Our Keto Frosted Holiday Cookies remind us of tasty traditional sugar cookies but without all the carbs! They’re deliciously soft, moist, and quite simple to make. (We promise.) We use cream cheese frosting so we don’t overwhelm you with sweetness (and because we love the taste of cream cheese) then sprinkle on dark chocolate shavings, crushed pecans, sliced almonds, and sugar-free sprinkles. The variety of toppings with only trace amount of carbs is endless, or skip the toppings altogether and enjoy the flavors and textures on their own. These cookies will fill with the house with aromas of the holidays, so good luck keeping them from disappearing before the end of the day. With only 2 net carbs per cookie (including the frosting) they’re keto-friendly and low carb heaven!

We love the traditional Christmas/holiday flavor of almond extract, using it in both the cookie and the frosting. Vanilla extract would be another great option, or get crazy and experiment with lemon, rum, coconut and peppermint extracts. Since we’ve big lemon lovers at myketohome, we’ll be making another batch with lemon extract, topped with a little lemon zest. Sprinkle cookies made with coconut extract with a few flakes of fresh frozen coconut, or color the frosting with a few drops of food coloring for a bright, colorful presentation. You get it. You’ve decorated sugar cookies before!

We saw a basic Christmas cookie recipe on the Swerve sugar replacement site, and loved it so much, we only made a couple of changes. It’s that good. We switched up the extract flavor and added a little more. Then used our own frosting recipe, as we weren’t fond of the glaze they suggested – too much sweetness for our taste buds. But we absolutely have to give them the credit for the yummy basic cookie recipe.

Line a large baking sheet with parchment paper (I’m addicted to the pre-cut) or use a silicone liner. Preheat the oven to 325 degrees F, then whisk together the almond flour, coconut flour, baking powder, and salt. Set aside. Using a stand or hand-held mixer, beat together the butter and sugar substitute until well-blended. This step takes 3-4 minutes, until the sugar substitute is fully incorporated. Now add the egg and extract and beat until blended. Then beat in the flour mixture, half at a time, until the dough forms. This step goes quickly, so don’t overbeat. If you can easily roll the dough into a ball, you’re good to go.

Roll dough into about 24 cookies – a few more or less is OK – and place 1 inch apart on prepared cookie sheet. Flatten each ball to about 1/2 inch in thickness, and place on center rack of preheated oven. A 12 minute bake resulted in a set cookie – soft and moist. If you prefer them on the firmer side, you can add an additional minute or two bake time, but watch carefully as they can easily burn.

Allow them to cool COMPLETELY! Remember baking without gluten means baked goods are fragile until cooled, so frost only when completely cool. The frosting takes less than 5 minutes to mix. Beat together the softened cream cheese, butter, confectioners sugar substitute, and your choice of extract. The good news: the frosting is just the right amount to top each cookie. The bad news: there’s only enough for a small sample taste. : D  Sprinkle with any toppings mentioned above, or make sure you choose a topping with zero to trace amounts of carbs.