Delicious Keto Christmas Cookies
The holidays are upon us, and there’s no better time to break out the cookie cutters and do a little baking. If you’re on a low carb diet this year, you might be worried about your options for festive desserts. No need to fear – these keto Christmas cookies are a delicious addition to your holiday baking bucket list!
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How to make keto Christmas cookies
These are very easy to make and you’ve probably got most of the ingredients hanging around your pantry already.
To start, you’re going to cream together your butter along with your keto sweeteners, egg, and vanilla. You want this to get pretty fluffy, so using a stand mixer or hand mixer tends to work best. Of course, you can certainly use a little elbow grease and beat it by hand!
Next up, you’ll mix in some almond flour, coconut flour, salt, and a little xantham gum. The later isn’t 100% necessary but I have found that just a smidge helps the cookies keep the right form/texture.
When your dough is all mixed up it’ll look like this:
Now, you want to chill your dough. It doesn’t take long to do this – just pop the whole bowl in the freezer for about 10 minutes.
When you take it out, you’re going to pour the dough onto a piece of parchment paper like this:
Now, take another piece of parchment paper and put it on top. Smush it down a bit so it forms a disc. Then roll out the dough using a rolling pin.
At this point, I recommend putting the rolled dough (still between the parchment paper) on either a baking sheet or cutting board and putting that whole thing in the freezer for 5 more minutes. It sounds annoying, but keeping the dough cold is essential to being able to use cookie cutters. If the dough is too warm, it will just mush together when you try to remove the cut shapes.
Once it’s chilled again, use your cookie cutters to cut out the shapes you’d like, working quickly.
Pop these onto another baking sheet lined with parchment paper. (You may need two sheets for all the cookies). Here’s what it looks like before it’s cooked:
Now place them in the oven for about 7-9 minutes, until the edges start to get golden brown. (To be honest, I like these when they look a little more golden than normal cookies might. I find the texture best that way!). When they come out of the oven, they’ll look like this:
Now all you have to do is wait for them to cool completely, then dig in!
What are the sweeteners used in this recipe?
You can’t have a Christmas cookie without a little sweetness! This keto sugar cookie recipe uses a blend of three sweeteners:
- Lakanto Golden, which is a mixture of erythritol (a sugar alcohol) and monkfruit – this blend is designed to mimic brown sugar
- Allulose, which is a rare form of natural sugar. It’s absorbed by the body but is not metabolized, making it extremely low in calories and containing zero grams of net carbs.
- Liquid monk fruit extract, a zero-calorie sweetener derived from the luo han guo fruit (found in Asia)
Why use a blend of sweeteners?
I’ve tested this recipe with several different types of sweeteners, and I found that this blend created the best taste. My wife is super sensitive to the cooling effect of erythritol, so when I use a fully-erythritol based sweetener, it creates that effect.
Allulose is awesome because it doesn’t have that cooling effect, but it doesn’t have quite as much sweetening capacity as erythritol or monk fruit.
And liquid monk fruit is always kept on hand in our house – it’s amazing for sweetening liquids like in our keto chocolate milk recipe. But only using liquid isn’t an option in a cookie recipe; you really need a sweetener that can help bulk up the dough.
The solution? Use all three!
By using equal parts allulose and Lakanto golden (an erythritol monkfruit blend) you have the sugar-like texture that you need to add to the recipe – and there’s not enough Lakanto to create the cooling sensation for my wife. (Of course, your family may be different – but I find the 1/3 cup per batch seems to be a safe amount).
Adding the liquid monk fruit extract on top of that helps to adjust the recipe for the slightly lower sweetness of allulose.
The result is a perfectly sweet keto sugar cookie with no cooling effect and a delicious taste! (Seriously, our kiddo inhaled two of these immediately after they cooled down. You know they’re good if he says so, because he’s the first to tell us when something is disgusting – haha).
Can you only use one sweetener?
Sure. If you only want to rely on one sweetener, I’d recommend using 2/3 to 3/4 a cup of a granulated sweetener of your choice (depending on which sweetener you choose and your preferred level of sweetness).
What is the texture of these keto Christmas cookies like?
These are soft Christmas cookies. It’s very difficult to get the exact same texture of regular sugar cookies in keto cookies, because of the lack of flour and real sugar. However, I’d say that these come fairly close to the real texture.
There are two keys to ensuring these stay together and don’t crumble:
- Roll out the dough to the correct thickness. If the dough is too thick, the cookies will still be very soft inside and can break in half very easily.
- Let them cool fully prior to eating. This helps the cookie harden up ever so slightly to ensure they’re good to grab without breaking.
If you want them a little crisper, roll the dough out just a little thinner and bake until they’re pretty golden. They might look slightly too dark on the undersides, but I find they don’t have a burnt taste this way and they have a bit more bite to them.
I hope you enjoy these – I know my family did! If you get a chance to try ’em, don’t hesitate to leave a recipe rating or comment below.
Keto Christmas Cookies
- 1/2 cup butter
- 2 tbsp coconut oil
- 1/3 cup granulated allulose
- 1/3 cup Lakanto golden sweetener
- 1/2 tsp liquid monkfruit extract (3/4 tsp for sweeter cookies)
- 1 egg
- 1 tsp vanilla
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/4 tsp salt
- 1/4 tsp xantham gum (optional – if you have it on hand)
- Combine the butter, coconut oil, allulose, Lakanto golden 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.
- Place the mixing bowl with the dough in the freezer for about 10 minutes. Meanwhile, preheat the oven to 350 degrees.
- After dough has chilled, remove it and place 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) on a baking sheet or cutting board, and pop it in the freezer for 5 minutes. Meanwhile, prepare another baking sheet with parchment paper.
- When the dough has chilled for a few minutes, 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 for 7-9 minutes, until the edges start to turn golden brown. Let cool completely before removing from the pan. Enjoy!