Easy Keto Christmas Dinner Menu for 2-10 People, No Stress

Christmas dinner doesn’t have to mean chaos in the kitchen or a sky-high grocery bill. You can serve an elegant easy keto Christmas dinner menu for 2 to 10 people that feels calm, special, and budget friendly.

This guide keeps it simple, pick 1 main, 2 sides, 1 appetizer, and 1 dessert (with an optional second dessert if you want it). Every recipe is keto and sugar-free (using approved sweeteners), and each one reuses ingredients across dishes to save money and cut waste.

You’ll get exact measurements, clear starting salt amounts, and simple steps you can follow with confidence. Then, at the end, you can adjust salt to taste only if needed.

Expect smart keto swaps that still taste like the holidays, almond flour instead of regular flour, pork rinds instead of breadcrumbs, keto sweeteners (erythritol, monk fruit blend) instead of sugar, low-sugar ketchup for sauces, and sugar-free chocolate for dessert.

No-Stress Keto Christmas Dinner Plan (2 to 10 people)

A calm keto Christmas dinner comes down to two choices, pick a simple menu style and decide what gets cooked when. When you plan around oven space and a few make-ahead dishes, the whole day feels lighter. You’ll spend less time cooking, and more time enjoying the table.

Choose your menu style: seafood night, pork roast dinner, or surf and turf

Use these as plug-and-play sample menus (1 appetizer, 1 main, 2 sides, 1 dessert). They’re built from recipes already in this post, so you’re not juggling a bunch of extra ingredients.

Menu 1: Seafood night (bright, lighter, fast cooking)
Best for: couples (2 people) or anyone who wants a Christmas dinner that feels fancy but doesn’t take all day.

Appetizer: Classic Christmas Shrimp Cocktail
Main: Baked Shrimp Parmesan
Sides: José Andrés-style apple salad, Herby Sheet Pan Shrimp and Veggies (serve smaller portions as a veggie side here)
Dessert: Pavlova wreath with white chocolate bark

Why it works: Shrimp cooks fast, so your “real cooking” happens at the end. The pavlova feels festive and doesn’t weigh down a seafood meal.

Menu 2: Pork roast dinner (cozy, classic, feeds a family)
Best for: family of 4 to 6, especially if you want traditional holiday comfort without a huge grocery bill.

Appetizer: Classic cheese ball with spiced pecans
Main: Parmesan herb crusted pork tenderloin
Sides: Classic potatoes au gratin, Dolly Parton-style sweet potato casserole
Dessert: White chocolate cheesecake

Why it works: Pork tenderloin feels special, but it’s easy to cook. Both sides hold heat well, so dinner stays relaxed even if people snack and chat first.

Menu 3: Surf and turf (steakhouse feel, party-friendly)
Best for: party of 8 to 10, when you want a “wow” menu that still stays practical.

Appetizer: Warm spinach artichoke dip
Main: Grilled shrimp & steak surf and turf (slice steak thin so it goes farther)
Sides: Cacio e pepe duchess potatoes, José Andrés-style apple salad
Dessert: Sour cherry cheesecake trifle with black pepper and saba

Why it works: Steak rests while shrimp cooks, so timing is forgiving. The trifle stretches easily for a crowd, and you control portion sizes with a spoon.

Make-ahead timeline and oven space tips for Christmas Day

If you want a no-stress keto Christmas dinner, treat your fridge like your helper. You’re aiming to do the longer, fussier items early, then keep the last hour for the quick-cook foods that don’t hold well.

Simple timeline you can follow

1 to 2 days before Christmas

Bake and chill white chocolate cheesecake or chocolate cherry cheesecake (cheesecake slices cleaner after an overnight chill).
Build the sour cherry cheesecake trifle and refrigerate (it gets better as it sits).
Make the classic cheese ball, wrap it tight, and chill (roll in the pecan coating closer to serving).

Morning of

Prep vegetables and sides so assembly feels easy:
- Wash and chop salad ingredients for the apple salad (keep apples separate, slice later to avoid browning).
- Slice potatoes for potatoes au gratin and store them covered in cold water in the fridge (drain and pat dry before layering).
- Mix sauces and flavor bases (cocktail sauce for shrimp, any butter-garlic mixes, dressings).
Set out serving platters, bowls, and utensils now. It sounds small, but it removes a lot of last-minute scrambling.

Last hour (finish and serve hot)

Cook shrimp right near serving time (shrimp turns rubbery if it sits too long).
Sear or grill steak, then rest it while shrimp cooks for surf and turf.
Broil tops for color and crunch:
- Quick broil on Baked Shrimp Parmesan if you want a deeper golden crust.
- Light browning on casseroles or potatoes after reheating, if needed.

Oven space checklist (so nothing fights for a rack)

Before you preheat, do a quick scan and decide what goes where.

Bottom rack: large casseroles like potatoes au gratin or sweet potato casserole
Middle rack: main roast pan for pork tenderloin, or sheet pan items
Top rack: short broil steps (golden tops, quick browning)
Free one rack if you can, even if it’s just for 10 minutes. It gives you options when timing shifts.

A practical rule: bake desserts the day before, then use Christmas Day oven time for mains and hot sides.

Shrimp tip that saves dinner

Cook shrimp in batches. If you crowd the pan, shrimp releases moisture and you end up steaming it. You want a hot pan, a single layer, and quick cooking so it stays snappy and tender. This matters most for garlic butter shrimp skillet, pesto shrimp skewers, and taco-style shrimp cooked on the stove.

Keto Christmas Appetizers and Starters (Shrimp, dips, and a cheese ball)

If you want the meal to feel special without turning into a cooking marathon, start with one strong keto appetizer. Shrimp is perfect for Christmas because it cooks fast, looks fancy on a platter, and plays well with flavors you already use for dinner (garlic, lemon, herbs). Add one creamy dip or a classic cheese ball, and you’ve got a spread that keeps people happy while you finish the main.

Classic Christmas Shrimp Cocktail (keto, sugar free)

Shrimp cocktail feels like a steakhouse starter, but it’s simple at home. The key is a gentle simmer (not a rolling boil), then an ice bath so the shrimp stays snappy instead of rubbery.

Ingredients

Shrimp:

1 pound large shrimp (16-20 count), peeled and deveined, tails on (see scaling table below)

Poaching liquid:

8 cups water
1 tablespoon kosher salt
1 lemon, halved
1 teaspoon black peppercorns (optional)
2 bay leaves (optional)

Sugar-free cocktail sauce:

1/2 cup no-sugar ketchup
2 tablespoons prepared horseradish (drained if very wet)
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 to 4 dashes hot sauce (optional)
Pinch of kosher salt

Directions

Make the poaching liquid. Add water, salt, lemon halves (squeeze them in, then drop them in), and optional peppercorns and bay leaves to a large pot.
Bring to a boil, then reduce to a gentle simmer (small bubbles, calm surface).
Cook the shrimp. Add shrimp and stir once so they don’t clump. Keep the liquid at a gentle simmer.
- For thawed shrimp: simmer 2 to 3 minutes.
- Shrimp is done when it’s pink, opaque, and just firm (it should curl into a loose “C”, not a tight “O”).
Ice bath. Use a slotted spoon to move shrimp straight into a bowl of ice water. Chill 5 minutes, then drain well and pat dry.
Mix the sauce. Stir no-sugar ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and a pinch of salt. Chill until serving.
Serve shrimp cold with sauce and lemon wedges.

How to cook shrimp from frozen (no thaw needed)
Add frozen shrimp straight into the simmering poaching liquid. Wait until the liquid returns to a gentle simmer, then cook 3 to 4 minutes. Transfer to the ice bath right away.

Scaling table (appetizer portions)

Guests	Shrimp per person	Total shrimp to buy
2	4 oz	1/2 lb
3	4 oz	3/4 lb
4	4 oz	1 lb
5	4 oz	1 1/4 lb
6	4 oz	1 1/2 lb
7	4 oz	1 3/4 lb
8	4 oz	2 lb
9	4 oz	2 1/4 lb
10	4 oz	2 1/2 lb

If your group loves sauce, make a double batch for 6 to 10 people.

Garlic Butter Christmas Shrimp Skillet (ready in 10 minutes)

This is the “people crowd around the stove” appetizer. The trick is quick heat, dry shrimp, and garlic that gets fragrant but doesn’t brown.

Ingredients (serves 4 as an appetizer)

1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Directions

Dry the shrimp well with paper towels, then season with salt and pepper.
Heat a large skillet over medium-high heat. Add butter and olive oil.
When the butter melts and foams, add garlic and red pepper flakes. Cook 20 to 30 seconds, stirring constantly. If garlic starts to brown, lower the heat right away.
Add shrimp in a single layer. Don’t crowd the pan (cook in batches if needed).
Cook 1 1/2 to 2 minutes, flip, then cook 1 to 2 minutes more, until shrimp are pink and opaque.
Turn off heat. Stir in lemon juice and parsley. Serve immediately with lemon wedges.

Sheet pan option for 8 to 10 people (hands-off)
Use 3 to 3 1/2 pounds shrimp. Heat oven to 450°F. Pat shrimp dry, toss with salt, pepper, melted butter, olive oil, and red pepper flakes, then spread on two rimmed sheet pans. Roast 6 to 8 minutes. Stir in minced garlic during the last 2 minutes (so it doesn’t burn), then finish with lemon juice and parsley after roasting.

Christmas Pesto Shrimp Skewers (festive, fast, party-friendly)

Pesto shrimp skewers look like you worked harder than you did. They’re great passed on a tray, or piled on a platter with lemon wedges.

Ingredients (serves 4 as an appetizer)

1 1/2 pounds large shrimp, peeled and deveined
1/3 cup store-bought pesto
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon kosher salt (skip if pesto is salty)
8 to 10 wooden skewers (8-inch)

Quick budget pesto option (parsley-basil)

1 cup packed parsley leaves
1/2 cup packed basil leaves
1/4 cup grated Parmesan
1 small garlic clove
1/4 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon kosher salt

Directions

Soak skewers in water for 20 minutes (helps prevent scorching).
Mix pesto, olive oil, lemon juice, and salt. Add shrimp and toss.
Short marinate time: refrigerate 15 to 25 minutes. Don’t go longer than 30 minutes or the texture can change.
Thread 4 to 6 shrimp per skewer, don’t pack them tight.

Broil method

Heat broiler. Place skewers on a foil-lined sheet pan.
Broil close to the heat 2 to 3 minutes per side, until shrimp are pink and opaque.

Grill-pan method

Heat a grill pan over medium-high, oil lightly.
Cook skewers 2 to 3 minutes per side, until shrimp are pink, opaque, and firm.

Safe cue: Shrimp should look fully opaque in the thickest part, with no gray center.

Herby Sheet Pan Shrimp and Veggies (easy for 6 to 10)

This one is a built-in appetizer platter, shrimp plus colorful roasted vegetables. Roasting the veg first gives you real browning and keeps the shrimp from overcooking.

Ingredients (serves 6 to 10)

2 pounds large shrimp, peeled and deveined
4 cups broccoli florets
2 bell peppers, sliced
2 cups cherry tomatoes
1/4 cup olive oil
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, cut into wedges

Directions

Heat oven to 425°F. Line a large rimmed sheet pan with parchment (or foil).
Toss broccoli, peppers, and tomatoes with 3 tablespoons olive oil, 1/2 teaspoon salt, and the pepper. Spread in an even layer.
Roast veggies first: bake 12 minutes.
While veggies roast, toss shrimp with remaining 1 tablespoon olive oil, garlic, Italian seasoning, and remaining 1/2 teaspoon salt.
Pull the pan out, stir veggies, then scatter shrimp over the top in a single layer.
Return to oven and roast 7 to 8 minutes, until shrimp are pink and opaque and veggies have browned edges.
Squeeze lemon over everything right before serving.

For 10 people, use two sheet pans so everything roasts and browns, not steams.

Classic Cheese Ball with Spiced Pecans (keto crackers and veggie dippers)

A cheese ball is the easiest “set it and forget it” Christmas appetizer. Make it the day before, chill it, then roll it in pecans right before guests arrive.

Ingredients

16 ounces cream cheese, softened
2 cups shredded sharp cheddar
2 tablespoons chopped green onion
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt

Spiced pecans:

1 cup finely chopped pecans
1/2 teaspoon cinnamon (optional, for a holiday vibe)
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 tablespoon brown sugar substitute (optional)
0 tablespoons brown sugar substitute (if omitting sweetener)

Directions

In a bowl, mix cream cheese, cheddar, green onion, Worcestershire, garlic powder, onion powder, smoked paprika, and salt until smooth.
Shape into a ball (or a log if you want easier slicing). Wrap tightly and chill at least 2 hours, or up to 2 days.
Mix chopped pecans with cinnamon (if using), smoked paprika, salt, and either the 1 tablespoon brown sugar substitute or no sweetener.
When to roll in nuts: Unwrap and roll the chilled cheese ball in the pecan mix 30 to 120 minutes before serving (so the coating stays crisp and pretty).
Let sit at room temp 15 minutes before serving for the best spreadable texture.

Serving ideas

Celery sticks (classic and crunchy)
Mini bell peppers, halved (sweet and sturdy)
Cucumber rounds
Keto crackers

Warm Spinach Artichoke Dip (keto, bubbly, crowd favorite)

This is the cozy dip that disappears first. The only non-negotiable step is squeezing the spinach dry, it keeps the dip thick and creamy.

Ingredients (8-inch dish, about 6 appetizer servings)

10 ounces frozen chopped spinach, thawed and squeezed very dry
14 ounces canned artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/2 cup sour cream or plain Greek yogurt
1/2 cup grated Parmesan
1 cup shredded mozzarella, divided
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

Heat oven to 375°F. Grease an 8-inch baking dish.
In a bowl, stir cream cheese and sour cream (or yogurt) until smooth.
Mix in spinach, artichokes, Parmesan, 3/4 cup mozzarella, garlic, salt, and pepper.
Spread into the dish and top with the remaining 1/4 cup mozzarella.
Bake 20 to 25 minutes, until hot and bubbly with golden spots on top.
Let rest 5 minutes before serving.

Doubling note (9 x 13 crowd size)
Double everything and bake in a 9 x 13 dish for 25 to 30 minutes. Add an extra 5 minutes if it comes straight from the fridge.

Keto Christmas Main Dishes That Feel Special (but stay easy)

A great keto Christmas main should do two jobs at once. It should look like you planned ahead, and it should cook like a weeknight recipe. The four options below hit that sweet spot, with simple steps, clear timing, and flavors that feel holiday-worthy without a sink full of dishes.

Parmesan Herb Crusted Pork Tenderloin (juicy, crisp crust)

Pork tenderloin is perfect for Christmas because it cooks fast and slices into pretty medallions. The mustard layer helps the crust stick and keeps the meat juicy, and the quick pan jus makes it taste like you fussed (you didn’t).

Ingredients

Pork:

2 pork tenderloins (about 1 to 1 1/4 pounds each)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Mustard layer:

2 tablespoons Dijon mustard

Parmesan herb crust:

1/2 cup finely grated Parmesan
1/2 cup crushed pork rinds
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley (optional, for extra color)

Quick pan jus:

1/2 cup chicken broth
1 tablespoon Dijon mustard
1 tablespoon butter

Directions

Heat oven to 425°F. Line a rimmed sheet pan with foil (or parchment), and lightly oil it.
Trim the tenderloins. Use a small knife to remove silver skin and any loose fat, then pat dry.
Rub pork with olive oil, salt, and pepper.
Spread an even mustard layer all over each tenderloin.
In a bowl, mix Parmesan, crushed pork rinds, Italian seasoning, garlic powder, and parsley (if using).
Press crust onto the mustard-coated pork, packing it on so it adheres. Place tenderloins on the prepared pan.
Roast at 425°F until the thickest part hits 145°F (start checking at 18 minutes, most tenderloins land around 18 to 25 minutes).
Transfer pork to a cutting board and rest 10 minutes before slicing (this keeps it juicy).
Make jus from drippings: Place the sheet pan on the stove over medium heat (two burners if needed). Add chicken broth and Dijon, then scrape up browned bits. Simmer 2 to 3 minutes. Turn off heat and whisk in butter until glossy.
Slice pork into medallions and spoon jus over the top.

Portion guide and how much to buy (2 to 10 guests)
Plan 6 to 8 ounces cooked pork per person. A 1 to 1 1/4 pound tenderloin usually serves about 3 people comfortably once sliced with sides.

Guests	Tenderloins to buy
2	1
3	1
4	2
5	2
6	2
7	3
8	3
9	3 to 4 (depending on appetites)
10	4

Serving tip: slice on a slight angle and fan the medallions on a platter, then drizzle jus right before it hits the table.

Grilled Shrimp and Steak Surf and Turf (steakhouse vibe at home)

This is the easiest “wow” main because the timing works in your favor. Steak rests while shrimp cooks, and everything hits the table hot without juggling five pans.

Ingredients

Steak:

2 pounds ribeye, strip, or sirloin steaks (about 1-inch thick)
1 1/2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper

Shrimp seasoning:

2 pounds large shrimp (16-20 count), peeled and deveined
1 1/2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 tablespoon lemon juice

Butter finish:

4 tablespoons butter
1 garlic clove, finely grated or minced
1 tablespoon chopped parsley (optional)
Lemon wedges, for serving

Directions

Pat steaks dry and season steak with olive oil, salt, and pepper. Let sit at room temp 20 to 30 minutes while you prep the shrimp.
Toss shrimp with olive oil, salt, pepper, smoked paprika, garlic powder, and lemon juice.
Heat grill (or grill pan) to medium-high. Clean and oil grates.
Grill or sear steaks with this timing as a guide:
- Medium-rare: 3 to 4 minutes per side
- Medium: 4 to 5 minutes per side
- Use the feel test or a thermometer if you like (pull a bit early, carryover heat finishes the job).
Move steaks to a plate and rest 8 to 10 minutes.
While the steak rests, cook shrimp fast over high heat, in a single layer:
- 1 1/2 to 2 minutes, flip
- 1 to 2 minutes more, until pink and opaque
Melt butter with the garlic (and parsley if using). Spoon over shrimp and steak right before serving.

Platter idea for 8 to 10 people
Slice the rested steak thin across the grain and fan it around the outer edge of a large platter. Pile the shrimp in the center like a little “seafood mound,” then drizzle the garlic butter over everything and add lemon wedges for a bright finish.

Baked Shrimp Parmesan (easy casserole main, keto option)

This is comfort food that still feels Christmas-ready. You get bubbly marinara, melted cheese, and a crisp topping, without breading shrimp one by one.

Ingredients

2 pounds large shrimp, peeled and deveined
2 cups no-sugar-added marinara sauce
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan
1/2 cup crushed pork rinds (keto breadcrumb swap)
1 tablespoon chopped parsley or basil (optional)

Directions

Heat oven to 400°F. Lightly oil a 9 x 13 baking dish.
Stir marinara into the dish and spread it out.
Toss shrimp with olive oil, garlic, salt, and pepper, then arrange in an even layer over the sauce.
Top with mozzarella, then Parmesan.
Sprinkle crushed pork rinds evenly over the top.
Bake 12 to 16 minutes, until shrimp are just cooked and the sauce is bubbling.
For more color, broil 1 to 2 minutes (watch closely, the topping can brown fast).
Rest 5 minutes, then scatter herbs on top and serve.

Serving note: it’s great over sautéed zucchini noodles, cauliflower rice, or simply in bowls with a salad on the side.

Spicy Christmas Shrimp Tacos with Slaw (keto taco options)

These are bright, spicy, and fast, which is exactly what you want when the day already has enough going on. The slaw brings crunch and keeps each bite from feeling heavy.

Ingredients

Shrimp spice mix and quick marinade:

2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons lime juice

Simple slaw:

5 cups shredded cabbage (green, purple, or mix)
1/2 cup mayonnaise (or sour cream for extra tang)
1 tablespoon lime juice
1/2 teaspoon kosher salt

Directions

Mix olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Toss with shrimp and quick marinate 10 to 15 minutes.
Mix cabbage, mayo, lime juice, and salt until evenly coated. Let sit while you cook shrimp (it softens slightly and tastes better).
Heat a large skillet over medium-high until hot. Cook shrimp in a single layer:
- 2 minutes, flip
- 1 to 2 minutes more, until pink and opaque
Serve with your favorite keto taco format:
- Low-carb tortillas (warm in a dry skillet)
- Lettuce wraps (crisp romaine or butter lettuce)
- Taco bowls (slaw + shrimp over cauliflower rice, add avocado if you want)

Batch-cook note for crowds
For 8 to 10 people, cook shrimp in 2 to 3 batches so it sears instead of steaming. Set cooked shrimp on a warm plate, then bring everything to the table build-your-own style. This keeps the kitchen calm and the tortillas (or lettuce) from getting soggy.

Keto Christmas Side Dishes and Holiday Potatoes (comfort food, lower carb options)

Holiday sides are where comfort lives. You can keep the cozy casseroles and creamy potatoes on the table, and still stay lower carb with a few smart swaps. Think of this section like your “choose your own potato adventure”, go classic if you have the carbs to spend, or switch to cauliflower, rutabaga, or turnips for a more strict keto Christmas dinner.

Dolly Parton-style Sweet Potato Casserole (sugar free)

This one hits that nostalgic, dessert-like side dish feeling, with no sugar and a buttery nut topping. It’s also easy to assemble ahead, which is exactly what you want on Christmas.

Ingredients (8 x 8-inch dish, serves 6)

Filling (one per line):

2 1/2 pounds sweet potatoes (about 3 large), peeled and cut into chunks
4 tablespoons unsalted butter, melted
1/2 cup keto sweetener blend (granular, erythritol-monk fruit style)
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt

Topping (almond flour and nut option, one per line):

1/3 cup almond flour
1/3 cup keto sweetener blend (granular)
4 tablespoons unsalted butter, melted
1 cup chopped pecans (or walnuts)
1/4 teaspoon kosher salt

Directions

Heat oven to 350°F. Grease an 8 x 8-inch baking dish.
Cook the sweet potatoes. Boil chunks in salted water until very tender, 12 to 15 minutes. Drain well.
Dry them out (better texture). Return drained potatoes to the hot pot and mash over low heat for 1 to 2 minutes, stirring, until steam stops rising.
Make the filling. Off heat, mash in melted butter, keto sweetener, eggs, cream, vanilla, cinnamon, and salt. Stir until smooth.
Spread filling in the baking dish.
Make the topping. In a bowl, stir almond flour, keto sweetener, melted butter, chopped nuts, and salt until crumbly.
Sprinkle topping evenly over the casserole.
Bake at 350°F for 30 to 35 minutes, until the edges are set and the top looks golden and crisp. Rest 10 minutes before serving.

Make-ahead assembly (best for Christmas Day timing)
Assemble the filling in the dish, cool, cover, and refrigerate up to 24 hours. Mix the topping in a bowl and refrigerate separately. On bake day, sprinkle topping on and bake 35 to 45 minutes (cold dish takes longer). If the top browns early, cover loosely with foil for the last 10 minutes.

Scaling for 2 and 10 (simple and reliable)
Use the same method, just change pan size and amounts.

For 2 people (small, not wasteful): Make 1/3 batch, bake in a small loaf pan (about 8 x 4-inch). Start checking at 22 to 28 minutes.
- Sweet potatoes: 13 to 14 ounces
- Butter (filling): 1 tablespoon + 1 teaspoon
- Keto sweetener (filling): 2 tablespoons + 2 teaspoons
- Eggs: 1 egg (use it, it works fine)
- Heavy cream: 1 tablespoon + 1 teaspoon
- Vanilla: 1/3 teaspoon
- Cinnamon: 1/3 teaspoon
- Salt (filling): scant 1/4 teaspoon
- Almond flour: 2 tablespoons + 2 teaspoons
- Keto sweetener (topping): 2 tablespoons + 2 teaspoons
- Butter (topping): 1 tablespoon + 1 teaspoon
- Nuts: 1/3 cup
- Salt (topping): pinch
For 10 people (party-size): Make double batch, bake in a 9 x 13-inch dish. Bake 40 to 50 minutes.
- Sweet potatoes: 5 pounds
- Butter (filling): 8 tablespoons
- Keto sweetener (filling): 1 cup
- Eggs: 4
- Heavy cream: 1/2 cup
- Vanilla: 2 teaspoons
- Cinnamon: 2 teaspoons
- Salt (filling): 1 teaspoon
- Almond flour: 2/3 cup
- Keto sweetener (topping): 2/3 cup
- Butter (topping): 8 tablespoons
- Nuts: 2 cups
- Salt (topping): 1/2 teaspoon

Elegant Sweet Potato Pavé (make-ahead, crisp edges)

Sweet potato pavé is the side dish that looks like it came from a restaurant. You bake thin slices in a cream mix, chill it under a light weight so it sets into clean layers, then re-bake to get those crisp edges.

Ingredients (8 x 4-inch loaf pan, serves 6)

2 pounds sweet potatoes, peeled
1 cup heavy cream
3 tablespoons unsalted butter, melted
2 garlic cloves, finely grated or minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 cup finely grated Parmesan (optional, for extra structure and savory flavor)

Directions

Heat oven to 325°F. Line an 8 x 4-inch loaf pan with parchment, leaving overhang so you can lift it out. Grease lightly.
Slice sweet potatoes to 1/16-inch thick (a mandoline makes this fast and even).
Mix the cream. Whisk heavy cream, melted butter, garlic, salt, pepper, thyme, and Parmesan (if using).
Layer. Add a layer of slices, slightly overlapping, then spoon a few tablespoons of cream mix over it. Repeat, pressing down gently every few layers, until everything is used.
Cover tightly with foil. Set the loaf pan on a sheet pan (it can bubble over).
Bake at 325°F for 75 to 90 minutes, until a knife slides through with no resistance.
Cool 30 minutes on the counter.
Chill under a light weight. Cover the surface with parchment, then set something light on top (a small cutting board with 1 to 2 canned goods). Refrigerate at least 6 hours, or overnight.
Crisp to serve. Heat oven to 425°F. Lift out the pavé, peel off parchment, and cut into rectangles (6 to 8 pieces).
Place pieces on a greased sheet pan. Bake 18 to 25 minutes, flipping once halfway, until the edges are browned and crisp.

Strict keto swap (lower carb): rutabaga or turnip pavé
For a more strict keto Christmas menu, swap sweet potato for rutabaga slices (best texture) or turnip slices (milder, softer).

Rutabaga timing: Slice the same thickness. Covered bake time is often 90 to 110 minutes at 325°F, since rutabaga is firmer. Start checking at 85 minutes; it’s ready when a knife slides through without a crunch.
Turnip timing: Usually 70 to 90 minutes covered. Turnips can release more water, so the chill step matters even more.
Crisp bake stays similar, 20 to 28 minutes, but rutabaga browns faster at the edges than turnip.

Classic Potatoes au Gratin (plus keto swap instructions)

This is the casserole that makes the kitchen smell like Christmas. The trick is a simple cream sauce, plus a rest at the end so you can slice it clean.

Ingredients (9 x 9-inch dish, serves 6)

2 pounds Yukon Gold potatoes, peeled (optional) and thinly sliced (about 1/8-inch)
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1/2 cup whole milk (or more cream)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch ground nutmeg (optional, classic au gratin flavor)
1 1/2 cups shredded Gruyère (or sharp cheddar)

Directions

Heat oven to 375°F. Butter a 9 x 9-inch baking dish.
Make the sauce. In a saucepan over medium heat, melt butter. Add garlic and cook 30 seconds.
Add cream and milk, then whisk in salt, pepper, and nutmeg. Warm until steaming and lightly thickened, 3 to 5 minutes. It shouldn’t boil hard.
Build the gratin. Layer half the potatoes in the dish, overlapping slightly. Pour over half the warm cream sauce, then sprinkle with 3/4 cup cheese.
Repeat with remaining potatoes, remaining sauce, and remaining cheese.
Cover with foil and bake 45 minutes.
Uncover and bake 20 to 25 minutes more, until the top is browned and the center bubbles.
Rest 15 to 20 minutes before slicing. This rest is what gives you neat squares instead of a scoop.

Keto swap options (same cozy feel, fewer carbs)
You can keep the same sauce and method, just change the base.

Cauliflower au gratin (more strict keto): Use 2 pounds cauliflower florets (bite-size). Steam or microwave until just barely tender, 4 to 6 minutes, then drain very well and pat dry. Bake cues: it’s done when the sauce bubbles thickly and the top is golden, usually 25 minutes covered, then 15 minutes uncovered at 375°F.
Rutabaga au gratin (closest to potatoes): Use 2 pounds rutabaga, peeled and sliced thin (1/8-inch). Bake cues: rutabaga takes longer than potatoes; plan 55 to 65 minutes covered, then 20 to 25 minutes uncovered. Tenderness test is everything, a knife should slide through the center slices without a firm snap.

Cacio e Pepe Duchess Potatoes (and a keto duchess option)

Duchess potatoes are mashed potatoes dressed up for a holiday plate. Piping them turns a simple side into something that looks fancy, and cacio e pepe flavor (cheese plus black pepper) makes them taste bold without extra fuss.

Ingredients (serves 6 to 8)

2 pounds Yukon Gold potatoes, peeled and cut into chunks
1 1/2 teaspoons kosher salt (for the potato water)
4 tablespoons unsalted butter
1/3 cup heavy cream, warmed
3 large egg yolks
3/4 cup finely grated Pecorino Romano (or Parmesan)
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon kosher salt (for the mash, start here)

Directions

Heat oven to 425°F. Line a sheet pan with parchment.
Boil potatoes. Put potatoes in a pot, cover with cold water, add 1 1/2 teaspoons salt. Bring to a boil, then simmer until very tender, 12 to 15 minutes.
Dry the potatoes (this matters). Drain well, return to the hot pot, and place over low heat 1 to 2 minutes, shaking and stirring gently until moisture steams off.
Mash smooth. Off heat, mash with butter and warm cream until very smooth (use a potato ricer if you have one).
Season and enrich. Stir in grated cheese, black pepper, and 1/2 teaspoon salt.
Add yolks. Let mash cool 3 to 4 minutes, then mix in egg yolks until fully blended. The mixture should be thick but pipeable.
Pipe. Transfer to a piping bag fitted with a large star tip. Pipe 12 to 16 swirls onto the sheet pan.
Bake 18 to 22 minutes at 425°F, until the edges are golden. For more color, broil 1 to 2 minutes, watching closely.

Keto duchess option (cauliflower base, still pipeable)
This version keeps the duchess look and cacio e pepe flavor, with far fewer carbs. The big difference is moisture control.

Ingredients (makes 12 to 16 swirls):

2 pounds cauliflower florets
2 tablespoons unsalted butter
1/4 cup heavy cream, warmed
3 large egg yolks
1 cup finely grated Pecorino Romano (or Parmesan)
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt (start here)

Directions:

Heat oven to 425°F. Line a sheet pan with parchment.
Cook cauliflower until very soft. Steam or microwave until it crushes easily, 8 to 10 minutes.
Squeeze dry (non-negotiable). Cool 5 minutes, then wrap cauliflower in a clean kitchen towel and squeeze hard over the sink. Keep squeezing until it feels almost fluffy-dry.
Mash and smooth. Pulse in a food processor or mash very thoroughly. Stir in butter and warm cream.
Add flavor. Mix in cheese, black pepper, and salt.
Add yolks. Let cool 2 minutes, then mix in egg yolks until smooth and thick.
Pipe and bake. Pipe swirls like the potato version. Bake 20 to 25 minutes.

Browning note: cauliflower duchess swirls brown a bit lighter than potato ones. If you want deeper color, brush the tops lightly with melted butter before baking, then broil briefly at the end.

Keto and Sugar Free Christmas Desserts (showstoppers you can make ahead)

Dessert is where keto Christmas dinner can feel the most “restaurant,” without adding stress on the day. The trick is choosing sweets that improve after chilling (cheesecakes, custards, trifle cups) or that can be baked ahead and dressed up right before serving (babka, pavlova wreath, yule log). Pick one rich centerpiece, then add a lighter option if you want variety.

White Chocolate Cheesecake (keto, sugar free)

This is the calm-host move: bake it the day before, chill overnight, slice cleanly, and serve like you planned weeks ago.

Ingredients (9-inch springform)

Crust (almond or pecan, choose one):

1 1/2 cups almond flour
3 tablespoons powdered sweetener (erythritol or monk fruit blend)
6 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt

Pecan crust option:

1 1/2 cups finely chopped pecans
2 tablespoons powdered sweetener
5 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt

Filling:

24 ounces cream cheese, room temperature
3/4 cup powdered sweetener
3 large eggs, room temperature
1/2 cup sour cream, room temperature
6 ounces sugar-free white chocolate, chopped
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, brightens sweetness)
Pinch of kosher salt

Directions

Heat oven to 325°F. Grease a 9-inch springform pan. Wrap the outside tightly with two layers of heavy-duty foil (this is your leak insurance).
Make the crust. Mix crust ingredients until evenly moistened. Press firmly into the bottom of the pan (use the bottom of a glass). Bake 10 minutes, then cool.
Melt the sugar-free white chocolate gently (microwave in 20-second bursts, stirring each time). Let it cool until warm, not hot.
Make the filling. Beat cream cheese and powdered sweetener on medium-low until smooth, scraping the bowl. Mix in sour cream, vanilla, lemon juice (if using), and salt.
Add eggs one at a time, mixing on low just until blended after each. Don’t whip air into the batter.
Mix in the melted white chocolate on low until smooth.
Pour batter over the crust. Tap the pan lightly on the counter to release bubbles.
Set up the water bath. Place the wrapped springform in a large roasting pan. Put the pan on the oven rack, then pour in hot water until it comes about halfway up the sides of the springform.
Bake 55 to 70 minutes. The cheesecake is ready when the edges look set, the top looks dry, and the center still has a gentle wobble (like set Jell-O, not liquid).
Cool slowly to prevent cracks. Turn off the oven, crack the door, and let it sit 30 minutes. Remove from the water bath, take off foil, and cool at room temp 1 hour.
Chill, uncovered, until fully cold, then cover and refrigerate at least 8 hours, preferably overnight.

Chocolate Cherry Cheesecake (keto, sugar free)

This tastes like a holiday dessert shop slice. Sour cherries are higher carb than berries, so keep portions modest, or swap raspberries for a lower-carb option.

Ingredients (9-inch springform)

Crust:

1 1/2 cups almond flour
3 tablespoons powdered sweetener
2 tablespoons cocoa powder
6 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt

Filling:

24 ounces cream cheese, room temperature
3/4 cup powdered sweetener
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1/3 cup cocoa powder
4 ounces sugar-free dark chocolate, melted and cooled slightly
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, nice with cherries)
Pinch of kosher salt

Fruit:

1 cup sour cherries, well drained (fresh pitted, thawed frozen, or no-sugar-added canned)
1 tablespoon powdered sweetener (optional, if cherries are very tart)

Lower-carb swap:

1 cup raspberries (fresh or frozen, thawed and drained)

Optional sugar-free ganache topping:

4 ounces sugar-free dark chocolate, chopped
1/3 cup heavy cream
1 teaspoon butter (for shine, optional)

Directions

Heat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with two layers of foil.
Make crust. Mix crust ingredients, press into the pan, and bake 10 minutes. Cool.
If using cherries, toss drained cherries with the 1 tablespoon sweetener (optional). Pat lightly with paper towels to reduce extra juice.
Make filling. Beat cream cheese and sweetener until smooth. Mix in sour cream, cocoa, vanilla, almond extract (if using), and salt.
Add eggs one at a time on low, mixing just until blended.
Mix in melted sugar-free chocolate on low.
Fold in cherries (or raspberries) gently. Pour into crust.
Water bath. Place pan in a roasting pan, add hot water halfway up the sides.
Bake 55 to 70 minutes, until set edges and a wobbly center remains.
Cooling steps. Turn off oven, crack door, rest 30 minutes. Cool on counter 1 hour, then chill 8 hours or overnight.
Optional ganache. Heat cream until steaming, pour over chopped chocolate, rest 2 minutes, then stir smooth. Stir in butter (optional). Cool 10 minutes, then spread over chilled cheesecake. Chill 30 minutes to set before slicing.

Chocolate Pecan Pie (keto version, sugar free)

You still get that glossy, gooey center, but without corn syrup or sugar. Give it a full cool so the slices don’t slump.

Ingredients (9-inch pie)

Keto crust:

1 1/2 cups almond flour
2 tablespoons powdered sweetener
6 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
1 teaspoon vanilla extract (optional)

Filling:

3 large eggs
3/4 cup allulose syrup (or sugar-free maple-style syrup sweetened with allulose)
1/3 cup brown sugar substitute (packed style)
4 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 cups pecan halves (or 1 1/2 cups halves plus 1/2 cup chopped)
1/2 cup sugar-free chocolate chips

Directions

Heat oven to 350°F. Grease a 9-inch pie plate.
Make crust. Mix crust ingredients until combined. Press evenly into the pie plate (bottom and up the sides). Bake 10 to 12 minutes until lightly golden. Cool 10 minutes.
Make filling. Whisk eggs, allulose syrup, brown sugar substitute, melted butter, vanilla, and salt until smooth.
Stir in pecans and sugar-free chocolate chips.
Pour into crust. If the crust edge browns fast, cover the rim loosely with foil after about 25 minutes.
Bake 35 to 45 minutes. Doneness cues: the edges should look set and slightly puffed, and the center should have a soft jiggle, not a liquid slosh.
Cool completely for clean slices. Cool on a rack 2 hours, then refrigerate at least 2 more hours (or overnight). Slice cold for the sharpest cuts.

Crème Brûlée (keto, sugar free)

This is the “quiet flex” dessert. The custard is simple; the drama comes from that crackly top. Allulose caramelizes best for a sugar-free brûlée finish.

Ingredients (4 to 6 ramekins)

Custard:

2 cups heavy cream
5 large egg yolks
1/3 cup powdered sweetener (erythritol or monk fruit blend)
1 teaspoon vanilla extract (or 1 teaspoon vanilla bean paste)
Pinch of kosher salt

Brûlée topping (caramelizes):

4 to 6 teaspoons allulose (granular or powdered)

Directions

Heat oven to 300°F. Place ramekins in a deep baking dish.
Warm cream in a saucepan over medium heat until steaming and tiny bubbles appear at the edge. Don’t boil.
Whisk yolks, powdered sweetener, vanilla, and salt in a bowl.
Temper the yolks. Slowly pour the warm cream into the yolks in a thin stream while whisking the whole time.
Strain the mixture through a fine mesh strainer into a pourable measuring cup (this keeps it silky).
Divide custard among ramekins.
Water bath. Place the dish in the oven, then carefully add hot water to the baking dish until it reaches about halfway up the ramekins.
Bake 30 to 45 minutes (smaller ramekins cook faster). It’s done when the edges are set and the center still trembles when you gently tap the ramekin.
Cool to room temp, then cover and chill at least 4 hours, or up to 2 days.
Brûlée right before serving. Sprinkle each custard with 1 teaspoon allulose (use up to 1 1/2 teaspoons for a thicker crust). Torch until deep golden and bubbling.
Broiler method: place ramekins on a sheet pan under a hot broiler, as close as safe, and watch constantly. Rotate as needed, it can burn fast. Let sit 2 minutes so the top hardens.

Chocolate Babka (lower-carb approach, sugar free)

This is a babka-style loaf with a low-carb dough. It’s not identical to wheat babka, but it gives you the same swirled payoff and slices beautifully once cooled.

Ingredients (1 loaf, 9 x 5-inch pan)

Dough (fathead-style):

2 cups shredded mozzarella (low moisture)
2 ounces cream cheese
2 large eggs
1 3/4 cups almond flour
2 tablespoons powdered sweetener
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract (optional)

Filling:

1/2 cup sugar-free chocolate chips
2 tablespoons unsalted butter
2 tablespoons cocoa powder
3 tablespoons powdered sweetener
1/2 teaspoon cinnamon (optional)
Pinch of kosher salt

Egg wash:

1 egg
1 tablespoon water

Directions

Heat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment (leave overhang).
Make dough. Melt mozzarella and cream cheese together until smooth (microwave in short bursts, stir well).
Stir in eggs and vanilla (if using) until combined.
Add almond flour, powdered sweetener, baking powder, and salt. Mix until a dough forms. Rest 5 minutes so it firms slightly.
Make filling. Melt butter with sugar-free chocolate chips until smooth. Stir in cocoa, sweetener, cinnamon (optional), and salt. Let cool 5 minutes until spreadable.
Roll and shape. Roll dough between two sheets of parchment into a 10 x 12-inch rectangle.
Spread filling evenly, leaving a 1/2-inch border.
Roll up from the long side into a tight log. Chill the log 10 minutes (this makes twisting cleaner).
Slice lengthwise down the center to make two long strands. Twist them together with cut sides facing up.
Place in loaf pan. Brush with egg wash.
Bake 30 to 40 minutes, until deep golden and set in the center (it should feel firm, not jiggly).
Cool in the pan 20 minutes, then lift out and cool fully at least 45 minutes before slicing. Warm babka can look underdone if you cut too soon.

Pavlova Wreath with White Chocolate Bark (keto-adjacent option)

Classic pavlova depends on sugar for structure, so sugar-free versions can weep or soften faster. This one can work, but plan to assemble close to serving and keep humidity in mind.

Ingredients

Sugar-free meringue:

4 large egg whites, room temperature
1/2 teaspoon cream of tartar
2/3 cup powdered allulose (or a powdered allulose-erythritol blend)
1 teaspoon vanilla extract
1 teaspoon lemon juice
Pinch of kosher salt

Whipped cream topping:

1 cup heavy cream, cold
1 to 2 tablespoons powdered sweetener
1/2 teaspoon vanilla extract

Fruit (keep it modest for keto):

1 to 1 1/2 cups berries (raspberries, sliced strawberries, blackberries)

Sugar-free white chocolate bark:

4 ounces sugar-free white chocolate
1/3 cup chopped pistachios or almonds
2 tablespoons unsweetened coconut flakes (optional)

Directions

Heat oven to 250°F. Line a sheet pan with parchment. Draw a 9-inch circle, then draw a 4-inch circle inside it as a guide.
Whip egg whites. Beat egg whites, cream of tartar, and salt to soft peaks.
Add sweetener slowly. Add powdered allulose 1 tablespoon at a time while beating, until glossy stiff peaks form (2 to 4 minutes). Beat in vanilla and lemon juice.
Shape wreath. Spoon meringue into a ring between the circles. Make a slight dip in the top center of the ring for filling.
Bake low and slow 75 to 95 minutes, until the outside feels dry and can lift from parchment.
Cool in the oven. Turn oven off, crack the door, and let it cool inside 1 hour (this helps reduce cracking).
Make bark. Melt sugar-free white chocolate gently, spread thinly on parchment, sprinkle nuts (and coconut if using). Chill 15 to 20 minutes, then break into shards.
Whip cream to soft peaks with sweetener and vanilla.
Assemble close to serving. Top pavlova with whipped cream, add berries, then tuck in bark shards. Serve within 1 to 2 hours for the best texture.

Sour Cherry Cheesecake Trifle with Black Pepper and Saba (keto trifle cups)

These are easy to portion, easy to chill, and they look expensive in clear glasses. The black pepper sounds bold, but it works like it does on strawberries, it sharpens the fruit.

Ingredients (8 small cups)

Keto “cake” layer:

3 cups keto pound cake cubes (store-bought or homemade)
2 tablespoons melted butter (optional, helps cake stay rich)

Cheesecake cream:

8 ounces mascarpone or cream cheese, softened
1 1/2 cups heavy cream, cold
1/3 cup powdered sweetener
1 teaspoon vanilla extract
Pinch of kosher salt

Fruit layer:

1 1/2 cups sour cherries, drained (or thawed frozen cherries, well drained)
1 to 2 teaspoons freshly ground black pepper (start with 1 teaspoon)
1 tablespoon lemon juice
1 to 2 tablespoons powdered sweetener (optional, to taste)

Saba option (sugar-free):

2 tablespoons sugar-free balsamic reduction (or reduced balsamic made from a low-sugar balsamic)

Lower-carb swap:

1 1/2 cups raspberries or blackberries (instead of cherries)

Directions

If using keto pound cake, cut into bite-size cubes. Toss with melted butter (optional) for a richer base.
Make the fruit. Stir cherries with lemon juice, black pepper, and sweetener (if using). Let sit 10 minutes so it tastes rounded.
Whip cream to soft peaks with powdered sweetener and vanilla.
Beat mascarpone (or cream cheese) with a pinch of salt until smooth, then fold in whipped cream gently so it stays airy.
Layer in cups: cake cubes, fruit, cheesecake cream. Repeat once if your cups are tall.
Finish with a small drizzle of sugar-free balsamic reduction on top (go light, it should read like a glossy accent).
Cover and chill at least 4 hours, or overnight.

Bûche de Noël with Mascarpone Cream and Dark Chocolate Ganache (keto roll cake)

This is the classic Christmas “yule log,” but in keto form. The key is a thin sponge and rolling it while warm, so it doesn’t crack.

Ingredients (10 x 15-inch jelly roll pan)

Chocolate sponge:

6 large eggs, separated
1/2 cup powdered sweetener, divided
1/3 cup cocoa powder
1/3 cup almond flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Mascarpone cream filling:

8 ounces mascarpone, cold
1 cup heavy cream, cold
1/3 cup powdered sweetener
1 teaspoon vanilla extract
Pinch of kosher salt

Sugar-free dark chocolate ganache:

6 ounces sugar-free dark chocolate, chopped
2/3 cup heavy cream
1 tablespoon butter (optional)
Pinch of kosher salt

Directions

Heat oven to 350°F. Line a 10 x 15-inch jelly roll pan with parchment and grease lightly.
Make the batter. Whisk yolks with 1/4 cup sweetener and vanilla until lighter in color.
In another bowl, whip egg whites with salt to soft peaks, then gradually add remaining 1/4 cup sweetener and beat to glossy stiff peaks.
Mix dry ingredients (cocoa, almond flour, baking powder). Stir into the yolk mixture.
Fold in egg whites in 2 to 3 additions, gently, until no white streaks remain.
Spread batter evenly in the pan. Bake 9 to 11 minutes, until the top springs back when lightly pressed.
Roll while warm. Dust a clean towel with cocoa powder. Turn the hot cake onto the towel, peel off parchment, and roll up from the short side with the towel inside. Cool fully 45 to 60 minutes.
Make filling. Whip heavy cream, sweetener, vanilla, and salt to soft peaks. Add mascarpone and whip until thick and spreadable (don’t overbeat).
Fill and re-roll. Unroll cake, spread filling evenly, then roll back up (without the towel). Chill 30 minutes to set.
Make ganache. Heat cream until steaming, pour over chopped chocolate, rest 2 minutes, then stir smooth. Stir in butter and salt (optional). Cool until spreadable, 10 to 20 minutes.
Frost and decorate. Cover the log with ganache and drag a fork through it to make “bark” lines. Chill at least 1 hour before slicing.

Easy decorating ideas:

Light dusting of powdered sweetener for “snow”
A few berries along the side
A small sprig of rosemary for a pine look (remove before eating)

Enjoy!

A calm easy keto Christmas dinner menu comes from keeping it simple, doing a little prep ahead, and saving the shrimp for last so it stays tender. Pick one menu style (seafood night, pork roast dinner, or surf and turf), then use the scaling notes for 2 to 10 people so you buy the right amounts and cook with confidence.

Christmas dinner doesn’t have to mean chaos in the kitchen or a sky-high grocery bill. With a small menu and a clear timeline, you can light a few candles, sit down on time, and serve food that feels like a real treat.

Save this post, print the shopping list from the recipes you chose, and tell us which menu you’re making this year.

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