Low Carb Holiday Desserts

Substitute erythritol with these natural sugar alternatives (e.g., Swerve, Pyure Organic Stevia All-Purpose Blend, Lakanto Monkfruit Sugar Substitute, Trim Healthy Mama Sweet Blend) 

Key Lime Pie

Crust:

• 1 1/2 cups almond flour

• 1/4 cup unsweetened shredded coconut

• 1/4 cup melted butter

• 2 tbsp powdered monk fruit sweetener

• 1/2 tsp vanilla extract

Filling:

• 1 cup heavy cream

• 4 large egg yolks

• 1/2 cup freshly squeezed lime juice

• 2 tbsp powdered monk fruit sweetener

• 1 tbsp lime zest

• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).

2. Combine almond flour, shredded coconut, melted butter, monk fruit sweetener, and vanilla extract in a bowl. Mix until well combined.

3. Press the mixture into the bottom of a 9-inch pie dish.

4. Bake the crust for 10-12 minutes or until golden brown. Let it cool.

5. In a saucepan, combine heavy cream, egg yolks, lime juice, monk fruit sweetener, lime zest, and vanilla extract. Cook over medium heat, stirring constantly until thickened (about 7-10 minutes).

6. Pour the filling into the cooled crust and refrigerate for at least 4 hours, or until set.

Sweet Potato Pie

Crust:

• 1 1/2 cups almond flour

• 1/4 cup melted butter

• 2 tbsp powdered monk fruit sweetener

• 1/2 tsp cinnamon

Filling:

• 1 1/2 cups mashed cooked sweet potato

• 1/2 cup heavy cream

• 3 large eggs

• 1/2 cup powdered monk fruit sweetener

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp ginger

• 1/4 tsp cloves

Instructions:

1. Preheat oven to 350°F (175°C).

2. Combine almond flour, melted butter, monk fruit sweetener, and cinnamon in a bowl. Mix until well combined.

3. Press the mixture into the bottom of a 9-inch pie dish.

4. Bake the crust for 10-12 minutes or until golden brown. Let it cool.

5. In a large bowl, combine mashed sweet potato, heavy cream, eggs, monk fruit sweetener, vanilla extract, and spices. Mix until smooth.

6. Pour the filling into the cooled crust and bake for 45-50 minutes, or until the center is set.

7. Let the pie cool completely before serving.

Ice Cream

Ingredients:

• 2 cups heavy cream

• 1 cup unsweetened almond milk

• 1/2 cup powdered monk fruit sweetener

• 2 tsp vanilla extract

• Optional: Add-ins like keto chocolate chips, nuts, or berries

Instructions:

1. In a large bowl, whisk together heavy cream, almond milk, monk fruit sweetener, and vanilla extract until the sweetener is fully dissolved.

2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

3. Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.

4. Serve with optional add-ins if desired.

Red Velvet Cake

Cake:

• 2 1/2 cups almond flour

• 1/4 cup coconut flour

• 1/4 cup cocoa powder

• 1 cup powdered monk fruit sweetener

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 4 large eggs

• 1/2 cup melted butter

• 1/2 cup unsweetened almond milk

• 1 tbsp apple cider vinegar

• 2 tsp vanilla extract

• 1 tbsp red food coloring (natural)

Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1/2 cup butter, softened

• 1 cup powdered monk fruit sweetener

• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, monk fruit sweetener, baking powder, baking soda, and salt.

3. In another bowl, mix eggs, melted butter, almond milk, apple cider vinegar, vanilla extract, and red food coloring until well combined.

4. Add the wet ingredients to the dry ingredients and mix until smooth.

5. Divide the batter evenly between the two prepared cake pans.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cakes cool completely before frosting.

8. For the frosting, beat together cream cheese and butter until smooth. Add the monk fruit sweetener and vanilla extract, and beat until fluffy.

9. Frost the cooled cakes and stack them. Serve.

Lemon Meringue Pie

Crust:

• 1 1/2 cups almond flour

• 1/4 cup melted butter

• 2 tbsp powdered monk fruit sweetener

Lemon Filling:

• 1 cup water

• 1/2 cup freshly squeezed lemon juice

• 3 large egg yolks

• 2 tbsp powdered monk fruit sweetener

• 1 tbsp lemon zest

• 1/4 tsp xanthan gum

Meringue:

• 3 large egg whites

• 1/4 cup powdered monk fruit sweetener

• 1/4 tsp cream of tartar

Instructions:

1. Preheat oven to 350°F (175°C).

2. Combine almond flour, melted butter, and monk fruit sweetener in a bowl. Mix until well combined.

3. Press the mixture into the bottom of a 9-inch pie dish.

4. Bake the crust for 10-12 minutes or until golden brown. Let it cool.

5. In a saucepan, combine water, lemon juice, egg yolks, monk fruit sweetener, and lemon zest. Cook over medium heat, stirring constantly until thickened.

6. Add xanthan gum and mix well. Pour the filling into the cooled crust.

7. For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add monk fruit sweetener and continue beating until stiff peaks form.

8. Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking.

9. Bake for 10-12 minutes, or until the meringue is golden brown.

10. Let the pie cool completely before serving.

Enjoy your delicious low carb desserts!