10 Keto Christmas Cookies for a Sweet Holiday

10 Keto Christmas Cookies for a Sweet Holiday

The holiday season is all about indulging in festive treats, but that doesn’t mean you have to sacrifice your keto lifestyle! Whether you’re hosting a holiday party or simply craving a guilt-free sweet, these keto-friendly Christmas cookies will keep you on track without missing out on the joy of seasonal flavors. From classic gingerbread to decadent chocolate peppermint, these low-carb delights are sure to satisfy your sweet tooth while keeping your carbs in check.

1.Keto Snowball Cookies

Ingredients:

  • 1 ½ cups almond flour
  • ½ cup butter, softened at room temperature
  • 1 tsp vanilla extract
  • ¼ cup powdered erythritol (plus more for rolling)
  • ½ cup chopped pecans (or your favorite keto-friendly nuts)

Instructions:

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Prepare the Dough:
    In a large mixing bowl, cream together the softened butter and powdered erythritol until smooth and fluffy. This step helps ensure the cookies have a light, airy texture.
    • Tip: Make sure your butter is soft, but not melted, for easier mixing.
  3. Add Vanilla and Almond Flour:
    Once the butter and erythritol are well combined, stir in the vanilla extract. Gradually add the almond flour, mixing until a soft dough forms. The dough should come together easily and not be too sticky.
  4. Incorporate the Pecans:
    Fold in the chopped pecans, ensuring they are evenly distributed throughout the dough. The pecans add a delightful crunch to the snowball cookies.
  5. Shape the Cookies:
    Roll the dough into small balls, about 1 inch in diameter (roughly the size of a walnut). Place them on the prepared baking sheet, spacing them slightly apart as they won’t spread much during baking.
  6. Bake:
    Bake the cookies in the preheated oven for 10-12 minutes, or until they turn lightly golden on the edges. Be careful not to overbake, as they can become too dry.
  7. Cool Down:
    Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. They will be delicate when hot but firm up as they cool.
  8. Roll in Erythritol:
    Once the cookies are completely cool, roll them in powdered erythritol to give them a snowy, festive finish. You can re-roll them for an extra coating if desired.

2.Keto Gingerbread Men Cookies

Ingredients:

  • 2 cups almond flour
  • ½ cup butter, softened at room temperature
  • ⅓ cup powdered erythritol (or your preferred keto-friendly sweetener)
  • 1 large egg
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 tbsp molasses (optional, for a richer flavor; adds minimal carbs)
  • Pinch of salt

Optional Icing :

  • ¼ cup powdered erythritol
  • 1-2 tbsp heavy cream
  • ½ tsp vanilla extract (or almond extract)
  • Food coloring (optional, keto-friendly)

Instructions:

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Prepare the Dry Ingredients:
    In a medium bowl, whisk together the almond flour, cinnamon, ginger, nutmeg, and a pinch of salt. Set this aside. These spices will give your cookies that classic gingerbread flavor and warmth.
  3. Cream the Butter and Sweetener:
    In a large mixing bowl, beat the softened butter and powdered erythritol together until creamy and smooth. This step is essential for giving your cookies a nice, light texture.
  4. Add Egg and Molasses:
    Beat in the egg and vanilla extract until fully combined. If using molasses for extra depth of flavor, stir it in now. Keep in mind that although molasses is optional, it adds a subtle sweetness and richness.
  5. Combine Wet and Dry Ingredients:
    Slowly add the dry ingredients to the wet mixture, stirring until a soft dough forms. The dough should be firm enough to hold its shape but soft enough to roll out. If it’s too sticky, you can chill it in the refrigerator for 15-20 minutes to make it easier to work with.
  6. Roll Out the Dough:
    Lightly dust your work surface with a little almond flour. Roll out the dough to about ¼ inch thickness. Use gingerbread man-shaped cookie cutters to cut out the shapes and carefully transfer them to the prepared baking sheet.
  7. Bake:
    Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking, as almond flour cookies can dry out quickly.
  8. Cool Completely:
    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating.
  9. Prepare the Icing (Optional):
    While the cookies are cooling, prepare the icing by whisking together powdered erythritol, heavy cream, and vanilla extract (or almond extract) in a small bowl. Adjust the consistency by adding more cream if needed. You can add food coloring for fun decorations if desired.
  10. Decorate:
    Once the cookies are completely cooled, use a piping bag or small zip-top bag with a corner cut off to pipe the icing onto the gingerbread men. Get creative with buttons, eyes, and festive patterns!

3.Keto Chocolate Chip Cookies

Ingredients

  • 2 cups almond flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup sugar-free chocolate chips (preferably Lily’s or similar brand)

Instructions

  1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat
  2. Cream Butter and Sweetener In a large mixing bowl, add the softened butter and erythritol (or your chosen sweetener) and use a hand mixer or stand mixer to cream them together until light and fluffy, about 2-3 minutes
  3. Add Wet Ingredients Mix in the vanilla extract and egg until well combined, ensuring the egg is fully incorporated into the mixture
  4. Combine Dry Ingredients In a separate bowl, whisk together the almond flour, baking soda, and salt and gradually add the dry mixture to the wet ingredients, mixing until a dough forms
  5. Incorporate Chocolate Chips Fold in the sugar-free chocolate chips with a spatula or wooden spoon until evenly distributed throughout the dough
  6. Shape the Cookies Use a tablespoon or cookie scoop to form the dough into balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart and flattening each ball slightly with your fingers or the bottom of a glass
  7. Bake the Cookies Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and keep an eye on them to avoid overbaking
  8. Cool Down Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely
  9. Serve and Enjoy These cookies can be enjoyed warm or at room temperature and store any leftovers in an airtight container at room temperature for up to a week or in the fridge for longer freshness

4.Keto Thumbprint Cookies

Ingredients

  • 2 cups almond flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sugar-free jam (such as raspberry or strawberry)

Instructions

  1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat
  2. Make the Dough In a large mixing bowl, combine the almond flour, softened butter, erythritol, vanilla extract, and salt and mix until a dough forms and is well combined
  3. Shape the Cookies Use your hands to roll the dough into balls, about 1 inch in diameter and place them on the prepared baking sheet, spacing them about 2 inches apart
  4. Create the Thumbprint Using your thumb or the back of a spoon, press down gently in the center of each dough ball to create an indentation (the thumbprint)
  5. Fill with Jam Spoon a small amount of sugar-free jam into each thumbprint, filling it without overflowing
  6. Bake the Cookies Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, keeping an eye on them to avoid overbaking
  7. Cool Down Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely
  8. Serve and Enjoy These cookies can be enjoyed warm or at room temperature and store any leftovers in an airtight container at room temperature for up to a week or in the fridge for longer freshness

5.Keto Chocolate Peppermint Cookies

Ingredients

  • 2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, softened
  • 1/3 cup erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar-free dark chocolate chips (for drizzling)

Instructions

  1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat
  2. Combine the Ingredients In a large mixing bowl, combine the almond flour, cocoa powder, softened butter, erythritol, peppermint extract, baking powder, and salt and mix until a smooth dough forms
  3. Shape the Cookies Use your hands to form the dough into cookie shapes (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart
  4. Bake the Cookies Bake in the preheated oven for 10-12 minutes or until the cookies are set and slightly firm to the touch, keeping an eye on them to avoid overbaking
  5. Cool Down Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely
  6. Drizzle with Chocolate While the cookies are cooling, melt the sugar-free dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the cooled cookies using a spoon or a piping bag for a more decorative touch
  7. Serve and Enjoy Enjoy these delightful cookies at room temperature. Store any leftovers in an airtight container at room temperature for up to a week or in the fridge for longer freshness

6.Keto Cinnamon Spice Cookies

Ingredients

  • 2 cups almond flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat
  2. Mix the Ingredients In a large mixing bowl, combine the almond flour, erythritol, ground cinnamon, ground nutmeg, and salt and mix well to ensure the dry ingredients are evenly distributed. Add the softened butter and vanilla extract, and mix until a smooth dough forms
  3. Shape the Cookies Use your hands to form the dough into balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball gently with your fingers or the bottom of a glass to create a cookie shape
  4. Bake the Cookies Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the cookies are set, keeping an eye on them to avoid overbaking
  5. Cool Down Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely
  6. Serve and Enjoy Enjoy these flavorful cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to a week or in the fridge for longer freshness

7.Keto Almond Cookies

Ingredients

  • 2 cups almond flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped almonds (optional for added crunch)
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat
  2. Mix the Ingredients In a large mixing bowl, combine the almond flour, erythritol, almond extract, softened butter, and salt. Mix well until a smooth dough forms
  3. Fold in Chopped Almonds Gently fold in the chopped almonds, ensuring they are evenly distributed throughout the dough
  4. Shape the Cookies Use your hands to form the dough into balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with your fingers
  5. Bake the Cookies Bake in the preheated oven for 10-12 minutes or until the cookies are golden brown around the edges, keeping an eye on them to avoid overbaking
  6. Cool Down Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely
  7. Serve and Enjoy Enjoy these delicious almond cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to a week or in the fridge for longer freshness

8.Keto Butter Cookies

Ingredients

  • 2 cups almond flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder (optional, for a slightly lighter texture)

Instructions

  1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat
  2. Cream the Ingredients In a large mixing bowl, add the softened butter, erythritol (or your chosen sweetener), and vanilla extract. Using a hand mixer or stand mixer, cream together the ingredients until light and fluffy, about 2-3 minutes
  3. Mix in Almond Flour Gradually add the almond flour (and baking powder, if using) to the creamed mixture and mix until a smooth dough forms. Ensure there are no lumps and everything is well combined
  4. Roll the Dough into a Log Transfer the dough onto a piece of parchment paper or plastic wrap. Shape it into a log about 2 inches in diameter and wrap it tightly. Chill the dough in the refrigerator for at least 30 minutes to make it easier to slice
  5. Slice the Cookies After chilling, remove the dough from the refrigerator and unwrap it. Use a sharp knife to slice the log into cookies about 1/4 to 1/2 inch thick and place them on the prepared baking sheet, spacing them about 1 inch apart
  6. Bake the Cookies Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, keeping an eye on them to avoid overbaking
  7. Cool Down Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely
  8. Serve and Enjoy Enjoy these buttery cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to a week or in the fridge for longer freshness

9.Keto Chocolate Crinkle Cookies

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup erythritol (or your preferred keto-friendly sweetener)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • Powdered erythritol (for coating)

Instructions

  1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat
  2. Combine the Ingredients In a large mixing bowl, combine the almond flour, unsweetened cocoa powder, erythritol, and a pinch of salt. Mix well to ensure the dry ingredients are evenly distributed
  3. Add Wet Ingredients Add the melted butter, eggs, and vanilla extract to the dry mixture and stir until a smooth dough forms. Make sure all the ingredients are well combined, and the dough should be slightly sticky
  4. Chill the Dough (optional) For easier handling, you can chill the dough in the refrigerator for about 30 minutes. This step is optional but can help prevent the dough from being too sticky when rolling into balls
  5. Shape the Cookies Using your hands, scoop out a tablespoon of dough and roll it into a ball. Then roll the ball in powdered erythritol to coat it completely
  6. Bake the Cookies Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the tops of the cookies have crinkled and are slightly firm to the touch
  7. Cool Down Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely
  8. Serve and Enjoy Enjoy these rich and chocolatey crinkle cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to a week or in the fridge for longer freshness

10.Keto Peanut Butter Cookies

Ingredients

  • 1 cup sugar-free peanut butter (smooth or crunchy)
  • 1/3 cup erythritol (or your preferred keto-friendly sweetener)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • A pinch of salt (optional)

Instructions

  1. Preheat the Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat
  2. Mix the Ingredients In a large mixing bowl, combine the sugar-free peanut butter, erythritol, egg, vanilla extract, and a pinch of salt (if using). Mix until the ingredients are smooth and well combined. The dough will be thick and slightly sticky
  3. Shape the Cookies Use your hands to scoop out about 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart
  4. Create a Crisscross Pattern Using the back of a fork, flatten each dough ball gently while creating a crisscross pattern on top. Dip the fork in water or powdered erythritol to prevent sticking if necessary
  5. Bake the Cookies Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look a little soft but will firm up as they cool
  6. Cool Down Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely
  7. Serve and Enjoy Enjoy these delicious peanut butter cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to a week or in the fridge for longer freshness

These 10 Keto Christmas Cookies offer a wonderful way to indulge in festive treats without compromising your health goals. Each recipe is crafted to bring joy and flavor to your holiday celebrations while keeping your carb intake in check. Whether you’re baking for yourself, sharing with loved ones, or hosting a holiday gathering, these cookies are sure to spread cheer and delight. Embrace the spirit of the season and enjoy these delicious, guilt-free goodies that everyone can savor. Happy holidays!

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