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