11 Low Carb Christmas Cookies Keto Friendly

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Almond Flour Gingerbread Cookies

Almond Flour Gingerbread Cookies are a delicious and festive alternative to traditional gingerbread cookies, perfect for those observing a low-carb diet. These cookies maintain that classic gingerbread flavor while using almond flour instead of regular flour, making them gluten-free and lower in carbohydrates. Soft, spiced, and perfect for decorating, they are a guilt-free treat that can be enjoyed during the holiday season.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, and salt. Whisk together until well blended.
3. Combine Wet Ingredients: In a separate bowl, beat the egg, then add the erythritol, unsweetened applesauce, vanilla extract, and if using, molasses. Mix until fully combined and smooth.
4. Combine Wet and Dry Mixtures: Gradually add the wet mixture into the dry mixture, stirring with a spatula or wooden spoon until a dough forms. It should be slightly sticky but hold together well.
5. Chill the Dough: Cover the mixing bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling helps the dough become more manageable and enhances the flavors.
6. Roll Out the Dough: After chilling, remove the dough from the refrigerator. Place it on a piece of parchment paper or a lightly floured surface. Use a rolling pin to roll it out to about ¼ inch thick.
7. Cut Out Cookies: Use cookie cutters to cut out your desired shapes from the rolled dough. Place the cut-out cookies onto the prepared baking sheet, leaving some space between each cookie as they will spread slightly.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges begin to brown slightly. Keep a close eye on them to avoid over-baking.
9. Cool the Cookies: Once baked, remove 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.
10. Decorate (Optional): Once cooled, you can decorate your gingerbread cookies with your choice of low-carb frosting or sugar-free icing if desired.

Enjoy your healthy and festive Almond Flour Gingerbread Cookies this holiday season!

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Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, infused with the invigorating flavor of peppermint to create a festive treat ideal for the holiday season. These low-carb cookies use almond flour for a gluten-free base and are sweetened with erythritol, making them perfect for anyone watching their carb intake. They are soft, chewy, and offer a burst of minty goodness with every bite.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, unsweetened cocoa powder, baking soda, and salt. Whisk until everything is evenly mixed.
3. Prepare Wet Ingredients: In a large bowl, whisk together the melted butter, erythritol, and egg until smooth and creamy. Add the peppermint extract and continue to mix until combined.
4. Combine Mixtures: Slowly add the dry ingredient mixture to the wet ingredients, stirring until a cookie dough forms. Fold in the sugar-free chocolate chips.
5. Scoop the Dough: Using a cookie scoop or spoon, portion out the dough onto the prepared baking sheet, leaving space between each cookie as they will spread a bit during baking.
6. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be set around the edges but still slightly soft in the middle.
7. Cool the Cookies: Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Enjoy: Once cooled, these peppermint chocolate chip cookies are ready to enjoy! They can be stored in an airtight container to keep them fresh for several days.

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Coconut Macaroons

Coconut Macaroons are a chewy and sweet treat that captures the essence of coconut in every bite. These delightful cookies are low in carbs and easy to make, making them a great choice for holiday gatherings or satisfying a sweet tooth while keeping your diet in check. With a few simple ingredients, you can whip up a batch of these tasty macaroons that are both gluten-free and keto-friendly.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. Prepare Coconut Mixture: In a large mixing bowl, combine the shredded coconut and erythritol. Stir well to distribute the sweetener evenly among the coconut flakes.
3. Whisk Egg Whites: In a separate bowl, whisk the egg whites until they form soft peaks. This step is important as it helps to create a light and fluffy texture in the macaroons.
4. Combine Ingredients: Gently fold the whisked egg whites into the coconut mixture. Add the vanilla extract and salt, mixing until just combined. Be careful not to overmix, as you want to retain the airiness from the egg whites.
5. Shape the Macaroons: Using a cookie scoop or your hands, form small mounds of the coconut mixture and place them on the prepared baking sheet, leaving enough space between each mound to allow for slight spreading.
6. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the macaroons are golden brown on the tops and edges.
7. Cool the Macaroons: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Store and Serve: Once cooled, serve your coconut macaroons immediately or store them in an airtight container at room temperature for up to a week. Enjoy this delicious low-carb treat any time you crave something sweet!

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Low Carb Snickerdoodles

Low Carb Snickerdoodles are a delightful twist on the classic cookie, known for their soft, chewy texture and cinnamon-sugar coating. These low-carb treats are perfect for the holiday season or any time you want to indulge your sweet tooth without the guilt. Utilizing almond flour and erythritol, these cookies are not only low in carbs but also gluten-free and suitable for keto diets.

Ingredients

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 Dry Ingredients: In a medium bowl, combine the almond flour, erythritol, baking powder, ground cinnamon, and salt. Whisk together until all dry ingredients are well mixed.
3. Cream Butter and Egg: In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy. This should take about 2-3 minutes. Then, add in the egg and vanilla extract, mixing until fully incorporated.
4. Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring until a dough forms. Make sure not to over-mix, as this can lead to denser cookies.
5. Chill the Dough: For best results, let the dough chill in the refrigerator for about 15-30 minutes. This helps the cookies maintain their shape during baking.
6. Prepare Cinnamon-Sugar Mixture: In a small bowl, mix the remaining erythritol and ground cinnamon together for rolling the cookies.
7. Form the Cookies: Once chilled, remove the dough from the refrigerator. Using a cookie scoop or your hands, form small balls (about 1 inch in diameter) and roll them in the cinnamon-sugar mixture.
8. Place on Baking Sheet: Arrange the rolled cookie dough balls on the prepared baking sheet, leaving space between each cookie as they will spread while baking.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers are set.
10. Cool the Cookies: After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Serve and Store: Enjoy your low-carb snickerdoodles warm, or store any leftovers in an airtight container at room temperature for up to a week. Indulge in these delicious cookies guilt-free!

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Keto Peanut Butter Cookies

Keto Peanut Butter Cookies are a simple and satisfying treat for those following a ketogenic or low-carb diet. These cookies are rich and buttery, made with natural peanut butter and sweetened with a sugar substitute, making them a delicious option for holiday gatherings or any time you crave something sweet without compromising your dietary goals.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to guarantee that the cookies won’t stick.
2. Mix Ingredients: In a large mixing bowl, combine the natural peanut butter, erythritol, baking soda, and salt. Mix well until all ingredients are thoroughly integrated. The mixture should be smooth and creamy.
3. Add Egg and Vanilla: Crack the egg into the bowl and add the vanilla extract. Mix the ingredients together until the dough is uniform. The dough will be thick but pliable.
4. Chill the Dough (Optional): For softer cookies, you may chill the dough for about 15-20 minutes in the refrigerator. This step is optional but can help with the handling of the dough.
5. Form Cookies: Scoop out tablespoons of dough and roll them into balls using your hands. Place them on the prepared baking sheet, about 2 inches apart to allow for spreading.
6. Flatten Cookies: Using a fork, gently press down on each dough ball to flatten it and create a crosshatch pattern on top. Be careful not to press too hard as these cookies will remain somewhat thick.
7. Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges are lightly golden. Keep a close eye on them, as over-baking can lead to dry cookies.
8. Cool the Cookies: Once baking is completed, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
9. Enjoy: Once cooled, your Keto Peanut Butter Cookies are ready to enjoy! Store any leftovers in an airtight container at room temperature for up to a week.

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Sugar-Free Frosted Sugar Cookies

Sugar-Free Frosted Sugar Cookies are a delightful treat for the holidays that cater to those on a low-carb or sugar-free diet. These cookies are not only sweetened with a sugar substitute, but they also feature a creamy frosting that brings a festive touch, making them perfect for Christmas gatherings or any special occasion.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, erythritol, baking powder, and salt. Whisk together until thoroughly mixed, ensuring there are no clumps.
3. Cream the Butter: In a large mixing bowl, add the softened unsalted butter. Using a hand mixer or stand mixer, beat the butter until it becomes creamy and smooth.
4. Add Wet Ingredients: Crack the egg into the bowl with the butter and add the vanilla extract. Mix well until the ingredients are fully combined and the mixture is fluffy.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir using a spatula or a wooden spoon until a dough forms. The dough should be thick and cohesive.
6. Chill the Dough (Optional): For best results, you can chill the dough in the refrigerator for about 30 minutes. This will help the cookies maintain their shape while baking.
7. Form Cookies: Scoop out tablespoons of dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten Cookies: Gently press down on each cookie ball with the palm of your hand or the bottom of a glass to flatten them slightly. They will spread a little while baking.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them, as they can bake quickly.
10. Cool the Cookies: After baking, 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.
11. Frost the Cookies: Once the cookies have cooled completely, frost them with your choice of sugar-free frosting. Spread the frosting evenly on top of each cookie with a knife or spatula.
12. Enjoy: Now your Sugar-Free Frosted Sugar Cookies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to a week.

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Chocolate Almond Biscotti

Chocolate Almond Biscotti are a deliciously crunchy and flavorful treat perfect for the holiday season or any coffee break. These low-carb biscotti are made with almond flour and dark chocolate, making them a great choice for those seeking a guilt-free indulgence that pairs beautifully with a warm beverage.

Ingredients

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of the biscotti later.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt. Whisk together until all ingredients are well blended.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, and vanilla extract until smooth and fully combined.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients. Stir using a spatula until a thick dough forms. It should be slightly sticky.
5. Add Chocolate and Nuts: Fold in the sugar-free dark chocolate chips and sliced almonds, if using, until they are evenly distributed throughout the dough.
6. Shape the Dough: Place the dough onto the prepared baking sheet and shape it into a log approximately 12 inches long and 3-4 inches wide. Flatten the top slightly to create an even surface.
7. Bake the Log: Bake in the preheated oven for 25-30 minutes, or until the log is firm to the touch and a toothpick inserted into the center comes out clean.
8. Cool and Slice: Remove the log from the oven and let it cool on the baking sheet for about 10 minutes. Once it’s cool enough to handle, use a serrated knife to slice the log diagonally into ½-inch wide biscotti.
9. Second Bake: Return the sliced biscotti to the baking sheet, cut side up. Bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and dry.
10. Cool Completely: Remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, they’re ready to be enjoyed with your favorite beverage!

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Lemon Butter Cookies

Lemon Butter Cookies are a delightful low-carb treat that combines the bright, zesty flavor of lemon with the rich creaminess of butter. These cookies are perfect for the holiday season or any occasion when you crave something sweet yet light. With a buttery texture and a reviving lemony twist, these cookies are sure to impress your family and friends while keeping your carb intake low.

Ingredients

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the almond flour, erythritol, baking powder, and salt. Whisk together thoroughly to guarantee an even distribution of the dry ingredients.
3. Cream Butter and Sweetener: In another bowl, use an electric mixer to cream the softened unsalted butter and erythritol together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then, add lemon juice, lemon zest, and vanilla extract, and mix until fully combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir using a spatula until a soft dough forms. The dough should be moist but not sticky.
6. Scoop Cookies: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a fork or your fingers.
7. Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers may seem slightly soft but will firm as they cool.
8. Cool and Store: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container.

Enjoy your lemon butter cookies with a cup of tea or as a light holiday treat!

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Hazelnut Biscotti

Hazelnut Biscotti are a delicious low-carb variation of the traditional Italian twice-baked cookies that are perfect for dipping in coffee or tea. These crunchy delights feature the rich, nutty flavor of hazelnuts and are sweetened with a low-carb sweetener, making them an ideal treat for holiday gatherings or as a satisfying snack that fits your low-carb lifestyle.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, mix together the almond flour, chopped hazelnuts, erythritol, baking powder, and salt. Whisk the ingredients together until they are evenly combined.
3. Whisk Wet Ingredients: In a separate large bowl, crack the eggs and whisk them until well beaten. Add the vanilla extract and almond extract, mixing until fully incorporated.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir with a spatula until a moist dough forms. The dough should be thick and slightly sticky.
5. Shape the Dough: With lightly floured hands, divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, ensuring they are spaced well apart.
6. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are firm and golden brown. Remove them from the oven and let them cool for about 10 minutes.
7. Slice the Biscotti: Using a sharp knife, carefully slice the baked logs diagonally into ¾-inch thick pieces.
8. Second Bake: Place the biscotti pieces back on the baking sheet, standing them upright. Bake for an additional 10-15 minutes, or until they are dry and crisp.
9. Cool: After baking, remove the biscotti from the oven and let them cool completely on a wire rack.
10. Store: Once cooled, store the hazelnut biscotti in an airtight container to keep them fresh.

These delightful biscotti are a perfect sweet snack with your favorite warm beverage or as a festive addition to your holiday dessert platter! Enjoy!

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Cinnamon Roll Cookies

Cinnamon Roll Cookies are a delightful twist on the classic cinnamon roll, combining the warm, comforting flavors of cinnamon and sugar into a low-carb cookie format. These chewy, sweet cookies are perfect for holiday celebrations or any time you crave a treat that fits your low-carb lifestyle. With a cream cheese icing drizzle, they bring a festive flair to your dessert table.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine almond flour, erythritol, baking powder, ground cinnamon, and salt. Whisk until all dry ingredients are well blended.
3. Add Wet Ingredients: In a separate bowl, beat the eggs and vanilla extract together. Pour this mixture into the dry ingredients and stir until a dough forms. The dough will be thick but should be able to hold together.
4. Shape the Dough: Place the dough onto a lightly floured surface and use your hands or a rolling pin to shape it into a rectangle about ¼ inch thick.
5. Create Cinnamon Filling: In another small bowl, combine 2 tablespoons of erythritol with 2 teaspoons of ground cinnamon. Sprinkle this mixture evenly over the top of the dough.
6. Roll the Dough: Starting from one end, carefully roll the dough into a log shape, making sure to keep the filling inside as you roll. Once rolled, pinch the seam to seal it.
7. Slice the Cookies: Using a sharp knife, slice the log into ½-inch thick rounds. You should have about 12-15 cookies depending on thickness.
8. Bake the Cookies: Place the sliced rounds on the parchment-lined baking sheet, leaving space between each cookie. Bake them in the preheated oven for 10-12 minutes, or until firm and slightly golden around the edges.
9. Prepare the Icing: While the cookies are baking, mix the cream cheese, almond milk, and additional erythritol in a small bowl until smooth and creamy. Adjust the sweetness to taste.
10. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Drizzle the Icing: Once the cookies are cool, drizzle the cream cheese icing over the top using a spoon or piping bag.
12. Serve and Store: Enjoy your delicious Cinnamon Roll Cookies! Store any leftovers in an airtight container in the refrigerator for up to a week.

Dark Chocolate Keto Brownies

Dark Chocolate Keto Brownies are rich, fudgy treats that perfectly satisfy your chocolate cravings while keeping carbs in check. Made with high-quality cocoa, almond flour, and a natural sugar substitute, these brownies are decadent, gluten-free, and a great option for those following a keto diet. Serve them warm with a dollop of whipped cream or a scoop of keto-friendly ice cream for a special holiday dessert.

Ingredients

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper for easier removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until evenly combined.
3. Prepare Wet Ingredients: In a separate large bowl, beat together the eggs, melted butter, and vanilla extract until well combined. The mixture should be smooth and creamy.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until all components are fully incorporated. Be careful not to overmix.
5. Add Chocolate: Fold in the chopped dark chocolate gently into the brownie batter so that it’s evenly distributed.
6. Transfer to Baking Pan: Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula to guarantee uniform thickness.
7. Bake the Brownies: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
8. Cool: Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool completely for easier cutting.
9. Slice and Serve: Once cooled, cut the brownies into squares. Enjoy them as they are, or serve with a dollop of whipped cream or a scoop of keto-friendly ice cream for a delicious treat!