Keto Christmas Cookies

These vegan keto Christmas cookies are the best vegan and keto sugar cookies you will ever make. They are holiday-themed, perfectly made cookies that are easy to decorate with your favorite sugar-free frosting or cookie icing and decorations. Make these vegan keto sugar cookies today and indulge in some guilt-free pleasure.

Last year, I made these cookies during Christmas. Everything was perfect and my family loved it. Since there are no fancy ingredients in these cookies, even kids can eat these. What I have done is just replaced all high-carb flours with low-carb almond flours and sugar with swerve. But feel free to use your favorite sugar-free sweetener while making this recipe. My vegan keto Christmas cookies are perfect for any holiday or event, and you can make them in advance, ice them and serve your guests whenever you want. These are also great sharable, edible gift options too.

It is always fun to decorate cookies with kids. They also helped me shaping these cookies, and decorating each cookie with icing, and adding some decorations on them. The decorations pictured here are sugar-free candies, but they are not keto. You can totally skip them and use a piping bag to use the royal icing to add more designs onto each cookie. Considering my amateur cookie decorating skills, I preferred not to use the piping bags and instead, I used these sugar-free cookie decoration candies.

This cookie does use nut-based almond flour and some coconut flour. But you can always use only coconut flour for this recipe if you are allergic to almonds. Shaping the cookies is easier than you think. Yes, you can use any holiday-themed cookie cutters or just use round cookie cutters and decorate them to match the Christmas theme. As it has become a holiday tradition since last year, my kids were eager to make some this year too. And I couldn’t be happier how good these cookies turned out this time.

Decorating Vegan Keto Christmas Cookies:

As much as I love decorated cookie, my own skills are not quite impressive. I have tried the piping technique and the results were disastrous. The truth is that I rarely make iced cookies, which is why I don’t have much experience in decorating them. However, I really loved what I have created this holiday season. Maybe these are not the best-looking cookies, but I managed to make the cookies look very holiday-ish. Decorating the cookies is easy if you have the perfect royal icing. The icing recipe that I will share is keto yet vegan. That means there is no gelatin or egg-white powder in it. You can also make the icing in a large batch and use it later. Remember the icing should have a glue-like consistency. Now let’s check out the recipe of these vegan keto holiday cookies.

NOTE: You can always use buttercream, chocolate or cream cheese frosting on these cookies. These cookies can be served without any frostings too.

How to Make Vegan Keto Royal Cookie Icing?

Just like the regular powdered sugar icing, this one has a sweetener base too. Swerve works perfectly for this recipe, but I strongly suggest adding a little bit of xylitol too. Both sweeteners when combined with water, little bit MCT powder and a pinch of agar-agar work perfectly to create a gel-glue like consistency with a sheen.

The icing has a slight drippy consistency, but it hardens as it dries. You can use a piping bag or a spoon to add icing onto each cookie. For an even edge or a professionally decorated look, start around the edges and then work towards the middle of the cookies. I have used all-natural cake colors for adding colors to the vegan keto royal icing. You can always use vegetable powders to color your icing.

How to Make Keto Christmas Cookies?

Vegan Keto Christmas Cookies Ingredients:

1 cup almond flour (blanched), ⅓ cup coconut flour, ¼ to ⅓ cup powdered swerve or monk fruit sweetener, ½ cup plant butter softened(or unsalted grass-fed butter), ¼ teaspoon baking powder, 2 teaspoon vanilla extract (you can always use vanilla or almond extract), ¼ teaspoon xanthan gum (optional yet highly recommend), Few drops of almond milk to make the dough (1 to 2 tsp)

Vegan Keto Royal Icing:

½ cup powdered Swerve Sweetener, ½ cup powdered xylitol, ½  tbsp MCT powder (coconut oil-based), 4 to 6 tablespoon Water (warm to dissolve the agar-agar), ¼ teaspoon agar agar, Natural food coloring (I have used red, green, and blue)

Instructions

Sift Flours:

Take a large bowl and sift all flours. If you are like me and refrigerate almond flour, then your flour will have large clumps. In that case, sifting really helps. You can also keep the almond flour at room temperature for 4-5 hours so that it becomes soft and flowy. After sifting both almond and coconut flour, add sweetener, baking powder, and xanthan gum. Mix really well.

Mix Wet Ingredients:

In a separate bowl, take butter and vanilla extract and blend until you have a smooth and fluffy butter. Do not use an electric mixer here. Just a fork or a whisker will do the job. NOTE: Electric mixers tend to add lot of air, which results in hard and flat cookies.

Prepare Dough and Chill:

Now add the butter + vanilla to the flour mixture and mix really well till a dough is formed. Place the cookie dough on a cling film or plastic wrap and roll into a log. Now place the dough in the refrigerator to it for about 30 minutes. Meanwhile preheat your oven to 350 F for at least 5-7 minutes.

Cut Out Cookies:

After 30 minutes, remove the cookie dough from the freezer. Cut the dough into half and place on between two sheets of parchment papers. Now roll the dough and use a cookie cutter to cut out cookies as per desired shapes. Place the cookies on a baking sheet and make sure there is some space between the cookies. Because these cookies have baking powder and butter, they will spread as they cook and you really wouldn’t want cookies sticking to each other.

Bake Cookies:

Bake for 8-10 minutes and you will notice brown edges. Take the cookies out and let them cool on the cookie tray for 15 minutes.  Even though some cookies may feel soft in the middle, they will harden as they cool. NOTE: Some ovens may take 10-12 minutes to brown the cookies. The thickness of the cookies also matters and may affect baking time.

Decorate Cookies:

In a bowl, add warm water and agar-agar. Mix it well till there are no lumps and agar is fully dissolved. Now add the rest of the ingredients and mix really well. The mixture will look white and grainy at this point. Keep mixing till the mixture looks translucent and the consistency is slightly drippy and glue-like. Divide the mixture into three parts and add food colors to create icing of your desired color. Use a spoon to add the royal icing onto each cookie and even the edges with a toothpick. Now add sugar-free candies or use a piping bag filled with ice to make patterns on each cookie.

Serve:

Allow the cookies to sit at room temperature for a half-hour before serving. Enjoy these yummy, vegan keto Christmas cookies.

NOTE: The recipe yielded 22 thin cookies in total. Do not use almond meal or super fine almond flour for this recipe.

📖 Recipe

Here are few more vegan keto cookies that you may love:

• Vegan Keto Sesame Cookies
• Vegan Keto Pumpkin Cookies