15 Keto Christmas Cookie Recipes (Low‑Carb Cravings)

Almond Flour Gingerbread Cookies

These Almond Flour Gingerbread Cookies are a delightful twist on the classic gingerbread cookies, perfect for those following a keto diet. Made with almond flour, warm spices, and a sugar substitute, they offer all the holiday flavors without the extra carbs. These cookies are not only delicious but also simple to make, making them a wonderful addition to your holiday baking lineup.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and sea salt. Make sure there are no lumps.
3. Mix Sweetener and Butter: In another bowl, cream together the softened unsalted butter and erythritol until light and fluffy. This should take about 2-3 minutes with an electric mixer.
4. Add the Wet Ingredients: To the butter mixture, add the egg, vanilla extract, and molasses. Mix until completely combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring until a smooth dough forms. The dough should be slightly sticky.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This will make it easier to shape the cookies.
7. Shape the Cookies: Once chilled, remove the dough from the refrigerator. Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet, flattening them slightly.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve or Store: Once cooled, enjoy your delicious keto almond flour gingerbread cookies! Store any leftovers in an airtight container at room temperature for up to a week.

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Keto Peanut Butter Blossoms

Keto Peanut Butter Blossoms are a scrumptious twist on the classic cookie that combines rich peanut butter flavor with a sweet chocolate kiss on top, all while keeping it low in carbs. These cookies are perfect for holiday gatherings or a tasty treat any time of the year, providing a delicious and guilt-free indulgence for those following a ketogenic diet.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a mixing bowl, combine the almond flour, baking powder, and sea salt. Mix well to guarantee that the dry ingredients are thoroughly combined.
3. Mix Wet Ingredients: In a separate large bowl, mix together the natural peanut butter and erythritol until smooth. Add the egg and vanilla extract, then mix until the mixture is well combined and fluffy.
4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the peanut butter mixture. Stir until a smooth dough forms. The dough will be thick and slightly sticky.
5. Shape the Cookies: Using your hands, scoop out about 1 tablespoon of dough and roll it into a ball. Place the balls onto the prepared baking sheet, leaving enough space between them as they will spread slightly.
6. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
7. Add Chocolate Kisses: Remove the cookies from the oven and immediately press a sugar-free chocolate kiss into the center of each cookie. This will help it melt slightly and adhere to the cookie.
8. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Keto Peanut Butter Blossoms as a festive treat that everyone will love!

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Low-Carb Snickerdoodles

Low-Carb Snickerdoodles are a delightful twist on the traditional cinnamon-sugar cookie, perfect for the holiday season or any time you’re craving something sweet without the carbs. These cookies are soft, chewy, and coated in a delicious cinnamon-erythritol blend, making them a fantastic treat for those following a ketogenic lifestyle.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a mixing bowl, combine the almond flour, erythritol, ground cinnamon, baking powder, and sea salt. Whisk until all the dry ingredients are well blended.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract until smooth and well combined.
4. Incorporate the Mixtures: Gradually add the wet mixture to the dry ingredients. Stir until a dough forms that is thick and slightly sticky.
5. Chill the Dough: For better handling, cover the dough with plastic wrap and refrigerate for about 30 minutes, which will make it easier to shape.
6. Prepare Coating: While the dough chills, in a small bowl, combine the extra ground cinnamon and erythritol to create the coating mixture.
7. Shape Cookies: Once the dough is chilled, remove it from the refrigerator. Using a cookie scoop or spoon, scoop out about 1 tablespoon of dough and roll it into a ball.
8. Coat in Cinnamon Sugar: Roll each ball in the cinnamon-erythritol mixture until fully coated.
9. Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheets, leaving space between each cookie as they will spread while baking.
10. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should look slightly underbaked but will firm up as they cool.
11. Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these scrumptious Low-Carb Snickerdoodles as a delightful addition to your holiday cookie platter or as an everyday treat!

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Sugar-Free Chocolate Chip Cookies

Sugar-Free Chocolate Chip Cookies are a delicious alternative to traditional cookies that allows you to enjoy a classic treat without the guilt. These cookies are made with almond flour, sugar-free chocolate chips, and a blend of sweeteners, making them perfect for those following a ketogenic or low-carb lifestyle.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized mixing bowl, combine the almond flour, erythritol, baking soda, and sea salt. Whisk the mixture until all the dry ingredients are evenly distributed.
3. Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, egg, and vanilla extract until well combined and smooth.
4. Incorporate the Mixtures: Gradually add the wet mixture to the dry ingredients. Stir with a spatula until a thick dough forms. Make sure there are no dry patches remaining.
5. Add Chocolate Chips: Gently fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Shape Cookies: Using a cookie scoop or tablespoon, scoop out the dough and shape it into balls. Place each ball onto the prepared baking sheets, leaving space between them to allow for spreading.
7. Flatten the Dough: Gently press down on each cookie ball with the back of a spoon or your hand to slightly flatten them, as these cookies will not spread much during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the centers look set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your sugar-free chocolate chip cookies warm or at room temperature!

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Coconut Flour Snowball Cookies

Coconut Flour Snowball Cookies are a delightful and festive treat perfect for holiday gatherings. These soft and buttery cookies are made with coconut flour, making them a low-carb option for those following a ketogenic diet. With a light dusting of powdered erythritol, these cookies resemble traditional snowball cookies while being sugar-free and delicious!

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Wet Ingredients: In a large mixing bowl, use a hand mixer or a whisk to combine the softened unsalted butter and erythritol until the mixture is light and creamy. Then, add in the egg and vanilla extract, mixing until smooth.
3. Combine the Dry Ingredients: In a separate bowl, whisk together the coconut flour, baking powder, sea salt, and chopped nuts (if using). Confirm that the dry ingredients are well combined to avoid clumping.
4. Form the Dough: Gradually add the dry mixture to the wet mixture, stirring with a spatula or wooden spoon until a soft dough forms. If the dough seems too crumbly, you can add a teaspoon of water or milk to bring it together.
5. Shape the Cookies: Using your hands, scoop out portions of the dough and roll them into balls about 1 inch in diameter. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are slightly golden. The centers may look a little soft, but they will firm up as they cool.
7. Dust with Powdered Erythritol: Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. While they are still warm, generously dust them with powdered erythritol using a fine mesh sieve to create a snowy appearance.
8. Cool the Cookies: After dusting, transfer the cookies to a wire rack to cool completely. Enjoy these delightful Coconut Flour Snowball Cookies with family and friends during the festive season!

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Keto Mint Chocolate Cookies

Keto Mint Chocolate Cookies are a delectable treat that combines rich chocolate with a revitalizing mint flavor, perfect for satisfying your sweet tooth during the holiday season without derailing your ketogenic diet. These cookies are sugar-free, low in carbs, and certain to be a hit with friends and family alike!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, erythritol, baking soda, and sea salt until well combined. This will guarantee that all the dry ingredients are evenly distributed.
3. Mix Wet Ingredients: In another bowl, mix the melted unsalted butter, eggs, vanilla extract, and peppermint extract. Stir until the mixture is smooth and homogeneous.
4. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients. Use a spatula to mix them together until a thick dough forms. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
5. Add Chocolate Chips: Fold in the sugar-free chocolate chips gently until they are evenly distributed throughout the dough.
6. Shape the Cookies: Using a small cookie scoop or your hands, form the dough into balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be set around the edges but slightly soft in the center.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your delicious Keto Mint Chocolate Cookies!

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Almond Joy Keto Cookies

Almond Joy Keto Cookies are a delightful low-carb twist on the classic Almond Joy candy bar, featuring a perfect blend of chocolate, coconut, and almonds. These cookies are rich, chewy, and entirely guilt-free, making them an ideal treat for those on a ketogenic diet during the festive season. Indulge in these sweet and nutty flavors while maintaining your keto goals!

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to guarantee the cookies don’t stick.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, erythritol, baking powder, and sea salt until thoroughly combined.
3. Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, eggs, and vanilla extract until the mixture is smooth and well-blended.
4. Combine Mixtures: Gradually add the wet mixture into the bowl with the dry ingredients. Use a spatula to stir until a unified dough forms.
5. Incorporate Coconut and Chocolate: Gently fold in the unsweetened shredded coconut and sugar-free chocolate chips, guaranteeing they are evenly distributed throughout the dough.
6. Shape the Cookies: Using a small cookie scoop or your hands, form the dough into balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Add Almonds: Press a whole almond into the center of each cookie ball for that classic Almond Joy finish.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes. The cookies should be firm around the edges but slightly soft in the center.
9. Cool the Cookies: 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 before enjoying your Almond Joy Keto Cookies!

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Low-Carb Linzer Cookies

Low-Carb Linzer Cookies are a festive and elegant treat traditionally made with layers of sweet dough and fruity filling. In this keto-friendly version, almond flour replaces the regular flour, and a sugar substitute helps maintain those delightful flavors with fewer carbs. These scrumptious cookies are perfect for holiday gatherings, offering a satisfying crunch with a sweet center that will impress your family and friends.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, unsweetened cocoa powder, erythritol, baking powder, and sea salt. Whisk together until well combined.
3. Cream Butter and Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms. If the dough is too crumbly, you can add a tablespoon of water or almond milk to help bind it.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough hold its shape during baking.
6. Roll Out the Dough: Once chilled, divide the dough in half. On a lightly floured surface (with almond flour), roll out one portion of the dough to about 1/8-inch thick.
7. Cut the Cookies: Use a cookie cutter to cut out shapes from the rolled dough. After cutting out shapes, use a smaller cookie cutter to cut out the center of half of the cookies, creating a frame for the filling.
8. Bake the Cookies: Place the cut-out cookie shapes on the prepared baking sheets and bake for 10-12 minutes until they are just set and slightly golden around the edges. Remove from the oven and allow them to cool for a few minutes on the sheets before transferring to a wire rack to cool completely.
9. Add Jams and Assemble: Once cookies are completely cool, spread sugar-free raspberry jam on the solid cookie bases. Place the cookies with the cut-out center on top to form a sandwich.
10. Dust with Powdered Sweetener: If desired, dust the assembled Linzer cookies with powdered erythritol for a festive finish.
11. Serve and Enjoy: These Low-Carb Linzer Cookies are now ready to be enjoyed! Serve them at your holiday gatherings or store them in an airtight container for later.

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Keto Pumpkin Spice Cookies

Keto Pumpkin Spice Cookies are a deliciously spiced treat that captures the essence of fall while keeping your carb count low. Made with almond flour and pumpkin puree, these cookies are not only keto-friendly but also gluten-free and perfect for holiday gatherings or cozy evenings at home. Flavored with warm spices like cinnamon and nutmeg, they are sure to be a hit with friends and family.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, erythritol, baking powder, pumpkin spice, cinnamon, and sea salt until well combined.
3. Cream Butter and Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing until fully incorporated.
4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft and cohesive dough forms. If the dough feels too sticky, allow it to sit for a few minutes to firm up.
5. Scoop the Cookies: Using a cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheets, spacing them about two inches apart.
6. Flatten the Cookies: Gently flatten each cookie dough ball with the back of a spoon or your fingers to help them spread while baking.
7. Bake the Cookies: Place the trays in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
8. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Enjoy your delicious Keto Pumpkin Spice Cookies! They are perfect for sharing or indulging in a sweet treat without the guilt.

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Dark Chocolate Pecan Cookies

Dark Chocolate Pecan Cookies are a rich and satisfying treat that combines the deep, indulgent flavor of dark chocolate with the crunchy texture of toasted pecans. These cookies are not only keto-friendly but also gluten-free, making them an excellent choice for those looking to enjoy a guilt-free dessert during the holiday season or any time of the year.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, dark cocoa powder, erythritol, baking powder, and sea salt. Whisk the mixture until it’s well-blended and there are no clumps.
3. Cream Butter: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter until it’s creamy and smooth.
4. Add Wet Ingredients: Add the eggs and vanilla extract to the creamed butter. Continue to mix until all the wet ingredients are fully incorporated and the mixture is fluffy.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir until a soft, dough-like consistency forms. If the dough is too thick, you can let it sit for a couple of minutes to make it easier to handle.
6. Fold in Chocolate and Pecans: Gently fold in the chopped dark chocolate and pecans until they are evenly distributed throughout the dough.
7. Scoop the Cookies: Using a cookie scoop or a tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, leaving about two inches in between each cookie.
8. Flatten the Cookies (Optional): If you prefer a flatter cookie, gently press the tops of the dough balls down with the back of a spoon.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges look firm and the centers are slightly soft. Be careful not to overbake.
10. Cool the Cookies: After removing them from the oven, allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Enjoy your delightful Dark Chocolate Pecan Cookies! Perfect for holiday festivities or as a sweet snack any time you crave a chocolate treat.

Lemon Almond Flour Cookies

Lemon Almond Flour Cookies are light, invigorating treats that beautifully balance the tangy brightness of lemon with the nutty flavor of almond flour. These cookies are not only keto-friendly but also gluten-free, making them a delightful option for those looking to satisfy their sweet tooth during the holiday season or throughout the year. Perfect for a festive gathering or as a simple everyday treat, these cookies are sure to be a hit!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to facilitate easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, erythritol, baking powder, and sea salt until there are no clumps and everything is evenly combined.
3. Cream Butter: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter until smooth and creamy.
4. Add Wet Ingredients: Add in the eggs, vanilla extract, lemon juice, and lemon zest to the creamed butter. Mix thoroughly until the mixture is fluffy and well-combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until a uniform dough forms. Make sure not to over-mix.
6. Scoop the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, ensuring there is about two inches of space between each cookie.
7. Flatten the Cookies (Optional): If you prefer a flatter cookie, gently press the tops of the dough balls down with the back of a spoon or your fingers.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Cool the Cookies: After baking, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once the cookies have cooled, they are ready to be enjoyed. Store any leftovers in an airtight container at room temperature for up to a week.

Spice-Cranberry Keto Cookies

Spice-Cranberry Keto Cookies are delightful, festive treats that combine warm spices with the tartness of dried cranberries, creating a wonderfully flavorful cookie while keeping it low-carb. Each bite is a perfect blend of sweet and savory, making these cookies a great addition to your holiday baking repertoire. They are not only keto-friendly but also gluten-free, making them suitable for various dietary needs during the festive season.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to make for easy cookie removal.
2. Mix Dry Ingredients: In a medium-sized mixing bowl, combine the almond flour, erythritol, ground cinnamon, ground nutmeg, baking powder, and sea salt. Whisk together until there are no lumps and the mixture is well combined.
3. Cream the Butter: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter until it is smooth and fluffy, which should take about 2-3 minutes.
4. Incorporate Wet Ingredients: Add the eggs, vanilla extract, and the dry ingredient mixture to the creamed butter. Mix until all ingredients are well-combined and a dough starts to form.
5. Add Cranberries: Gently fold in the dried cranberries to the dough, ensuring they are evenly distributed throughout the cookie mixture.
6. Scoop the Cookies: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets with enough space (about two inches apart) to allow for spreading during baking.
7. Flatten the Cookies (Optional): If you prefer a flatter cookie, use the back of a fork or your fingers to gently press down on the dough balls just slightly.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly browned, and the centers are set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, your Spice-Cranberry Keto Cookies are ready to be enjoyed. Store any leftovers in an airtight container to keep them fresh.

No-Bake Keto Chocolate Cookies

No-Bake Keto Chocolate Cookies are a delicious and easy dessert option for those following a low-carb lifestyle. These cookies provide a rich and satisfying chocolate flavor without the need for baking, making them a perfect treat during the busy holiday season. They are packed with healthy fats, fiber, and a touch of sweetness from keto-approved sweeteners, satisfying your chocolate cravings while keeping it low in carbs.

Instructions:

1. Prepare the Mixing Bowl: In a large mixing bowl, add the nut butter and melted coconut oil. Stir until well combined and smooth.
2. Incorporate Dry Ingredients: Gradually add the unsweetened cocoa powder, almond flour, erythritol, vanilla extract, and sea salt to the nut butter mixture. Use a spatula or wooden spoon to mix until all ingredients are thoroughly combined and a thick dough forms.
3. Add Coconut (Optional): If you’re using unsweetened shredded coconut, fold it into the dough until evenly distributed.
4. Form the Cookies: With your hands, scoop out small portions of the dough and roll them into balls (about one inch in diameter). Place the balls on a parchment-lined baking sheet or plate. Flatten each ball slightly with the palm of your hand to form a cookie shape.
5. Chill: Once all cookies are shaped, place the baking sheet or plate in the refrigerator for at least 30 minutes. This will allow the cookies to firm up and hold their shape.
6. Serve: Once chilled, your No-Bake Keto Chocolate Cookies are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to a week.

These easy-to-make cookies are perfect for sharing during the festive season or simply indulging in when you need a sweet treat without the guilt!

Vanilla Bean Shortbread Cookies

Vanilla Bean Shortbread Cookies are a classic treat reimagined for those on a keto diet, offering a buttery, melt-in-your-mouth texture with a delightful hint of vanilla. These cookies are low in carbs and made with almond flour, making them a perfect option for satisfying sweet cravings during the holiday season or any time of the year.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking the cookies.
2. Cream the Butter and Sweetener: In a mixing bowl, add the softened unsalted butter and erythritol. Use a hand mixer or a stand mixer to beat them together until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Vanilla and Egg Yolk: Scrape the seeds from the vanilla bean and add them to the bowl along with the egg yolk. If you are using vanilla extract instead of a vanilla bean, add that in as well. Mix until fully combined.
4. Incorporate the Dry Ingredients: Gradually add the almond flour and sea salt to the wet mixture. Use a spatula to fold the ingredients together until a dough forms. Be careful not to overmix; just combine until everything is well incorporated.
5. Chill the Dough: Once the dough is formed, cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. Chilling will make it easier to handle in the next steps.
6. Shape the Cookies: After chilling, remove the dough from the refrigerator. Scoop out small portions of dough and roll them into balls (about the size of a tablespoon). Place the balls on the prepared baking sheet, leaving space between each one. Use the palm of your hand to gently flatten each ball into a cookie shape. For an extra touch, you can lightly dust them with coconut flour.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
8. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your delicious Vanilla Bean Shortbread Cookies, and store any leftovers in an airtight container for up to a week.

These delightful cookies are a wonderful treat for the holidays or any special occasion, bringing joy without the carbs!

Keto Thumbprint Cookies

Keto Thumbprint Cookies are a delightful treat that combines a buttery almond flour base with a sweet and tangy filling. These cookies are perfect for satisfying your sweet tooth while staying within your keto lifestyle. The thumbprint adds a charming touch and makes these delicious cookies an ideal festive addition to your holiday dessert table.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Wet Ingredients: In a mixing bowl, combine the softened unsalted butter, erythritol, and vanilla extract. Use a hand mixer or stand mixer to cream these ingredients together until they are light and fluffy, which should take about 2-3 minutes.
3. Add the Egg Yolk: Add the egg yolk to the creamed mixture and mix until it is fully incorporated.
4. Combine with Dry Ingredients: Gradually add the almond flour and sea salt into the wet mixture, mixing gently with a spatula until a dough forms. Make sure not to overmix; just combine until everything is well integrated.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. Chilling will make it easier to shape.
6. Shape the Cookies: Once chilled, take the dough out of the refrigerator. Scoop small portions of dough (about a tablespoon) and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
7. Form Thumbprints: Using your thumb (or a rounded tool), press down gently in the center of each cookie ball to create a small indentation. This is where you will add the jam filling.
8. Add Jam Filling: Carefully spoon a small amount of sugar-free raspberry or strawberry jam into each thumbprint. Be cautious not to overfill.
9. Bake the Cookies: Place the baking sheet into the preheated oven and bake for about 10-12 minutes or until the edges are lightly golden.
10. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optional: garnish with chopped nuts if desired before serving.

Enjoy your delicious Keto Thumbprint Cookies this holiday season!