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Colorful Keto Christmas Cookies

a top down view of red and green frosted gluten free Christmas cookies

4.5 from 4 reviews

These tasty Keto Christmas Cookies have got just 1g net carbs each. They are gluten-free, sugar-free, low carb, and out of this world.

Ingredients

Units Scale

shortbread cookies:

frosting:

  • 5 3/4 teaspoons heavy whipping cream, divided
  • 1 1/4 cup Swerve Confectioners, divided
  • 1/2 teaspoon green food coloring
  • 1/2 teaspoon red food coloring

Instructions

Step 1.  Mix the dry ingredients in a large bowl.step 1 mix together dry ingredients in a large bowl 

Step 2.  Add the softened butter and almond extract and beat with an electric mixer until combined.step 2 beat in butter 

Step 3. Use your hands to form it into 2 balls.  Set one ball of dough aside.step 3 form the dough into a ball 

Step 4.  Roll out the other ball of dough between 2 sheets of parchment or wax paper to 1/4 inch thick.step 4 roll the dough out to 1/4 inch thick 

Step 5.  Place the rolled-out dough in the freezer for 10 minutes to make it firmer and easier to work with.  As soon as the dough goes into the refrigerator, pre-heat the oven.step 5 freeze the dough for 10 minutes

Step 6.  Preheat the oven to 350 degrees F and cover 2 cookie sheets with parchment paper.step 6 pre-heat oven to 350 degrees F and line 2 cookie sheets with parchment paper 

Step 7.  Cut your cookies with a circular cookie cutter or cut into squares or diamonds.  step 7 cut the dough into shapes

Step 8.  Place cookies on the parchment-covered cookie sheet and bake for 7-9 minutes or until the edges just begin to brown.  The cookies will be very soft when they come out of the oven, so don’t touch them until they have cooled and firmed up.  Repeat steps 4-8 with the remaining ball of dough.step 8 bake the cookies for 7-9 minutes until just beginning to brown at the edges

Step 9.  Let the cookies cool completely before icing them, 1-2 hours.step 9 cool the cookies for 2 hours 

Step 10.  To make the icing, get out three small bowls.  In one bowl, mix together 1/2 cup Swerve Confectioners, 2 teaspoons heavy whipping cream, and 1/2 teaspoon red food coloring.  In another bowl, mix together 1/2 cup Swerve Confectioners, 2 teaspoons heavy whipping cream, and 1/2 teaspoon green food coloring.  And in the last bowl, mix together 1/4 cup Swerve Confectioners and 1 3/4 teaspoon heavy whipping cream.  The colored frosting should be spreadable and the white frosting should be thin enough that you can drizzle it.  If not, then add more sweetener or heavy whipping cream as needed until it reaches the right consistency.

step 10 mix together the frosting

Step 11.  Use the red and green icings to ice the cookies with a rubber spatula.step 11 frost the cookies with red or green frosting

Step 12.  Get out the remaining bowl of white frosting.  Add frosting to a squirt bottle with a small spout or an icing bag with a small tip.  Drizzle the white frosting in back and forth motions over the red and green cookies.step 12 drizzle white frosting over the cookies

Step 13.  Allow the frosting on the cookies to dry out for about 1-2 hours before serving.  Store in an airtight container for up to 3 days at room temperature.  Stack the cookies in the container in layers that are separated with parchment paper to keep the frosting from getting smooshed.a top down view of red and green frosted gluten free Christmas cookies

Equipment

Notes

*If you take these cookies to a party, make sure to clearly mark that they contain nuts.  Most people don’t expect a cookie to use almond flour, so people with nut allergies might inadvertently eat one.  

 

Nutrition

Keywords: Keto Christmas Cookies, Low Carb Christmas Cookies, Gluten Free Christmas Cookies