Well, this year was my second Primal Christmas, and things are slightly better than last year's efforts. I used quite a lot of almond flour baking products this year (Gluten free, grain free, high protein and healthyElana's Pantry | Gluten free, grain free, high protein and healthy).
Our Christmas menu wasn't perfect by a long shot, but went as follows:
Smoked salmon on almond bread
Roast goose stuffed with onions and Cox's Orange Pippins
Roast potatoes (but only 1 each)
Roast Brussels sprouts
Home-made cranberry sauce sweetened with honey instead of sugar (which no-one ate)
Giblet gravy (made a stock with the goose giblets, which I used to de-glaze the bottom of the roasting pan, before reducing, adding a splash of wine, and thickening with butter)
We did have a Christmas pudding, but this was home-made and gluten-free with a very much reduced sugar content and nut flours instead of breadcrumbs and flours. Seriously good, and disappeared in a flash (however, the brandy butter also disappeared - oooops).
I also made mincemeat this year with fresh suet and with no sugar - just the fruits, suet, nuts and alcohol, and made some mince pies with pastry made by combining 3/4 cup almond flour with 3/4 cup tapioca flour, 1/4 cup melted butter and 1 egg (rolled out between sheets of greaseproof paper). Again, very acceptable if not completely primal.
For a Christmas cake I used the Paleo Fruitcake recipe from Elana's pantry with home-made marzipan (75% less sugar!) and the coconut frosting also from Elana's pantry. Very good, and is going down well.
Will be trying harder yet next Christmas!