10 To Die For Keto Christmas Cookies!

Keto does not have to be boring! In fact, there’s more keto recipes on Pinterest for Christmas cookies daily! Just because you’re living this low carb life, does not mean you have to sacrifice Christmas Cookies! 

Here is 10 To Die for Cookie recipes that are a must have this Christmas!! 

Keto Peanut Butter Blossoms

Ingredients

3/4 Cups Swerve 

½ Cups Sukrin gold Brown Sugar 

1 Cup Peanut Butter

1/2 Cup Butter

2 Eggs, Room temperature

2 cups Almond Flour

1/4 tsp Xanthan Gum

¼ tsp Cream of Tartar

1 ½  tsp Baking Soda

1/2 tsp Salt

Sugar Free Chocolate Chips or your Favorite Dark Chocolate Bar Chopped

 Directions

Cream together butter, peanut butter, Swerve, and Sukrin brown sugar in the bowl of a stand mixer until light and fluffy. Mix in the eggs one at a time until combined.

In a separate bowl, sift together almond flour, xanthan gum, cream of tartar, baking soda and salt. Mix into the butter mixture until combined. Cover dough with plastic wrap and refrigerate for one hour or up to 48 hours.

Pre-heat oven to 350°F and line a baking sheet with parchment paper or silicon baking mat. Scoop 1 tablespoon of dough (my balls were each 18g) onto prepared baking sheets and bake for 10-12 minutes.

Place 6 chocolate chips in a mound on each cookie immediately after removing cookies from the oven( or a piece of chopped chocolate). Cool 5 minutes on the baking sheet until moving to a cooling rack. 

KEto Sugar Cookies

Ingredients

1 cup super fine almond flour

3 tablespoons granulated stevia/erythritol blend

1/2 teaspoon baking soda

1 pinch sea salt

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup butter cut into several chunks

Instructions

Place almond flour, stevia/erythritol blend, baking soda, and sea salt in a food processor. Pulse a few times to blend.

Add vanilla and almond extracts and butter to the mixture. Pulse several times until the mixture sticks together and forms a dough.

For making circle shaped cookies:

Turn dough out onto a piece of parchment. Shape dough into a log shape, about 8 inches long by about 2 inches in diameter. Place dough in an air-tight container or wrap in plastic wrap. Refrigerate 3-4 hourSpray a baking sheet with coconut oil. Place dough on a cutting board. Using a serrated knife, cut the dough crosswise to form 16 equal sized cookies. Place cookies on the prepared cookie sheet, making sure there is at least an inch between them. Continue with baking instructions below.

Baking instructions:

 

Preheat oven to 375º Fahrenheit.  Bake cookies for 8-10 minutes or until edges begin to brown and tops are golden. Allow cookies to cool on the tray for 2-3 minutes, then transfer them to a cooling rack using a spatula and allow to cool completely. Decorate if desired

Keto Spiced Walnut Cookies

INGREDIENTS

1 cup walnuts

1/4 cup Coconut flour

8 tbsp Butter

1/2 cup erythritol

1 tsp ground nutmeg

1 tsp vanilla extract 

INSTRUCTIONS

Preheat the oven to 325 and line two baking sheets with parchment paper.

Put the walnuts in a food processor and pulse until ground. Add the coconut flour, erythritol, nutmeg and vanilla extract and process until fully combined.

Cut the butter up into small chunks and add it to the processor. Pulse until you achieve a soft dough.

Using a cookie scooper, scoop out 16 balls onto the parchment paper and flatten them with your hands.

Bake for 13 minutes. Once you have removed them from the oven sprinkle with additional nutmeg if desired and allow to cool for at least 20 minutes or they will fall apart. Enjoy!

Keto Snowball Cookies

INGREDIENTS

1 cup walnuts

1/2 cup Coconut flour (+ 1-2 tbsp for end)

1/2 cup butter, melted

1 large Egg

1/2 cup swerve confectioner

1/2 tsp vanilla extract

50 drops Liquid Stevia 

INSTRUCTIONS

Preheat your oven to 300 and line a baking sheet with parchment paper.

Combine the melted butter, egg, stevia and vanilla extract in a large bowl and set aside.

Add the walnuts to a processor and pulse until ground. Pour walnut flour into a medium bowl and add the coconut flour and 1/4 cup of the swerve. Combine.

In two parts add the dry mixture to the wet and whisk to combine.

At this point the dough should be soft, but firm enough to form into balls by hand without it sticking to your palms. If it is not the right consistency add 1-2 tbsp of additional coconut flour and combine.

Make 15 equal sized balls and line the parchment paper. They will not spread in the oven. Bake for 30 minutes.

Allow to cool for 5 minutes, and then roll the (still warm) balls in the remaining 1/4 cup swerve. Place them back on the parchment paper and allow to full cool, another 20-30 minutes, until eating!

No Bake Peanut Butter Coconut Cookies

INGREDIENTS

1/2 cup Peanut Butter (crunchy)

1/2 cup unsweetened coconut flakes

1/4 cup coconut oil

1/4 cup PB Powder

10 drops Liquid Stevia

1/4 tsp Pink Salt

 INSTRUCTIONS

Combine all the ingredients above in a bowl and combine with a spoon.

Place the bowl in the freezer for 10 minutes.

Once the mixture has slightly hardened, use a cookie scooper or a spoon to scoop out 7 equally sized cookies.

Store in the fridge for up to 1 month or freeze for up to 3 months. Enjoy!

Chewy Chocolate Chip

Ingredients

1/2 cup Butter, softened

1 large Egg

1/2 cup Truly Zero Erythritol 

1 tsp. Vanilla Extract

2 tbsp. Sugar Free Maple Syrup

3/4 cup Almond Flour

1/4 cup Coconut Flour

1 tsp. Baking Powder

1/2 tsp. Salt

1/2 cup Sugar Free Chocolate Chips

Directions

Preheat oven to 350.

Cream together the butter, egg, erythritol, SF maple syrup, and vanilla with an electric mixer.

Add in almond flour, coconut flour, and baking powder, mix with spoon.

Fold in chocolate chips.

Drop cookies onto baking sheet – use parchment paper or grease sheet.

Bake cookies for 15-18 minutes.

Allow cookies to cool for at least 30 minutes before removing.

They will be soft to start and need the time to continue to bake on the pan and air dry.

Pecan Pie Biscotti

Ingredients

Biscotti

1 cup chopped pecans, divided

1 1/4 cup almond flour

1/4 cup Swerve, Granular

1 tsp baking powder

1/2 tsp salt

1/4 cup butter, melted

1 large egg

2 tsp molasses

1/2 tsp vanilla extrac

Glaze

1 tbsp butter

1 tsp molasses (for color and flavor)

3 tbsp Swerve, Confectioners

1 tbsp whipping cream

¼ tsp vanilla or caramel extract

2 tbsp finely chopped pecans

Instructions

Biscotti

Preheat oven to 325F and line a large baking sheet with parchment paper or a silicone liner.

In a food processor, grind ¾ cup of the pecans until they resemble coarse crumbs. Transfer to a large bowl and add the almond flour, Swerve, baking powder, and salt. Stir in the remaining chopped pecans. Add the butter, egg, molasses and vanilla extract until the dough comes together.

Turn dough out onto prepared baking sheet and form into a long, low log about 4 by 10 inches. Bake 22 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool at least 20 minutes.

Using a sharp, straight-edge knife, slice into 14 even slices (a straight up and down motion works best, rather than sawing back and forth).

Space the slices a few inches apart and bake another 10 minutes or so, then turn off the oven and let the biscotti sit inside until cool. They will continue to crisp up as they cool.

Glaze

In a small microwaveable safe bowl, melt the butter with the molasses. Stir in the confectioner’s Swerve until well combined, then stir in the whipping cream and the extract until smooth.

Drizzle over cooled biscotti and sprinkle with finely chopped pecans. Refrigerate until set.

Makes 14 biscotti.

Cinnamon Butter Cookies

Ingredients

2 cups Bob’s Almond Meal/Flour

1/2 cup salted butter (softened at room temp)

1 egg

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp Liquid Stevia OR 1/8 tsp Stevia Powder OR 1/2 cup Stevia in the Raw

Instructions

Preheat oven to 300

Add all ingredients to a mixing bowl and mix until well combined.

Roll into 15 balls and place on a greased cookie sheet.

Place in the oven and bake for 5 minutes.

Remove and press dough down with a fork.

Return to oven and cook for 18-20 minutes.

Allow to cool for 5 minutes.

Keto 7 Layer Cookies (Magic Bars)

Ingredients

Crust:

1/4 cup almond flour

1/4 cup coconut flour

1/4 cup ground golden flax

1/4 cup melted butter

Sweetened Condensed Milk:

1/4 cup heavy cream

2 tbsp butter

1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener

1 egg yolk

Toppings:

1/2 cup unsweetened flaked coconut

1/2 cup sugar free chocolate chips or chopped 85% dark chocolate

1/2 cup chopped walnuts (or other nut of choice)

Instructions

Combine crust ingredients and press into the bottom of a 8×8 baking dish. Bake at 350 for 12 min. or until golden brown.

Meanwhile, you need to make my sugar free condensed milk. Bring the heavy cream, 2 tablespoons butter, and sweetener to a gentle boil and cook stirring frequently until it is light golden brown and thick enough to coat the back of a spoon.

Remove from the heat. Either cool until room temperature before stirring in the egg yolk OR, if you are impatient like me, very slowly pour the liquid over the egg yolk while whisking like crazy. (No one wants scrambled yolk in their magic cookie bars). 

Now it is time to assemble. Sprinkle coconut, chocolate chips, and walnuts onto the crust. Drizzle condensed milk over the top. Bake at 350 for 20-25 min. until set and golden brown. Cool completely and chill in the fridge before serving or the crust can crumble.

5 Ingredient Chocolate Fudge Cookie

Ingredients

3 cups powdered sugar

2/3 cup Dutch processed cocoa powder, (can substitute regular unsweetened baking cocoa too)

1/2 tsp. salt

3 large egg whites

1 teaspoon vanilla extract

1 1/2 cups semi-sweet chocolate chips

Instructions

Line two baking sheets with parchment paper and SPRAY with nonstick spray.

In a large bowl, whisk together powder sugar, salt, and cocoa powder. Stir in egg whites and vanilla extract until the batter is completely moistened. It will be very thick, similar to brownie batter. Stir in the chocolate chips.

Spoon the batter on the sprayed parchment lined sheets, about 1 tablespoon per scoop (Using a small cookie scoop makes this very easy!) You will end up with about 12 mounds per sheet. Let the cookie sheets rest for 30 minutes before baking*, meanwhile preheating oven to 350ºF. Bake for 10-12 minutes until tops are glossy and lightly cracked. The edges will be set and the middle slightly undercooked.

Let the cookies cool for 10 minutes on the baking sheet before gently transferring them to a cooling rack to finish cooling.