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When it comes to holiday treats, 10 Irresistible Holiday Low Carb Dessert that are High Protein showcases desserts that taste amazing and fit my health goals. It’s the season of sweets, but we don’t have to compromise! If you’re craving guilt-free indulgence, I’ve got you covered with high-protein desserts full of flavor but low in carbs. I’ve also included keto desserts to keep holiday cravings in check.
With low carb recipes trending, especially on Pinterest, I’m inspired to create festive desserts for everyone. From creamy cheesecakes to light mousse cups, there’s something here for every sweet tooth!
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These low-carb desserts work for WW, too! Low in carbs and high in protein, they help you enjoy treats within your points.
Whether you need a quick dessert or prepping for a holiday spread, these recipes make any table special!
Caramel Apple Protein Cobbler
This cozy caramel apple protein cobbler features warm, spiced apples topped with a crunchy almond flour crumble. High in protein and low in carbs, it’s the perfect holiday treat that balances flavor and nutrition.
Ingredients for Caramel Apple Protein Cobbler
- Fresh apples
- Almond flour
- Orgain Organic Vanilla Protein Powder
- Lakanto Monkfruit Sweetener
- Ground cinnamon
- Ground nutmeg
- Coconut oil
- Smucker’s Sugar Free Caramel Sauce
Caramel Apple Protein Cobbler
Ingredients
- 8 Large Gala, Pink Lady or Honeycrisp Apples (Peeled or Unpeeled)
- 1.5 Cups ALmond Flour
- 1/4 Cup Orgain Organic Vanilla Protein Powder
- 1/4 Cup (Divided) Lakanto Monkfruit Sweetener
- 2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/4 Cup Coconut Oil, Melted
- 1/2 Cup Smuckers Sugar Free Caramel Syrup PLUS MORE SYRUP FOR THE TOP OF THE COBBLEr
Instructions
- Prepare the Apple Filling: In a large mixing bowl, toss the sliced red apples with 2 tablespoons of Lakanto Monkfruit Sweetener, ground cinnamon, and ground nutmeg. Spread the apple mixture evenly in a greased 13 x 9 inch baking pan.
- Layer with Caramel Syrup: Drizzle 1/4 cup of the sugar-free caramel syrup evenly over the apples to add extra caramel flavor while baking.
- Make the Topping: In another bowl, combine almond flour, Orgain Organic Vanilla Protein Powder, the remaining 2 tablespoons of Lakanto Monkfruit Sweetener, and melted coconut oil. Mix until the topping resembles coarse crumbs.
- Assemble the Cobbler: Sprinkle the almond flour topping evenly over the apples and caramel layer.
- Bake: Bake in a preheated oven at 350°F for 30–35 minutes, or until the topping is golden and the apples are tender.
- Final Caramel Drizzle: After baking, drizzle another 1/4 cup (or more, to taste) of sugar-free caramel syrup over the top for a glossy, rich finish. Serve: Serve warm and enjoy the extra caramel richness!
- This makes 8 servings. Each serving is 9 WW Points. Enjoy!
Spiced Cranberry Cheesecake Bites with Almond Crust
These creamy, spiced cheesecake bites sit on a crunchy almond crust and are topped with a vibrant cranberry compote, bringing together flavors of cinnamon and cloves for a festive, low-carb, high-protein treat.
Ingredients for Cranberry Cheesecake Bites
- Almond flour
- Orgain Organic Vanilla Protein Powder
- Greek yogurt (unsweetened)
- Lakanto Monkfruit Sweetener
- Fresh cranberries
- Coconut oil
- Ground cinnamon
- Ground cloves
Festive Spiced Cranberry Cheesecake Bites – Low Carb & High Protein Holiday Treat
These spiced cranberry cheesecake bites are perfect for the holidays! With a crunchy almond crust and a creamy, high-protein cheesecake filling swirled with spiced cranberry compote, they’re delicious, low carb, and ideal for WW. Perfect for any festive gathering!
Ingredients
- 1 Cup Almond Flour
- 2 Tbl Orgain Vanilla Protein Powder
- 2 Tbl Coconut Oil, Melted
- 1 Cup Plain Fat Free Greek Yogurt
- 1/3 Cup Lakanto Monkfruit Sweetener
- 1/2 Cup Fresh Cranberries
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Cloves
Instructions
- Prepare the Cranberry Topping: In a small saucepan, combine fresh cranberries, monk fruit sweetener, cinnamon, and cloves. Cook on medium heat until the cranberries soften and form a compote. Set aside to cool.
- Make the Crust: In a mixing bowl, combine almond flour, protein powder, and melted coconut oil. Stir until the mixture holds together. Spray a mini muffin pan with vegetable cooking spray,, then press it into the bottom of the mini muffin tin to form crusts.
- Prepare the Cheesecake Filling: In a separate bowl, mix Greek yogurt and monk fruit sweetener until smooth. Spoon the cheesecake mixture over each crust in the muffin tin, filling each cup about three-quarters full.
- Add the Cranberry Swirl: Place a small dollop of cranberry compote on top of each cheesecake cup. Use a toothpick to swirl the cranberry mixture into the cheesecake.
- Bake: Bake in a preheated oven at 350°F for 20–25 minutes until the edges are set and the centers are slightly jiggly. Allow to cool completely before serving.
- This makes 12 servings. Each serving is 3 WW Points. Enjoy!
Cinnamon Roll Protein Mug Cake
This warm and cozy cinnamon roll protein mug cake is the perfect low-carb, high-protein treat for holiday mornings or as a quick dessert. Fluffy and spiced with cinnamon, it’s topped with a light cream cheese glaze for extra indulgence.
Ingredients for Cinnamon Roll Protein Mug Cake
- Almond flour
- Orgain Organic Vanilla Protein Powder
- Baking powder
- Fat Free Plain Greek yogurt
- Lakanto Monkfruit Sweetener
- Ground cinnamon
- Vanilla extract
- Reduced Fat Cream cheese
- Almond milk (optional, for thinning glaze)
Cinnamon Roll Protein Mug Cake – Low Carb & High Protein
Ingredients
- 4 Tbl Almond Flour
- 1 Scoop Orgain Organic Vanilla Protein Powder
- 1/4 Tsp Baking Powder
- 3 Tbl Plain Greek Yogurt (Fat Free)
- 1 Tbl Lakanto Monkfruit Sweetener
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Vanilla Extract
- 1-2 Tbl Reduced Fat Cream Cheese (Softened For Glaze)
- 1 Tsp Almond Milk or Fat Free Milk (For Thinning Glaze)
Instructions
- Prepare the Batter: In a microwave-safe mug, combine almond flour, Orgain Organic Vanilla Protein Powder, baking powder, Greek yogurt, Lakanto Monkfruit Sweetener, ground cinnamon, and vanilla extract. Stir until smooth.
- Cook the Mug Cake: Microwave the mug on high for about 1 minute, or until the cake is set and fluffy. Allow it to cool slightly.
- Prepare the Glaze: In a small bowl, mix the softened cream cheese with a few drops of almond milk (if needed) until smooth. Drizzle the glaze over the top of the mug cake. Serve: Sprinkle a pinch of cinnamon on top and enjoy warm.
- On WW, this is 9 WW Points. Enjoy!
Gingerbread Mousse Cups with Crumbled Keto Cookies
These smooth and spiced gingerbread mousse cups are topped with crumbled keto ginger cookies for a festive, holiday-inspired dessert. With warming spices like cinnamon and nutmeg, these mousse cups are a high-protein, low-carb treat perfect for the season.
Ingredients for Gingerbread Mousse Cups
- Plain Fat Free Greek Yogurt
- Lakanto Monkfruit Sweetener
- Orgain Organic Vanilla Protein Powder
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Highkey Keto Ginger Cookies
- Whipped cream (optional, for topping)
- 4 oz Glass Ramekins
Gingerbread Mousse Cups
Ingredients
- 1.5 Cups Plain Fat Free Greek Yogurt
- 1/4 Cup Lakanto Monkfruit Sweetener
- 2 Tbl Orgain Vanilla Protein Powder
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Ginger
- 1/8 Tsp Ground Nutmeg
- 2-3 Cookies Highkey Ginger Spice Keto Cookies This means to use 2-3 Cookies on top of each ramekin
- Whipped Cream, Optional
Instructions
- Prepare the Mousse Base: In a mixing bowl, combine Greek yogurt, Orgain Organic Vanilla Protein Powder, Lakanto Monkfruit Sweetener, cinnamon, ginger, and nutmeg. Stir until smooth and fully combined.
- Chill the Mousse: Spoon the mousse evenly into four 4-ounce glass cups. Cover and refrigerate for at least 1 hour to let the flavors develop and the mousse set.
- Add Toppings: Just before serving, sprinkle crumbled Highkey Ginger Spice Keto Cookies over each mousse cup. Optionally, add a dollop of whipped cream for garnish.
- This makes 4 ramekins. Each ramekin is 1 WW Point. Enjoy
Dark Chocolate Raspberry Mousse Cups with Cocoa Nibs
This rich and decadent dark chocolate mousse features a hint of raspberry and a sprinkle of cocoa nibs for a crunchy, keto-friendly topping. Creamy, high-protein, and low-carb, these mousse cups make a perfect holiday dessert.
Ingredients for Dark Chocolate Raspberry Mousse Cups
- Plain Fat Free Greek Yogurt
- Lakanto Monkfruit Sweetener
- Orgain Organic Vanilla Protein Powder
- Unsweetened cocoa powder
- Fresh raspberries
- Keto Cocoa Nibs
Dark Chocolate Raspberry Mousse Cups
Ingredients
- 1.5 Cups Fat Free Plain Greek Yogurt
- 1/4 Cup Lakanto Monkfruit Sweetener
- 2 Tbl Orgain Organic Vanilla Protein Powder
- 1/4 Cup Unsweetened Cocoa Powder
- 1 Cup Fresh Raspberries (for sauce and topping)
- 4 Tbl Keto Cocoa Nibs
Instructions
- Prepare the Chocolate Mousse: In a mixing bowl, combine Greek yogurt, Orgain Organic Vanilla Protein Powder, Lakanto Monkfruit Sweetener, and unsweetened cocoa powder. Stir until the mixture is smooth and well blended.
- Chill the Mousse: Spoon the chocolate mousse evenly into four 4-ounce glass cups. Cover and refrigerate for at least 1 hour to let the flavors develop and the mousse set.
- Make the Raspberry Sauce: While the mousse chills, mash fresh raspberries with a small amount of Lakanto Monkfruit Sweetener to create a simple raspberry sauce. (Reserve a few for topping mousse, if desired)
- Add Toppings: Before serving, drizzle the raspberry sauce over each mousse cup and sprinkle with cocoa nibs for a crunchy topping.
- This makes 4 cups. Each cup is 4 WW Points. Enjoy!
Pumpkin Pie Protein Crumble Bars
These pumpkin pie protein crumble bars bring together a creamy pumpkin layer with a crunchy almond crumble. High in protein and low in carbs, they’re perfect for holiday gatherings, offering a delicious seasonal treat without the guilt.
Ingredients for Pumpkin Pie Protein Crumble Bars
- Almond flour
- Orgain Organic Vanilla Protein Powder
- Lakanto Monkfruit Sweetener
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Coconut oil
- Pumpkin puree
- Egg
- Vanilla extract
Pumpkin Pie Protein Crumble Bars
Ingredients
- 2 Cups Almond Flour 1 1/2 cups for the crust + 1/2 cup for the crumble
- 1/4 Cup Orgain Organic Vanilla Protein Powder
- 1/3 Cup (Divided) Lakanto Monkfruit Sweetener
- 2 Tsp Ground Cinnamon (Divided)
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Ground Ginger
- 1/3 Cup Coconut Oil (Melted & Divided)
- 1 Cup Pumpkin Puree
- 1 Large Egg
- 1 Tsp Vanilla Extract
Instructions
- Prepare the Crust: In a bowl, combine 1 1/2 cups almond flour, 2 tablespoons of Lakanto Monkfruit Sweetener, 1 teaspoon ground cinnamon, and 1/4 cup melted coconut oil. Mix until it resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of a greased 13 x 9 inch baking pan to form a thick crust.
- Prepare the Pumpkin Filling: In another bowl, whisk together the pumpkin puree, egg, vanilla extract, remaining 2 tablespoons of Lakanto Monkfruit Sweetener, 1 teaspoon ground cinnamon, ground nutmeg, and ground ginger until smooth. Spread the pumpkin mixture evenly over the crust.
- Prepare the Crumble Topping: In a third bowl, mix 1/2 cup almond flour, Orgain Organic Vanilla Protein Powder, remaining 1 tablespoon of Lakanto Monkfruit Sweetener, and 1 tablespoon melted coconut oil until crumbly. Sprinkle this mixture evenly over the pumpkin layer.
- Bake: Bake at 350°F for 30–35 minutes, or until the crumble topping is golden and the pumpkin layer is set.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares. Serve and enjoy the perfect balance of creamy pumpkin and crunchy topping.
- This makes 10 Servings. Each serving is 7 WW Points. Enjoy!
Raspberry Swirl Protein Fudge Bars
These raspberry swirl protein fudge bars combine a creamy vanilla protein base with a vibrant raspberry swirl, creating a high-protein, low-carb treat perfect for any gathering. With a smooth, creamy texture and a beautiful raspberry swirl, they’re both delicious and visually stunning.
Ingredients for Raspberry Swirl Protein Fudge Bars
- Fat Free Plain Greek yogurt (unsweetened)
- Reduced Fat Cream cheese (softened)
- Orgain Organic Vanilla Protein Powder
- Lakanto Monkfruit Sweetener
- Fresh raspberries
- Vanilla extract
Raspberry Swirl Protein Fudge Bars – Low Carb, High Protein Holiday Treat
These raspberry swirl protein fudge bars are a beautiful and delicious treat! With a creamy, fudge-like texture and festive raspberry swirls, they’re high in protein, low in carbs, and perfect for holiday gatherings.
Ingredients
- 2 Cups Plain Fat Free Greek Yogurt
- 8 Ounces Reduced Fat Cream Cheese (Softened)
- 1/2 Cup Orgain Organic Vanilla Protein Powder
- 1/2 Cup (DIVIDED) Lakanto Monkfruit Sweetener
- 1 1/2 Cups Raspberries
- 2 Tsp Vanilla Extract
Instructions
- Prepare the Base: In a large mixing bowl, blend the Greek yogurt, softened cream cheese, Orgain Organic Vanilla Protein Powder, 1/4 cup of Lakanto Monkfruit Sweetener, and vanilla extract until completely smooth and creamy.
- Make the Raspberry Swirl: In a small bowl, mash the fresh raspberries with the remaining 1/4 cup of Lakanto Monkfruit Sweetener until smooth.
- Assemble the Bars: Line a 13 x 9 inch baking pan with parchment paper. Pour the creamy base mixture into the pan, spreading it evenly to create a thick layer. Drop spoonfuls of the raspberry purée over the base, then use a toothpick or knife to swirl the raspberry purée into the base, creating a marbled effect.
- Chill: Place the pan in the refrigerator and chill for at least 2-3 hours, or until fully set and firm.
- Cut and Serve: Once set, lift the parchment paper to remove the bars from the pan. Cut into 9 large squares and serve. Store any leftovers in the refrigerator.
- This makes 9 big bars. Each bar is 3 WW Points. Enjoy!
Blueberry Almond Protein Tarts
These mini blueberry almond protein tarts have a textured almond oat crust, a creamy filling, and are topped with fresh blueberries and sliced almonds. High in protein and low in carbs, they’re a perfect, visually appealing holiday treat.
Ingredients for Blueberry Almond Protein Tarts
- Almond flour
- Orgain Organic Vanilla Protein Powder
- Lakanto Monkfruit Sweetener
- Rolled oats (optional for added texture)
- Fat Free Plain Greek yogurt
- Vanilla extract
- Fresh blueberries
- Sliced almonds
- Coconut oil
- Mini Tart Pans
Blueberry Almond Protein Tarts
Ingredients
- 1.5 Cups Almond Flour
- 1/2 Cup Rolled Oats
- 1/4 Cup Orgain Organic Vanilla Protein Powder
- 1/4 Cup Lakanto Monkfruit Sweetener (Divided)
- 1 Cup Plain Greek Fat Free Yogurt
- 1 Tsp Vanilla Extract
- 1.5 Cup Blueberries
- 1/3 Cup Sliced Almonds (Topping)
- 1/4 Cup Coconut Oil, Melted
Instructions
- Prepare the Crust: In a bowl, combine almond flour, rolled oats, Orgain Organic Vanilla Protein Powder, 2 tablespoons of Lakanto Monkfruit Sweetener, and melted coconut oil. Mix until the crust mixture has a coarse, crumbly texture. Press this mixture into the bottoms and sides of a greased muffin tin or mini tart pans to form the crust.
- Bake the Crust: Preheat the oven to 350°F and bake the crusts for 10–15 minutes, or until they turn golden brown. Remove from the oven and allow the crusts to cool completely.
- Prepare the Filling: In a separate bowl, mix the Greek yogurt, vanilla extract, and remaining 2 tablespoons of Lakanto Monkfruit Sweetener until smooth.
- Assemble the Tarts: Once the crusts have cooled, spoon the yogurt mixture into each crust, spreading it evenly. Top with fresh blueberries and a sprinkle of sliced almonds.
- Chill and Serve: Place the tarts in the refrigerator for at least 1 hour to allow the filling to set. Serve chilled for best flavor and texture.
- This makes 9 tarts. Each tart is 7 WW Points. Enjoy!
Black Forest Protein Bites
These indulgent Black Forest protein bites feature a rich chocolate base with bits of cherry, coated in a glossy chocolate shell, drizzled with additional chocolate, and topped with a glazed cherry. High in protein and low in carbs, they’re a perfect festive treat for the holidays.
Ingredients for Black Forest Protein Bites
-
- Almond flour
- Orgain Organic Chocolate Protein Powder
- Lakanto Monkfruit Sweetener
- Dark cocoa powder
- Dried cherries (unsweetened)
- Almond extract
- Coconut oil
- ChocZero Dark Chocolate Chips (for coating and drizzling)
- Glazed cherries (for topping)
Black Forest Protein Bites with Glazed Cherries
Ingredients
- 1 Cup Almond Flour
- 1/4 Cup Orgain Organic Chocolate Protein Powder
- 1/4 Cup Lakanto Monkfruit Sweetener
- 2 Tbl Cocoa Powder
- 1/3 Cup Unsweetened Dried Cherries (Chopped small)
- 1/2 Tsp Almond Extract
- 2 Tbl Coconut Oil, Melted
- 1 Cup ChocZero Dark Chocolate
- 12 Glazed Cherries (one for each bite)
Instructions
- Prepare the Dough: In a mixing bowl, combine almond flour, Orgain Organic Chocolate Protein Powder, Lakanto Monkfruit Sweetener, dark cocoa powder, chopped dried cherries, almond extract, and melted coconut oil. Stir until the mixture is well combined and forms a dough-like consistency.
- Form the Bites: Roll the mixture into 12 bite-sized balls (about 1 inch in diameter) and place them on a parchment-lined tray.
- Chill the Bites: Place the bites in the refrigerator for at least 30 minutes to firm up.
- Melt the Chocolate: In a microwave-safe bowl, melt 3/4 cup of the sugar-free dark chocolate chips in 20-30 second intervals, stirring in between, until smooth.
- Coat in Chocolate: Dip each chilled bite into the melted chocolate to coat them evenly. Use a fork to lift each bite out of the chocolate, allowing any excess to drip off, and place them back on the parchment-lined tray.
- Drizzle and Garnish: Melt the remaining 1/4 cup of sugar-free dark chocolate chips and drizzle over each coated bite for extra decoration. Immediately place a glazed cherry on top of each bite, pressing gently to adhere.
- Set and Serve: Allow the chocolate coating and drizzle to set in the refrigerator for about 10 minutes before serving. Store any leftovers in the refrigerator.
- This makes 12 bites. Each bite is 6 WW Points. Enjoy!
Lemon Cheesecake Protein Bars
These lemon cheesecake protein bars have a creamy, zesty lemon filling on a nutty almond crust. High in protein and low in carbs, they’re a refreshing holiday dessert with a tangy twist, perfect for any gathering.
Ingredients for Lemon Cheesecake Protein Bars
- Almond flour
- Orgain Organic Vanilla Protein Powder
- Lakanto Monkfruit Sweetener
- Fat Free Plain Greek yogurt (unsweetened)
- Reduced Fat Cream cheese (softened)
- Lemon zest
- Lemon juice
- Coconut oil
- Vanilla extract
Lemon Cheesecake Protein Bars
Ingredients
For the Crust
- 2 Cups Almond Flour
- 1/3 Cup Orgain Organic Vanilla Protein Powder
- 1/4 Cup Lakanto Monkfruit Sweetener
- 1/3 Cup Coconut Oil, Melted
For the Filling
- 1.5 Cups Fat Free Plain Greek Yogurt
- 12 Ounces Reduced Fat Cream Cheese
- 1/2 Cup Lakanto Monkfruit Sweetener
- 1.5 Tbl Lemon Zest
- 1/3 Cup Lemon Juice (About 2 Lemons)
- 1 Tsp Vanilla Extract
- 1/4 Cup Orgain Organic Vanilla Protein Powder
- Lemon Zest, Optional
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine almond flour, Orgain Organic Vanilla Protein Powder, Lakanto Monkfruit Sweetener, and melted coconut oil. Stir until the mixture has a crumbly consistency.
- Form the Crust: Press the crust mixture evenly into the bottom of a greased 13 x 9 inch glass baking pan. Make sure to press firmly for an even layer.Bake the Crust: Bake the crust in the preheated oven for 10–12 minutes, or until it turns golden brown. Remove from the oven and allow it to cool slightly.
- Prepare the Lemon Filling: In a large mixing bowl, blend the softened cream cheese, Greek yogurt, Lakanto Monkfruit Sweetener, lemon zest, lemon juice, vanilla extract, and Orgain Organic Vanilla Protein Powder. Mix until smooth and creamy, ensuring no lumps remain.
- Assemble the Bars: Pour the lemon filling over the slightly cooled crust, spreading it evenly to create a thick layer.
- Bake the Filling: Return the pan to the oven and bake at 350°F for 15–18 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let the bars cool completely at room temperature.
- Chill and Serve: Once cooled, refrigerate the bars for at least 2 hours to allow the filling to fully set. After chilling, cut into nine large squares. You can add lemon zest on top if you want. Serve chilled for the best flavor and texture.
- This makes 9 big bars. Each bar is 13 WW Points. Enjoy!
Enjoy holiday treats without compromising health goals! These high-protein, low-carb desserts, like Lemon Cheesecake Protein Bars and Black Forest Protein Bites, pack festive flavor with no guilt attached. Each recipe offers satisfying flavors, from the zesty lemon to the rich chocolate and cherry.
These desserts bring variety to any holiday spread and keep cravings in check. Perfect for anyone seeking low carb recipes that still feel indulgent, they make staying on track easy and delicious. Happy holidays, and savor each protein-packed bite!
