Low Carb Cranberry Ginger Pork Roast, Low Carb Buffalo Cauliflower and Low Carb Chocolate Cake Doughnuts?! What?! Yassss! I’m so excited to share with you some excellent low carb holiday recipes by  this post’s sponsor, Atkins, this week! These are perfect for your upcoming low carb holiday meals!

Staying on track during the holidays can be a little tricky but if you go into it with a strong mindset and even bring along your own favorite low carb dishes, getting through without a hitch can be a breeze! This will be my third low carb Christmas and I’m proud to say I haven’t “cheated” over the holidays to date.

Low carb lifestyle tip number one – find new ways to makeover old favorites! There hasn’t been a single dish or favorite dessert that I’ve wanted that I couldn’t turn into a low carb treat! Creativity is key! Now, on to the low carb holiday recipes!

Low Carb Buffalo Hot Wing Cauliflower (4.1 Net Carbs)


  • 1 head large (6-7″ dia) Cauliflower
  • 2 tbsps Light Olive Oil
  • 4 tbsps Red Hot Buffalo Wing Sauce
  • 3 tsps Sriracha Hot Chili Sauce
  • 2 tbsps Unsalted Butter Stick
  • 1 1/2 oz Blue or Roquefort Cheese


  1. Preheat oven to 375°F.   
  2. Cut cauliflower into smaller florets and sprinkle with 1 tablespoon olive oil.  Roast on a baking sheet for 35-40 minutes or until tender.    
  3. While cauliflower is roasting, put hot wing sauce and siracha into a small sauce pan and heat until boiling.  Lower heat and simmer for 10 minutes.  Add butter, stir until melted and allow to cool to room temperature.  Heat a large sauté pan with remaining oil.  Add the cauliflower and sauté until heated through, add the hot sauce and continue to cook for 1 minute, tossing continuously until fully coated.  Serve immediately with blue cheese sprinkled on top.

Low Carb Chocolate Cake Donuts


  • 7 tbsps Unsalted Butter Stick
  • 3 large Eggs
  • 1/8 cup Coconut Milk Unsweetened
  • 5 tbsps Sucralose Based Sweetener (Sugar Substitute)
  • 1 tsp Vanilla Extract
  • 1/2 cup Almond Meal Flour
  • 1/4 cup Cocoa Powder (Unsweetened)
  • 2 tbsps Organic High Fiber Coconut Flour
  • 1/2 tsp Cinnamon
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  • 1/4 tsp Salt
  • 2 tbsps Heavy Cream
  • 2 oz Sugar Free Chocolate Chips


  1. Preheat oven to 350°F.  Prepare a 6-well donut pan by spraying with oil and set it aside.
  2. Melt 5 tbsp butter in a medium microwave safe bowl.  Whisk in the eggs, coconut milk, granular sugar substitute, and vanilla until smooth.
  3. In a small bowl whisk to combine the almond meal, cocoa power, coconut flour, cinnamon, baking soda, baking powder and salt.  Add this mixture to the egg mixture whisking to combine in to a smooth thick batter.  Pour into the wells of the donut pan and bake for 16-18 minutes until fragrant and set. Remove from oven to a cooling rack leaving them to sit in the pan for 10 minutes then remove from the pan and continue to cool on a wire rack.
  4. Place the remaining 2 tbsp butter, heavy cream and sugar-free chocolate in a small microwave safe bowl that is slightly bigger than the width of the donuts.  Melt at 30 second intervals (1 minute total) then whisk until smooth.  Dip the tops of the donuts in the glaze and place back on the cooling rack to set the glaze (drizzle any remaining over the tops)..  Enjoy immediately or refrigerate for up to 3 days in an airtight container.  Serve at room temperature.

Low Carb Cranberry Ginger Pork Roast (1.9 Net Carbs)


  • 4 lbs Pork Chops or Roasts (Center Rib, Bone-In)
  • 1 Chipotle Peppers in Adobo Sauce
  • 1 cup chopped Cranberries
  • 1/4 cup Sugar Free Maple Flavored Syrup
  • 2 tsps Ginger
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup Chicken Broth, Bouillon or Consomme
  • 1/2 cup (8 fl oz) Water
  • 1/4 tsp Guar Gum
  • 1 tbsp Unsalted Butter Stick


  1. Prepare a skillet with a small amount of oil over medium-high heat.  Season the roast with salt and freshly ground black pepper then place into the skillet and brown each side for about a minute; 4 minutes total, to help seal in moisture and give it a nice color.  Set aside on a plate to cool slightly.  
  2. Finely dice the chipotle pepper and chop the cranberries if desired.
  3. In a small bowl combine the syrup, diced chipotle, freshly grated ginger, salt and pepper.  Rub the mixture onto the roast then place it and any remaining rub into the bottom of a slow cooker.  Add the cranberries and pour the chicken broth down the side of the pan (avoiding rinsing the rub from the roast).
  4. Cover and cook on low 8 to 10 hours. 
  5. Remove roast and set on a serving platter covered with a tent of aluminum foil; reserving liquid.  Keep slow cooker on low and add water and 1/4 tsp guar gum, xanthan gum or Thick-It-Up thickener to the reserved mixture, whisking to combine.  Continue to cook on low heat until the sauce thickens slightly.  Once thick enrich the sauce if desired with 1 tbsp unsalted butter, adding additional salt and pepper – to taste.  Serve the sauce over the pork roast.  You should have about 1 cup of sauce, each serving is 2 tbsp.  

Tip:  It is not necessary to chop the cranberries for this recipe (they will break down while cooking), chopping them makes the sauce smoother.

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