measurements, print recipe and view nutritional information, please scroll to the bottom of this blog post to see the recipe card.
Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F and coats the back of a spoon.
Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. Alternately you can also place the mixture in a blender to completely combine or use an electric mixer. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.
Taste and adjust sweetener if needed, then chill for about 1-2 hours.
To serve, pour into glasses and sprinkle some ground nutmeg over the top. Go a little extra by topping with sugar-free whipped cream.
Store in the refrigerator, covered, for up to 3 days. If it becomes too thick for your liking, simply whisk in some unsweetened nut milk of choice or water to thin it out a bit.
How To Cook Raw Eggs for Safe Eggnog
Tempering eggs does require just a few extra steps, but will ensure that you have cooked your eggs long enough that they won’t get you sick from salmonella poisoning. I wouldn’t skip this step when it comes to making an egg nog that you can be sure won’t get your family sick on the holidays.
Once you’ve gotten your coconut milk, heavy whipping cream and water boiling and simmering, keep it on medium-low heat while you whisk your raw egg yolks in another large mixing bowl with the low-carb sweetener. Pour in just about a couple tablespoons to the egg mixture and keto sweeteners of choice.
Whisk continually and continue to pour in just a little more of the hot milk mixture, until you have used about half of the hot mixture in the saucepan. This will bring the egg yolks up to a higher temperature without cooking the yolks.
If you were to pour the yolks in all at once to the hot cream mixture, they would not have time to get used to the sudden heat and would scramble. Your goal is to use the yolks to gradually thicken your creamy keto eggnog.
FAQs
Can I use egg whites instead of egg yolks?
I do not recommend using egg whites to replace egg yolks as the yolks are what thicken this keto-friendly eggnog recipe.
Can I change the low carb sweetener?
Yes if you can’t find or don’t want to use the sweetener I am using, monk fruit is a great option. You can use my Sweetener Guide & Conversion chart to decide how much to use of another sweetener.
Can I make this dairy free?
Yes you could swap the heavy cream with unsweetened almond milk, it won’t be as creamy and thick as using the heavy cream but it will still be delicious.
You could use regular milk. I’d recommend whole milk to replace heavy cream.
How to Store Homemade Sugar Free Eggnog
This creamy delicious eggnog will need to be stored in a covered airtight container in the refrigerator for 2-3 days. I’d suggest using a large mason jar with a cover.
Your chilled eggnog thickens when stored in the fridge so if you would like to thin it out, add it to your blender and pour in 1/2 cup of water or unsweetened almond milk or milk of choice to create a looser eggnog mixture.
Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F and coats the back of a spoon.
Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. Alternately you can also place the mixture in a blender to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.
Taste and adjust sweetener if needed, then chill for about 1-2 hours.
To serve, pour into glasses and sprinkle some ground nutmeg over the top.
Store in the refrigerator, covered, for up to 3 days. If it becomes too thick for your liking, simply whisk in some unsweetened nut milk of choice or water to thin it out a bit.
Notes
Net Carbs: 3gThis recipe was first published in Dec. 2020.
If you’ve been craving a healthy cheesecake recipe that fits a low-carb diet, adds 16 grams of protein, uses simple ingredients, and still delivers that creamy texture we all expect from a classic cheesecake, this Keto Burnt Basque Cottage Cheese Cheesecake is about to steal the show.
Best Keto Cottage cheese Cheesecake
I made the best keto cheesecake a high protein cheesecake for my 54th birthday this year, and I’m telling you—it’s everything I love in a dessert:
✔️ Only 10 minutes of prep and no water bath needed!
A traditional Basque cheesecake is known for its dramatic dark, golden brown top, creamy center, and rustic edges.
This one checks all those boxes—except it uses full fat cottage cheese, Greek yogurt, cream cheese, and vanilla whey protein to boost protein without needing a ton of heavy cream or carbs.
If you loved my other cottage cheese recipes, this one belongs at the top of your list! Though it’s not a no bake cheesecake, it is well worth the baking time to bake and chill as you will not be disappointed!
Just 5.6g net carbs for a delicious large slice! All nutritional information is located at the bottom of this page on the printable recipe card.
What Is Burnt Basque Cheesecake?
This originally comes from Northern Spain, where cheesecakes are intentionally baked at a high temperature until the outside caramelizes and the center stays soft.
What makes this version special?
It’s a true keto burnt basque cheesecake
Uses a blend of cottage cheese, cream cheese, and Greek yogurt
Has fewer carbs than any traditional cheesecake
Higher g protein than many protein desserts
No crust, no cracking, no water bath—just bake and enjoy
Why Cottage Cheese in Cheesecake?
Cottage cheese has been trending all over TikTok — make everything from ice cream to “protein cheesecakes,” but this version is far more authentic, creamy, and nutritionally balanced. Using 2 cup of cottage cheese (well… a whole pound!) creates:
A naturally high protein cheesecake
A lighter, fluffier texture
Lower overall grams of carbs
A more nutrient dense whole foods dessert with extra protein than a typical basque burnt cheesecake
A perfectly creamy filling without needing sour cream
And with a strong blend in a food processor, you won’t see any lumps—just silky, dreamy cottage cheesecake perfection.
What Makes This the Best Keto Cottage Cheese Cheesecake?
My whole family loved this recipe which combines everything I value as a certified Nutritional Therapy Practitioner, a Midlife Macros™ creator, a sugar detox coach, and a lover of a delicious dessert & easy recipe that also supports a balance blood sugar:
No graham cracker crumbs
No refined sugar (I used natural sweeteners like monkfruit sweetener, vanilla stevia, and Allulose)
No starches or fillers
No crust required (that’s the Basque style!)
Naturally gluten free
Perfect for a keto diet lifestyle or low-carb diet
And because it’s naturally portioned into 8 servings, each slice brings just 6 net carbs, 16 grams of protein, and keeps fat moderate—ideal for a Midlife Macros™ maintenance day or a higher-protein day.
This cheesecake delivers all of that in one slice while still feeling indulgent enough for a birthday celebration.
As a certified nutritional therapy practitioner, these are the kinds of recipes I LOVE creating because they support hormones, energy, and satiety without the sugar crashes.
This low-carb cheesecake recipe is everything you love about Basque cheesecake—burnt edges, creamy middle, rustic cracks—combined with the nutritional balance of a high protein cottage cheese cheesecake. Whether you’re following a keto lifestyle, balancing blood sugar, or simply want a delicious dessert that won’t derail your goals, this one is for you.If you make it, tag me @sugarfreemom and share your beautiful cheesecake. I can’t wait to see it!
A cozy, nourishing, low carb keto turkey soup recipe perfect for the holiday season or any cold day of the year!
Leftover Turkey Recipes for the Holidays
This slow cooker keto turkey rice soup is the comforting bowl your body craves after Thanksgiving, Christmas, or whenever you’ve got leftover turkey meat waiting to be used.
Warm, soothing, and loaded with vegetables, this nutrient-packed low-carb turkey tasty soup fits perfectly into a keto diet, low-glycemic diet, low-carb lifestyle, or even just your weekend food prep routine.
With simple ingredients like turkey broth, bone broth, fresh herbs, and your choice of miracle rice or cauliflower rice, this recipe delivers huge flavor with minimal work.
Whether you enjoy this on a chilly cold day, after a long day of holiday cooking, or as part of your weekly low-carb meal prep, this savory, nourishing soup is one of the best ways to use leftover turkey.
Why You’ll Love This Low-Carb Turkey Soup
This low-carb soup recipe has been a reader favorite since 2013 for three reasons:
✔ Perfect for Leftover Turkey
During the holidays we always end up with leftover Thanksgiving turkey or even a turkey carcass that can be simmered into a delicious homemade turkey stock.
Instead of letting it go to waste, turn it into this deeply flavorful soup. But don’t worry—if you don’t have leftovers, use leftover chicken for chicken soup or ground turkey or chopped raw turkey breast also works and cooks beautifully in the slow cooker.
Using miracle rice keeps the net carbs extremely low. You’ll get all the texture and satisfaction of a classic turkey rice leftover soup but without white rice, brown rice, or wild rice—all of which traditionally add too many carbs for keto or low-glycemic diets.
✔ Easy Slow Cooker Recipe
Just toss everything into a large stock pot or slow cooker, set to medium heat or medium-high heat, and let the flavors develop as it simmers for hours. Perfect for busy schedules, post-holiday recovery, or stress-free winter cooking.
Choosing Miracle Rice vs. Cauliflower Rice
Both work beautifully here.
Miracle Rice (Shirataki/Konjac Rice)
Zero calories
Zero net carbs
Takes on the best flavor of the broth and seasoning
Great option for low-carb or keto soup recipes
Rinse well before adding to remove its natural aroma
Miracle rice is made from glucomannan, an indigestible fiber from the konjac yam, making it ideal for anyone following a keto & low net carb lifestyle.
Add during the last 20–30 minutes to keep from overcooking
This swap is perfect if you prefer whole-food ingredients or don’t love konjac-based products.
What Makes a Really Delicious Leftover Turkey Soup Recipe?
This soup builds layers of flavor by sautéing shallots, garlic cloves, carrots, and stalks of celery before slow cooking.
Adding herbs like thyme, oregano, basil, and bay leaf (optional) infuses the broth with depth. Using either turkey broth, chicken broth, or bone broth ensures every sip is rich and satisfying.
How to Build the Best Low-Carb Leftover Turkey Soup
Creating a truly delicious turkey soup is all about layering flavors and choosing quality ingredients. Start by sautéing aromatics over medium heat or medium-high heat—this step adds a richness you never achieve by tossing everything into the pot raw. While some slow cooker recipes skip this, don’t! It’s the first step toward exceptional flavor.
Next, consider your broth. A turkey broth, homemade turkey stock, seasoned chicken stock, or bone broth works beautifully. Bone broth especially adds collagen, minerals, and depth to the soup, making it both deeply satisfying and nourishing.
Then think about your “rice.” Traditional long-grain rice, white rice, or brown rice will spike carbs too high for keto or low-glycemic diets. That’s why miracle rice and cauliflower rice are the perfect alternatives.
Miracle rice offers a nearly zero-carb solution, while cauliflower rice gives you a whole-food option with the same comfort you expect from a warm bowl of turkey rice soup.
Finally, finish your soup with fresh herbs like parsley, thyme, or basil. The brightness cuts through the richness of the broth and brings the soup to life.
Make This Soup Your Own
This recipe is easy to modify depending on what you have during the holiday season or weekend food prep:
Add daikon radish for a potato-like texture
Add extra vegetables processed in the food processor for a finer texture
Add more spice with creole seasoning
Use coconut-lime turkey rice soup flavors: add coconut milk + lime juice
Add a squeeze of lemon for acidity
Swap kale for spinach if you prefer a softer green
You can even include leftover vegetables from Thanksgiving—green beans, roasted carrots, or even leftover celery from stuffing prep.
Why This Turkey Soup Is Perfect After Thanksgiving
Holiday meals are often rich, heavy, and high in fat. The next day, most of us crave something warm, hydrating, and nourishing. This soup checks every box:
Hydrating from broth
Low in carbs
Packed with protein
Gentle on digestion
Comforting without feeling heavy
It’s the perfect leftover turkey recipe when you want to get back on track without sacrificing flavor or satisfaction.
optional topping: 1/4 cup fresh chopped parsleygrated Parmesan cheese
Instructions
Heat oil in a large skillet and cook shallots, garlic, carrots, and celery stirring frequently until veggies are softened, about 10 minutes.
Add salt, pepper, basil, oregano, and thyme and cook about a minute more.
Add all the ingredients, except miracle rice to a large crock pot.
Cook 3-4 hours on high until kale is soft. Rinse miracle rice well and drain then add to pot the last 30 minutes of cooking time.
Top with fresh parsley and Parmesan cheese.
Video
Notes
Net Carbs 4 g net carbs for 1.75 cup servingThis recipe was first published in January 2013 using white rice.Updated in December 2019 using miracle rice, and updated photos.If you’re not a fan of miracle rice, you could swap it with cauliflower rice. Please note that will increase your total carbs. Midlife Macros™ approved!
A crunchy, quick, delicious, no-cook holiday side dish for fresh brussel sprout salad is ready in 15 minutes!
Easy Brussels Sprout Salad
Low Carb Pecan Cranberry Brussels Sprout Salad has been a reader favorite since I first published it back in 2015, and today it’s getting a fresh, long-overdue update—because this tasty salad deserves to shine on every modern low-carb holiday table.
It checks every box: super quick, packed with flavor, loaded with vitamin C and vitamin K, high in fiber, satisfying crunch, no cooking required, and perfect for both weekday lunches and special-occasion meals.
And now? Even better.
I’ve added updated ingredient notes, more flavor variations, ways to boost protein, midlife-macro friendly adjustments, holiday meal prep tips, and I’ve woven in so many of my readers’ favorite ingredients—sunflower seeds, goat cheese, dried cranberries, pomegranate seeds, feta, shaved parmesan cheese, and more.
It’s the perfect hearty salad that works as a full meal (just add your favorite protein) or a bright, fresh side dish next to turkey, roast beef, or ham.
A Little Life Update — 10 Years in Our Country Home
I first published this recipe the same year we moved into our home in the country—hard to believe that was already ten years ago.
I still remember making this recipe for the very first time in my new kitchen. It was the very first food photo shoot I ever did in this house, and at the time, I was sharing my office/schoolroom with the kids.
The light poured in through those big windows, and for the first time in years of blogging, I felt like the photography was effortless. Minimal editing, crisp colors, and vibrant greens from the shaved Brussels sprouts… it felt like a small personal victory in the midst of a huge life transition.
Life in the country brought new rhythms—longer commutes, peaceful mornings, more gas station stops than I was used to, new favorite local grocery stores, and a lot more appreciation for simple meals that could be made fast on busy homeschooling days.
And even now, a decade later, I still love how this salad fits perfectly into real-life chaos: a handful of pantry ingredients, a sharp knife or a shredding blade in the food processor, a large mixing bowl, and 15 minutes.
The floors, the walls, the rooms, and yes—even the salad bowl—have changed over the years. But this salad? Still just as good, still just as easy, and still one of my favorite “good recipes” that always works.
Why Brussels Sprouts Make the Perfect Low-Carb Salad
If you’ve never tried raw Brussels sprouts in a salad, you might be surprised at just how delicious and versatile they are.
When shaved thin—either with a sharp knife, a mandolin, or the shredding blade in your food processor—they turn into a crisp, shredded base that tastes like a sweeter, fresher version of cabbage. They hold up beautifully in a vinaigrette, don’t wilt, and stay crunchy even after sitting in the fridge for hours.
Other reasons to love shaved Brussels sprouts:
They’re naturally low in carbs (great for keto diets or low-carb recipes).
They’re loaded with vitamin C, vitamin K, and fiber.
They pair well with both sweet ingredients (dried cranberries, crisp apple, pomegranate seeds) and savory ingredients (shaved parmesan cheese, goat cheese, blue cheese, feta cheese, toasted pecans, sunflower seeds).
They’re filling and hearty—truly a main dish salad when you add protein.
They’re one of the easiest ways to create a festive holiday salad with zero cooking.
And yes—if your stomach is sensitive, you can always give the sprouts a very quick blanch in salted boiling water, just 1–2 minutes, then plunge them into ice water. This keeps them bright green, crisp, and easier to digest.
The Dressing: Simple, Zesty, and Packed with Flavor
This recipe uses a classic vinaigrette made with:
finely chopped shallots
one garlic clove
Dijon mustard
red wine vinegar (or white wine vinegar or balsamic vinegar—your choice)
extra virgin olive oil
sea salt and pepper
It’s the kind of dressing that tastes like something you’d get at a specialty salad shop—bold, tangy, delicious, and perfect for grabbing onto those thin shreds of sprouts. You can also play with variations:
Add chopped fresh herbs for brightness.
Swap red wine vinegar for lemon juice if you prefer a citrus-forward flavor.
Add a pinch of red pepper flakes for heat.
Flexible Add-Ins (Use What You Love!)
I wanted this updated post to reflect all the delicious ways you can make this salad your own. Here are the best add-ins based on reader favorites, holiday ingredients, and the keywords from your original post:
Crunch Options
Toasted pecans
Sunflower seeds
Chia seeds (sprinkle just a little bit)
Seed mixture blends
Walnuts
Sweet Options
Dried cranberries (apple-juice infused are great)
Pomegranate seeds
Crisp apple, finely chopped (if you want a little more natural sweetness)
Cheese Options
All optional, but wonderful:
Blue cheese (now optional)
Feta cheese
Goat cheese
Shaved parmesan cheese
Blue cheese crumbles (use sparingly for balance)
Protein Add-Ins for a Full Meal
Grilled chicken
Leftover turkey
Rotisserie chicken
Salmon
Hard-boiled eggs
My midlife macro-friendly whey protein dressing trick (mix whey into the vinaigrette!)
Just one or two of these additions can easily turn this salad into a high-protein, low-carb full meal.
Meal Prep & Holiday Tips
This salad is a holiday salad hero. Here’s why:
It doesn’t wilt.
It stays crunchy for 1–2 days in the fridge.
It looks beautiful in a large bowl on the table.
It balances richer holiday dishes perfectly.
It’s a great low-carb alternative to traditional sweet holiday sides.
And if you’re following my Midlife Macro Method™, this salad fits beautifully into your plan. It’s naturally moderate-fat, low-carb, and can easily become high-protein with a simple addition of grilled chicken or salmon.
Even your holiday maintenance day can include this if you add a little apple or extra dried cranberries.
You can lower the carbs and natural sugar by removing the dried cranberries.
Here’s our updated 2025 Holiday Gift Guide for the best gifts for those low carb as well as thoughtful gifts for everyone on this year’s list for your holiday season!
Low Carb Gifts for the Foodies
If you’re new to a low carb diet or keto diet and your family doesn’t know what to get you, gift guides like this is what you send them!
If you’ve got a family member who is a foodie, we’ve got you covered with the perfect gift for them too!
Being a foodie myself and recipe developer, I think the best Christmas gifts are homemade food gifts!
Lily’s chocolateis the brand I use for all my baking, especially for the chocolate chips, but they have a variety of other items like Chocolate Bars, peanut butter cups, and chocolate covered almonds.
Good Dees is a company that makes quick low carb baking mixes for breads, brownies, cookies, pancakes and even sugar free sprinkles!
Paleo Valley offers clean, high protein, 100% grass fed beef sticks my boys love.
Chomps also offers a variety of beef sticks and even mini size.
Carnivore Crispsare just two ingredients and are crispy like a chip, but all meat! Grass fed beef, free range chicken and pork and plenty of other options like all meat flours.
Kiss my Keto Gummy bears without the junk made with natural sweeteners like stevia and erythritol.
High Key cookiesare low carb and keto made with almond flour and stevia.
LMNT– It’s my favorite electrolytes to use and my whole family loves the different flavors too. Get a free sample to try.
Tillamook beef jerky has zero sugar and is a great stocking stuffer for the boys who are working out and need constant fuel on the go!
I’m all about goodies for stocking stuffers and my kids do enjoy gift cards too, but I like to add a few non food practical gifts when it comes to stocking stuffers for my family.
Dr. Squash brand offers hair care, soap and deodorant in manly scents without harsh chemicals or synthetics like parabens, sulfates, phthalates, or silicones. Bought them for my boys and they don’t want any others but these from now on.
Wellnessetoothpaste is fluoride free and tastes great compared with so many natural toothpastes I’ve tried. Free from glycerin, GMOs, parabens, and sulfates.
Favorite Gifts for the Home
If you’re like me, you don’t spend much money on kitchen gadgets all year long, but once Black Friday hits, you are ready and know what you want and need for the most wonderful time of the year!
Any of these gifts would be a great option for the newly married couple or as housewarming gifts or just a great gift to treat yourself.
Caraway Cookware & Baking gift sets– my favorite cooking set as it’s non toxic and cleans easily! Worth the money in my opinion and 20% using my link.
Ninja creami– My oldest son loves this and I need my own as he moved out and got married and took it with him!
Kitchenaid– I’ve used this appliance since I got married years ago and it has held up well for the last 26 years! Worth it’s weight in gold!
Vitamix Blender– I know it’s expensive but this blender has lasted me for years to make so many easy recipes, my newest ons is my cottage cheese pudding, and of course smoothies and iced coffee frappes.
Food processor– I swear by this appliance and again something I’ve used for the last 26 years of my married life. Works so well for my pie crust dough, cheesy fat head dough recipes, pizza dough, and chocolate protein bars to name just a few recipes.
Electric tea kettle– This is a new to me item that we just received as a gift from my LMNT partnership and we love it because we don’t have a working stove at the moment as we have been remodeling the kitchen.
Breville coffee maker– I purchased this as a Father’s day gift for the hubby but really it’s my gift and it makes the best coffee. This way I can buy the organic coffee beans I choose and set the grind level for a perfect cup of coffee every time, or espresso which the hubby prefers.
Air fryer– Stainless steel and an extra large full basket plus tray can fit nearly everything. I cook chicken wings and almost all the veggies nice and crispy.
Pop Up Chipping net -A golfer’s dream gift, our chipping net set is perfect for those passionate about the sport.
Whiskey Smoker Kit is the ultimate gift for whiskey, bourbon, and cocktail enthusiasts.
Bombas socks and underwear- I started a tradition with these socks and underwear for the family and no others compare to this brand, plus for every pair of socks purchased they donate a pair to the homeless.
Digital Meat thermometer– Not much to explain here, your man needs a good one to cook that perfect grilled meat!
Live Beardedis a brand for the men in your life who have beards. My hubby loves the sets that includes beard wash, beard oil and beard balm for a smooth tamed beard.
Oura ring– I’ve been using my ring since hubby bought it for me two years ago and I love the information on deep sleep, activity, time awake, restlessness, heart rate, oxygen level and when to pay attention to rest and stress. Anyone who is interested in hacking their health would love this gift.
Man Crate– For the men in your life you have no idea what to get them, lots of unique options.
Best Gift Ideas for Women
I’m a woman who prefers a meaningful gift over an expensive one. Not to say, some practical gifts aren’t expensive, but price points don’t matter when heartfelt gifts show you thought about what I’d like.
You’ve got a good reason to share this wish list with your family when they say they have no idea what to get mom.
ShortStory– I’ve been loving using ShortStory clothing that is perfect for anyone short like me or under 5’4″!
UGG Slippers and their Boots are the most comfortable I have ever had!
Crunchi– I am in love with the mascara and eyebrow pencil to fill in some sparse areas of my brows and lashes.
THINX– If you’re wanting to get rid of using tampons or pads, these are the best underwear for your periods whether heavy, or light and in a variety of styles.
Safe Perfume by DIME– it took me a very long time to find a non toxic perfume that I liked and my hubby liked, while the scents aren’t super strong, they are enough for a subtle fragrance without chemicals.
Ember mug– I actually bought this for myself last year and now never have a cold cup of coffee.
Sunlighten Infrared sauna– This is another pricey, but well worth the money item to help decrease inflammation in the body, lower blood pressure, pains, aches, and help sleep better too. I’ve been using it faithfully a few times a week for the last 3 years and see huge benefits to my healing from toxic mold and inflammation.
Queen of Thrones– Caster oils packs that I’ve been using for quite some time to help with my hormones during this time of my life and I highly recommend for any woman who deals with cramping, constipation and trouble sleeping.
Supplement organizer helps keep me organized with all the things I take morning, noon and night.
My new book Good, Better, Best is perfect for anyone who struggles with time and getting a healthy meal on the table. Whether you have 45 minutes, 30 minutes or just 15 minutes, you can find an easy healthy, protein forward meal! My other books Naturally Keto & the 30 Day Sugar Elimination Diet cookbooks for the coffee table are a thoughtful gift for your friends and family looking to optimize their health through nutrition.
Best Gift Ideas for Teens
My youngest is still a teen and tech gifts do get quite expensive so for the teenage boys here are some gift ideas other than video games.
And for the teen girl, we’ve added some great gifts that will make a lasting impression.
Looking for the best sugar-free, low-carb, keto-friendly, gluten-free Thanksgiving recipes? This newly updated 2025 collection includes 99 — tried-and-true holiday recipes—appetizers, side dishes, mains, and desserts for your low-carb lifestyle—made with wholesome ingredients, balanced fall flavors, and the best part, with my Midlife Macros™ in mind.
Just because you’re eating low-carb, sugar-free, or gluten-free doesn’t mean your Thanksgiving meal has to feel restrictive. In fact, the opposite is true—you can enjoy all your favorite holiday meals and flavors with stable blood sugar, fewer cravings, better energy, and zero food guilt or carb overload the next day.
Thanksgiving is one of my absolute favorite holidays of the entire year. It brings together family, tradition, nostalgia, and—of course—so much incredible food.
But if you’ve been following a low-carb, gluten-free, sugar-free, keto, or Midlife Macro Method™ lifestyle, you already know that the holidays can feel a bit intimidating.
One day of traditional high-carb holiday foods can spike blood sugar, stall weight loss, trigger cravings, and leave many of us feeling bloated and sluggish for days afterward. And for women in midlife especially, that blood-sugar roller coaster hits even harder.
As a midlife woman myself, I’ve learned that keeping carbs moderate, protein high, and fat strategically balanced helps keep cravings at bay through the entire holiday season. So you’ll also see some newer Good-Better-Best options and higher-protein swaps throughout this Thanksgiving food roundup to keep you on track without missing out.
My goal for you is simple: enjoy the holiday fully, feel satisfied, and wake up the next day feeling GOOD—not guilty. For me, that means celebrating with recipes that nourish your body while honoring the flavors you love. Whether you’re craving pumpkin, pecans, cranberry, chocolate, Brussels sprouts, or a perfect stuffing replacement, there is something here for everyone.
And if you’ve got family members who don’t follow a low-carb lifestyle, I promise—they won’t even notice. Many of these dishes have become staples at my own family gatherings, and nobody ever feels like they’re eating the “healthy version.”
As you browse this round-up, you’ll find updated appetizers, soups, salads, sides, mains, breads, and desserts—many of which include step-by-step instructions, make-ahead options, and tips for swapping ingredients to fit dairy-free, nut-free, or higher-protein needs. I also included my newest cottage cheese and Greek yogurt–based desserts, which help keep fat moderate and protein higher without sacrificing that creamy, decadent holiday texture.
Whether you’re hosting, traveling, or bringing a dish to the party or special occasion, this round-up includes everything you need for a delicious, sugar-free Thanksgiving menu your whole family will love. I’ve also adding sone brand new recipes to this round up while still keeping it a keto-friendly Thanksgiving!
If you’re hosting this year, pick at least three dishes from this list that you know will support your goals. If you’re traveling, choose one or two recipes that can easily be prepped ahead and packed with you. Every little bit of planning helps you stay consistent, and it’s one of the tools I teach inside my coaching and my Good Better Bestapproach—make the good choice when the perfect choice isn’t possible.
Most importantly, remember this: your holiday can be delicious, festive, and deeply satisfying—without the sugar crash and without the next-day regret. This updated Thanksgiving round-up gives you everything you need to enjoy a beautiful feast that supports your body, your goals, and your midlife metabolism.
Over the years, I’ve created and shared hundreds of healthy holiday recipes, and this updated 2025 collection brings together the very best of the best. These are family-tested, holiday-approved, crowd-pleasing dishes you can proudly serve at any Thanksgiving gathering, whether you’re hosting the whole family or bringing a single dish to share.
Happy Thanksgiving!
Holiday APPETIZERS & Holiday STARTERS (Updated)
Traditional Thanksgiving recipes turned Low-Carb, and Sugar-Free!
Your sugar-free, grain-free Thanksgiving dessert table just got an upgrade.
Having your favorite sweetener on hand will help make some of these keto recipes easier. Finding the right balance of sweetness is key when it comes to your favorite dessert.
