White Christmas has long been an Australian keto Christmas treat. I can remember my aunty always serving white Christmas on Christmas day. Erika created this delicious keto white Christmas last year and we served it to the same family members that were used to my Aunty’s white Christmas. The standard comment from those relatives was “Are you sure this is keto?” You can’t get much better praise than that.
Keto White Christmas
We haven’t made this keto white Christmas since last Christmas and had forgotten just how good this keto Christmas recipe is. After tasting it again this year, we just knew we had to share this recipe with everyone.
We love to share this keto white Christmas with all of our family and friends and were so happy with the response. To have the praise of our family for a recipe that they are used to a traditional white Christmas recipes, makes us so happy.
Traditionally, white Christmas is made with rice bubbles, copha, coconut, icing sugar, dried fruit and glace cherries. As you can tell, most of these ingredients are not keto friendly. Our keto white Christmas uses much more keto friendly ingredients like coconut butter, coconut oil, freeze dried strawberries, pistachios and Sukrin melis. Sukrin melis is the icing sugar replacement from Sukrin. It uses erythritol and stevia as the sweetener.
Freeze Dried Fruit
The reason we prefer to use freeze dried fruit in our recipes instead of traditional dried fruit is the carbs. Freeze dried fruits keep their shape and are great for adding sweetness and texture without the higher carb count of traditional dried fruit. We have used strawberries in this recipe and they work perfectly.
These freeze dried strawberries are available at Woolworths. We use 15g in this whole recipe, which means the carbs are able to be kept low as we are not using much for the whole recipe. The freeze dried strawberries at Woolworths do have some added sugar. If you would prefer to use freeze dried fruit with no added sugar check out these at iherb.
We love to use Sukrin sweeteners in our keto baking and this keto white Christmas. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Gold – which substitutes one for one for brown sugar
- Melis – which substitutes one for one for icing or powdered sugar
- Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
- If you are not using silicone trays make sure you line your dish with baking paper so the keto white Christmas comes out easily. (Erika always forgets to do this and usually things end in tears)
- If you prefer a raspberry flavour over strawberries you can use freeze dried raspberries, available from iherb.
- Serve on your favourite Christmas decorative plate and have out as people arrive on Christmas day
- Serve with tea and coffee at the end of your Christmas meal as a sweet treat.
- Make some as Christmas gifts for friends and family.
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Keto white Christmas
Keto white Christmas tastes just as god as the traditional white Christmas recipe without the carbs and the sugar. The coconut butter and coconut oil add a creaminess, whilst the strawberries and the pistachios add delicious flavour and texture to the slice. if you are missing white Christmas, you will definitely want to give the Keto white Christmas recipe a try.
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- Keto White Christmas
- Melt together the coconut oil, coconut butter and salt in the microwave or on the stovetop on medium. Until the consistency is smooth and the salt is dissolved
- Set aside the coconut mixture to cool
- Chop up the pistachios and freeze dried strawberries
- Once the coconut mixture has cooled slightly add the vanilla, coconut and Sukrin Melis and stir to combine
- Stir the pistachios and strawberries into the coconut mixture
- Pour the mixture into a small rectangular or square dish lined with non-stick paper. We used a pyrex dish that was 7x5x1.5in
- Refrigerate at least 4 hours or until completely set. Slice and serve