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.

Happy Holidays!

Today I’m going to share my Keto Christmas cookie recipe.  Or, as they say in jolly old England, “biscuit”.  (They are so attached to the word “biscuit” in fact, that they have their own Sesame Street character named “Biscuit Monster” who wears a bowler hat and says “nam, nam, nam, nam” instead of “nom, nom, nom, nom”.)  I kid you not.

But anyway, let’s talk about sugar and gluten free Christmas cookies.

These cookies are a low carb version of the classic roll and cut holiday cookie.  They are soft, buttery cookies with just 1g net carb per cookie.  So they are a great way to keep yourself from cheating on your low carb diet over the holidays.  (If you are armed with these cookies, then you’ll have no excuse to slip up!)

To make these Keto Christmas cookies

You’ll need:  almond flour, coconut flour, Swerve, almond extract, butter, baking powder, Xanthan Gum, heavy whipping cream, Confectioner’s Swerve and red and green food coloring.  

Now you should know that the cookies come out of the oven quite soft. 

So don’t touch them until they have cooled for at least an hour.  They’ll be crisped and firm by then.  But until then, hands off the cookies.

And the icing goes onto the cooled cookies pretty wet. 

Let the icing dry out for 2 hours before stacking the cookies on a serving plate or airtight container.  To store the cookies, stack the cookies in the container in layers that are separated with parchment paper to keep the frosting from getting smooshed.

Only use circular cookie cutters, or cut into squares. 

I tried to make some more complicated shapes and it did not end well.  So just stick with simple shapes.

For this recipe, I used mixed sizes of circular cookie cutters. 

So the cookies were either 6 1/2, 5 1/2 or 3 1/2 cm wide.  When I bring these Keto Christmas cookies to a party, I like using the smallest or second smallest size for little bite sized cookies.  That way, people can pile up a few more cookies on their dessert plates without feeling too bad about it. 

But this dessert contains nuts, so you need to label it accordingly. 

If you are going to be feeding a crowd, you should write a label so that every one knows what is in the cookies.  People don’t expect cookies to be made from almond flour, so someone with a nut allergy might accidentally eat a cookie.  So just take care.

I used two kitchen items to frost the cookies. 

I used a rubber spatula to spread the red and green icing onto each cookie.  Then I put the thinner white frosting into a plastic bottle with a very small spout.  These bottles look like ketchup bottles, but the smaller spout makes it easy to get nice thin lines.  Alternately, you can add the white frosting to an icing bag and use a small tip. You can also just use a spoon to drizzle the frosting, but it will be less uniform and less precise.

These gluten free Christmas cookies need to be stored in an airtight container. 

They last for 3 days at room temperature.  Or you can freeze the unfrosted cookies for up to 6 months.  You can also wrap the uncooked dough in plastic wrap and store it in the refrigerator for up to 5 days. 

Ok, that’s all I’ve got for you, vis a vis Keto Christmas cookies.

Hope you enjoy the cookies… or biscuits, whatever the case may be.  

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If you liked this low carb cookie recipe, then you might like my recipes for Snowball, Gingerbread or Molasses Cookies.

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