If you grew up loving Little Debbie Christmas Tree Cakes, this homemade version is about to bring all the nostalgia, without the artificial ingredients. These Copycat Little Debbie Trees are made with a soft paleo vanilla cake, creamy honey-sweetened frosting, and a festive white chocolate coating. They’re gluten-free, grain-free, and refined sugar–free, yet still taste just as magical as the original.
Perfect for holiday baking with kids, Christmas parties, or simply recreating a childhood favorite in a healthier way, these festive tree cakes are guaranteed to disappear fast.
Why You’ll Love These Paleo Christmas Tree Cakes
Taste just like the classic Little Debbie trees
Made with simple, wholesome ingredients
Naturally sweetened with honey
Gluten-free, grain-free, and paleo-friendly
Fun to decorate and perfect for the holidays
Tips for Perfect Reindeer Mousse Cups
Freeze before dipping: This helps the cakes hold their shape and makes coating easier.
Use a thin spatula or spoon to guide the chocolate evenly around the edges.
Work in batches when dipping so the chocolate stays smooth and easy to use.
Decorate quickly while the chocolate is still wet so sprinkles stick.
FAQs
Can I make these dairy-free?
Yes! Use dairy-free cream cheese and butter alternatives.
How should I store them?
Store in the refrigerator for up to 5 days or freeze for longer storage.
Can I make these ahead of time?
Absolutely. These are perfect to prep in advance and keep frozen until needed.
Do they taste coconut-y?
No—the coconut flavor is very mild and balances beautifully with the vanilla and white chocolate.
Other Christmas Recipes To Make:
These Copycat Little Debbie Trees are such a nostalgic festive treat! Tag me on Instagram at @healthyholme to show off your Christmas creation!
Copycat Little Debbie Trees
Ingredients
Paleo Vanilla Cake Ingredients:
- 6 eggs
- 1 tbsp vanilla extract
- 1/3 cup coconut oil melted
- 1/3 cup coconut cream (the thick part at the
- top of a can of chilled coconut milk) melted
- 2/3 cup raw honey
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
Frosting Ingredients:
- 1/2 tbsp vanilla
- 1/4 cup butter melted
- 4 oz cream cheese
- 2.5 tbsp honey
Other Ingredients:
- 2 cups white chocolate melted + 1 tsp coconut oil mixed in to thin out the chocolate
- red icing (can also use melted white chocolate and sprinkles)
- natural green sprinkles
Instructions
Bake the Cake Layers
- Preheat your oven to 350°F and line two jelly roll pans with parchment paper.
- Mix the eggs, vanilla, coconut oil, coconut cream, and honey until smooth. Add the almond flour, coconut flour, and baking powder, and mix until fully combined.
- Divide the batter evenly between the two pans and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Make the Frosting
- While the cakes bake, blend together the butter, cream cheese, honey, and vanilla until smooth and creamy. Set aside.
Cut & Fill the Trees
- Once cooled, use a Christmas tree cookie cutter to cut tree shapes from the cake layers.
- Spread frosting onto one tree, then top with another tree to create a sandwich. Place all assembled trees in the freezer for 30 minutes to firm up.
Dip in White Chocolate
- Melt the white chocolate with coconut oil until smooth.
- Dip each frozen cake into the chocolate, using a spoon to help coat all sides. Lift out with a fork and place on a parchment-lined baking sheet. Immediately sprinkle with green sprinkles.
Decorate & Enjoy
- Once set, decorate with red icing and melted chocolate details. Serve immediately or store chilled until ready to enjoy.
