Step into the spirit of the season with our 12 Days of Healthy Holiday Recipes, tailored just for you! Whether you're a kitchen pro or a newbie, these dishes are here to add a dash of flavor to your festive season. Each day unfolds a new tasty surprise, specially crafted with your well-being in mind. So, let's dive in together and make these holidays extra special!

Recipe list (click on the link to view the recipe)

Day 1: Bolognese with Zucchini Ribbons  
Day 2: Breakfast Cake  
Day 3: Savory Chicken Thighs  
Day 4: Chaffles  
Day 5: Chocolate Chip Cheesecake  
Day 6: Bang Bang Chicken Fingers  
Day 7: Zucchini Fries  
Day 8: Cauliflower and Leek Soup  
Day 9: Candy Cane Brownies  
Day 10: Chicken Nuggets  
Day 11: Egg Puffs with Ham and Cheese  
Day 12: Holiday Egg Nog

Day 1: Bolognese with Zucchini Ribbons

Ingredients:

• 3 medium zucchini spiralized into ribbons or noodles
• 1 tablespoon extra-virgin olive oil
• 1 medium onion diced
• 4 cloves garlic minced
• 2 lbs grass-fed ground beef
• 1 cup heavy cream
• 1 15 oz can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tablespoons basil chiffonade

Instructions:

1. Spiralize your zucchini into ribbons — or zoodles — and let them sit in between two layers of paper towels to absorb any moisture. We like to let them air dry for a couple of hours if we have enough time. You can also heat your oven to 300°F and bake them on a parchment-lined baking sheet for 10 minutes to help get rid of moisture.
2. Add the olive oil to a large pot over medium heat, then add the onion and garlic. Sauté for five minutes or until softened.
3. Add in the ground beef and sauté until cooked through. Next, add in the heavy cream, tomato sauce, salt, pepper, and Parmesan.
4. Turn the heat down to low and let simmer for 30 minutes.
5. Before serving, chiffonade the basil by stacking the basil leaves, rolling them together, and then slicing them into thin strips. Stir the basil into the Bolognese.
6. Serve the Bolognese over the zucchini ribbons and garnish with extra basil and Parmesan.

Optional: Garnish with some cherry tomatoes and mozzarella balls.

Day 2: Breakfast Cake

Ingredients

For the breakfast cake:

• 4 tablespoons butter
• 6 eggs
• 4 ounces softened cream cheese
• 1/4 cup granular erythritol
• 1/2 cup heavy cream
• 1/4 cup coconut flour
• 2 teaspoons almond extract

Optional toppings:

• Confectioner's erythritol powder
• Slivered almonds
• Sugar-free syrup of choice

Instructions:

1. Heat your oven to 425°F.
2. Add the butter in a cast-iron skillet (or other oven-proof skillet) and transfer to the oven.
3. Meanwhile, mix the remaining ingredients together in a mixing bowl to make the batter.
4. With oven mitts or a potholder, carefully remove the skillet from the oven once the butter is melted. Then, pour your batter into the skillet (make sure the batter completely covers the bottom of the skillet).
5. Bake for 15-18 minutes or until it is bubbly and golden brown.
6. Top with confectioner's erythritol powder, slivered almonds, and sugar-free syrup before serving.

Day 3: Savory Chicken Thighs

Ingredients:

• 6 chicken thighs
• 1 tablespoon avocado oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 2 tablespoons dry white wine
• 3/4 cup chicken bone broth can be sub with chicken stock
• 3/4 cup heavy cream
• 6 sun-dried tomatoes, finely chopped
• 1 large handful of baby spinach
• 2 tablespoons fresh basil chopped
• Salt and pepper to taste

Instructions:

1. Heat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs dry with paper towels, coat them with avocado oil, and season them with salt and pepper.
3. Place the seasoned thighs on the baking sheet and roast for 20 minutes or until the internal temperature reaches 165°F.
4. After 20 minutes, turn your oven on broil, and cook the chicken thighs for 3 more minutes, or until the skin has crisped and browned. While the thighs are baking, make the cream sauce.
5. Melt the butter in a large skillet over medium heat. Add in the garlic and shallot, then sauté for 2 to 3 minutes until softened.
6. Stir in the white wine and cook for about 5 minutes or until reduced.
7. Stir in the bone broth, heavy cream, and sun-dried tomatoes, and cook for another 2 to 3 minutes.
8. Stir in the spinach and basil, and season with salt and pepper to taste.
9. Nestle the cooked chicken thighs into the skillet; spoon the sauce on top of the chicken.
10. Let cook for 1 to 2 more minutes, then carefully remove the skillet from the heat.
11. Garnish with more chopped basil, and serve.

Day 4: Chaffles

Ingredients:

• Melted butter or coconut oil
• 1 1/2 cup shredded cheddar cheese
• 4 ounces softened cream cheese
• 4 eggs
• 1/2 cup almond flour
• 2 teaspoons baking powder

Instructions:

1. Grease your waffle maker with some melted butter or coconut oil, and turn it on.
2. In a mixing bowl, stir together all the ingredients until combined.
3. Pour the batter into a waffle maker (use about 1/3 cup batter for a 7-inch round waffle maker and 3/4 cup batter for a Belgian waffle maker).
4. Close the lid and allow the batter to cook for about 5 minutes (or according to your waffle maker's instructions).
5. Please note: As your waffle cooks, it will release steam. Wait until the steam stops coming out before checking on the waffle for doneness. Do not peek while the chaffle is cooking. If you lift the lid too early, you could rip it apart!
6. Remove cooked chaffles from the waffle maker and top with butter/ghee and sugar-free syrup.

Notes:

• Be sure to grease your waffle maker. This is a must-do before adding the batter so it doesn't stick.
• Measure everything closely. If you use too much cream cheese, it could make the chaffles soggy.
• Keep the waffle iron closed the entire time. If you open it too soon to check on the chaffles, they won't crisp up correctly.
• Do not leave out the almond flour; it is an essential ingredient. If you only use cheese and eggs, it will turn out like an omelet or a thick, fried cheese waffle.

Day 5: Chocolate Chip Cheesecake

Ingredients  
For the crust layer:

• 1/4 cup melted butter
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup granular erythritol
• 2 1/4 cups almond flour

For the cheesecake layer:

• 8 ounces packed cream cheese
• 4 eggs
• 1 cup granular erythritol
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream
• 2 tablespoons coconut flour
• 1/4 cup keto-friendly chocolate chips (optional)

Instructions

For the crust layer:

1. Preheat your oven to 350°F and line the bottom of an 11-inch springform pan with parchment paper.
2. Mix butter, egg, vanilla, almond flour, and erythritol in a medium bowl.
3. Spread the crust mixture evenly into the bottom of the lined pan. Use your hands to press it down and make sure the whole bottom surface is covered with the crust.
4. Bake for 12 to 14 minutes or until golden brown.

For the cheesecake layer:

1. Place the cream cheese in a large bowl and beat it with an electric mixer until smooth.
2. Add in the eggs one at a time, beating in between each egg addition. Then beat again for a few more minutes or until light and fluffy.
3. Add in the erythritol, vanilla, heavy cream, and coconut flour and beat again for another minute.
4. Pour the mixture on top of the baked crust layer. Sprinkle with chocolate chips on top (optional).
5. Bake for 45 minutes or until the top turns golden brown.
6. Allow it to cool completely before removing it from the pan. Cut into slices and serve cold.

Notes:

• Don't worry if the cheesecake cracks during baking. This is normal and gives the cheesecake a rustic look.
• Make sure to let the baked cheesecake cool completely before slicing.
• Chocolate chips are optional. You can omit them altogether and bake a plain cheesecake. It just depends on your preference!
• If you have any leftovers, store them in the fridge in a sealed container.

Day 6: Bang Bang Chicken Fingers

Ingredients

For the Chicken Fingers:

• 1.5 pounds chicken tenderloins
• 2 1.7-ounce bags plain pork rinds 1.75 oz bags, crushed into fine pieces
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 egg
• 2 tablespoons heavy cream
• 1 cup refined coconut oil

For the Bang Bang Sauce:

• 1/4 cup mayo
• 1/4 cup sour cream
• 3 tablespoons chili garlic sauce
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons granular erythritol

Instructions

1. In a shallow bowl, mix the pork rinds, Parmesan, garlic powder, onion powder, and cayenne.
2. In another shallow bowl, combine the egg and heavy cream.
3. Dip the chicken fingers into the egg mixture, then into the pork rind mixture, making sure to press it in well and ensure the tender is completely coated.
4. Heat the refined coconut oil in a cast-iron skillet over high heat.
5. Once the oil starts to smoke, place the coated chicken tenders in the heated oil. Make sure not to overcrowd the skillet, so only add a few tenders at a time.
6. Cook 3 to 4 minutes per side or until golden brown and cooked to 165°F. Remove from the skillet and transfer to a wire rack to cool.
7. While the fried chicken fingers are cooling slightly, prepare the Bang Bang Sauce by mixing the mayo, sour cream, Thai chili garlic sauce, apple cider vinegar, and erythritol in a bowl.
8. Coat the fried chicken fingers in the sauce or use it as a dipping sauce.
9. Garnish with chopped cilantro and lime wedges. Serve and enjoy immediately.

Notes:

• Test your oil. We recommend frying just one chicken finger by itself first just to make sure you have the right oil temperature. If it's too hot, your coating will turn dark brown before the chicken is cooked through. If it's too cold, you will end up with a soggy chicken finger.
• Cool on a rack. Place the fried chicken fingers on a wire rack after you pull them from the oil. This way, your coating stays as crispy as possible.
• Serve immediately. Like all fried foods, these are best served right away when they are hot and crispy!

Day 7: Zucchini Fries

Ingredients

• 3 medium zucchinis
• 2 egg whites mixed with 1 teaspoon Cajun seasoning
• 1 cup Parmesan cheese mixed with 1 tablespoon Cajun seasoning

Instructions

1. Cut your zucchini into thin "fry-like" strips.
2. Allow the zucchini strips to air dry for 15 minutes, or pat gently with paper towels to release the excess moisture.
3. Heat your oven to 425°F and line a baking sheet with parchment paper.
4. In a shallow bowl, stir together the egg whites and Cajun seasoning.
5. In another shallow bowl, stir together Parmesan cheese and Cajun seasoning.
6. Dip the zucchini strips in the egg whites, then dredge in Parmesan.
7. Arrange them on a baking sheet in a single layer and bake for about 30 minutes, flipping halfway through.

Notes:

• Use uniform strips. Cut the zucchini into same-sized strips so that they cook evenly.
• Don't stack them. Place the zucchini fries in a single layer on the baking sheet. If they are overcrowded, they will steam rather than get crispy. Bake them in multiple batches if necessary.
• Flip halfway. Turn the fries over halfway through the baking time so that they get crispy all over.

Day 8: Cauliflower and Leek Soup

Ingredients

• 1 head cauliflower, cut into florets
• 2 shallots, thinly sliced
• 2 tablespoons avocado oil
• 1 pound bacon
• 3 tablespoons grass-fed butter
• 2 leeks trimmed, cut into slices and rinsed with cold water
• 3 cups chicken bone broth
• 1 cup heavy cream
• 1 teaspoon salt
• 4 ounces cream cheese
• 2 teaspoons apple cider vinegar
• Optional garnishes: chopped scallions, shredded cheddar cheese, hot sauce, and fresh cracked black pepper

Instructions

1. Heat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the cauliflower and shallots on the baking sheet and toss with the avocado oil.
3. Bake for 30 minutes or until golden brown, then remove from the oven and set aside.
4. While the cauliflower roasts, fry the bacon in a sturdy skillet over medium heat. Add the bacon strips in a single layer (cook in batches if necessary).
5. Cook the bacon on one side for 3 to 4 minutes, then flip it and cook it for another 2 minutes.
6. Transfer the bacon to a paper towel-lined plate and reserve 3 tablespoons of the bacon fat from the skillet.
7. In a large stock pot over medium heat, pour in the bacon fat. Add in the leeks and sauté for 10 minutes or until soft.
8. Next, add the chicken bone broth, heavy cream, salt, cream cheese, apple cider vinegar, and the roasted cauliflower and shallots.
9. Allow the mixture to simmer for 20 minutes, then use an immersion blender to blend all the ingredients. (If you don't have an immersion blender, carefully transfer the soup to a blender in batches and puree.)
10. Once the soup is creamy and smooth, garnish and serve.

Day 9: Candy Cane Brownies

Ingredients  
For the brownie layer:

• 1 1/4 cup keto-friendly chocolate
• 1/2 cup grass-fed butter
• 1 cup granular erythritol
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 teaspoon salt
• 1/2 cup keto-friendly chocolate chips

For the peppermint white chocolate layer:

• 4 ounces pure cacao butter
• 1 cup confectioner erythritol
• 1 1/2 teaspoons peppermint extract
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons heavy cream

For the chocolate ganache layer:

• 2/3 cup keto-friendly chocolate
• 1/4 cup heavy cream

For the peppermint candy topping:

• 1/4 cup crushed sugar-free round peppermint candies

Instructions  
For the brownie layer:

1. Heat oven to 350°F.
2. Melt the chocolate and butter in the microwave for 30-second intervals until melted.
3. Stir in the granular erythritol, eggs, vanilla, then the almond flour and salt.
4. Fold in the chocolate chips.
5. Pour the batter into a parchment-lined 8-by-11 baking dish.
6. Bake for 25 minutes or until the center is set.
7. Let cool for 15 minutes.

For the peppermint white chocolate layer:

1. Melt the cocoa butter in the microwave for 30-second intervals.
2. Whisk in the confectioner erythritol.
3. Stir in peppermint extract, vanilla extract, salt, and heavy cream.
4. Pour the white chocolate mixture over the cooled brownie layer.

For the chocolate ganache layer:

1. Melt the dark chocolate in the microwave at 30-second intervals.
2. Stir in heavy cream.
3. Dollop the ganache over the white chocolate peppermint.
4. Use a toothpick to create swirls.

For the peppermint candy topping:

1. Place unwrapped peppermints in a plastic Ziploc bag. Allow the air to escape and seal shut.
2. Use a heavy object to break the candies into pieces.
3. Sprinkle onto the chocolate swirls.
4. Allow white chocolate and chocolate ganache to harden before serving.

Day 10: Chicken Nuggets

Ingredients

• 1 pound ground chicken
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1/4 cup grated Parmesan cheese
• 2 eggs divided
• 2 tablespoons whey protein isolate
• 1 1/2 cup pork rinds, crushed

Instructions

1. Preheat your oven to 375°F, line a baking sheet with foil, and fit it with a wire rack. (See notes below if you don't have a wire rack.)
2. In a large bowl, mix together the ground chicken, salt, garlic powder, cayenne, parmesan, and 1 egg.
3. Scoop out 1 tablespoon of the mixture and form into a nugget shape. Place it on a large plate and repeat. This should make around 24 nuggets.
4. In a separate bowl, mix together the remaining egg and the whey protein isolate.
5. In another medium-sized shallow dish, add the crushed pork rinds.
6. One at a time, dip the nuggets into the egg mixture and then dredge in the pork rinds to coat the nuggets fully.
7. Place the nuggets onto the wire rack in a single layer and bake for 13-15 minutes until the inside temperature reaches 165°F.

Notes:

• Crush your pork rinds. Crush them by hand (keep them in the bag and use a rolling pin to smash them) or by a food processor. Also, opt for the plain flavor and read the nutrition facts before you buy them to make sure there is no added sugar.
• Prepare your baking sheet. Line your baking sheet with foil (for easy cleanup) and fit it with a wire rack. Using a wire rack, ensure all sides of the nuggets are cooked evenly. If you don't have a wire rack, flip the nuggets halfway during the baking time. Make sure to lightly grease the wire rack or foil before adding the nuggets so they don't stick.
• If you don't have whey protein isolate, you can omit it from the recipe.

Day 11: Egg Puffs with Ham and Cheese

Ingredients

For the crust:

• 1 1/2 cup shredded mozzarella
• 2 oz. cream cheese
• 1 egg
• 3/4 cup almond flour

For the egg filling:

• 4 eggs
• 1/4 cup heavy cream
• 1 scallion chopped
• 1/2 cup ham, diced
• 1 cup asparagus cut into 1-inch pieces
• 2 oz. Gruyere diced
• 1 teaspoon salt
• dash of pepper
• 1 tablespoon fresh dill chopped

Instructions

For the crust:

1. Preheat your oven to 350°F.
2. Put the mozzarella and cream cheese in a microwave-safe bowl and microwave for one minute.
3. Remove, stir, and microwave again for another minute or until fully melted.
4. Add the egg and almond flour to the bowl and mix until a dough forms.
5. Knead the dough with your hands, spreading it and folding it in half repeatedly until incorporated.
6. Roll out the dough between two layers of parchment paper into a 14-by-7-inch rectangle. Remove the top layer of parchment paper, and cut the dough into 3.5-inch squares using a knife.
7. Grease a muffin tin and gently lay the dough squares into eight of the cups.

For the egg filling:

1. Whisk together the eggs, heavy cream, scallions, asparagus, ham, Gruyere, salt, and pepper in a bowl.
2. Pour the egg mixture evenly into the dough-lined muffin cups.
3. Bake for 15 to 20 minutes or until the center cooks through and the dough is golden brown.
4. Garnish with chopped dill.

Day 12: Holiday Egg Nog

Ingredients:

• 3 cups unsweetened almond milk
• 3 cups heavy cream (can substitute with full-fat coconut milk)
• 1 teaspoon freshly grated nutmeg
• 2 sticks cinnamon
• 8 egg yolks
• 3/4 cup monk fruit sweetener
• 2 teaspoons vanilla extract

Instructions:

1. Heat the milk, cream, nutmeg, and cinnamon in a large saucepan over medium heat for 10 to 15 minutes.
2. Whisk the egg yolks and keto sweetener in a medium bowl.
3. Temper your egg mixture by taking a 1/2 cup of your hot milk mixture and pouring it into your egg mixture, then whisk quickly. (Tempering will warm the eggs without scrambling them.) Pour in another 1/2 cup and whisk, then one more 1/2 cup.
4. Pour the egg mixture into the saucepan and stir.
5. Heat for 10 minutes or until it is thick enough to coat the back of a spoon.
6. Turn off the heat and add in vanilla.
7. Stir to combine.
8. Serve either warm, at room temperature, or cold.

May these recipes keep bringing you joy, good health, and the comfort of familiar flavors. From our kitchen to yours, may your holidays be filled with the warmth of shared meals and the company of loved ones. Here's to a season of well-being and delicious moments!