Keto Christmas Cookies Recipe
Ring in the holidays without ruining your health goals by whipping up a batch of these delicious and festive low-carb treats!
Ingredients
- 1/2 cup butter
- 2 tablespoons coconut oil
- 1/3 cup granulated allulose
- 1/3 cup granulated monk fruit and erythritol sweetener
- 1/2 teaspoon liquid monkfruit extract (3/4 teaspoon for sweeter cookies)
- 1 egg
- 1 teaspoon vanilla
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon xantham gum (optional - if you have it on hand)
Instructions
- Combine the butter, coconut oil, allulose, monk fruit and erythritol sweetener, liquid monkfruit extract, egg, and vanilla in a mixing bowl. Mix on medium speed until well combined and fluffy. (I recommend using a stand mixer, but a hand mixer or a few minutes beating by hand works, too).
- Add the almond flour, coconut flour, salt, and xantham gum. Mix until well combined.
- Cover the mixing bowl with the dough in it with plastic wrap and place it in the freezer for about 10 minutes. Meanwhile, preheat the oven to 350°F.
- Take the dough out of the freezer and place it between two sheets of parchment paper. Roll the dough out to about 1/4-inch thickness.
- Place the rolled dough (still between the parchment paper sheets) on a baking sheet or cutting board, and pop it in the freezer for 5 minutes. Meanwhile, prepare another baking sheet with parchment paper.
- After the dough has chilled, remove it from the freezer and use your cookie cutters to make your desired shapes. Place the cutout cookies on the parchment-lined baking sheet.
- Place the baking sheet with your cutout cookies in the oven and bake until the edges start to turn golden brown, about 7-9 minutes.
- Remove from the oven and let the cookies rest on the baking sheet for 2-5 minutes. Then transfer them to a wire rack to cool completely, which takes about 20-30 minutes.
Nutrition
Calories: 321kcalCarbohydrates: 25gProtein: 8gFat: 30gSaturated Fat: 12gSodium: 123mgFiber: 5g
Tried this recipe?Let us know how it was!