Do you have a regular holiday cookie that you make every year? My family doesn’t have one, but I think it’s about time we start a tradition with a holiday cookie that is low carb and gluten free. Christmas is around the corner, and we all know the festive season usually involves lots of yummy foods and desserts. And like me, many of you are probably trying to stick to a diet or trying to eat more healthily. And let’s face it, it can be pretty damn hard with all the temptations around. But it doesn’t mean you should miss out on satisfying your sweet tooth. There are tons of healthy alternatives out there, including these amazing and delicious keto Christmas cookies!
This does make a lot of cookies so if you aren’t baking them to share, I’d either cut the recipe in half or freeze half the dough for later. The baked cookies could also be frozen if you can’t eat them all within a week. If you choose to cut the recipe in half, like I originally tried to do. don’t skimp on the cream cheese, otherwise you’ll have really dry cookies. I covered mine in vanilla frosting just to add a layer of moisture, which I know added carbs and sugar but I wanted to enjoy eating these more than I cared about how healthy it was.
Low Carb Cream Cheese Cookies
1 cup butter
3/4 cup low carb sweetener or other sugar substitute
4 ounces cream cheese softened
2 cups almond flour
1/2 cup coconut flour
1 teaspoon vanilla extract
Cream the butter and sweetener until light and fluffy.
Beat in the cream cheese.
Add in the egg.
Stir in the the flours, then mix in the vanilla.
Chill dough for at least 4 hours .
Squeeze dough out of cookie press or roll out into a cookie log and slice. Or you can press dough into Christmas themed pans.
Bake at 350F until cookies begin to brown (about 8-10 minutes for pressed cookie or 10-12 minutes for slices). Cook longer for crisper cookies.