Allow 5-10 minutes for cookies to cool completely before removing them from the baking sheet. Press down the cookies slightly to allow them to spread out a bit.Ĩ) Bake for about 10 minutes or until lightly browned. Remove cookies from fridge and place cookies about 2 inches apart on the cookie sheet. Place cooking sheet in the refrigerator for at least 1 hour to chill.ħ) When ready, preheat oven to 325 degrees. Roll each dough ball in the Spice Topping Blend to coat, and the place on cookie sheet. If you will be baking with parchment paper, cover your cookie sheet with the paper now.Ħ) Scoop out small balls (about 1 inch in diameter). Stir all ingredients for spice toppings in a bowl and set aside.ġ) To make these Keto Christmas cookies, mix the flour, baking soda, baking powder, nutmeg, salt, and cream of tartar in a large bowl and keep aside.Ģ) Beat the butter and vanilla extract in a bowl with the mixer until it is creamy.ģ) Add granulated sweetener and beat again, until well-blended and fluffy.ĥ) Add dry ingredients to wet ingredients and stir until just combined.Now gently squeeze the cookies to crack the dried “shell”.ħ) Preheat oven to 150 ☌/ 300 ☏ (conventional) and bake for about 20 minutes until you see a light golden color on top.Ĩ) Let them cool before storing in an airtight container. Leave enough space between each to allow them to rise and spread during baking.Ħ) Set aside in room temperature for about 2 hours to dry the outside slightly. Roll them in the remaining powdered sweetener to add a coating. Roll up spoonfuls of dough into balls (about 1.5 inches in diameter) and then gently press them into oval shapes.

Be gentle with the mixing as you want to retain as much air in the batter as possible.ĥ) Place baking paper on a baking sheet. Add vanilla, orange zest and almond extract.ģ) Mix almond flour, baking powder and salt in a separate bowl.Ĥ) Fold in the egg white mixture in parts. Gradually add the powdered sweetener (save the amount you need to coat the cookies afterwards) and beat together until you get stiff peaks. Once done, let the icing dry for at least 45 minutes.ġ) Pulse the Swerve sweetener in a food processor until it is finely powdered.Ģ) Whisk egg whites and lemon juice together in a mixer. Put into piping bags or bottles to decorate. Thin with water or add more sweetener to achieve desired consistency, if necessary. In a mixer fitted with the whisk attachment, whisk all the ingredients with ¼ cup water until thick and white.

Cool completely.Ħ) Now let’s make the icing. Bake cookies for 10 to 12 minutes until they are crisp and just starting to turn golden around the edges.

Cut cookies as desired and transfer them carefully to prepared baking sheets.ĥ) Freeze cut out cookies for 15 minutes. Freeze until firm (still between parchment paper) for about 30 minutes.Ĥ) Loosen paper from one side, flip, and remove paper from top of dough. Roll out the dough between two sheets of parchment paper. Line two baking sheets with parchment paper. If in a hurry, give it at least 2 hours.ģ) Preheat oven to 350°. Add the dry ingredients to the butter mixture and beat to combine.Ģ) Wrap the dough in plastic and refrigerate overnight. Take another bowl and beat the Swerve sweetener with butter until you get a fluffy texture. We surely deserve our share!ġ) Whisk the coconut flour and almond flour with ginger, cloves, cinnamon, nutmeg, salt and baking soda in a large bowl. Santa is reportedly going to be eating 336,150,386 cookies himself on Christmas Eve – and we Ketogenic dieters are on his Nice List. We have covered all the seasonal favorites – from gingerbread and eggnog cookies to almond flour, coconut flour, cream cheese and Italian butter – to make sure you have plenty of choices that you can enjoy without too much guilt. In the midst of all this cookie frenzy, we want our Evolve180 Weight Loss community to also be feeling good about eating more than just a few over the Holidays, so we pulled together a collection of our favorite recipes for Keto Christmas Cookies. Like, way more than usual.Īmericans have already been eating 25% more cookies since Covid lockdowns last year (with 1 in every 5 eating 3 or more cookies per day), and come the Holidays, we’re going to be baking and sharing over 2 billion of them, according to cookie pollsters. Cookie consumption is expected to EXPLODE this Christmas.

Keto christmas cookie recipes