If you’ve been missing traditional Christmas cut-out sugar cookies, these gluten-free keto cookies are sure to bring you a little joy!
Keto Sugar Cookies (That hold their shape!!)
I love a sugar cookie on Christmas, and I’m betting so do you! But if you’ve been low-carb, keto, or gluten-free for any amount of time, you know how quickly those little treats can add up. Luckily, I’m sharing my favorite way to make a low-sugar, low-carb Christmas cookie with a foolproof recipe.
I’m not going to bore you with a long drawn-out post (you can read the long drawn-out ranty version on my valentine’s day cookie recipe if the mood strikes you though). Let’s get to it!
KETO COOKIE TIPS!
Okay okay, I couldn’t let yall get away without some cookie tips! And no, I’m not Southern. I’ve just moved to the south and it grows on youuuu.
- Swerve is a great option for sweeteners and it’s easy to find. If you don’t like the cooling sensation of erythritol (swerve) then Allulose with an abundance of caution because it doesn’t get hard like allulose. I would stick to the sweetener listed or you may get a softer, less perfectly shaped cookie.
- If carbs are only a slight annoyance, Truvia baking blend is a mix of sugar and erythritol so you can save some carbs but feel like you are eating straight from the sugar cane.
- Chill Bro! This means you need to chill the dough and work with it cold. It makes everything less sticky, annoying, and hard to handle.
Cookie Stamping
If you aren’t a decorating expert or you’re just a little lazy, COOKIE STAMP. Grab a set off of Amazon and don’t worry about trying to watch a TikTok on how to do crazy Santa Royal icing nonsense and just do this. I promise it’s easy and gorgeous. Like you! Except you’re not easy (but you are gorgeous).
Looking for more keto treats? Try these!
- Keto Danish Butter Cookies
- Keto Secret Kiss (Aka Snowball!) Cookies
- Keto Cranberry Pear Crumb Bars {Gluten Free!}
- Gooey Baked Brie 🧀 & Warm Cranberry Sauce {GF & Low Carb}
Keto Easy Iced Christmas Sugar Cookies
Simple yet de-lish cutout Christmas cookies that won't spread or taste funky!
Ingredients
- 1 1/2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1/2 cup Granulated Keto Sweetener
- 1 Egg, room temperature
- 5 tbsp Butter, softened
- 1 tbsp Sour Cream (or Greek Yogurt)
- 1 tsp Vanilla Extract
- Cookie Cutters or Cookie Stamps
Instructions
- Whisk together the dry ingredients until there are no lumps.
- In a separate bowl beat the egg, sour cream, and vanilla until combined.
- Slowly add the dry mix to the egg mixture, mixing until the dough forms.
- Add the butter and work it into the dough using your hands or a silicone spatula.
- Once the butter is completely worked into the dough, form it into a ball and wrap it in cling wrap, kneading it a bit more to make sure the xanthan gum has hydrated, and refrigerate for at least 20 minutes.
- Once cool, roll the dough and cut (approx 12 cookies total) and bake at 350 for 10 minutes or until they begin to brown. Cool before icing. Use your favorite icing or check out my keto butter icing!
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