Ketogenic Christmas Cookies
My ketogenic Christmas cookies are the perfect low-carb treat for the holidays. They are a delicious, sugar-free option for anyone watching their carbs. With a traditional cookie base and a simple yet festive icing, these cookies will satisfy any sweet tooth while keeping on track with a keto or low-carb lifestyle. Perfect for holiday baking and sharing with friends and family!
Servings: 20 cookies
Calories: 111kcal
Ingredients
For the Christmas Cookies
- 8 tablespoons grass-fed butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon peppermint extract
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 cup low-carb granular sweetener
- 1/4 teaspoon Kosher Salt
Frosting (double for red and green batches)
- 1/2 cup erythritol powdered
- 2 tablespoon water
- 8 drops food coloring
Instructions
Preparing the Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sweetener together until creamy and light. Add the eggs, vanilla extract, and peppermint extract, mixing until fully incorporated.
- In another bowl, combine the almond flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring until a dough forms.
- Cover the dough with plastic wrap and chill for 30-45 minutes to help prevent spreading during baking.
- Scoop tablespoon-sized portions of dough and roll them into balls. Otherwise, use a dough scoop to make the process faster and easier.
Cooking the Cookies
- Arrange the cookies on the prepared baking sheet, leaving about 1-2 inches between each one. Bake for 20 minutes, or until the edges are golden. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Frosting the Christmas Cookies:
- For the icing, whisk the powdered erythritol and water in a small bowl until smooth. Add in the food coloring drop by drop until the color you would like to have is created. Stir to combine.
- Once the cookies have cooled, frost them with the colored frosting. Allow the frosting to set before serving or storing.
Notes
PLEASE NOTE: The icing for this recipe is enough to coat about half of the cookies completely. There is plenty if you are doing a thinner layer or creating designs with the icing!
As always, please RATE or COMMENT with a rating on this recipe if it looks good to you or if you have made it! Ratings allow others to find these recipes by searching. Your help is greatly appreciated!
Nutrition
Serving: 1cookie | Calories: 111kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 115mg | Potassium: 9mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 167IU | Calcium: 51mg | Iron: 1mg
