3 KETO Holiday Desserts -So EASY You’ll Make Them Year

The holidays is the time for making lots of sweet goodies. However, it can seem like a mine field for those of us on the Keto/Low Carb lifestyle. NO MORE! Here are 3 keto holiday desserts that are not only delicious but so easy that you’ll make them year round!

0:09 KETO NUT CLUSTERS -Only 3 Ingredients
5:48 KETO SNOWBALL COOKIES -0 Net Carbs Recipe

KETO NUT CLUSTERS – Only 3 Ingredients

The recipe for Keto Nut Clusters couldn’t be easier. It only needs 3 ingredients and it fulfills that craving for rich, dark chocolate! It’s a wonderful combination of crunchy, salty and sweet.

I used a nut mixture that didn’t have cashews because they are high in carbs. It’s Keto, Low Carb, Gluten-free and Vegetarian. Each large nut cluster has only 2.6 net carbs!


1 9-oz package of Lilys Dark Chocolate Baking Chips* : https://amzn.to/3DsS0OX (3 pack)
1 9-oz package of Lilys White Chocolate Baking Chips* : https://amzn.to/3ooq9Ls (3 pack)
8 oz of Planters NUTrition Heart Healthy Mix : https://amzn.to/3y3YAcY

In a deep pan, heat 2 cups of water to a low simmer.
Create a double boiler by putting a bowl over the water.
Melt both package of baking chips in the bowl.
As the chocolate melts, make sure to scrape the bottom of the bowl often
so it doesn’t burn.
Remove the bowl from the heat.
Once chocolate is smooth, add the nuts and stir until it’s covered.
Cover a large jelly pan with wax paper.
Use 2 large tablespoons to make 20 – 24 nut clusters.
Cool in the fridge (or on a covered porch if it’s cold).
Store in a covered container in a cool place.

* = The ingredients in Erythritol and Stevia do not affect blood sugar, so the carbohydrates it contains are considered non-impact.

MACROS: 20 servings
Calories: 158
Total Fat: 13 g
Carbohydrates: 16.4 g
Fiber: 10.2 g
Net Carbs: 2.6 g
Protein: 5.2 g


This Spiced Pumpkin Custard is an easy Keto holiday dessert that is Low Carb, gluten free, sugar free, dairy free and vegetarian.

1 large pastured egg
½ can or 7.5 oz. of organic pumpkin puree (NOT pumpkin pie filling, which has sugar in it)
¼ c. Elmhurst unsweetened almond milk: https://amzn.to/3jUczf7
¼ c. Swerve brown sugar sweetener * : https://amzn.to/2RH5rIT (bundle)
½ tsp. vanilla extract: https://amzn.to/3eCp3H6
½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg

Optional toppings:
1/3 c. Heavy whipping cream(or coconut cream)
A few drops of liquid Stevia or monk fruit

Preheat oven to 350°F. Put the first 8 ingredients into a tall container. Use an immersion blender with the blade attachment, a blender or a mixer and thoroughly mix for 1 minute until it’s well blended and frothy.

Pour into 4 ramekins that have been placed inside a large pan. Add 1 inch of cold water. Put into a preheated 350 degree oven for 45 minutes or so. Use a toothpick to check if it’s cooked through – it should come out clean when inserted into the center.

Let cool. If you want to add the whipped topping (which makes it even more delish), add the liquid sweetener to the cream and whip until you have soft peaks. Put on top of the cooled custard and then sprinkle with pecans.

MACROS: 4 servings
Calories: 51
Total Fat: 2 g
Total Carbohydrates: 5 g
Dietary Fiber: 1 g
Protein: 3 g
Add 1 more carb if you add the topping


Just about everyone makes these wonderful melt-in-your-mouth cookies for the holidays – and for good reason. They are SO delicious! They are also known by other names, such as Russian Tea Cakes or Mexican Wedding Cookies. They have 0 net carbs!

1/3 cup or 5 1/3 Tbsp (100 g) grass fed butter, softened to room temp
2 Tbsp. sour cream
1/3 cup (51 g) Swerve confectioners, plus extra for rolling: https://amzn.to/3fcqxGS
1 2/3 cup almond flour (67 g):https://amzn.to/3f9uWKP
¼ tsp. salt
1 tsp. pure vanilla extract:https://amzn.to/3eCp3H6
½ tsp. almond extract
½ cup (54 g) finely chopped pecans

To softened butter, add sour cream
Add Swerve confectioners & blend on med – high for 2 minutes
Then add, almond flour, vanilla & almond extracts, salt and finely chopped pecans. Mix well
Preheat oven to 325°F (163°C)
Roll dough into about 12-15 balls. Refrigerate for 30 minutes
Bake for 20 minutes. Keep on baking tray for 10 more minutes after taking out of oven.
Put on cooling rack until cookies are warm. Roll in Swerve confectioners
Cool complete. Roll again in confectioners until they look like snowballs

MACROS: 12 servings
Calories: 129
Total Fat: 13 g
Total Carbohydrates: 1 g
Dietary Fiber: 1 g
Protein: 2 g

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Music from Epidemic Sound

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