Healthy Holidays: 4 Healthy & Sweet Desserts – Handful

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Healthy Holidays: 4 Healthy & Sweet Desserts

on November 16, 2021

Holiday bingeing is one of the easiest traps to fall into, especially at Thanksgiving, especially when your in-laws bring in the most delectable sweets. This year, stay ahead of the curve by preparing some of these Keto approved desserts that are still delicious:


Makes 15 Cookies

The Cookies

1 1/2 cups Almond Flour

1/4 cup Butter, salted

1/2 cup Pumpkin Puree

1 tsp. Vanilla Extract

1/2 tsp. Baking Powder

1 large Egg

1/4 cup Erythritol

25 drops Liquid Stevia


The Topping

1 tsp. Pumpkin Pie Spice

2 tsp. Erythritol







Pre-heat oven to 180°C/350°F.  Mix together almond flour, erythritol, and baking powder.


Second, in a separate container, combine the butter, pumpkin puree, vanilla extract, and liquid stevia.


If necessary, microwave the mixture to facilitate mixing. Combine the almond flour and erythritol with all of the wet ingredients (including the egg).


Mix everything together thoroughly until a pastry dough forms.


Roll the dough into small balls and place them on a baking sheet lined with a baking mat. In total, you should have about 15 cookies.


Bake for 12-13 minutes, pressing the balls flat with your hand (or the bottom of a jar).


While the cookies are baking, make a 2 tsp. 1 tsp. erythritol to powder the erythritol, run pumpkin pie spice through a spice grinder.


When the cookies are done, sprinkle with the topping and set aside to cool completely.


Calories: 52kcal

Fat: 4.8g (2.2g S.Fat)

Carbs: 5.5g

Protein: 1.2g

Sugar: 4.5g

Sodium: 28mg



Makes 8 Servings


1 cup Almond  Flour

1/4 cup Butter, melted

1/2 tsp. Cinnamon

1 tbsp. Erythritol

Pinch of Salt



1/4 cup Heavy Cream

1/4 cup Butter, melted

1/2 cup Peanut Butter

1/4 cup Erythritol

1/2 tsp. Vanilla Extract

1/8 tsp. Xanthan Gum



1/3 cup Lily’s Chocolate, chopped







Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit. 1/2 cup butter melted Half will be used for the crust and the other half for the fudge. Combine the almond flour and half of the melted butter in a mixing bowl.


Mix in the erythritol and cinnamon. If using unsalted butter, season with a pinch of salt to enhance the flavor.


Mix well and press into the bottom of a baking dish lined with parchment paper. Bake for 10 minutes, or until the edges are golden brown. Remove it from the oven and set it aside to cool.


In a small blender or food processor, combine all of the fudge ingredients and blend. You can also use an electric hand mixer and a bowl. Make sure to scrape down the sides and thoroughly combine all of the ingredients.


When the crust has cooled, gently spread the fudge layer all the way up the sides of the baking dish. Even out the top as much as you can with a spatula.


Top your bars with chopped chocolate just before they're ready to chill. This can take the form of sugar-free chocolate chips, sugar-free dark chocolate, or plain dark chocolate. Lily's Stevia Sweetened Chocolate was used. Refrigerate overnight or freeze if you need it right away.


Remove the bars from the oven once they have cooled by pulling the parchment paper out. Cut into 8-10 pieces and serve! These peanut butter fudge bars are best served cold! If you're taking them with you, keep them in an insulated lunch bag to keep them firm.


Calories: 239kcal

Fat: 23.3g (10.4g S.Fat)

Carbs: 16.7g

Protein: 5.2g

Sugar: 11.6g

Sodium: 231mg



Makes 24 Cookies

1 small Sweet Lightning Winter Squash (or any squash) (or 1 1/4 cup Pumpkin Puree, strained)

2 tsp. Cinnamon

2 tsp. Garam Masala

~1 tbsp. Coconut Oil Cooking Spray

2 large Eggs

1 tsp. Vanilla Extract

1 tsp. Baking Powder

1 cup Almond Flour

1/4 cup Butter

1/4 cup Pumpkin Pie Spice Syrup







Begin by gathering your Winter Squash and a sharp knife. Preheat the oven to 200°C/400°F. Squash should be cut in half. If necessary, use a serrated knife or a sharp chef's knife. Scrape out the squash's "guts," including the seeds. Slice the squash parallel to the grooves of its natural shape.


Place each piece of squash on a cookie sheet lined with parchment paper and spray with coconut oil. Season with cinnamon and garam masala, then flip all slices and season on the other side.


Bake the squash for 30-35 minutes, or until tender when pierced with a fork.


In a food processor, combine 1 cup of squash. In general, I like the texture that the skin adds, but you are free to skip this step if you prefer.


Process the squash until it forms a thick paste, then combine it with 2 eggs in a mixing bowl. If you're using pumpkin puree, make sure to squeeze the moisture out of it thoroughly with a cheese cloth.


Combine the remaining ingredients in a mixing bowl (butter, almond flour, baking powder, vanilla, pumpkin spice syrup). Mix well with a fork or your hands if you don't mind getting a little messy. Remember that this will be extremely sticky.


Reduce the oven temperature to 180°C/350°F. Form the dough into cookies with a spoon or small ice cream scoop. Bake for 20-25 minutes, or until the outside has hardened but the inside is still soft.


Serve by slicing the bread in half and spooning or piping your favorite filling between them!


Calories: 35kcal

Fat: 2.9g (1.4g S.Fat)

Carbs: 1.5g

Protein: 0.9g

Sugar: 0.3g

Sodium: 21mg



Makes 4 Servings

1 1/2 cup Heavy Cream

1/4 cup Erythritol (powdered)

1/4 tsp. Liquid Stevia

1/4 tsp. Salt

4 large Egg Yolks

6 tbsp. Water

1 tbsp. Maple Syrup

(sub in 1 tsp. Maple Extract + 1/4 tsp. Xanthan Gum if you’d like)

1/2 tsp. Vanilla Extract

1 tsp. Maple Extract







Preheat the oven to 160°C/300°F. Begin by separating the yolks of four eggs and reserving them. You can save the whites to use in other cake recipes on the site. 1/4 cup Erythritol powdered in a spice grinder When you remove the lid, be cautious because powder will float into the air.


In a small saucepan, combine the powdered erythritol and 6 tbsp water. In a larger saucepan, whisk together 1 1/2 cups heavy cream, 1/4 tsp liquid stevia, 1/4 tsp salt, 1/2 tsp vanilla extract, and 1 tsp maple extract.

Bring both mixtures to a full boil. When the cream reaches a boil, vigorously stir it and reduce the heat to low. As you work with the other mixture, stir this infrequently.


After a minute, add 1 tbsp maple syrup to the boiling water and erythritol. If you don't want to make the entire maple syrup recipe for 1 tbsp., you can substitute 1 tsp. If desired, add 1/4 tsp Xanthan Gum. Whisk the egg yolks until they are lighter in colour. Continue to boil the water-erythritol mixture until it has reduced and formed a watery syrup.


Pour the heavy cream into the water-erythritol mixture and stir to combine. While mixing, slowly pour 1/4 of the cream mixture into the egg yolks. You want to temper the egg yolks, so add them slowly and not all at once.


Divide the mixture among 4 or 6 ramekins, depending on the size of the ramekin. Fill a baking sheet two-thirds of the way with water. Place your ramekins in the water and bake for 40 minutes at 160°C/300°F.


Remove from the oven and set aside for 10-15 minutes to cool. You cannot refrigerate them if you want a lighter custard or pudding texture. Warm them up for a velvety soft and smooth texture.


Put them on the table!


Calories: 227kcal

Fat: 21.2g (12g S.Fat)

Carbs: 5.4g

Protein: 3.6g

Sugar: 3.3g

Sodium: 174mg



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