The holidays with gestational diabetes? Yes, it’s tricky (and probably a bit different than you're used to)—but you don’t have to sit out on all the fun (or the treats). If you’ve stared at a table full of holiday cookies and wondered, “Will I have to miss out on everything this year?”—you’re not alone, and you’re in the right place.
This roundup is packed with festive, blood sugar-friendly Christmas treats that real GD mamas actually make and love. You’ll find some of my every-year favorites, a few fresh ideas, and practical tips for enjoying the season—without the guilt or the blood sugar rollercoaster. Let’s make this holiday feel good, not stressful.
Portion matters: Enjoy a small serving, then move on—no guilt.
Balance every bite: Pair sweet treats with protein or healthy fats (think nuts, cheese, or Greek yogurt) to help steady blood sugar.
Go single-serve: Mini desserts or pre-portioned treats make it easier to avoid overdoing it.
No food is totally off-limits: Moderation is key (except for foods your provider restricts during pregnancy).
Test and learn: Check your blood sugar after trying new recipes—everyone’s body responds differently.
Watch out for hidden carbs: Read labels and be mindful of sauces, glazes, or dried fruits that may add unexpected carbs.
Don’t skip meals: Eat regularly throughout the day to avoid big blood sugar swings when treats appear.
Choose fiber-rich treats: Options with nuts, seeds, or whole grains can help slow sugar absorption.
Hydrate: Sometimes we confuse thirst with hunger—keep water or sparkling water handy.
Move a little: A short walk after enjoying a treat can help your body process carbs more smoothly.
Easy, quick, delicious, and low-carb!
Ingredients:
¼ cup peanut butter (natural)
½ ripe banana
½ cup almond flour or meal
¼ tsp winter spice mix
⅓ tsp baking powder
For the Thumbprint Filling:
1 tsp peanut butter mixed with 2 pieces of melted dark chocolate
or
Natural peanut butter for a lower-carb option
Instructions:
In a medium bowl, combine peanut butter, mashed banana, almond meal, and baking powder. Mix until a smooth dough forms.
Roll the dough into small balls (about 9–10 pieces). Place them on a parchment-lined air fryer tray or baking sheet. Using your thumb or the back of a teaspoon, gently press the center of each ball to create an indent.
Cook the Cookies:
Air Fryer Method: Air fry at 340°F (170°C) for 8 minutes.
Oven Method: Bake at the same temperature for 10–12 minutes until the edges are set and slightly golden.
Let the cookies cool for a few minutes. Fill the indent with either the peanut butter and melted chocolate mixture or plain peanut butter.
Ingredients:
½ cup (120g) tahini (unsweetened, well-stirred)
¼ cup (60g) almond flour
1 large egg
3 tbsp (45g) sweetener of your choice
1 tsp vanilla extract
½ tsp baking powder
¼ tsp ground cinnamon or winter spice mix (optional)
12–14 whole almonds (for garnish)
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together tahini, egg, sweetener, and vanilla extract until smooth.
Add almond flour, baking powder, and cinnamon or spice mix. Stir until a thick dough forms.
Scoop dough into small balls (about 1 tablespoon each) and place on the baking sheet.
Flatten each ball slightly and press an almond on top.
Bake for 12–15 minutes, until edges are golden.
Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
A rich and creamy cheesecake without the added carbs from a crust.
Ingredients:
16 oz (450g) cream cheese, softened
½ cup (120g) sour cream
2 large eggs
¼ cup sweetener of your choice
½-¾ tsp ground cardamom
1 tsp vanilla extract
1-2 tsp lemon juice
pinch of salt
Instructions:
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch pie dish.
In a large bowl, combine all ingredients except eggs. Beat until smooth and creamy, with no lumps. Lastly, add the eggs and beat until just incorporated.
Pour into the dish and smooth the top. Bake 30–40 min, until set but still a bit jiggly in the center and lightly golden on top.
Let cool to room temp, then chill at least 2 hours (or overnight).
Slice and serve chilled. Optional: Top with a little whipped cream or a sprinkle of cardamom.
For pistachio fans!
Ingredients:
6 oz pistachio butter (for example, Nutural World Smooth Pistachio Butter, no sugar added)
12 oz cream cheese
1 cup natural yogurt
4 eggs
2 tbsp cornflour
1 tsp vanilla extract
3-4 tbsp sweetener of your choice (adjust to taste)
Instructions:
Preheat your oven to 350°F (175°C). Lightly grease an 8- or 9-inch round baking dish or cake pan.
In a large bowl, combine the pistachio butter, cream cheese, yogurt, sweetener, and vanilla. Beat until smooth and creamy, with no lumps.
Add the eggs and cornflour, and beat again until just incorporated.
Pour the mixture into the prepared dish and smooth the top. Cover loosely with foil.
Bake for 50–55 minutes, until set around the edges but still slightly jiggly in the center.
Remove from the oven, uncover, and let cool to room temperature. Then chill in the fridge for at least 2 hours (or overnight) for best texture.
Slice and serve chilled. Optional: Top with chopped pistachios, a drizzle of pistachio butter, or both.
Air fryer option:
Preheat air fryer to 180°C (356°F). Pour the batter into a greased baking dish that fits your air fryer basket, cover with foil, and air fry for 45 minutes. Let cool, then chill before serving.
Crunchy, cozy, and perfect with a cup of tea or coffee!
Ingredients:
2 cups almond flour
¼ cup chopped almonds
2 large eggs
½ cup low-carb sweetener (like Lakanto)
1 tsp baking powder
2 tsp winter spice (or to taste)
½ tsp vanilla extract
Pinch of salt
1–2 tbsp melted butter (optional, for richness)
Instructions:
Preheat oven to 325°F (160°C). Line a baking sheet with parchment.
Mix almond flour, baking powder, winter spice, chopped almonds, and salt.
In another bowl, whisk eggs, sweetener, vanilla, and butter (if using).
Combine wet and dry ingredients into a thick dough.
Shape dough into a 10" x 3–4" log on the sheet. Flatten slightly.
Bake 25–30 min, until golden and firm. Cool 10 min.
Slice into ½-inch biscotti. Place cut side down and bake 5-10 min per side until crisp.
Cool on a rack—they’ll harden as they cool.
Ingredients:
3 plain rice cakes
½ cup cottage cheese (whipped for smoothness)
2–3 tbsp sweetener or sugar-free syrup
Good-quality coffee (for soaking)
1 tsp unsweetened cocoa powder
Dash of vanilla extract, cinnamon, or winter spice mix (optional)
Instructions:
Brew coffee and let it cool slightly.
In a bowl, whip cottage cheese with sweetener and vanilla until creamy.
Briefly dip each rice cake in coffee (don’t soak too long or they’ll fall apart).
Layer: Place one rice cake in a dish, spread with whipped cottage cheese, repeat with remaining rice cakes and filling.
Finish with a dusting of cocoa powder (and a sprinkle of spice mix if using).
Chill for 10–20 minutes before serving for best texture.
Ingredients:
2 savoiardi (ladyfingers)
2 tbsp strong coffee (or decaf)
⅓ cup mascarpone cheese
2 tbsp heavy cream
½ tsp vanilla extract
1–2 tsp sweetener
Cocoa powder (for dusting)
Instructions:
In a bowl, whip mascarpone, cream, vanilla, and sweetener until smooth and fluffy.
Lightly dip the ladyfingers in coffee (just enough to moisten, not soak).
Layer: Place one ladyfinger at the bottom of a small glass or bowl, spread with half the cream, then repeat with the second ladyfinger and remaining cream.
Chill for 1–2 hours for the best flavor and texture.
Dust with cocoa powder before serving.
Peel clementine segments, dip in 85% dark chocolate, sprinkle with chopped pistachios. Chill until set. Vitamin C + healthy fats! Pair with protein!
Fill mini baked phyllo cups with whipped ricotta, vanilla, and sweetener. Top with chopped nuts and orange zest.
Toss walnuts, pecans, or almonds with cinnamon, a pinch of salt, and your favorite sweetener. Roast at 160°C (325°F) for 10–12 min.
Blend almond flour, ground flax, gingerbread spice, almond butter, and sweetener. Roll into balls and chill. Optional: add chopped walnuts or cranberries.
Melt dark chocolate, spread on parchment, top with chopped pistachios, and orange peel. Break into shards when set.
Layer cheesecake mix (blended cream cheese with either Greek yogurt or whipped cottage cheese and sweetener) with a few crushed nuts, berries, and a sprinkle of cinnamon in small jars.
Thinly slice an apple, drizzle with almond butter, sprinkle with chopped nuts, cinnamon, and a few dark chocolate chips.
Whip egg whites with a pinch of cream of tartar and your favorite low-carb sweetener. Pipe and bake at low temp until crisp. Add a hint of peppermint extract for holiday flair!
Eat a protein-rich snack before you go—don’t arrive starving!
Bring your own treat to share—everyone loves a homemade platter.
Keep water or sparkling water handy to slow down and enjoy the moment.
Don’t stress perfection. If you overdo it, just get back on track at your next meal.
Plan your plate: Start with protein and veggies before sampling sweets.
Scan the table first: Pick your must-have treat, enjoy it mindfully, and skip the rest.
Connect with others: Chatting and laughing can be just as satisfying as a second helping!
Looking for a full holiday menu with mains, sides, and sweets? Check out my Gestational Diabetes-Friendly Christmas Menu for even more festive, blood sugar-friendly ideas!
Want more seasonal snacks and treats beyond Christmas? Don’t miss my Holiday Season Picks for Gestational Diabetes for extra inspiration and real-mom favorites.
You really don’t have to miss out on the magic of Christmas food—promise. A few smart swaps and a little planning can go a long way, but honestly, it’s about enjoying the season without stressing every bite.
If you’re looking for more recipes, snack ideas, or just want to connect with other mamas who get it, come join us in the HIgedi app. We’re all in this together, making the holidays a little sweeter (and a whole lot less lonely).
1. Can I really eat Christmas treats with gestational diabetes?
Generally, yes! The key is portion size and balance. Pair your treat with enough protein (and fat), and always check your blood sugar to see how you respond. Everyone’s different.
2. Are there any sweets I should avoid completely?
Most treats can fit in moderation, but steer clear of anything your healthcare provider says is off-limits. It’s best to avoid sweets that have no protein or fat (like pure candy or straight sugar), or at least make sure to pair them with a source of protein or healthy fat to help steady your blood sugar. Also, watch for hidden sugars and go easy on anything super processed or extra sweet.
3. What’s the best way to handle holiday parties with gestational diabetes?
Plan ahead! Eat a balanced snack before you go, bring a GD-friendly treat, and check your blood sugar after. Focus on enjoying the moment, not just the food.
4. Are sugar substitutes safe for holiday baking?
Generally, most are safe in moderation, but always double-check with your provider. Some people find certain sweeteners affect their blood sugar differently, so test and see how you do.
5. What if I go overboard and my blood sugar spikes?
It happens! Don’t panic—drink some water, take a walk, and know that one reading doesn’t define your journey. Use it as info for next time.
6. How can I enjoy the holidays without feeling deprived?
Focus on what you CAN have, try new recipes, and remember that celebrating is about more than just food. Connecting with others and making memories matters most!
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