Sugar-Free Holiday Side Dishes
Holiday cooking hides more sugar than you'd think. Cranberry sauce, sweet potato casserole, glazed carrots, cornbread — all packed with added sugar. These allulose versions maintain tradition without the metabolic hit.
Allulose Cranberry Sauce
The star of the holiday table.
- 12 oz fresh cranberries
- 1/2 cup allulose
- 1/2 cup water
- Zest and juice of 1 orange
- 1 cinnamon stick
Combine everything. Bring to a boil, reduce heat, simmer 15 minutes until cranberries pop and sauce thickens. Remove cinnamon stick. Cool. Sauce thickens more as it cools.
Per serving: 15 calories | 0g added sugar | 3g net carbs
Compared to traditional: 110 calories and 24g sugar per serving.
Sweet Potato Casserole
- 3 lbs sweet potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup allulose
- 1/4 cup heavy cream
- 1 tsp cinnamon, 1/2 tsp nutmeg
- 1 tsp vanilla, pinch salt
Pecan Topping
- 1 cup chopped pecans
- 2 tbsp allulose
- 2 tbsp melted butter
- Pinch of salt
Boil sweet potatoes until tender. Mash with butter, allulose, cream, spices. Transfer to baking dish. Top with pecan mixture. Bake 350°F for 25 minutes until topping is golden.
Per serving: 220 cal | 0g added sugar | 22g net carbs (from sweet potato)
Glazed Carrots
- 1 lb carrots, sliced
- 2 tbsp butter
- 2 tbsp allulose
- 1/2 tsp ginger
- Salt, fresh parsley
Sauté carrots in butter over medium heat 8 minutes. Add allulose and ginger, cook 3–4 more minutes until glazed and tender.
Cornbread (Lower Sugar)
- 1 cup cornmeal
- 1 cup almond flour
- 1/4 cup allulose
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1 tsp baking powder, 1/2 tsp salt
Mix and bake in a cast iron skillet at 375°F for 20–22 minutes.
Balsamic Brussels Sprouts With Allulose Glaze
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp allulose
- Salt, pepper
- 2 tbsp dried cranberries (optional)
- 2 tbsp chopped pecans
Roast Brussels sprouts at 425°F for 20 minutes. Toss with balsamic, allulose, cranberries, and pecans.
Green Bean Casserole (From Scratch)
- 1.5 lbs green beans, trimmed
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 2 cloves garlic
- 1 cup heavy cream
- 1/2 cup parmesan
- Salt, pepper, nutmeg
Topping
- 1 cup almond flour
- 2 tbsp melted butter
- 1/4 tsp garlic powder
Blanch green beans. Sauté mushrooms in butter with garlic. Add cream, simmer until thickened. Add parmesan. Combine with beans in baking dish. Top with almond flour mixture. Bake 375°F for 20 minutes.
Zero added sugar, unlike the canned soup version.
The Sugar You're Avoiding
A traditional holiday meal's sides can contain 80–100g of added sugar across all dishes. These versions bring that to essentially zero while tasting just as traditional.
Your guests won't know the difference. Your body will.