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Classic Keto Christmas Cookies

Prep Time: 20m
Cook Time: 14m
Total Time: 34m

Santa will be sure to stop by your house if you have these Classic Keto Christmas Cookies out for him. ūüéÖ

Nothing says Christmas more like a night of cookie decorating, so take a break from the craziness of the holidays¬†and head to the kitchen. These holiday favorites are made keto with a sugar free "sugar" cookie base. That's right, it's possible and just as buttery & soft. Cut the dough into festive shapes, bake and now you're ready for the fun part: decorating. ūüéĄ

Melt our creamy white chocolate chips for the perfect icing. You can add food coloring to make additional icing colors and pipe onto the cookies. Let the kids get creative and top the cookies with edible sugar substitute, keto sprinkles or leave them iced. Any way you have them, they are sure to be a holiday baking tradition year after year. 

This recipe was created by Carolyn at All Day I Dream About Food. We loved her keto sugar cookies so much, we couldn't help but share!

Makes 12 cookies. Macros per serving (1 cookie):
Calories: 281 | Fat: 23.4g | Net Carbs: 3.6g | Protein: 6.4g

Ingredients

Keto Christmas Cookies:

  • 2 ¼ cups almond flour
  • 2 tbsp coconut flour
  • ¼ tsp salt
  • 6 tbsp butter, softened
  • ½ cup granular sugar substitute
  • 1 large egg
  • ½ tsp vanilla extract

 

Sugar Free Frosting:

Directions

  1. Preheat oven to 325°F. Line two large baking sheets with parchment paper. Lightly dust the area you will be working in with coconut flour.
  2. In a medium bowl, whisk together the almond flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract, and then beat in the almond flour mixture until dough comes together.
  3. Turn the dough out onto the prepared work surface. Pat into a rough circle and then top with a large piece of parchment paper. Roll out to about ‚Öď-inch thickness.
  4. Using your holiday themed cookie cutters, cut out cookies and lift carefully with a small, offset spatula or knife. Place on the prepared baking sheets and freeze for 30 minutes. Gather up the scraps and re-roll your dough, to cut out as many cookies as possible.
  5. Bake the cookies 12 to 14 minutes, or until they are just starting to brown around the edges, switching and rotating the pans halfway through baking. Remove from the oven and let cool completely on pan. The cookies will still be quite soft when removed from the oven but will firm up as they cool.

 

Sugar Free Frosting:

  1. Melt the sugar free white chocolate baking chips and coconut oil in a microwave safe dish at 30 second intervals until melted, stirring in between.
  2. If decorating cookies then divide the melted chocolate evenly into separate bowls and add food coloring. Mix until color is uniform.
  3. Add chocolate to a piping bag and cover the cookies with the frosting. You can optionally decorate the cookies with sugar free sprinkles, dusting sugar or sugar free candy.

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