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.  

Keto Christmas Cookies

★★★★

4 from 2 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.

• Author: Resolution Eats
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 26 cookies 1x
• Category: Dessert
• Method: Baked
• Cuisine: American

Scale 1x2x3x

Ingredients

shortbread cookies:

2/3 cup coconut flour

1 1/3 cup super fine almond flour*

1/2 cup + 2 tablespoons Swerve or equivalent granulated sweetener

1 cup butter, softened

1 teaspoon almond extract

1/2 teaspoon baking powder

1/2 teaspoon Xanthan Gum

frosting:

5 tablespoons heavy whipping cream

1 3/4 cup Confectioner’s Swerve or equivalent powdered sweetener, divided

1/4 teaspoon (15 drops) green food coloring

1/2 teaspoon (30 drops) red food coloring

Instructions

1.  Mix the dry ingredients in a large bowl. 

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

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

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

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.

6.  Preheat the oven to 350 degrees F and cover 2 cookie sheets with parchment paper. 

7.  Cut your cookies with a circular cookie cutter or cut into squares or diamonds.

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

9.  Repeat steps 4-8 with remaining ball of dough.

10.  Let the cookies cool completely before icing them, 1-2 hours. 

11.  To make the icing, mix together 5 tablespoons heavy whipping cream and 1 cup of the powdered sweetener in a medium sized bowl.  Divide the mixture equally into 3 small bowls. Set one bowl aside.  Add 1/4 cup sweetener and 1/4 teaspoon green food coloring to one of the small bowls and mix well.  Add 1/2 cup sweetener and 1/2 teaspoon red food coloring to the other bowl and mix well.  The colored frosting should be spreadable.  If the icing is too liquid to spread, then you can add a little more sweetener until it can be spread on the cookies.

12.  Use the red and green icings to ice the cookies with a rubber spatula.

13.  Get out remaining bowl of white frosting.  This frosting needs to be thin enough to drizzle over the cookies.  Add more cream, if needed, to make it the right consistency to drizzle.  Add frosting to a squirt bottle with a small spout or a an icing bag with a small tip.  Drizzle the white frosting in back and forth motions over the red and green cookies.

14.  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.

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.  

STEP-BY-STEP PHOTOGRAPHS FOLLOW THE RECIPE

Nutrition

• Serving Size: 1 medium sized cookie
• Calories: 116
• Fat: 11
• Carbohydrates: 3
• Fiber: 2
• Protein: 2

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

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