UPDATE :: FREE printable gift tags are waiting for you in this post, and a sugar free advent calendar activity is in this post. Let’s get started!
Frozen White Christmas Dessert – No added sugar and low carb
It may seem strange to many of you around the world, but our Christmas in New Zealand is the middle of summer. We still go for the traditional roast turkey and mulled wine, but we do also like christmas barbecues and cold desserts.
I love traditional christmas puddings, but they are too high in sugar for me now. All the dried fruits, sugar and flour are a thing of the past. But there is no need to do without. This frozen white christmas dessert is sugar free, low carb, gluten free, grain free and colourful.
What??? A frozen white Christmas that is low carb and sugar free???? Genius.Click To TweetIt can be made into the shape of a traditional christmas pudding or can be frozen then scooped like ice cream. You can even set it into individual tea cups to serve. Just don’t choose your best antique china that may have a tiny crack that wouldn’t survive the freezer.
Imagine whipped cream, coconut, strawberries and chocolate. Add pistachios, christmas trinkets or anything else traditional to you. I used cacao nibs which are dried and roasted cacao beans (basically chocolate before the sugar has been added).
My children didn’t even notice they weren’t chocolate chips. They are rich in fibre and slightly bitter, but with the sweetness of the frozen white christmas and the coconut, you can’t tell the difference. Hey why not even make it a boozy white Christmas and add some brandy?
Take a look at my top 20 healthy christmas recipes for the festive season, 10 savoury and 10 sweet for shared platters or parties. And for christmas day, my easy roast turkey cooking schedule, have a glass of wine and relax.
Frozen White Christmas
Make the frozen white Christmas ahead of time so you can relax when guests arrive. No-one will guess this is low carb.
Ingredients
- 500 ml double/heavy cream
- 2 tbsp granulated sweetener of choice or more, to your taste
- 50 g desiccated/shredded coconut unsweetened
- 50 g strawberries diced
- 2 tbsp cacao nibs or chocolate chips
- 80% chocolate to drizzle
- vanilla peppermint, orange or even brandy
Instructions
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Whisk the cream and sweetener together to form soft peaks.
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Fold in the coconut, strawberries, cacao nibs and any flavouring or alcohol you wish.
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Pour into a round bowl (if you want the shape of a christmas pudding), or tea cups.
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Place in the freezer overnight.
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On the day you want to serve the frozen white Christmas, sit the dish in some warm water for only a few seconds. Cover the top with a plate. Carefully flip the pudding over and turn it onto the plate to serve. Drizzle with melted chocolate. It can go back in the freezer then removed 15 minutes before you want to serve.
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Decorate with sliced strawberries and more coconut.
Recipe Notes
- Any recipes made with alcohol are not intended for children.
- Can also be served with boozy brandy cream.
- Serve with strawberries and coconut to garnish
Get ready for Christmas and start planning your healthy low carb meals. Even party menus are included in this book. So start celebrating now and treat yourself to this beautiful keto celebration cookbook, available for instant download.
Wishing you all a very happy Christmas, and healthy new year.
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Cherie DeVries says
Can you do this in a Icecream maker.
Libby www.ditchthecarbs.com says
You could, but it doesn’t need to be churned. The whipped cream makes it light and fluffy.
djnikkik says
I just put mine in the freezer for dinner Christmas Eve but my cream got very over whipped. Will that make the dessert too hard once frozen? If so would there be any way to salvage it a bit?
Libby www.ditchthecarbs.com says
Bother. Maybe let it defrost a little before serving. Serve with berries and pouring cream? That would take the ‘dryness’ out of the over-whipped cream perhaps.
djnikkik says
I ended up making a second batch this morning and putting it in individual bowls rather than one big one so that it would have time to freeze by dinner. I also took the large one I’d originally made and put that in the fridge so it would soften by dinner. I took care not to over whip the cream but the second lot I made ended up rock hard just like the first. Luckily the first one softened enough that it was firm and held together, but still soft enough to eat properly. Both tasted great though. My sweet tooth has diminished so that even a bit of sweetness can be too much for me, so I had both dark (90%) and milk chocolate melted in bowls so everyone could take their pick and put on what they wanted. I tried the Old Gold 70% with the Chocolate Heaven Cake and even that was WAY too sweet for me and gave me a headache. I’m actually quite pleased about it because it means I have been following your website well and adjusted so much to sugar free that my body seems to actually be rejecting the sugar 🙂
Samantha says
When you say peppermint flavouring do you mean the peppermint essence you would find in the same place as the vanilla essence in the baking aisle? And how much would you suggest using if you don’t want the peppermint flavour to be overwhelming? Thank you!
Libby www.ditchthecarbs.com says
Yes peppermint flavouring/essence is what I use. Just add a few drops at a time and taste before the addition of any more, so it’s not overpowering for you. Enjoy.
Bruno says
I just did it and guess what?! It’s more than delicious… No words to describe… It just saved my Sunday!
Julie Hawkes says
Hi Libby, we tried out some of your Christmas recipes early so that I could tweak them if necessary. I made this with grated chocolate in place of cocoa nibs and no fruit. It was so easy and looked great but it was way too sweet for us, surprisingly! I’ll make it again in smaller amounts with varying amounts of Stevia to try to make it taste perfect for us. Can’t wait
Libby www.ditchthecarbs.com says
Hi Julie, yes the amount of sweetener is so personal depending on how long you have been sugar free and low carb (and your personal preference). I always say “sweetener of choice and to taste”. Add a little at a time and continue to taste as you can always add more, but cannot remove it. If a recipe turns out not sweet enough, you can always rescue it by serving with sweetened cream.