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The holiday season is known for indulgent treats, but if you’re following a keto diet, you might feel left out of the sweet celebrations.
The good news is that you don’t have to sacrifice flavor or fun! With these 35+ holiday keto cookie recipes, you can enjoy delicious, sugar-free, low-carb cookies that taste just as festive and satisfying as traditional treats.
From classic favorites like gingerbread and snickerdoodles to chocolatey delights and nutty masterpieces, these keto-friendly cookies will keep you in the holiday spirit without derailing your diet.
Whether you’re hosting a holiday party, gifting homemade goodies, or simply craving a sweet bite, these recipes will ensure that you don’t miss out on the joy of holiday baking.
35+ Must-Try Holiday Keto Cookie Recipes for a Healthier Season
With over 35 keto cookie recipes to choose from, you can indulge in the magic of holiday baking while staying on track with your low-carb lifestyle.
These cookies are a perfect way to treat yourself, share with friends and family, or gift to someone special. The rich flavors, textures, and festive touches will make them a hit at any holiday gathering.
So, preheat your oven, grab your ingredients, and start baking these keto-friendly treats that are sure to bring holiday joy without the sugar overload.
Here’s to a healthier, sweeter, and guilt-free holiday season!
Keto Gingerbread Cookies
These Keto Gingerbread Cookies offer the perfect blend of spicy ginger, cinnamon, and a hint of clove while keeping carbs at bay. With a simple almond flour base, these cookies are not only low-carb but also delightfully chewy, making them a perfect treat for the holidays. They’re great for gifting or enjoying with a hot cup of tea!
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond butter
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk
- 1/2 teaspoon molasses (optional, for flavor)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, mix the almond butter, erythritol, egg, vanilla extract, almond milk, and molasses until well combined.
- Gradually add the dry ingredients into the wet ingredients and mix until a dough forms.
- Roll the dough between two sheets of parchment paper to about 1/4 inch thickness.
- Use a cookie cutter to cut out gingerbread shapes and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool completely on a wire rack before decorating or serving.
These Keto Gingerbread Cookies are a must-have for any low-carb holiday celebration. Not only do they fill your kitchen with warm, comforting aromas, but they also satisfy your cravings for a sweet, spiced treat without the guilt. Whether you decorate them with keto-friendly icing or enjoy them plain, these cookies will become a festive staple in your holiday baking repertoire. Perfect for those on a keto diet or anyone looking for a healthier twist on a classic favorite.
Keto Peppermint Bark Cookies
These Keto Peppermint Bark Cookies combine the rich, indulgent flavors of dark chocolate and refreshing peppermint in a chewy, low-carb cookie form. The chocolate drizzle adds a decadent touch, while the mint gives it that holiday-perfect flavor. These cookies are a festive, keto-friendly alternative to the traditional peppermint bark, perfect for any celebration!
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond butter
- 1/4 cup erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 oz sugar-free dark chocolate, chopped
- 1/4 cup crushed sugar-free peppermint candies (or crushed keto-friendly peppermint)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- In another bowl, mix almond butter, erythritol, egg, vanilla extract, and peppermint extract until smooth.
- Gradually add the dry ingredients into the wet ingredients and mix until a dough forms.
- Roll the dough into small balls and flatten them slightly on the baking sheet.
- Bake for 8-10 minutes or until the cookies are set and slightly firm.
- While the cookies are cooling, melt the dark chocolate in a microwave or double boiler.
- Drizzle the melted chocolate over the cooled cookies and sprinkle with crushed peppermint candies.
- Let the chocolate set before serving.
Keto Peppermint Bark Cookies are a festive, flavorful treat that will fill your holiday season with joy. With the combination of rich chocolate and refreshing peppermint, these cookies are an indulgent yet guilt-free way to enjoy a holiday favorite. They’re perfect for sharing with family and friends or simply savoring on your own. These low-carb, keto-friendly cookies prove that you don’t have to sacrifice flavor for a healthier option, making them a wonderful addition to your holiday cookie spread.
Keto Snowball Cookies
Keto Snowball Cookies are a festive twist on the classic Russian tea cakes or Mexican wedding cookies. These buttery, melt-in-your-mouth treats are made with almond flour and sweetened with erythritol, making them perfect for anyone on a keto diet. Dusted with powdered erythritol, they resemble snowballs and make for a delightful holiday treat.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts (optional)
- Additional powdered erythritol for coating
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered erythritol until light and fluffy.
- Add in the vanilla extract and salt, then gradually mix in the almond flour until a dough forms.
- Fold in the chopped nuts if using.
- Roll the dough into small balls (about 1 inch in diameter) and place them on the baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- While the cookies are cooling, prepare a small bowl with powdered erythritol.
- Once the cookies have cooled for a few minutes, roll them in the powdered erythritol until fully coated.
- Let the cookies cool completely on a wire rack before serving.
Keto Snowball Cookies are the epitome of holiday indulgence, offering a delicate, buttery flavor in a keto-friendly package. Their rich, nutty taste and soft, crumbly texture make them a perfect festive treat for any occasion. These cookies are not only low in carbs but also a delightful way to celebrate the season without compromising your dietary goals. Whether you’re preparing for a holiday gathering or simply treating yourself, these snowball cookies will definitely become a favorite in your keto cookie collection.
Keto Shortbread Cookies
These Keto Shortbread Cookies are the perfect blend of buttery goodness with a delicate, crumbly texture. Made with almond flour and sweetened with erythritol, they offer a low-carb alternative to traditional shortbread without sacrificing taste or texture. These cookies are ideal for the holiday season, providing a simple, yet luxurious treat that pairs beautifully with a hot cup of tea or coffee.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and erythritol together until light and fluffy.
- Add the vanilla extract and salt, mixing well to incorporate.
- Gradually fold in the almond flour and coconut flour until a dough forms.
- Roll the dough into a ball and gently flatten it into a disk about 1/4 inch thick.
- Cut the dough into desired shapes, such as squares or circles, and place them on the baking sheet.
- Bake for 12-15 minutes, or until the edges of the cookies turn golden brown.
- Allow the cookies to cool completely on a wire rack.
Keto Shortbread Cookies are a classic, buttery treat that make a perfect addition to any holiday spread. They are incredibly simple to make, yet offer a melt-in-your-mouth experience that will impress anyone who tries them. Whether you enjoy them as a holiday snack or gift them to loved ones, these keto-friendly cookies are sure to become a holiday favorite that you’ll make year after year.
Keto Chocolate Crinkle Cookies
Keto Chocolate Crinkle Cookies combine the rich flavor of dark chocolate with the delicate, crackly exterior that makes them a holiday classic. These cookies are low-carb, made with almond flour and sweetened with a keto-friendly sweetener, offering a delicious indulgence without the sugar overload. Their festive appearance and decadent taste make them a perfect addition to your holiday cookie tray.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup erythritol (or preferred keto sweetener)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup powdered erythritol (for coating)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix the melted butter, erythritol, egg, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Roll the dough into 1-inch balls and then coat them in powdered erythritol.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the cookies are set and slightly cracked on top.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Keto Chocolate Crinkle Cookies are a rich and festive treat that will satisfy your chocolate cravings while keeping you on track with your keto goals. The cracked, sugary-looking exterior adds a beautiful, holiday-inspired touch, and the soft, fudgy interior is irresistible. These cookies will surely become a staple in your holiday baking, offering both indulgence and joy in every bite.
Keto Snickerdoodle Cookies
These Keto Snickerdoodle Cookies are a deliciously low-carb twist on the classic cinnamon-sugar treat. Made with almond flour and sweetened with erythritol, they are the perfect balance of soft and chewy with just the right amount of cinnamon warmth. These cookies are ideal for holiday parties, cozy evenings, or simply indulging your sweet tooth without breaking your keto diet.
Ingredients:
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/2 cup unsalted butter, softened
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon (for rolling)
- 1/4 cup erythritol (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, baking soda, salt, and cream of tartar.
- In a separate bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, and mix until smooth.
- Gradually combine the wet and dry ingredients, mixing until a dough forms.
- In a small bowl, mix the cinnamon and erythritol together for rolling.
- Roll the dough into 1-inch balls, then roll them in the cinnamon-erythritol mixture.
- Place the coated dough balls on the prepared baking sheet and flatten them slightly with a fork.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Keto Snickerdoodle Cookies are the perfect combination of cinnamon sweetness and buttery goodness, with a soft, chewy texture. These cookies bring the festive flavors of the season without the carbs, making them a great option for anyone on a keto diet. Whether enjoyed with a cup of coffee or shared with family and friends, these snickerdoodles will quickly become a favorite holiday treat.
Keto Almond Joy Cookies
If you love the combination of chocolate, coconut, and almonds, these Keto Almond Joy Cookies will be your new favorite holiday treat. These cookies are rich, chewy, and packed with delicious textures, thanks to the addition of unsweetened shredded coconut and chopped almonds. They’re a low-carb, keto-friendly version of the popular candy bar, perfect for indulging during the holiday season without the sugar.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped almonds
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 oz sugar-free dark chocolate, chopped (for drizzling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, shredded coconut, chopped almonds, cocoa powder, erythritol, baking powder, and salt.
- In a separate bowl, combine the almond butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Gently flatten each cookie with the back of a spoon.
- Bake for 8-10 minutes, or until the cookies are set and slightly firm.
- While the cookies cool, melt the dark chocolate in a microwave or double boiler.
- Drizzle the melted chocolate over the cooled cookies and allow the chocolate to set before serving.
Keto Almond Joy Cookies bring together the perfect blend of chocolate, coconut, and almonds in a guilt-free, low-carb cookie. These cookies offer a delightful taste experience that mirrors the classic candy bar, but without the sugar or carbs. Whether you’re looking to treat yourself or share with friends and family, these cookies are sure to be a hit at any holiday gathering.
Keto Pecan Pie Cookies
These Keto Pecan Pie Cookies offer the rich, caramel-like flavor of a pecan pie but in a bite-sized, low-carb format. The buttery almond flour base paired with the sweet, nutty filling creates a deliciously indulgent cookie that’s perfect for the holiday season. Whether enjoyed as a festive dessert or a snack, these cookies will transport you to pecan pie heaven without the sugar.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsalted butter, softened
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup sugar-free maple syrup (or keto-friendly syrup)
- 2 tablespoons heavy cream
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and erythritol until smooth.
- Add the egg, vanilla extract, and salt, and mix until combined.
- Gradually fold in the almond flour until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Gently flatten each cookie with your fingers.
- In a small saucepan, heat the sugar-free maple syrup and heavy cream over low heat. Stir in the chopped pecans and cook for 2-3 minutes until the mixture is thickened.
- Spoon a small amount of the pecan mixture onto the center of each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden and the cookies have set.
- Let the cookies cool completely on a wire rack before serving.
Keto Pecan Pie Cookies offer the rich, nutty flavor of traditional pecan pie in a low-carb, bite-sized cookie. With a buttery, melt-in-your-mouth texture and a sweet, caramelized pecan topping, these cookies will be a hit at any holiday gathering. Perfect for those on a keto diet or anyone seeking a healthier twist on a classic dessert, these cookies provide all the indulgence without the sugar and carbs.
Keto Pumpkin Spice Cookies
These Keto Pumpkin Spice Cookies bring the flavors of fall into a soft, chewy, low-carb cookie. Made with almond flour, these cookies are sweetened with erythritol and packed with warm spices like cinnamon, nutmeg, and cloves. The perfect treat for the holiday season, these cookies are a comforting, guilt-free way to enjoy the beloved pumpkin spice flavor.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, erythritol, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, mix the pumpkin puree, butter, egg, and vanilla extract until smooth.
- Gradually combine the wet and dry ingredients until a dough forms.
- Scoop spoonfuls of dough and roll them into balls, placing them on the prepared baking sheet.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are firm.
- Allow the cookies to cool on a wire rack before serving.
Keto Pumpkin Spice Cookies capture the essence of fall in every bite. The combination of pumpkin and warm spices makes these cookies an irresistible treat for the holidays. They’re soft, flavorful, and low in carbs, making them a great addition to any keto-friendly holiday spread. Whether enjoyed with a cup of coffee or shared with loved ones, these cookies are a delightful way to celebrate the season.
Keto Gingerbread Cookies
These Keto Gingerbread Cookies are a delightful holiday treat that captures the warm and spicy flavors of traditional gingerbread, but in a keto-friendly form. Made with almond flour and sweetened with erythritol, these cookies are perfect for anyone following a low-carb diet. They are soft yet firm enough to hold their shape, making them perfect for decorating with sugar-free icing or enjoying as they are.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened molasses (optional, for extra flavor)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, erythritol, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.
- In a separate bowl, cream together the softened butter, egg, vanilla extract, and molasses (if using).
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
- After chilling, roll the dough out on a piece of parchment paper to about 1/4 inch thickness.
- Use cookie cutters to cut out your desired shapes, then place the cookies on the prepared baking sheet.
- Bake for 8-10 minutes or until the edges are golden brown.
- Let the cookies cool completely on a wire rack before decorating with sugar-free icing or enjoying plain.
Keto Gingerbread Cookies are a wonderful holiday treat that brings the festive spirit to your kitchen without the carbs. The rich combination of warm spices and the subtle sweetness from erythritol makes them a perfect choice for anyone on a keto diet. Whether you decorate them with sugar-free icing or enjoy them plain, these cookies will surely bring holiday cheer to every bite.
Keto Chocolate Mint Cookies
These Keto Chocolate Mint Cookies are a minty, chocolatey delight that captures the flavor of your favorite mint chocolate desserts, but without the sugar. The combination of rich cocoa and refreshing mint makes these cookies perfect for the holiday season. Made with almond flour and sweetened with erythritol, these cookies are low-carb, keto-friendly, and a great way to enjoy the holiday spirit without any guilt.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon peppermint extract
- 2 tablespoons sugar-free chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In a separate bowl, cream together the softened butter, egg, and peppermint extract.
- Add the dry ingredients to the wet ingredients and mix until a dough forms.
- Stir in the sugar-free chocolate chips, if using.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Flatten the dough balls slightly with the back of a spoon.
- Bake for 8-10 minutes or until the cookies are set and firm.
- Let the cookies cool on a wire rack before serving.
Keto Chocolate Mint Cookies are a perfect blend of chocolate and mint, offering a refreshing holiday treat that’s both satisfying and low-carb. The rich, fudgy texture of the cookies paired with the minty flavor makes them a refreshing twist on the traditional chocolate cookie. These keto-friendly treats are perfect for holiday gatherings and will be a hit with anyone who loves chocolate and mint together.
Keto Raspberry Thumbprint Cookies
These Keto Raspberry Thumbprint Cookies are a sweet and tangy treat, with a beautiful burst of raspberry jam in the center. Made with almond flour and sweetened with erythritol, these cookies are perfect for anyone on a low-carb diet, offering all the flavor of traditional thumbprint cookies without the sugar. These cookies are not only delicious but also beautiful, making them a great addition to your holiday dessert spread.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons sugar-free raspberry jam or preserves (for the filling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, erythritol, and salt.
- Add the softened butter, egg, and vanilla extract to the dry ingredients and mix until a dough forms.
- Roll the dough into small balls, about 1-inch in diameter, and place them on the prepared baking sheet.
- Using your thumb, gently press down the center of each cookie to create an indentation.
- Spoon a small amount of sugar-free raspberry jam into the center of each cookie.
- Bake for 8-10 minutes, or until the edges of the cookies are golden and the jam is slightly bubbly.
- Allow the cookies to cool on a wire rack before serving.
Keto Raspberry Thumbprint Cookies are a delicious, low-carb alternative to the classic holiday treat. The combination of almond flour and sweet raspberry jam creates a perfect balance of flavors, while the buttery dough adds a rich texture. These cookies are not only a delightful treat for your taste buds but also a beautiful addition to your holiday cookie tray. Whether enjoyed on their own or shared with loved ones, they’re sure to bring joy to your holiday celebrations.
Keto Snickerdoodle Cookies
Keto Snickerdoodle Cookies are a holiday classic reimagined in a low-carb, keto-friendly form. These cookies are soft, buttery, and coated with a sweet cinnamon-sugar topping that adds a comforting, spicy sweetness. The blend of almond flour and erythritol makes these cookies a great option for anyone looking to enjoy a traditional treat without compromising their keto lifestyle.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (for the dough)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons erythritol (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, erythritol, cream of tartar, baking soda, salt, and cinnamon.
- In a separate bowl, cream together the softened butter, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- In a small bowl, combine the 2 tablespoons erythritol and 1 teaspoon cinnamon.
- Roll the dough into small balls, then roll each ball in the cinnamon-sweetener mixture.
- Place the dough balls on the prepared baking sheet and gently flatten them with a fork.
- Bake for 8-10 minutes, or until the edges are golden and the cookies are firm.
- Allow the cookies to cool on a wire rack before serving.
Keto Snickerdoodle Cookies bring the classic cinnamon-sugar flavor to life with a low-carb twist. Soft, buttery, and perfectly spiced, these cookies will be a hit at your holiday gatherings. Whether enjoyed with a cup of coffee or shared with loved ones, these keto-friendly treats will satisfy your holiday cravings without the sugar overload. These cookies prove you can still enjoy your favorite classics while maintaining a healthy keto lifestyle.
Keto Chocolate Peanut Butter Cookies
Keto Chocolate Peanut Butter Cookies are the perfect combination of rich chocolate and creamy peanut butter, with a satisfying low-carb twist. These cookies are made with almond flour and sweetened with erythritol, making them keto-friendly while still offering the same decadent flavor and texture of traditional cookies. If you’re a fan of the chocolate and peanut butter combo, these cookies will quickly become a holiday favorite.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup peanut butter (sugar-free)
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sugar-free chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, erythritol, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the peanut butter, egg, and vanilla extract, mixing until smooth.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Stir in the sugar-free chocolate chips, if desired.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Flatten the dough balls with a fork, creating a crisscross pattern.
- Bake for 8-10 minutes, or until the cookies are set and slightly firm.
- Allow the cookies to cool on a wire rack before serving.
Keto Chocolate Peanut Butter Cookies are a delectable combination of rich chocolate and creamy peanut butter, all while staying keto-friendly. These cookies offer the perfect balance of sweetness and savory flavors, with the added bonus of being low in carbs. They make for an ideal holiday treat that will satisfy any sweet tooth without disrupting your diet. Perfect for sharing, gifting, or enjoying yourself, these cookies are sure to be a crowd-pleaser.
Keto Coconut Macaroons
Keto Coconut Macaroons are a sweet, chewy treat with a tropical flair, made with unsweetened shredded coconut and a simple low-carb sweetener. These cookies are crisp on the outside and soft on the inside, offering the perfect combination of coconut flavor and sweetness without the carbs. Keto Coconut Macaroons are a great way to enjoy a low-carb dessert that’s also incredibly easy to make and perfect for holiday celebrations.
Ingredients:
- 2 cups unsweetened shredded coconut
- 1/4 cup erythritol (or preferred keto sweetener)
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup sugar-free dark chocolate chips (optional, for dipping)
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, erythritol, egg whites, vanilla extract, and salt.
- Stir until everything is well mixed and forms a sticky dough.
- Using a spoon or your hands, form the dough into small mounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the macaroons are golden brown and firm.
- If using chocolate chips, melt the chocolate and dip the bottom of each macaroon into the melted chocolate. Allow the chocolate to set before serving.
Keto Coconut Macaroons are a simple yet satisfying holiday treat that combines the natural sweetness of coconut with a chewy texture. These cookies are perfect for those following a keto diet, offering all the flavor and texture of traditional macaroons without the carbs. Whether dipped in sugar-free chocolate or enjoyed plain, they are sure to bring a touch of tropical sweetness to your holiday spread. These macaroons are an easy-to-make, crowd-pleasing cookie that will quickly become a holiday favorite.
Note: More recipes are coming soon!
