Turkey Day has come and gone, and now we are entering the time of indulgence and excess in the form of Holiday Parties. Hello December! If you’ve been ogling over all things Christmas since Target switched out their Halloween stuff at the end of October for wreaths, snowflakes, and Christmas lights, join the club.

Everyone loves this time of year. The holidays make us feel nostalgic and happy on the inside. Plus, it gives us a reason to cook ungodly amounts of food 🙂 If you’re like us, you love feeding people the tasty comfort food they crave around the holidays and love hosting holiday parties, but we believe that you don’t have to derail your healthy eating habits during the holidays.

If your holiday party schedule is packed fuller than the stocking on the mantle this year, but you don’t want to ruin all the hard work you put into the gym this year, check out these 8 healthy dessert recipes to bring to your next holiday party.

1. Double Chocolate Hazelnut Cookies

Yield:15 cookies
Difficulty:Easy
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

INGREDIENTS:

  • 1 cup Onnit Chocolate Hazelnut Fatbutter
  • 2 tsp. coconut oil, melted
  • 3 tbsp. granular sugar substitute or sweetener of choice*
  • 1 egg, whisked
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • ¼ tsp. Himalayan salt
  • ¼ cup Lily’s Stevia-sweetened mini chocolate chips
  • ¼ cup crushed roasted hazelnuts

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or lightly grease with coconut oil to prevent sticking.
  2. In a large bowl, mix Onnit Chocolate Hazelnut Fatbutter, coconut oil, vanilla extract, and egg until combined.
  3. Add sweetener of choice, baking soda, salt, and chocolate chips. This part is easier to use your [clean] hands. Mix until everything is nice and combined.
  4. You can either roll two tablespoons of the batter into a small ball or use a mini cookie scoop to save your hands. Place each ball onto the baking sheet, repeat for approximately 15 cookies. Using a fork, press each cookie down slightly.
  5. Bake for 8 to 10 minutes. Let cool for 5 to 10 minutes prior to serving.

NOTES: *We used Erythritol-based sugar substitute, Swerve (granular).

2. Keto PB Chocolate Cheesecake

Yield:1 cake, 16 servings
Difficulty:Medium
Prep Time:20 minutes
Cook Time:1 hour 10 minutes
Total Time:6 hours

INGREDIENTS:

  • 1 ½ cups almond flour
  • 1 egg
  • 3 oz. grass-fed butter
  • 3 tbsp. Stevia, erythritol, or sugar substitute of choice
  • 2 tbsp cacao powder
  • Pinch Himalayan salt
  • ¾ cup Onnit Creamy Peanut Fatbutter
  • 20 oz. organic cream cheese, room temperature
  • ½ cup granular Stevia, or sugar substitute of choice
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1 cup creme fraiche
  • ¼ cup Lily’s Stevia-sweetened dark chocolate chips
  • ¼ tsp. vanilla extract
  • 3 tbsp. coconut oil or grass-fed butter

DIRECTIONS:

  1. Remove the cream cheese from the fridge and their boxes to let them come to room temperature while you prepare the crust. Preheat oven to 350-degrees Fahrenheit.
  2. For the crust: In a medium mixing bowl, add almond flour, melted butter, egg, cacao powder, Himalayan salt, and 3 tbsp. Stevia powder. Stir until combined.
  3. Lightly grease the bottom and sides of a 9” springform pan with coconut oil. Spread the mixture in the pan and lightly press to the bottom to form the crust. Bake for 10 minutes. Remove from oven and let cool to room temperature, while you continue the remaining steps.
  4. In a large mixing bowl, add the cream cheese, granular Stevia or sweetener of choice, and salt. Using an electric standing mixer, mix on medium-low for a few minutes, or until the mixture is creamy without clumps. Fine particles are OK and will integrate when baking, but large clumps are likely a result of your cream cheese being too cold.
  5. Add 1 tsp. vanilla extract, cream fraiche, and Creamy Peanut FatButter. Mix on medium-low speed until smooth.
  6. Add in each egg one at a time. Once each egg is mixed in, add in the next. Mix on low speed until combined.
  7. Pour filling over the cooled crust. Bake cheesecake for 55-60 minutes at 350. It’s done when the outer edges two inches are set, but the center jiggles slightly, similar to Jell-O.
  8. Turn off the heat, but leave the cheesecake in the oven with the door cracked open for 45 minutes to an hour to let cool.
  9. Refrigerate, uncovered, for 4 hours or overnight in the fridge. If you cover it, the condensation will ruin the cake, so don’t do that.
  10. When you’re ready to serve, remove from the fridge and let sit for 30 minutes.
  11. Meanwhile, make the ganache drizzle. In a double boiler or microwave-safe bowl, add the chocolate chips and coconut oil. Melt until smooth. Stir in the vanilla extract at the end. Drizzle with spoon, piping bag, or pour warm mixture in a quart-size plastic bag. Carefully tilt chocolate mixture to one corner of the bag, cut a tiny portion of the tip off to create a makeshift piping bag. Drizzle on top of the cake in zig-zag lines. Serve with crumbled collagen PB cups or roasted peanuts on top, if desired.

3. Collagen Peanut Butter Cups

Yield:12 cups
Difficulty:easy
Prep Time:15 minutes
Total Time:35 minutes

INGREDIENTS:

  • ½ cup Lily’s Stevia-sweetened mini dark chocolate chips*
  • 2 tbsp. coconut oil
  • Pinch of Himalayan salt
  • ⅓ cup Onnit Creamy Peanut Butter Fatbutter
  • 1 tbsp. unsweetened vanilla almond milk
  • 2 tsp. raw honey
  • ⅛ tsp. vanilla extract
  • 1 scoop of collagen protein powder**

DIRECTIONS:

  1. Line a mini muffin pan with 12 mini baking [muffin] cups.
  2. In a double-boiler, add the chocolate chips and coconut oil. Heat on medium-low and continue stirring until the chocolate is fully melted and the mixture is smooth. You can also do this in 30-second increments in the microwave.
  3. Spoon about ½ tbsp. of the melted chocolate mixture into each baking cup or just enough to cover the bottom with a thin layer. After you have filled the cups, carefully tip the pan so the chocolate spreads halfway up the sides of each cup. Place the pan in the freezer for 10 minutes or until the chocolate hardens.
  4. In a separate mixing bowl, add the Peanut Butter Fatbutter, Sweet Leaf Stevia Drops, raw honey, collagen powder, and 1 tbsp. of almond milk. Stir until smooth.
  5. Remove the muffin pan from the freezer. Add a 2-tsp size dollop of the protein peanut butter mixture in each muffin cup. Spread along the bottom, leaving a little room along the edges.
  6. Pour another ½ tbsp. of melted chocolate in each cup, fully covering the peanut butter mixture. Sprinkle Himalayan salt on top. Freeze for about 1minutes, or until the chocolate shell fully hardens.
  7. Makes 12 small peanut butter cups. Store in the freezer until ready to eat. Forewarning: the chocolate melts easily and can get a little messy. Worst-case scenario, you lick chocolate off your fingers…

NOTES:* I used Lily’s Stevia-sweetened dark chocolate baking chocolate chips in this recipe. Unsweetened dark chocolate chips can be substituted, but that’ll add sugar. **I recommend using vanilla or unflavored protein powder; preferably an all-natural variety with little to no artificial flavoring or dyes. We like Primal Kitchen’s coconut-vanilla collagen protein and Vital Protein’s unflavored collagen peptides.

4. Salted Almond Chocolate Espresso Bites

Yield:10 bites
Difficulty:easy
Prep Time:15 minutes

INGREDIENTS:

  • ½ cup almond flour
  • 2 tbsp. cacao powder
  • 1 tbsp. granular Stevia or sweetener of choice
  • 1 tsp. instant espresso
  • 2 tbsp. cold brew (or chilled espresso)
  • ¼ cup Onnit Salted Almond Fatbutter
  • 1 tsp. SweetLeaf Stevia Drops, vanilla creme
  • ¼ cup crushed slivered almonds, for coating
  • Coconut oil, for rolling

DIRECTIONS:

  1. Add all dry ingredients except for the slivered almonds in a medium mixing bowl. Mix to combine. Stir in the wet ingredients (FatButter, Stevia Drops, cold brew). Mix thoroughly to combine. It should yield a thick batter.
  2. Add crushed almonds to a small bowl. Coat your hands in coconut oil to prevent sticking and take a quarter-size amount of the batter and roll into a ball. A small cookie scoop makes this process much easier. Roll each ball into the crushed almond slivers to coat.
  3. Place on a cookie sheet, plate, or directly into an airtight container. Repeat with the remaining batter. Freeze for 10 to 15 minutes before serving. It can be stored in the refrigerator for up to 5 days in a container.

NOTES:*If you don’t have this on hand, you can substitute with ¼ tsp. vanilla extract plus 2 tsp. granular sugar substitute of choice, like erythritol-based “Swerve” or Stevia.

5. Keto-Fuel Energy Bites

Yield:20 bites
Difficulty:Easy
Prep Time:15 minutes
Total Time:35 minutes

INGREDIENTS:

  • 1 scoop Powerfood Active
  • ⅓ cup unrefined coconut oil, melted
  • ¼ cup coconut butter, melted
  • 2 tbsp. unsweetened almond or coconut milk
  • ½ cup dry roasted cashews
  • ½ cup dry roasted almonds
  • ½ cup pumpkin seeds
  • ½ cup unsweetened coconut flakes
  • ½ tsp. Himalayan salt

DIRECTIONS:

  1. Add all ingredients to a food processor. Pulse until full combined. The “batter” will be fairly soft and gooey.
  2. Lightly coat your hands with coconut oil to prevent sticking.
  3. Roll 1 heaping tablespoon into a ball, and place on a parchment paper-lined tray or plate.
  4. Continue with the remaining batter. Sprinkle with additional coconut flakes, if desired.
  5. Freeze for 20 minutes, then enjoy!

6. Cinnamon Bun Fat Bombs

Yield:10 bites
Difficulty:Easy
Prep Time:15 minutes
Total Time:30 minutes

INGREDIENTS:

  • ½ cup Onnit Snickerdoodle Fatbutter
  • ¼ tsp. Stevia Sweet Drops, vanilla creme*
  • 2 tbsp. grass-fed butter, room temperature
  • ¾ cup coconut flour
  • ¼ cup almond flour
  • ¼ cup granular Stevia or sweetener of choice**
  • 2 tsp. ground cinnamon
  • Coconut oil, for rolling

DIRECTIONS:

  1. Add Snickerdoodle Fatbutter, Stevia Sweet Drops and softened butter to a medium mixing bowl. Stir to combine.
  2. Mix in the coconut flour, almond flour, 1 tsp. cinnamon, and 2 tbsp. granular sugar substitute of choice. The mixture should be thick.
  3. Add the remaining cinnamon and granular Stevia on a plate. Coat your hands with coconut oil to prevent sticking.
  4. Gently roll a quarter-size of the mixture into a ball in the palm of your hands. Then gently roll into the cinnamon-Stevia mixture. Place in a Tupperware or on a plate. Repeat with the remaining batter. Freeze for 10 minutes or refrigerate for 20 minutes before serving. Keep in an airtight container in the fridge for up to a week.

NOTES:*If you don’t have this on hand, you can substitute with ¼ tsp. vanilla extract plus an additional 2 tbsp. granular sugar substitute of choice, like erythritol-based “Swerve” or Stevia powder. **If you’re sensitive to sweeteners, you might want to decrease the measurement slightly.

7. Keto Cakes

Yield:2 pancakes or 4 mini cakes
Difficulty:Easy
Prep Time:5 minutes
Cook Time:15 minutes

INGREDIENTS:

  • 2 tbsp. Onnit Snickerdoodle Fatbutter
  • 2 pasture-raised large eggs*
  • 2 tbsp. superfine almond flour**
  • ⅛ tsp. ground cinnamon
  • ½ tsp. baking powder
  • ¼ tsp. vanilla extract
  • Himalayan salt, to taste
  • 1-2 tbsp. grass-fed butter
  • Crushed nuts, optional
  • Maple syrup, sugar-free***

DIRECTIONS:

  1. Add the Fatbutter, eggs, almond flour, cinnamon, baking powder, vanilla extract and salt to a medium mixing bowl. Whisk with a fork until smooth.
  2. Heat a small saucepan on medium heat. Grease with butter, ghee or coconut oil to prevent sticking.
  3. Add ¼ of the batter to the pan. The batter will be thinner than a standard pancake batter. Spread into a circular shape. When the batter starts to bubble on top, it’s time to flip! Repeat with the remaining batter.
  4. Serve with grass-fed butter, crushed nuts and Lakanto maple syrup. I like making 4 mini cakes, about 3″ in diameter to stack on each other, but the decision is yours. This recipe yields 4 mini 3″ cakes or 2 larger, approximately 6″ pancakes

NOTES: *We love Vital Farms’ organic pasture-raised eggs. **I prefer using almond flour from blanched almonds, which is simply almonds with the skins removed. It yields lighter, fluffier, and less “nutty” pancake flavor **We used Lakanto’s maple syrup sweetened with monk fruit. Macronutrient Breakdown (cakes only): 400 calories, 30g fat, 14g carbs, 21g protein, 2g fiber, 12g net carbs

8. Salted Chocolate Almond Brownies

Yield:1 sheet, 16 squares
Difficulty:easy
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:40 minutes

INGREDIENTS:

  • 1 cup Onnit Salted Almond Fatbutter
  • ⅓ cup almond slivers
  • ¼ cup coconut oil*, melted
  • ¼ cup cacao or cocoa powder
  • 1 tsp. vanilla extract
  • 3 tbsp. unsweetened almond milk
  • ¾ cup finely ground almond flour
  • 1 ½ tsp. baking powder
  • ⅛ tsp. salt
  • 1 egg**
  • ⅓ cup canned coconut cream
  • ¼ cup Truvia***
  • ½ cup dark chocolate chips****

DIRECTIONS:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, add the wet ingredients: Salted Almond Fatbutter, coconut oil, vanilla extract, unsweetened almond milk, egg, and coconut cream. Mix thoroughly to combine.
  3. In medium mixing bowl, add the dry ingredients: cacao powder, almond flour, baking powder, salt and Truvia. Mix, then add the dry ingredients to the wet ingredients. Stir to combine. The batter will be very thick.
  4. In a Pyrex or non-stick baking 8×8 pan. Grease the bottom sides with coconut oil. Sprinkle ½ of the chocolate chips and almond slivers on the bottom, then pour the “batter” on top and sprinkle with the other half of the chocolate chips.
  5. Bake for 15 minutes. Let cool, then cut into 16 squares. Store brownies in an airtight container in the fridge.

NOTES: *Look for virgin, unrefined, cold-filtered **For more cake consistency, use 2 eggs *** I like the way Truvia bakes, but feel free to substitute with other sweeteners; I just can’t vouch for the taste. ****We used Enjoy Life dark chocolate morsels, but to decrease sugar intake, you can use Lily’s Stevia-sweetened mini chocolate chips instead.