Easy Quick Keto Holiday Cookie Recipes

Easy Quick Keto Holiday Cookie Recipes

Fill your home with the warm, sweet scent of cookies — it is the Holiday season after all! We've taken traditional Holiday cookie recipes and given them a keto-friendly spin for easy Holiday cookies that are sure to bring some smiles and Holiday cheer!

 

Traditions are a wonderful reminder of the simpler times. We all remember them from when we were younger. And they don’t have to stop! The countdown is on to the holidays, and we’re here to get the party moving and the mood set for you this winter season. Never was there a better time to grab the kiddos and enjoy this time together. We have four holiday cookie recipes that will surely get you moving towards the kitchen.

Get ready to make some new traditions this year, starting with these holiday cookie tips!

Tips for Making the Best Holiday Cookies

  • Sift flour thoroughly! It is easier to remove lumps before adding liquids to flour.
  • Chill dough before baking for crisper edges on cookie cutter shapes!
  • Roll dough 1 / 4 (thinner, crispier cookies) - 1 / 3 (thicker, fluffier cookies) of an inch depending on preference. You can go even thinner than 1 / 4 of an inch thick for crisper, sturdier cookies for heavy icing, however, be sure to roll your dough evenly, without thin spots!
  • For thicker fluffier cookies, roll dough a bit thicker, and take out 1-2 minutes earlier than required (when they are just beginning to lightly golden brown) and allow them to continue to cook themselves on the tray!
  • Parchment paper is your friend for rolling! Adding too much flour for rolling can dry out cookies, or clump if your dough is chilled. Use 2 pieces of parchment paper to roll out dough evenly!
  • Don’t overcrowd your cookie tray!  Arrange your cookies about 1 1/2" to 2" apart, to avoid melting together during baking.
  • Allow cookies to cool sufficiently; if using a greased cookie sheet or parchment paper, cool for 15 min before transferring to another surface or wire tray. 
  • If using an ungreased cookie sheet, remove from the tray after 10 minutes; they might be prone to sticking once fully cooled!
  • Always allow your cookies to cool completely before icing or decorating! It will be worth it to keep your designs crisp.
  • Store in an airtight container for 4-6 days after baking; store in the fridge for up to 2 weeks, or freezer for 9-12 months to extend shelf life!

 

With the upcoming time off from school and work, it can be difficult to fill your days with an activity that is both fun and enjoyed by all. Why not grab the kids and some flour? And enjoy some family time by baking up some cookies. Traditional shortbread cookies are always a hit, and when expertly iced, they can become a symbol of another fun winter activity completed. Break out the cookie cutters and icing bags and get ready for some holiday cookies that not only look amazing once decorated but are also oh, so buttery and easy to make. Waiting for the icing to dry? Plop yourself on the couch and enjoy a classic winter movie and soak up the time spent together.

Keto Shortbread Cookies

Makes 15-20 Cookies

Ingredients

For the cookies:

2 cups Almond Flour (+ a bit more, if dough feels too wet)

1/3 cup butter, grated & chilled

1/3 cup Swerve Confectioners' Icing Sugar Replacement

1 tsp Vanilla Extract

1/4 tsp Sea Salt

For baking:

Milkadamia Pure Macadamia Oil Spray, 134g

Directions

For the cookies:

1. Preheat the oven to 350°F. 

2. In a medium bowl, mix the almond flour and sea salt.

3. In a separate larger bowl, mix the butter and Swerve for 1-2 minutes (ideally with an electric / hand mixer), until fluffy. Beat in vanilla extract until combined.

4. Mix in your almond flour mixture until you form a consistent dough.

5. Roll into sheets ½ - ¼ inch thick (depending on desired cookie thickness for shapes), or roll into a large ball, wrap and chill dough for 1 hour.

6. Line a baking sheet with parchment paper or grease a baking sheet with oil spray.

7. Remove from the freezer, cut into desired shapes, and arrange on your cookie sheet about 1 1/2" to 2" apart. For circular cookies, scoop 1" balls of dough onto the prepared baking sheet using a tsp. Arrange your cookies about 1 1/2" to 2" apart.

8. Bake for 8-10 minutes on the middle oven rack, or until the top and edges are lightly golden browned.

9. Remove the cookies from the oven and allow to cool completely before decorating! 

For Peppermint Mocha Shortbread Cookies:

Wait for cookies to cool, then melt 2 bars of Lily’s Mocha Hot Chocolate Extra Dark Chocolate Bar. Dip cookies halfway, evenly in melted chocolate, and allow to drip excess before drying on a wire rack or parchment paper. Add a little Simply Organic Peppermint Flavor to the melted chocolate before dipping, for a minty twist!Finely crush several YumEarth Organic Candy Canes, and sprinkle on the melted chocolate (omit / use very sparingly for Keto).

For Jam Drop Shortbread Cookies:

Instead of cutting into shapes, scoop 1" balls (roughly 1 rounded tsp) of cookie dough onto your baking sheet, roughly 2" apart.Press into the centre of the cookie with your thumb to create an indentation, about half way down. Fill the indentation with 1/4 tsp of jam or preserves (for classic Keto Strawberry Thumbprint Cookies, we recommend Healthy Crunch Paleo Chia Jam Strawberry, 230ml). Be sure not to use too much jam, as this will heat and boil over during cooking.

 

It might be dull and grey outside these next few months, but the upcoming holiday season should put a smile on your face. Now is the time for racing down the street and climbing a snow-covered hill with the kiddos. Don’t forget the sleds and snow pants because it’s sure to be cold. Layer on your favourite holiday sweater, coat, mitts, snow boots and hats. After hours of fun in the snow, it’s time to make your way back to enjoy the warmth and smell of something baking. What is the rest of the family baking up? Take a deep breath. What do you smell? Cinnamon, ginger, and maybe a touch of molasses. Yes, it’s gingerbread cookies.

Keto Gingerbread Cookies

Makes 15-20 Cookies

Ingredients

For the cookies:

2 cups Almond Flour

1/2 cup Swerve Brown Sugar Replacement 

1/4 cup butter, grated & chilled

1 Large Egg

1 tsp Vanilla Extract

1 tbsp Ground Cinnamon

1 1/2 tsp Ground Ginger

1/4 tsp Ground cloves

1/4 tsp Ground Nutmeg

1/2 tsp Baking Powder

1/8 tsp Sea Salt

For the keto frosting:

1 cup Swerve Confectioners' Icing Sugar Replacement

3 tbsp Heavy Cream / Coconut Cream

Milk / Dairy-Free Creamer / as needed for desired icing thickness

For baking:

Milkadamia Pure Macadamia Oil Spray, 134g

Directions

For the cookies:

1. Preheat the oven to 350°F. 

2. In a medium bowl, mix together almond flour, baking powder, cinnamon, nutmeg, ginger, and cloves.

3. In a separate larger bowl, mix the butter and Swerve for 1-2 minutes (ideally with an electric / hand mixer), until fluffy. Beat in vanilla extract and egg until combined.

4. Beat in your almond flour spice mixture until you form a consistent dough.

5. Line a baking sheet with parchment paper or grease a baking sheet with oil spray.

6. Roll into sheets ½ - ¼ inch thick (depending on desired cookie thickness for shapes), or roll into a large ball, wrap and chill dough for 1 hour.

7. Remove from the freezer, cut into desired shapes, and arrange on your cookie sheet about 1 1/2" to 2" apart. For circular cookies, scoop 1" balls of dough onto the prepared baking sheet using a tsp. Arrange your cookies about 1 1/2" to 2" apart.

8. Bake for 10-15 minutes on the middle oven rack, or until the top and edges are lightly golden browned.

9. Remove the cookies from the oven and allow to cool completely before decorating!

For the frosting:

Mix the Icing Sugar Replacement + heavy cream until mixture is smooth, adding a little water or milk / dairy-free milk if needed to help. Slowly add liquid of choice until your icing is your desired thickness! For a delicious, pumpkin spice twist, use Nutpods Dairy-Free Pumpkin Spice Creamer as the liquid in the icing, for some seriously delicious Keto Pumpkin Spice Gingerbread Cookies! For those pumpkin spice fanatics, decorate with Lily’s Pumpkin Spice Baking Chips. Talk about pumpkin spice heaven!

 

A winter activity that is simple and easy is hiking. A wondrous and slow-paced adventure awaits you this snowy season. Bring along a pal or two and set out along the freshly fallen snow-covered trail. Take notice of the boot prints you leave behind. Set an easy pace and get back to nature. Take some pics of the frozen waterfall or stop and observe the wildlife. Hiking can be a truly calming and much-needed break from the seasonal hustle and bustle. But when all is said and done, head back home and extend your day out with friends by tackling a baking project. You’ll be left satisfied by the perfectly sweet and easily delicious keto-friendly sugar cookies that you have baked.

Keto Sugar Cookies

Makes 15-20 Cookies

Ingredients

For the cookies:

1 1/4 cups Almond Flour

1/4 cup Coconut flour

1/4 cup butter, grated & chilled

1/2 cup Swerve Granular Sugar Replacement

1 Large Egg

1 tsp Vanilla Extract

1/2 tsp Baking Powder

1/4 tsp Sea Salt

1/2 tsp Almond Extract (Decrease or omit altogether if you find the flavour overpowering!)

Directions

For the cookies:

1. Preheat the oven to 350°F. 

2. In a medium bowl, mix the almond flour, coconut flour, baking powder, and sea salt.

3. In a separate larger bowl, mix the butter and Swerve for 1-2 minutes (ideally with an electric / hand mixer), until fluffy. Add in the large egg, vanilla extract, and almond extract and mix until combined evenly.

4. Beat in your almond flour mixture until you form a consistent dough.

5. Line a baking sheet with parchment paper or grease a baking sheet with oil spray.

6. Roll into sheets ½ - ¼ inch thick (depending on desired cookie thickness for shapes), or roll into a large ball, wrap and chill dough for 1 hour.

7. Remove from the freezer, cut into desired shapes, and arrange on your cookie sheet about 1 1/2" to 2" apart. For circular cookies, scoop 1" balls of dough onto the prepared baking sheet using a tsp. Arrange your cookies about 1 1/2" to 2" apart.

8. Bake for 10-12 minutes on the middle oven rack, or until the top and edges are lightly golden browned.

9. Remove the cookies from the oven and allow to cool completely before decorating!

For Butterscotch Nut Sugar Cookies:

Melt a bag of Lily’s Butterscotch Flavor Baking Chips, and dip cookies. Sprinkle with your favourite crushed nuts (we recommend pecans or macadamia nuts!) before the coating dries, for a delicious twist on Butterscotch Nut Sugar Cookies. 

 

Did these recipes and more inspire you to whip up some delicious and diet-friendly holiday cookies? We hope so! Don’t let the wind chill and icy roads dip into your cheer this year. Instead, put on some tunes and work the night away on some holiday cookies that are sure to impress. You can shop for all of your Holiday baking needs at Natura Market. Happy Holidays, and we’ll see you in January!

 

 

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