Keto Christmas Cookies are yummy, low-carb, cut-out, iced holiday cookies that everyone will love decorating and eating.
A low-carb sugar-free cookie dough that is perfect for rolling out and using your favorite cookie cutters to press out shapes and bake then followed with a keto royal icing in holiday colors and topped with optional sugar-free sprinkles.
We used regular sprinkles for the kids and no sprinkles for my cookies. You can use sugar-free, keto-friendly sprinkles if you decide to use sprinkles.
I just love baking, decorating & eating these supper festive holiday cookies. You can also make these for other holidays, depending on what kinds of cookie cutters you have.
Some friends of mine even cut out cookies free-form without using cookie cutters, but I am not that brave or good at making shapes free-hand.
This was inspired by my Keto Lemon Cream Cheese Cookies recipe on this site.
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Ingredients for shopping
The Cookies
- 1 ½ cups Almond Flour, Blanched Fine
- 2 tablespoons Coconut Flour
- ½ teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ⅓ cup Low-Carb Sweetener
- 1 Egg, at room temperature
- 1 ½ tablespoon Greek Yogurt, unsweetened
- 1 teaspoon Vanilla Extract
- 5 tablespoons Butter, softened
The Icing
- 1 cup Powdered Low-Carb Sweetener
- 1 to 2 tablespoons unsweetened Almond Milk
- ¼ teaspoon Vanilla Extract
- ⅛ teaspoon Lemon Juice
- Natural Red and Green Food Coloring (or any color)
- Festive Sugar-Free Sprinkles (optional)
See the printable recipe card for more details.
Instructions
To make the cookies, add the dry ingredients (almond flour, coconut flour, baking powder, xanthan gum, and sweetener) to a medium bowl and whisk well until smooth.
In a separate large bowl, beat the egg, yogurt, and vanilla extract until combined.
Add the dry mixture to the wet slowly, mixing well until it gets mixed and crumbly. Add the butter and work the dough with your hands to incorporate it completely for 5 minutes until a dough ball forms.
Wrap the dough in a sheet of plastic cling wrap and put it in the fridge or freezer for 20 minutes. Preheat the oven to 350ºF / 180ºC.
Remove the dough from the fridge and roll it between 2 sheets of parchment paper with a rolling pin into a thin rectangle. Slowly peel the top parchment paper away. Use your Christmas cookie cutters and cut out the cookies.
Place the parchment paper with the cookies on a large baking sheet and bake for 10 minutes until lightly golden brown at the edges. Remove from the oven and cool for a few minutes on the baking sheet before transferring it to a rack to cool.
Prepare the icing by mixing the powdered sweetener, vanilla extract, lemon juice, and almond milk. Add 1 tablespoon of the milk at a time, whisking in between, until a creamy and slightly runny texture is achieved.
Portion the icing equally in 3 small bowls to make each color. Use 1 drop of red food coloring for light red, 2 for dark red, same with green, and leave one bowl of icing as white (no food coloring). Place the icings in small piping bags and cut the very corner with scissors.
Ice or outline cookies. Let it dry for 10 minutes before filling it in with more icing. Once the outlines are dried, fill the cookies in. Use toothpicks to decorate and spread the icings. Sprinkle with optional sprinkles while the icing is still wet.
Serve.
Hint: Remember to let the icing dry completely before adding additional icing on top.
Storage
Store the baked decorated cookies in a sealed container at room temperature for up to 3 days. Can also store it in the fridge in a sealed container for up to 5 days. Freeze in a sealed container for up to a month.
📖 Printable Recipe Card
Keto Christmas Cookies
Ingredients
The Cookies
- 1 ½ cups Almond Flour Blanched Fine
- 2 tablespoons Coconut Flour
- ½ teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ⅓ cup Low-Carb Granular Sweetener
- 1 Egg at room temperature
- 1 ½ tablespoon Greek Yogurt unsweetened
- 1 teaspoon Vanilla Extract
- 5 tablespoons Butter softened
The Icing
- 1 cup Powdered Low-Carb Sweetener
- 1 to 2 tablespoons unsweetened Almond Milk
- ¼ teaspoon Vanilla Extract
- ⅛ teaspoon Lemon Juice
- Natural Red and Green Food Coloring or any color
- Festive Sugar-Free Sprinkles optional
Instructions
- To make the cookies, add the dry ingredients (almond flour, coconut flour, baking powder, xanthan gum, and granular low-carb sweetener) to a medium bowl and whisk well until smooth.1 ½ cups Almond Flour, 2 tablespoons Coconut Flour, ½ teaspoon Baking Powder, 1 teaspoon Xanthan Gum, ⅓ cup Low-Carb Granular Sweetener
- In a separate large bowl, beat the egg, yogurt, and vanilla extract until combined.1 Egg, 1 ½ tablespoon Greek Yogurt, 1 teaspoon Vanilla Extract
- Add the dry mixture to the wet slowly, mixing well until it gets mixed and crumbly.
- Add the butter and work the dough with your hands to incorporate it completely for 5 minutes until a dough ball forms.5 tablespoons Butter
- Wrap the dough in a sheet of plastic cling wrap and put it in the fridge or freezer for 20 minutes.
- Preheat the oven to 350ºF / 180ºC.
- Remove the dough from the fridge and roll it between 2 sheets of parchment paper with a rolling pin into a thin rectangle. Slowly peel the top parchment paper away. Use your Christmas cookie cutters and cut out the cookies. Remove excess dough and roll again to re-use.
- Place the parchment paper with the cookies on a large baking sheet and bake for 10 minutes until lightly golden brown at the edges. Remove from the oven and cool for a few minutes on the baking sheet before transferring it to a rack to cool.
- Prepare the icing by mixing the powdered sweetener, vanilla extract, lemon juice, and almond milk. Add 1 tablespoon of the milk at a time, whisking in between, until a creamy and slightly runny texture is achieved.1 cup Powdered Low-Carb Sweetener, 1 to 2 tablespoons unsweetened Almond Milk, ¼ teaspoon Vanilla Extract, ⅛ teaspoon Lemon Juice
- Portion the icing equally in 3 small bowls to make each color.
- Use 1 drop of red food coloring for light red, 2 for dark red, same with green, and leave one bowl of icing as white (no food coloring).Natural Red and Green Food Coloring
- Place the icings in small piping bags and cut the very corner with scissors to make the outlines. Ice or outline cookies. Let it dry for 10 minutes before filling it in with more icing.
- Once the outlines are dried, fill the cookies in a back-and-forth motion.
- Use toothpicks to decorate and spread the icings. Remember to let the icing dry completely before adding additional icing on top. Sprinkle the festive sprinkles whilst the icing is wet.Festive Sugar-Free Sprinkles
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Notes
Nutrition
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