Keto Christmas cookies? Yes, please.

As the holidays approach, many people are looking for ways to celebrate without sacrificing their keto diet. You can indulge in bread, desserts, and other delicious recipes that are made keto-friendly.

And luckily, there are plenty of keto-friendly Christmas cookies that you can enjoy this season. Here are a few recipes to get you started:

Keto Gingersnaps

These ginger snaps are perfect for satisfying your sweet tooth while sticking to your keto diet. They’re easy to make and taste great!

Ingredients:

  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup erythritol crystals or other keto-friendly sweetener
  • 6 tablespoons butter, at room temperature
  • 1 large egg
  • 1 tablespoon molasses

Instructions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, ginger, and cinnamon.

3. In a large bowl, using an electric mixer on medium speed, beat the butter and erythritol until light and fluffy. Beat in the egg and molasses until well combined. Gradually beat in the dry ingredients until dough forms.

4. Roll dough into 1-inch balls. Place on prepared baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers. Bake until puffed and golden, about 12 minutes. Remove from oven and let cool on a wire rack.

Keto Chocolate Almond Cookies

If you’re looking for a chocolatey treat that is just as good – if not better – than your traditional Christmas cookies, these keto-friendly chocolate almond cookies will be right up your alley! They are easy to make and taste great!

Ingredients:

1/2 cup butter, softened

1/4 cup powdered erythritol or other keto-friendly sweetener

1 tablespoon vanilla extract (make sure it doesn’t have sugar added)

3/4 cup cocoa powder, unsweetened

1 teaspoon baking soda

5 tablespoons heavy cream (for a keto-friendly option, swap with 1 tablespoon of melted coconut oil)

1 tablespoon water (for a keto-friendly option, simply omit this ingredient)

2 cups almond flour

Instructions:

Heat oven to 350 degrees.

Line cookie sheet with parchment paper or silicone baking mat. In a large bowl, mix together the butter and erythritol until it gets creamy and smooth.

Add vanilla extract and mix well until combined. Measure out cocoa powder and baking soda and whisk together in separate bowl.

Gradually add cocoa powder mixture to wet ingredients while mixing on low speed until completely combined. Mix in heavy cream and water for about 30 seconds – making sure that it doesn’t splash at all Pour almond flour into dough mixture and mix until well combined.

Scoop out dough pieces with a cookie scoop or spoon and roll into balls. Place cookies on prepared baking sheet, about 1 inch apart.

Bake for 9-11 minutes depending on how soft you want them to be.

Keto Sugar Cookies

If you are looking for the perfect traditional Christmas cookies that can satisfy your sweet tooth this holiday season, then these keto sugar cookies are just what you need!

They are easy to make and taste great!

Ingredients:

1 cup almond flour

2 tablespoons psyllium husk powder (can also use ground flax)

3/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter, meltedmake sure it doesn’t have sugar added)

1/4 cup erythritol crystals or other keto-friendly sweetener

1 large egg

Instructions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.

3. In a large bowl, using an electric mixer on medium speed, beat the butter and erythritol until light and fluffy. Beat in the egg until well combined. Gradually beat in the dry ingredients until dough forms.

4. Roll dough into 1-inch balls. Place on prepared baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers. Bake until puffed and golden, about 12 minutes. Remove from oven and let cool on a wire rack.

Enjoy!

 

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