As the holidays approach, you may be wondering if it will be possible to maintain the diet you want with all the goodies around. Don’t worry, all those recipes that require sugar can be replaced. You can still have some of your most favorite holiday treats using replacement or alternative sugars. Let's look at how this is possible, and point you to a few staple recipes.
First, let's take a look at a few yummy holiday drinks. If you’re on the keto diet, or other low-sugar diets, you are bound to wonder if the holiday drinks at the store are suitable. Sadly, they still contain high amounts of sugar, but you can still make them right at home and have them taste wonderful. One holiday staple is Eggnog, which is pretty creamy and delicious. On the keto diet, you can make a sugar free version but keep all the creaminess. Try out this recipe from Brit + Co (we would suggest using our monk fruit erythritol sweetener blend).
Here is what you will need when following this recipe:
- 2 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup keto-friendly sweetener (Try our Monk Fruit Erythritol Blend)
- 1/4 teaspoon kosher salt
- 3 large egg yolks
- a few pinches freshly ground nutmeg, plus more for garnishing
After a little whisking, pouring, and heating you will be kicked back around the hearth watching Christmas movies while drinking an eggnog that doesn’t bring on the guilt.
Another fun holiday drink recipe that you can make work while on a diet is Raspberry White Hot Chocolate. This drink is low carb! It can also be adjusted to be dairy free. Check out this recipe and all needed instructions on Simply So Healthy.
For the raspberry syrup:
- 4 teaspoons granulated monk fruit erythritol blend (1 cup = sweetness of 1 cup sugar)
- 1/8 teaspoon xanthan gum
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/2 cup raspberries fresh or frozen
For the hot white chocolate:
- 1-ounce cocoa butter chopped
- 1 tablespoon granulated monk fruit erythritol blend (1 cup = sweetness of 1 cup sugar)
- 1 cup heavy whipping cream substitute coconut milk for dairy-free version
- 2 cups unsweetened original flavor almond milk
- 1/2 teaspoon vanilla extract
- sugar-free whipped cream (optional)
- or sugar-free whipped coconut cream for a non-dairy option
Now that you know how to make both white hot cocoa and eggnog, you may be wondering about the cookies and pies that often accompany them. Try your hand at a few of these tasty desserts. Replace sugar for allulose or monk fruit. Both of these replacement sugars do well at high heat and help to brown desserts that go in the oven.
Gingerbread cookies are the classic smell of Christmas. They are not only left out for Santa Claus, but also are eaten many times before he comes. Some even make beautiful gingerbread houses to decorate their home with and eat small pieces at a time, if that is you then this recipe is just for you! This recipe is done by Wholesome Yum and you can find the recipe on their website.
- 2 ¼ cups blanched almond flour
- 1 tbsp cinnamon
- 1 ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ½ tsp baking powder
- a pinch of sea salt
- ½ cup Impact Monk Fruit Allulose Blend
- 3 tbsp unsalted butter (softened)
- 1 egg (room temperature)
- 1 tsp vanilla extract
For both Christmas and Thanksgiving, you’ll also want to find a sugar free pumpkin pie recipe. This one from The Spruce Eats is bound to help alleviate the cravings and help you enjoy the holidays while still maintaining weight and blood sugar.
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 3/4 cup granulated sweetener (we suggest our Impact Monk Fruit Allulose Blend or our Impact Monk Fruit Erythritol Blend)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 (9-inch) unbaked deep dish pie crust, preferably sugar-free
- 1/2 cup sugar-free whipped cream, for serving, optional
Lastly, let's look at a sugar free “sugar” cookie recipe from Life Made Sweeter.
- 1 3/4 cups superfine blanched almond flour , measured correctly (spoon & sweep) plus more as needed
- 1/4 cup coconut flour, measured correctly (spoon & sweep)
- 2/3 cup powdered monk fruit sweetener, can also sub with powdered coconut sugar for paleo
- 1/4 teaspoon fine sea salt (Try Impact Fine Sea Salt)
- 1/2 cup unsalted butter, cut into 1/2-inch pieces – softened
- 2 tablespoons cream cheese softened, can also sub with KiteHill vegan cream cheese for paleo
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1/2 cup monk fruit allulose blend (you might have to blitz in a blender for about a minute to powderize. Early next year, we will have a powdered version at Impact)
- 1 1/2 tablespoons heavy cream OR coconut cream
- almond milk or lemon juice, as needed to reach desired consistency
As you can see, there are still options for yummy holiday treats with alternative sugars. Using erythritol, allulose, monk fruit or our blends can sweeten a variety of desserts. The holidays do not have to be a time of struggle! As with these recipes, you can find many on the internet that will suit your needs. Try a few and see which ones work the best for you.