Sugar Free Christmas Cookie Recipe
This recipe is kind of like the Christmas gift you didn’t know you needed!
Ingredients
Cookie
- 2 cups + 2 tbsp almond flour
- 1/4 tsp salt
- 2/3 cup powdered monkfruit
- 2 tsp vanilla extract
- 2 tbsp cream cheese softened
- 1/2 cup unslated butter softened
Keto Icing
- 3 egg whites
- 1 ¼ cup powdered monkfruit
- 1/8 tsp xantham gum
- Pinch of salt
Instructions
Cookies
- Soften your butter by leaving it at room temperature for 2-3 hours or use the microwave setting for softening butter sticks.
- In a large bowl, add 2 cups and 2 tbsp of almond flour, ¼ tsp of salt, and ⅔ cup of powdered monkfruit.
- Beat with an electric mixer on medium speed. Add the ½ cup of butter tbsp by tbsp until it starts forming a crumble.
- Add 2 tbsp of softened cream cheese to the mix and 2 tsp of vanilla extract. Mix until well combined.
- Gather the dough until it all sticks together. Form the dough into a disk and tightly wrap with cling wrap. Let it chill for at least 30 minutes in the fridge.
- Preheat the oven at 350F and line two baking sheets with parchment paper.
- Prepare your rolling station with parchment paper, place the dough on the parchment and cover it with another large piece of parchment.
- Roll on top of the parchment (to prevent sticking) until you reach an even flat layer of dough. (about ¼ inch thickness)
- Cut the shapes and carefully lift the dough from the parchment. Place in your large baking sheets 1 inch apart.
- Bake cookies for 11-14 minutes or until slightly brown on the edges.
- Let them cool for 10 minutes without touching or moving. Then transfer them into a cooling rack.
Keto Icing
- In a medium bowl, beat the 3 egg whites at high speed until frothy.
- Add 1 ¼ cup of powdered monkfruit, ⅛ tsp of xantham gum, and a pinch of salt. Mix until stiff peaks form when lifting the whisk.
- Color with gel food coloring and spread or pipe on your completely cooled cookies.
Notes
If having trouble handling the dough after cutting. Lift the shapes with a spatula instead of fingers.