Guilt-Free Keto Holiday Cookie Recipe
Not Just One, but Two!
You’ve been working hard to lose weight and become healthier, but now that the Holiday Season is here, you are worried that all those yummy cookies will jeopardize your efforts. Looking for a Guilt-Free Keto Holiday Cookie Recipe? We’ve got great news!
No need to worry, Santa’s little helpers are here to cheer your day and fill your tummy with delicious low-carb cookie goodness.
Keto Sugar Cookies
Here is Guilt-Free Keto Holiday Cookies Recipe number one. No Holiday celebration is complete without the traditional sugar cookies. This recipe will give you tender yet sturdy cookies ideal for decorating with the whole family.
Ingredients
Cookies:
2¼ Cups almond flour
2 Tablespoon coconut flour
¼ teaspoon salt
6 Tablespoon butter softened
½ cup No-calorie sweetener granular
1 Large egg
½ teaspoon vanilla extract
Royal Icing:
½ cup powdered no-calorie sweetener
½ cup powdered xylitol
1 Tablespoon egg white powder
2 to 4 tablespoon water at room temperature
½ teaspoon vanilla extract
Natural food coloring
Instructions
Cookies:
Preheat the oven to 325F.
- Prepare your work surface by using a silicone baking mat or parchment paper lightly dusted with coconut flour
- Line two or more baking sheets with silicone liners or parchment paper to prevent cookies from sticking
- Mix the almond flour, coconut flour, and salt in a medium bowl
- In a separate larger bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract. Beat in the flour mixture until dough comes together
- Turn the dough out onto the prepared work surface. Pat into a rough circle and then place parchment paper on top. Roll out to about 1/3-inch thickness
- Use your favorite cookie cutters to cut out the shapes. Use a small offset spatula to lift the cookies carefully
- Place the cookies on the baking sheets and freeze for 30 minutes.
- Gather the scraps and re-roll the dough to cut more cookies. Repeat this process until you get as many cookies as possible
- Bake cookies for 12 to 14 minutes or until they start turning brown around the edges
- Remove from the oven and allow cookies to cool completely
Royal Icing:
- Whisk together the sweeteners and egg white powder in a large bowl. Add the vanilla extract and the water one tablespoon at a time until you achieve the desired consistency – it should drizzle off the end of the whisk in thick ribbons
- Divide the icing into separate and add your desired food coloring in small amounts until you get the desired color
- Place icing in small piping bags or into a Ziploc bag with the corner snipped off to pipe outlines. Allow the outlines to dry at least 10-20 minutes before filling in
- Fill in the outlines by piping frosting in a back and forth motion. Use a toothpick to spread the icing and fill the gaps
- Allow the frosting to dry completely
- Enjoy!
Keto Gingerbread Cookies
Now, it’s high time for Guilt-Free Keto Holiday Cookie Recipe number two! Nothing screams holidays like gingerbread cookies. Try our updated low-carb and gluten-free version of the classic gingerbread men cookies. These gingerbread cookies make the perfect holiday gift.
Ingredients
Cookies:
4 cups almond flour
¼ cup coconut flour
1 cup no-calorie sweetener
2 Tablespoon ground ginger
1 Tablespoon ground cinnamon
½ teaspoon ground cloves
2 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon salt
2 large eggs
¼ cup or butter melted
1 Tablespoon Yacon syrup
1 teaspoon vanilla extract
Royal Icing:
1 cup powdered no-calorie sweetener
1 Tablespoon egg white powder
¼ cup water, room temperature (more to thin out as necessary)
Instructions
Cookies:
- Preheat oven to 275F
- Line two or more baking sheets with parchment paper or silicone liners
- In a large bowl, mix dry ingredients– almond flour, coconut flour, sweetener, ginger, cinnamon, cloves, baking powder, xanthan gum, and salt
- Stir in eggs, melted butter, Yacon syrup, and vanilla extract until dough comes together
- Divide dough into half and turn out one half onto a piece of parchment paper. Top with another piece of parchment and roll out to about ¼ inch thick
- Use cookie cutters to cut out the desired shapes and gently lift with an offset spatula. Place onto the prepared baking sheets
- Gather the remaining dough and re-roll to cut out more shapes. Repeat this process until there isn’t enough dough to make more cookies. Repeat with the second half of the dough
- Bake for 20 minutes or until golden brown and just firm to the touch. For crisper cookies, bake at 225F for 50 to 60 minutes
- Remove from the oven and allow cookies to cool 5 minutes on the pan; then transfer to a wire rack and allow them to cool completely
Royal Icing
- In a medium bowl, combine powdered sweetener and egg white powder. Add water one teaspoon at a time and stir until smooth, and you achieve the desired consistency
- Place icing onto piping bags and pipe onto cooled cookies. Allow icing to dry for at least 30 minutes
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