Keto Christmas Sugar Cookies are here, and they are the best sugar cookies ever!
These beauties contains 0.5g carbs. Which means you can treat yourself to 2,3,4… They are the perfect Christmas table addition and if you pierce holes into them, they even make brilliant Christmas tree decorations.
Soft and impossibly moreish. No-One will ever know that they’re Sugar-Free and Gluten-Free. In fact, I urge you to bake double or triple the recipe quantities, because they’ll be devoured in no time!
How To Make Keto Christmas Sugar Cookies
The ‘flours’ in this recipe are: ground almonds, lupin flour and a tiny bit of arrowroot starch. The latter is necessary to create the light structure of these cookies. Omit it if you wish, but you’ll need to use more ground almonds or lupin flour and the cookies will be dense and akin to shortbread.
My usual combination of sweeteners is pure stevia powder and erythritol. I always test the best ratio to do away with the bitterness of stevia and greatly reduce the cooling effect of erythritol. Using erythritol alone, you’ll probably want 30-40% more than the recipe states, but expect that familiar minty-cool sensation. Pure stevia on its own will deliver bitter cookies that are far from pleasant.
With egg white only, the cookies will be lighter. No need to discard the unused egg yolk. Keep it air tight and refrigerated and it’ll be fine for 24 hours. Then add it to an omelette or scrambled eggs, if you don’t have any other ideas.
Butter, vanilla, bicarbonate of soda (baking soda), and baking powder are the remaining ingredients. Nothing unusual.
Expect the dough to be quite sticky.
6 Tips for Working with a Sticky Dough
- Before you put the dough in the freezer, roll it out to a long, thin rectangle. It’ll cool and harden much faster, and soften more slowly when you work with it later.
2. Make sure the dough is cold and stiff before you start rolling it out. If your kitchen is very warm, it’s probably better if you work with 1/4 of the dough at a time, leaving the remainder to chill in the fridge.
3. Use a silicone pastry mat and keep dusting it with arrowroot flour before repositioning the dough.
4. Dust some flour over the dough as well.
5. Use cling film on top of the dough so it doesn’t stick to the rolling pin. You can use parchment paper if you prefer, but cling film lets you see what you’re are doing.
6. To lift the cut outs from the silicone pastry mat in a neat way, slide a flexible spatula underneath them.
The cookies are intentionally not very sweet (they get sweeter with age) because even sparse squiggle lines of piped Royal Icing will make them sweet enough. If you’re planning to keep your cookies ‘naked’, and you find them not sweet enough, maybe add a light dusting of icing ‘sugar’.
Don’t know how to make traditional Royal Icing? No problem! Scroll down to the Recipe Notes ⇓ and follow my simple instructions.
Prefer crisp biscuits? Roll the dough out more thinly and bake until golden brown around the edges.
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Keto Christmas Sugar Cookies
- 50 g butter - unsalted, softened to creamy consistency, a few seconds in the microwave will do
- 1 tsp vanilla extract (U.S. option HERE)
- 40 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 50 g ground almonds (U.S. option HERE)
- 50 g lupin flour (U.S. option HERE)
- 5 g arrowroot flour - about 1.5 tsp (U.S. option HERE)
- ¼ tsp baking powder
- ¼ tsp baking soda (U.S. option HERE)
- 1 egg white - 30g net weight
- arrowroot flour - for dusting
- beat butter with vanilla and sweeteners to obtain a smooth and creamy paste.50 g butter, 1 tsp vanilla extract, 40 g erythritol, ¼ tsp pure stevia powder
- weigh and combine dry ingredients, then tip them into the sweetened butter and mix.50 g ground almonds, 50 g lupin flour, 5 g arrowroot flour, ¼ tsp baking powder, ¼ tsp baking soda
- whisk egg white until frothy and slightly creamy - NOT to meringue stage - and add to the mix.1 egg white
- wearing food-grade disposable gloves, knead to a smooth soft dough, place it over one half of a piece of cling film, flip the other half over, and flatten it with a rolling pin to a roughly 33cm/13” oblong shape - it will firm up more quickly, plus it'll be easier to roll out and cut.
- freeze for 10 minutes.
- pre-heat oven to 170 °C.
- dust a pastry mat with arrowroot, place the dough on it, lay cling film on top, roll it out thinly, and quickly cut your shapes, repeating until you have obtained 24 cookies - you'll need to keep dusting the pastry mat to stop the dough sticking to it as it warms.arrowroot flour
- place the cookies on a baking rack lined with non-stick parchment paper.
- bake for 10 minutes, before the edges start to become golden.
- leave the cookies to cool completely before turning them upside down and allowing them to air-dry further.
- if you wish, you can decorate them with a dusting of icing 'sugar', or some Royal Icing (see Notes).
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