Keep those Christmas Traditions going strong with these easy Keto Christmas Cookies. You might want to make two batches because they will disappear fast!
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Kid Approved Keto Christmas Cookies
Frosting holiday cookies has been a tradition from the time I was a little girl. My mom would make these glorious sugar and gluten filled cookies and we’d dump a bunch of powdered sugar into a few bowls, along with milk and food coloring and we’d go to town.
Just because the gluten and sugar are gone, doesn’t mean the tradition needs to be gone.
This tradition never ended. Not even when I went keto!
These kid approved keto christmas cookies have kept that tradition alive.
The kids love making them, frosting them, and eating them.
RELATED – How to Start the Keto Diet (AGAIN)
My kids like to mix the colors, make patterns and just have fun. I’m more of a single color per cookie kind of gal. NOT my kiddos!
How Do You Store Low Carb Christmas Cookies
Once they are completely DRY, you can add them to an airtight container and store them in the fridge. I usually let them sit out on the counter for at least an hour once I’m done frosting them just to make sure the frosting is completely set.
How Long Do Keto Christmas Cookies Last?
They should easily last 3-4 days if properly stored!
What If My Frosting Is The Wrong Consistency?
It is really easy to get the consistency correct if you work slowly. Start with the desired amount of powdered sweetener. Then slowly add the almond milk. Stir well before adding more.
If it is too thick, simply add more almond milk.
If it is too liquidy, add more powdered sweetener.
The longer it sits, the harder and thicker it will become, so make sure you plan to frost the cookies within a reasonable timeframe.
Kitchen Essentials for Keto Sugar Cookies
Woohoo! Lucky you!
I’m guessing you probably already have all those, right?
If you’ll be frosting them and making your own powdered erythritol (see video below) then you’ll at least need a magic bullet or a small food processor!
Keto Christmas Cookie Sweeteners
ALSO – Do not buy powdered sweetener – you can make your own. If you have regular monk fruit, just throw it in the food processor and – BOOM – you have powdered monk fruit.\
Check out this quick instructional video below, and please ignore my Nightmare Before Christmas jammies!
How To Make Keto Christmas Cookies
Let’s make some cookies, shall we?
The first thing you want to do is get your oven preheated to 350 degrees.
In a small bowl, mix together butter, eggs, liquid stevia, vanilla extract and almond extract. Mix it all together nicely with hand beaters.
In a large bowl, mix together dry ingredients.
Add egg mixture to dry ingredients and continue blending with a hand blender.
You’ll want to cool the dough before baking it. So wrap it up tightly and store in the fridge for about an hour.
Roll into small (1 inch) balls and line baking sheet.
(optional) Press cookies down a bit so they are flatter. You don’t need to do this if you want fluffier cookies!
Bake for 14 minutes if you flattened them OR bake for15-18 minutes if you didn’t.
How To Make Keto Christmas Cookie Icing
If you desire to frost your cookies, let’s go through how to make the icing!
For each color you want, add 4-5 tablespoons of powdered monk fruit (or your low carb sweetener of choice) with 2-3 teaspoons of almond milk. Add the almond milk slowly as you stir. It can get too liquidy quickly!
Then add your safe food coloring of your choice to make the colors you desire. OR keep them white.
I made 5 batches with 4 colors (plus white) and it was the perfect amount for this recipe.
Time to frost!
Keto Christmas Cookies Top Tip
Make sure to choose your best, safest food coloring for your keto Christmas cookies OR just keep them white!
Other Keto Desserts You Might Like From The Keto Option
- 8 tablespoons grass-fed butter, soft
- 2 eggs
- 8 drops liquid stevia
- 1 teaspoon vanilla
- 1/8 teaspoon almond extract
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 cup low carb sweetener (I use Lakanto monk fruit)
- pinch of Pink Himalayan sea salt
- (optional for frosting - see instructions) powdered low carb sweetener (I use Lakanto monk fruit)
- (optional for frosting - see instructions) almond milk
- Preheat oven to 350 degrees.
- In a small bowl, mix together butter, eggs, liquid stevia, vanilla extract and almond extract. Using hand beaters, mix well
- In a large bowl, mix together dry ingredients.
- Add egg mixture to dry ingredients and continue blending with a hand blender.
- Cover dough tightly and cool in the refrigerator for 60 minutes.
- Roll into small (1 inch) balls and line baking sheet.
- (optional) Press cookies down a bit so they are flatter. You don't need to do this if you want fluffier cookies!
- Bake for 14 minutes if you flattened them. OR bake for 15-18 minutes if you didn't.
- If you desire to frost them, the frosting is 2-3 teaspoons of almond milk for each 4-5 tablespoons of powdered monk fruit. Then add your safe food coloring of your choice to make the colors you desire. This isn't an exact science, so add more or less powdered monk fruit to get the desired consistency. I made 5 batches with 4 colors (and white) and it was the perfect amount for this recipe.
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- Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
- Pure Vanilla Extract, Certified Organic
- Frontier Almond Extract Certified Organic, 4-Ounce Bottle
- Kirkland Organic Unsweetened Almond Non-Dairy Beverage/Milk Vanilla 2 (32 Oz.) Cartons
- Anthony's Almond Meal/Flour, Natural Unblanched by Anthony's (5lb), Batch Tested Gluten Free
Amount Per Serving: Calories: 27 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 15mg Sodium: 34mg Carbohydrates: 1g Net Carbohydrates: 1g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 0g