The Best Keto Sugar Cookie Recipe for Christmas
This week officially kicked off the Christmas holiday season in my house, and what better way to celebrate than by making The Best Keto Christmas Cut-Out Sugar Cookies with a sugar-free buttercream icing?
Baking Christmas cookies is a tradition enjoyed by many families. If you are new to keto, I want you to know that you do NOT have to miss out on this tradition!
Although it’s true there’s no sugar in these cookies, they are really tasty. With my keto “sugar” cookie recipe, you won’t even miss the “real thing.”
With this recipe and the recipes that follow, you can enjoy your holiday traditions without missing a beat!
Thanks to a few simple comfort food swaps, I’m here to help you stay Keto Through the Holidays!
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My Personal Holiday Food Challenge!
For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I will be posting my favorite holiday food, but ketofied.
Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.
If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.
November Recipes
December Recipes
Chocolate Peanut Butter Layer Fudge
Watch the tutorial video or Scroll down for instructions and printable recipe
How to Make the Best Keto Sugar Cookie Recipe
***scroll down for printable recipe with ingredient amounts
The Sugar Cookie Dough
To make the sugar cookies, begin by whisking Almond Flour, Coconut Flour, and salt together in a medium bowl, then set aside.
Next, cream together butter and swerve granulated sweetener with a hand mixer in a large bowl.
Related: Find out which keto baking essentials you should keep in stock.
Add the eggs and vanilla extract, and continue beating until well combined.
Finally, add the flour mixture and beat until the dough is very crumbly and will form a dough ball.
Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour. I refrigerated one batch overnight, and it still worked perfectly. You should be able to refrigerate the dough for up to 48 hours before baking.
Once the dough is chilled and ready to be rolled out, preheat the oven to 325 degrees F.
Roll out the chilled dough between 2 pieces of parchment paper to desired thickness (the thinner they are, the crunchier the cookie will be. I recommend rolling out to about 1/3 inch thickness)
Using your favorite holiday cookie cutters, cut out the shapes and place on a parchment paper-lined baking sheet.
Related: Learn what to keep in your pantry to stay on track with the keto diet.
Ball the “scrap” dough back up, re-roll and re-cut, repeating the process until all the dough is used.
Bake at 325 degrees F for 8-12 minutes (depending on thickness), and until the edges just start to brown.
Remove from the oven and allow the cookies to cool for about 15 minutes before transferring to a cooling rack.
The Buttercream Icing
While the cookies are cooling, prepare the buttercream icing.
In a large bowl, cream together the butter and cream cheese with a hand mixer.
Then, add the powdered swerve, vanilla extract, and vanilla cream stevia and continue to beat until well combined.
Slowly add the heavy cream until the frosting reaches the desired thickness.
Divide the buttercream icing into different bowls to add natural food coloring.
Now for the fun part! Decorate the cookies in your favorite designs!
Do you have a favorite family holiday tradition? Let me know in the comments below!
The Best Keto Sugar Cookie Recipe for Christmas
Have fun decorating these ketofied Christmas Sugar Cookie Cut Outs!
Ingredients
For the Cookies:
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Swerve Granulated Sweetener
- 2 eggs
- 1 tsp vanilla extract
For the Buttercream Frosting:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1/2 cup Swerve Powdered Sweetener
- 1 tsp vanilla extract
- 1/2 tsp vanilla creme stevia
- 1/4 cup heavy whipping cream
- Natural Food Coloring (optional)
Instructions
For the Cookies:
- In a medium bowl, whisk together the almond flour, coconut flour, and salt.
- In a large bowl, cream together the butter and swerve sweetener with a hand mixer.
- Add the eggs and vanilla extract, then continue beating until well combined.
- Add the flour mixture and beat until the dough is very crumbly and will form a dough ball.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
- When ready, preheat the oven to 325 degrees F
- Roll out the chilled dough between 2 pieces of parchment paper to desired thickness (the thinner they are, the crunchier the cookie will be, so leave about 1/3 inch thick for softer cookies)
- Using your favorite cookie cutter, cut out the shapes and place on a parchment paper-lined baking sheet.
- Ball the "scrap" dough back out, and re-roll and re-cut, repeating the process until all the dough is used.
- Bake at 325 degrees F for 8-12 minutes (depending on thickness), and until the edges just start to brown.
- Remove from the oven and allow the cookies to cool for about 15 minutes before transferring to a cooling rack.
For the Buttercream Frosting:
- Beat the butter and cream cheese together.
- Add the powdered swerve, vanilla extract, and vanilla cream stevia and continue to beat until well combined.
- Slowly add the heavy cream until the frosting reaches the desired thickness.
- Divide the buttercream frosting into different bowls to add the food coloring if desired.
- Have fun decorating the cookies with your favorite designs!
Notes
**Additional time: 1 hour for the dough to chill
Nutrition Information:
Serving Size: 1 cookieAmount Per Serving: Calories: 172.14Total Fat: 16.91gSaturated Fat: 7.77gSodium: 67.37mgCarbohydrates: 2.77gFiber: 1.18gSugar: 0.83gProtein: 3.32g
This works great as long as you keep the dough cool. Thanks!
Yes! The dough must be kept cool. If you find it’s sticking, dusting the parchment paper with coconut flour works great.
Had a really hard time with the dough being extra sticky, even though I refrigerated for 3 hours and added a little extra almond flour to help between the parchment paper.
Would likely work better just as a ball to smash cookie. Cut outs were miserable.
Oh no, I’m so sorry to hear that. Did you use a different low-carb sweetener?
Do these freeze well?
They’ve never lasted long enough in my house to need freezing, lol, so I can’t say for sure, BUT I do think they will freeze well.