Festive Baking Recipes: Low Carb and Gluten-Free

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The holidays are when friends and family gather to share a meal and spend some quality time together. Decadent dishes are prepared with care to tantalize the taste buds and fill hungry tummies.

Those people who have diet restrictions due to food intolerances or health issues might feel a bit left out. However, this doesn’t have to be the case when it comes to crunchy cookies and delectable cakes.

We found a couple of easy baking recipes perfect for those who follow a low-carb and gluten-free diet.

Ginger Butter and Cranberry Cookies

Cranberries are traditional in holiday dishes, and the spicy ginger butter cookies fuse to create a healthy yet festive flavor. They can be made ahead of time and stored in an airtight container until needed.

Servings: 32 small cookies


  • 2 cups almond flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter softened
  • ¾ cup Swerve Sweetener or granulated erythritol
  • 1 large egg
  • ½ cup sugar-free dried cranberries chopped
  • ¼ cup chopped sugar-free candied ginger chopped


1. Preheat the oven to 325°F

2. Prepare a baking sheet by coating it with butter and flour or lining it with baking paper

3. Combine the almond flour, salt, and baking powder

4. In a separate bowl, beat the butter with the sweetener until light and fluffy (about two minutes)

5. Beat in the egg, and then add the almond flour mixture and continue beating until well combined

6. Add the chopped ginger and cranberries and stir well

7.Form the dough into balls about 3/4 inch in size, and place on the prepared cookie sheet 1 inch apart (Depending on the size, you might need two baking trays)

8. Take a glass with a flat bottom and cover with parchment paper, secure it in place with a rubber band

9. Place the cookies to 1/4 inch thickness

10. Bake for 11 to 13 minutes, or until you see the edges going brown

11. Remove from oven and leave to cool for a few minutes, then carefully move the cookies to a wire rack to cool completely

Pecan Moons

Everyone enjoys a few nuts in their baked goods. These pecan moons are so tasty it’s hard to believe that they’re healthy. You can use the glaze to finish them off, but they’re just as yummy with powdered sweetener.

Servings: 20 servings



  • 2 cups almond flour
  • 2/3 cup Brown Swerve (or regular Swerve and 2 tsp Yacon syrup)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup butter softened
  • Vanilla Glaze:
  • 1 cup finely chopped pecans
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 2/3 cup powdered Swerve Sweetener or powdered erythritol
  • 6 to 8 tbsp heavy cream
  • 1/2 tsp vanilla extract


For the cookies:

1. Preheat the oven to 325°F

2. Place parchment paper onto two baking trays

3. Whisk together the almond flour, coconut flour, chopped pecans, baking powder, and salt
4. Place the sweetener and butter in a separate bowl, and beat until light and fluffy

5. Add the egg, vanilla extract, and the almond flour mixture

6. Beat until the dough comes together

7. Using the dough form three-quarter inch sized balls

8. Roll them between your palms and shape into crescents

9. Place them on the prepared baking trays and bake for 15 to 18 minutes, or until golden brown

10. They won’t be firm to the touch when done, but they will harden as they cool

Prepare the glaze:

1. Whisk the powdered sweetener with vanilla and ¼ cup cream until smooth

2. Add more cream, one tablespoon at a time, until it reaches a thin but spreadable consistency

3. Spread the glaze on the cooled cookies and decorate

4. Alternatively, you can roll the cookies in powdered sweetener

Fluffy Vanilla Cake With Cream Cheese Frosting

If cookies don’t hit that sweet spot, then this mouthwatering vanilla cake with cream cheese frosting is bound to satisfy any craving.



  • 1 cup Besti Erythritol
  • 3/4 cup butter (softened)
  • 8 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 tbsp vanilla extract
  • 3 cup Wholesome Yum Blanched Almond Flour
  • 1/2 cup Wholesome Yum Coconut Flour
  • 1 1/2 tbsp gluten-free baking powder

Cream cheese frosting:

  • 32 oz Cream cheese (softened)
  • 1/3 cup butter (softened)
  • 2/3 cup Powdered Erythritol Besti (Adjust to taste; regular granulated *not* recommended)
  • 1 tsp Vanilla extract


For the Cake

1. Preheat the oven to 350°F

2. Prepare around 9-inch springform pan and line it with parchment paper

3. Beat together the sweetener and butter until light and fluffy

4. Add the eggs one at a time, beating after each addition, followed by the almond milk and vanilla

5. Mix in the baking powder, coconut flour, and almond flour

6. Divide the dough into three parts

7. Take ⅓ of the dough and transfer to the prepared pan; use a spatula to smooth the top

8. Bake for 18 to 22 minutes, until the top is slightly brown and springy

9. Repeat the same process for the other two-thirds of the dough

10. You’re making three layers in total

Prepare the Frosting:

Beat together the butter, cream cheese, powdered sweetener, and vanilla until smooth

Assembly Instructions:

1. Make sure that the cake layers are completely cooled to room temperature before assembling.

2. Coat the cake with the frosting on top, between the layers, and around the sides.

3. Top with chopped pecans if desired.

Eat and Be Merry

Holidays are a lot of fun, full of festive activities, and plenty of delicious food. The most sinful indulgences are usually desserts and cakes. However, it doesn’t mean that you need to lose sight of your health goals and indulge in foods that aren’t in line with your eating plan.
Our low carb and gluten-free biscuits and cake will satisfy your craving for something sweet without filling you with guilt.

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