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.
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
Notes
*All Nutritional Data are Estimates Based on the Products I Used*Yield:12 cookies, Servings:12, Serving Size:1 cookie, Net Carbs per Serving:2g, Amounts per Serving-