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Keto Christmas Cookies

Keto Christmas Cookies
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Low-carb Keto Christmas Cookies made with almond flour, coconut flour, and sugar substitutes, decorated with sugar-free white chocolate frosting for holiday cheer.

Ingredients

Scale
  • 2 ¼ cups almond flour
  • 2 tablespoons coconut flour
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ½ cup granular sugar substitute (like erythritol or monk fruit blend)
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 7 ounces sugar-free white chocolate baking chips
  • 2 teaspoons coconut oil
  • Food coloring (optional, for frosting)
  • Sugar-free sprinkles (optional, for decorating)

Instructions

  1. Begin by preheating your oven to 325°F (160°C). Line two spacious baking sheets with parchment paper.
  2. Lightly dust your clean work surface with a bit of coconut flour. In a medium bowl, whisk together the almond flour, coconut flour, and salt; set aside.
  3. In a larger mixing bowl, cream together the softened butter and your chosen sugar substitute until the mixture is light and fluffy.
  4. Incorporate the egg and vanilla extract, beating until well combined. Gradually add the dry flour mixture to the wet ingredients, mixing until a cohesive dough forms.
  5. Turn the dough out onto your prepared floured surface. Gently pat it into a rough circular shape, then cover it with another sheet of parchment paper. Roll the dough evenly to about ⅓-inch thickness.
  6. Using your favorite holiday cookie cutters, press out shapes. Carefully transfer these cutouts to your lined baking sheets using a small offset spatula or knife. Gather any dough scraps, gently re-roll, and cut out more cookies.
  7. Place the filled baking sheets in the freezer for 30 minutes. This chilling step helps the cookies maintain their shape during baking.
  8. Bake the chilled cookies for 12 to 14 minutes, or until you observe the edges just starting to turn a light golden color. If baking multiple sheets, rotate them halfway through. The cookies will be quite tender when first removed from the oven but will firm up as they cool.
  9. Allow the cookies to cool completely on the baking sheets before moving them.
  10. For the optional frosting: Gently melt the sugar-free white chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
  11. If desired, divide the melted chocolate into separate bowls and mix in food coloring to create festive hues.
  12. Transfer the colored chocolate to a piping bag and decorate the cooled cookies as you wish. Finish with sugar-free sprinkles or dusting sugar if desired. Let the frosting set before storing.

Notes

    Find it online: https://www.masterthecook.com/keto-christmas-cookies/