It’s so essential to offer a variety of sweet treats at your next holiday party, just like these gluten-free Christmas desserts.
After all, Christmas is the time to be with family, eating and drinking until your heart’s content.
Of course, food allergies and intolerances are more prevalent than ever, so you’ll want to take special diets into consideration.
The good news is that each of these sensational Christmas treats is better than the last.
In truth, I’ll bet your family and friends won’t even know they’re gluten-free.
So crank up the oven and find your favorite holiday music station because you have some serious baking to do!
Festive Gluten-Free Christmas Dessert Recipes We Can’t Get Enough Of
What could be more appropriate for Christmas than eggnog cupcakes? They’re creamy, wonderfully spicy, and easier than you think to make.
Not only is there eggnog in the sponge, but you’ll also use almond flour for even more nuttiness and added moisture.
Gingerbread is a classic winter treat, and these donuts are beyond adorable.
They’re intensely flavorful, loaded with great texture, and smothered in smooth and refreshing coconut cream.
Since these are vegan, too, you’ll use applesauce, almond butter, and molasses to ensure they’re light and super tasty.
I love how Grinch-like these pinwheel cookies look. That green is just so vibrant, and you’ll definitely want to make a double batch.
They’ll look extra Grinchy if you add a little red heart on each after baking.
Since the green is such a big contrast, you’ll need to be careful when rolling the dough. And feel free to use red instead of green if you prefer.
I know you see red velvet the most around Valentine’s day, but I think it’s perfect for Christmas.
The deep red cupcake with that fluffy and white frosting is so festive, and they’re even more joyful with cute holiday sprinkles on top.
If you like the idea of green treats for Christmas but don’t want to use too much food coloring, this recipe is for you.
Not only is it creamy and gluten-free, but with all the avocados in the mix, you might even say it’s healthy!
As soon as the holidays roll around, I get into serious baking mode. Of course, that means plenty of cookies and a ton of quick beads.
This zucchini recipe is one of my faves, using almond flour, a hint of spice, and plenty of dark chocolate chips.
Amaranth is a type of gluten-free flour that you don’t see too often. I think it tastes a little like sesame, but it looks more like quinoa.
Unlike quinoa, it doesn’t fluff up. Instead, it more or less keeps the same tiny shape, only it softens as it cooks.
Since you’ll use real chocolate for flavor, be sure to get something top quality.
This keto chocolate mousse is really just whipped chocolate ganache.
You’ll start by heating the cream, which then gets poured over the chocolate. Let it sit for a few minutes and whisk until it’s smooth.
It couldn’t be easier, but do keep an eye on the cream. You’ll want it hot but not bubbling.
Cinnamon rolls might be one of the most indulgent breakfast treats around. Unfortunately, they’ll take quite a while to prepare.
If you want the same lovely sweet and spicy flavor without the hassle, you’ll have to make these easy cinnamon sugar cookies, complete with a sweet glaze.
It’s funny to see something as creamy as this and know it’s totally dairy-free.
Of course, that’s down to the cashew cream, which is a vegan game-changer these days.
The cake recipe is similar to the donuts above, only you’ll use flax eggs instead of applesauce. Without the flax, this wouldn’t be as light and fluffy.
As delicious and gooey as pecan pie can be, it’s not the easiest recipe to make. That’s why I love these little tarts!
You’ll get all the same great flavor in a much more manageable recipe.
Plus, you won’t need to worry about making pastry, which I know can be a hassle.
To make a gluten-free version, you need to blitz almond flour with shredded coconut, cacao powder, dark rum, and honey to make something a little like a protein ball.
The coconut gives it a lovely texture and helps to keep the shape intact.
Not a fan of coconut and rum? How about these sweet and spiced sugar plums instead?
Made in a similar way to the recipe above, you’ll use dates this time for natural sweetness with a dose of sticky goodness.
Almonds are an excellent way to add crunch, but you could use any nuts you have on hand.
If you want the real pecan pie experience, this recipe is a must-make.
It starts with a super-easy gluten-free pie crust, though you could use store-bought if you’re short on time.
Then you’ll fill the pastry case with toasted pecans and a simple custard-like filling made using eggs, honey, brown sugar, and a pinch of warm spice.
It may not be Thanksgiving, but I don’t think any festive table is complete without pumpkin pie.
Again, feel free to use a ready-made pie crust. Pastry is a challenge on the best of days, so don’t let it worry you at Christmas.
Meringue is probably my go-to for gluten-free treats. It’s crazy-easy to make, and you get so many of these little trees out of one batch.
To give these a more tree-like texture, I suggest using a star tip. And don’t forget that you’ll need gel food coloring to make them green.
Once you get the hang of it, you can even make these into lollipops with fun paper straws.
Sticky toffee pudding is my biggest weakness.
It’s the one warm pudding that I can’t say no to, and the one I make every Christmas with plenty of traditional British custard.
Though you can easily make it gluten-free with the right gluten-free self-raising flour, you might have difficulty finding it in your local grocery store.
I had to order mine online, but you might get lucky at a specialty shop or larger chain.
Pavlova may not be the first thing you think of for Christmas dessert, but it’s one of the most popular in Australia.
And trust me, after one slice, you’ll want to make this a yearly treat.
My favorite thing about this is that it’s not supposed to be super neat. So if the meringue cracks and the fruit juices drip, it’s all good. In fact, it’s encouraged!
Spritz cookies are a terrific recipe for cookie swaps or when you need a lot of cookies in a flash.
With a cookie press, you can get all kinds of shapes and sizes with just one batch of cookie dough.
To ensure these stay nice and tender, try not to handle the dough too much and be gentle when pressing them onto the baking tray.
Ice cream is an easy and safe option for gluten-free Christmas desserts because pretty much everyone loves it.
This gingerbread recipe will knock your socks off. It’s super rich and creamy, with plenty of spice in every bite.
And if you really want to impress your guests, try baking and crushing some gluten-free gingerbread cookies and swirling them into the ice cream before freezing.
How stunning does this custard and pear tart look? Not only is it vibrant and elegant, but it looks very professional to boot.
But guess what? Pear tarts are insanely easy to make at home!
All you need to do is poach the pears in mulled wine to give them fantastic flavor and color.
Then, slice them thinly and gently nestle them into the custard.
Chocolate cookies are some of the best to make gluten-free because they taste better when they’re fudgy and chewy.
Noticeably, there’s no flour or flour substitute in the mix.
Instead, you’ll rely on cocoa powder and eggs, along with plenty of chopped chocolate and hazelnut butter.
Like banana cream pie, the filling for this recipe uses pudding to help it set. That makes it crazy-creamy and delightfully indulgent.
The snickerdoodle crust also adds a fun and warm element, though you could also use the gluten-free gingerbread recipe I mentioned above.
Since we only usually see eggnog around Christmas, why not make the most and use it in everything?
In cookie dough, you’ll find it adds a pleasant creaminess along with yummy spices.
To get that signature crinkle top, you’ll need to roll the chilled cookie dough ball in powdered sugar before baking.
Like ice cream and meringue, crème brulée is naturally gluten-free and ridiculously scrumptious.
Usually, it’s a simple vanilla custard that gets topped with sugar, but this recipe gives it a festive twist.
To make it more Christmas-themed, you’ll add tart cranberries and a glug of almond liquor. If you don’t want it too tart, you could use raspberries instead.
Peppermint bark is a classic Christmas dessert you’ll see at every holiday party. It’s easy to make in bulk and a pretty safe choice for most people.
Since it only consists of chocolate and candy canes, you shouldn’t have to worry about too many allergies.
In fact, if you can find dairy-free chocolate, this would even work for your vegan friends.
Graham crackers are used in so many pie recipes.
So if you need a gluten-free dessert, you’ll need to scour your local supermarket or just make some gluten-free crackers of your own.
From there, it’s a simple process of making chocolate pudding and adding marshmallows to the top.
And this would work with any number of fillings. I think pistachio pudding would look pretty festive.
Since we’re talking about Christmas desserts in this post, chances are strawberries will be out of season.
So, when using frozen, be sure to thaw and drain them thoroughly. If you don’t, the filling will be watery, and the oats may go soggy.
Technically, oats aren’t the best for people with severe celiac, but if it’s a mild allergy or just a food preference, this dessert should be fine.
Just make sure to get “gluten-free” oats and let your guests know in advance.
Unlike macarons, which can go wrong in a whole slew of ways, coconut macaroons are quick and easy to make at home.
You’ll make a loose meringue into which the coconut gets mixed. Then it’s just a matter of spooning it out and baking.
I think they look great with the base dipped in chocolate, but if you don’t have the time or patience, just go ahead and stripe the chocolate over the top with a piping bag.
Also known as a bûche de Noël, this is one Christmas dessert you’ll want to make again and again.
I mean, how can you go wrong with a tender chocolate sponge wrapped around a light and fluffy chocolate mousse, all topped with more chocolate?
The sponge is a classic flourless recipe that uses whipped egg whites for added structure, and I adore the mocha flavor of the buttercream on top.
That said, you could stick with a regular chocolate frosting or even whipped ganache.
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