The holidays are just around the corner and you’re determined not to let holiday festivities stop you from succeeding with your low carb or ketogenic diet. The best way to stay on track is to find delicious low carb Christmas cookies you can enjoy and take to gatherings with family and friends.
No need to be tempted by sugar and carb filled treats when you have these delicious keto Christmas treats as your go-to list!
The sugar-free cookie recipes include both adorable holiday-specific designs as well as yummy sugar-free cookies you can eat year-round!
Chocolate Peppermint Stars
Soft low carb chocolate cookies in a chocolate peppermint coating. Sugar-free and grain-free and perfect for the holidays. Kids love this egg-free keto cookie!
Servings: 24 cookies (approximately)
Calories: 124 kcal
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup Butter melted
- 1 tsp peppermint extract
- 4 ounces cream cheese cut into small chunks
Chocolate Coating and Decorations:
- 7 ounces sugar-free dark chocolate chopped
- 1-ounce cocoa butter
- 1/2 tsp peppermint extract
- Holiday Sprinkles (optional)
- Crushed sugar-free peppermints (optional)
- 1 to 2 ounces Sugar-Free White Chocolate (optional)
- 1 tsp coconut oil
- Preheat the oven to 325F and line two baking sheets with silicone liners or parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the butter and peppermint extract. Sprinkle the cream cheese over the surface. Use a pastry cutter or two sharp knives to cut the cream cheese in until the dough looks unified and comes together easily.
- Turn the dough out onto a large sheet of parchment or waxed paper and pat into a rough circle. Top with another piece of parchment or waxed paper. Roll the dough out to about 1/4 inch thick. Use a 3-inch star-shaped cookie cutter to cut as many stars as you can. Lift the cookies out carefully, using a knife or offset spatula to loosen, if necessary. Re-roll the dough and cut more cookies until the scraps are too small to roll out. (Any scraps can be rolled into truffles that don’t even need baking!)
- Bake 15 minutes, switching the position of the trays in the oven halfway through the baking time to ensure even baking. Remove and let cool completely. Then place the cookies in the freezer for at least 1 hour (helps make the coating process easier).
- In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and the cocoa butter. Stir until melted and smooth. Stir in the peppermint extract.
- One at a time, drop the cookies into the chocolate and flip over with a fork to coat both sides. Remove and set on a pan lined with waxed paper. Sprinkle with a few holiday sprinkles, or crushed peppermints, if using. Repeat with remaining cookies and place in the fridge for 20 minutes or so to set the chocolate.
- To drizzle cookies with a little white chocolate, break up the white chocolate into a microwave safe bowl and add the coconut oil. Heat on high in 30-second increments, stirring in between, until smooth. Place in a ziplock bag with the very corner snipped off and decorate as desired.
Makes about 24 three inch star-shaped cookies. Each cookie has 2.19g NET CARBS.
Food energy: 124kcal
Total fat: 11.17g
Calories from fat: 100
Total dietary fiber: 4.35g
Recipe by: alldayidreamaboutfood.com
Sugar-Free Gingerbread Cookies (Low Carb, Paleo)
This sugar-free gingerbread cookies recipe uses just 5 ingredients plus a few spices. It’s also low carb, paleo, and gluten-free.
Calories 180 kcal
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 2 cups Blanched almond flour
- 1 tbsp Cinnamon
- 1 1/2 tsp Ground ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 1/2 tsp Gluten-free baking powder
- 1/4 cup Erythritol
- 1/4 cup Butter (softened)
- 1 large Egg
- 1 tsp Vanilla extract
- In a medium bowl, stir together the almond flour, cinnamon, ground ginger, ground cloves, nutmeg, and baking powder.
- In a large bowl, use a hand mixer to beat the butter and erythritol for 1-2 minutes, until fluffy. Beat in the egg and vanilla extract. Beat in the almond flour mixture until a dough forms.
- Form the dough into a ball and refrigerate for at least 30 minutes, or until ready to bake.
- Preheat the to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper (you may need to do this twice for all the cookies).
- Place the ball of dough between two large pieces of parchment paper. Roll out to 1/4 in (.6 cm) thickness. Use a cookie cutter to cut out cookie shapes and transfer them to the parchment paper. (Transferring can be tricky because the dough is very soft. You can use a thin turner or flat spatula to help transfer each one.) When you’ve cut out all the shapes you can, re-form the remaining dough into a ball, roll it out again, and repeat, until you’ve used up all the dough.
- Bake for 10-15 minutes, until golden on the edges. Cool on the cookie sheet before handling.
Recipe by: wholesomeyum.com
German Chocolate Cookies (THM-S, Low Carb, Sugar-Free)
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 18 Cookies
Calories: 184 kcal
For the Caramel:
For the Cookies:
- 3/4 Cup Low Carb Sugar-Free Sweetened Condensed Milk
- 3/4 Cup Finely Shredded Unsweetened Coconut
- 1/2 Cup Chopped Pecans
- 1 Tablespoon Coconut Flour
- 1/2 Cup Lily’s Stevia-Sweetened Dark Chocolate Chips
For the Drizzle:
- 4 Squares Lily’s Chocolate Baking Bar or 85% dark chocolate
- Preheat oven to 350.
Make the Caramel
- Melt butter and xylitol in a small saucepan over medium heat.
- Simmer for about 2 minutes, or until it begins to turn a light golden brown color.
- Remove from heat and stir in heavy whipping cream.
- Set caramel aside to cool.
Make the Cookies
- In a large mixing bowl, mix condensed milk (make sure it is completely cool), coconut, pecans, coconut flour, and chocolate chips.
- Using a small cookie scoop, or a 1 Tablespoon measure, place cookies in small mounds on a parchment lined cookie sheet.
- Using your fingers, press each cookie down slightly into a flattering shape.
- Bake for 8-10 minutes, or until edges begin to turn golden brown.
- Allow cookies to cool completely (I usually cool mine in the freezer).
For the Drizzle
- Melt Lily’s chocolate bar pieces (or the dark chocolate) in the microwave in 30-second intervals.
- Drizzle cookies with chocolate and cooled caramel sauce.
- Store cookies in the refrigerator.
Nutritional information per cookie: Calories: 184 Fat: 15 Carbs: 5 Dietary Fiber: 4.5 Net Carbs: 0.5 Protein: 1.5 Make sure the sweetened condensed milk is completely cool before mixing with the other ingredients. If it is still warm, it will melt your chocolate chips. The cookies will be very soft when they first come out of the oven. I recommend placing them in the refrigerator or freezer to completely chill and harden before drizzling with the caramel and chocolate.
Recipe by: mymontanakitchen.com
Low Carb Bourbon Balls Recipe
Prep Time: 10 mins
Total Time: 10 mins
Old fashioned bourbon balls made low carb! All of the great flavor but less than one net carb each!
Bourbon Balls Filling
- 1/4 cup Butter
- 1 cup ground pecans
- 1/4 cup coconut flour
- 1/4 cup bourbon plus 2 tablespoonfuls
- 2 tablespoons sugar-free salted caramel syrup
- 1/4 cup Butter
- 3 tablespoons powdered erythritol
- 4 ounces unsweetened chocolate
- 1 teaspoon vanilla
- Liquid stevia drops to taste
- Blend all of the ingredients for the bourbon balls filling in the food processor until smooth.
- Chill for 30 minutes.
- Form into balls with about 1 tablespoon of filling.
- Freeze for 30 minutes or until very firm.
- Dip each in a melted chocolate coating and let set.
- You can sprinkle the bourbon balls with a little
- Melt the butter, unsweetened chocolate, and powdered erythritol in the microwave, stirring every 15 seconds until smooth.
- Add the vanilla and liquid stevia.
- Let cool until slightly thickened.
- Taste and add more liquid stevia if you needed it.
- Carefully dip the balls into the melted chocolate.
- Place on a wax paper lined cookie sheet and chill.
- Store at room temperature in an airtight container.
you can use rum or your favorite whiskey in place of the bourbon.
Recipe by: lowcarb-ology.com
Low Carb Peppermint Bark
Prep Time: 20 mins
Cook Time: 5 mins
Chill Time: 1 hr
Total Time: 30 mins
Calories: 131 kcal
This delicious low carb peppermint bark is a healthy keto holiday recipe. Dairy-free and sugar-free!
Dark Chocolate Layer
- 4 ounces Lily’s Dark Chocolate chopped (I used Lily’s Baking Bar)
- 1/2 ounce cocoa butter
- 1/2 tsp peppermint extract
White Chocolate Layer
- 2 ounces cocoa butter
- 1/4 cup coconut oil
- 3 tbsp powdered Swerve Sweetener
- 1/2 tsp peppermint extract
- 2 sugar-free peppermint candies crushed
Dark Chocolate Layer:
- In a microwave-safe bowl, combine the chopped chocolate and cocoa butter. Heat on high in 30-second increments, stirring until smooth. Alternatively, you can melt the chocolate on the stove-top double-boiler style. Stir in the peppermint extract
- If using cookie cutters, set them on a parchment-lined baking sheet and spoon a little of the melted chocolate into each. Use a toothpick or other small pointed utensil to push the chocolate into the corners of each cookie cutter. If using silicone mini muffin cups, use about 24 and divide the chocolate between them (you could also use 12 larger muffin cups). Freeze the chocolate layer for at least 30 minutes to set.
- You can also line an 8×8 pan with parchment and simply pour the chocolate in. Freeze before continuing to the next step.
White Chocolate Layer:
- In a microwave-safe bowl, combine the cocoa butter and coconut oil. Heat on high in 30-second increments, stirring until smooth. Alternatively, you can melt them on the stove-top double-boiler style. Whisk in the powdered sweetener and peppermint extract until smooth.
- Divide the mixture among the cookie cutters or muffin cups or spread over the chocolate layer in the pan. Freeze about 10 to 20 minutes, until just starting to set, then sprinkle with crushed peppermint candies, if using. Return to the freezer until completely set, another 20 minutes or so.
- Store in the refrigerator.
How many pieces you get depends on the size you are making them. I used small holiday cookie cutters from Sur La Table (about 2 inches tall) as well as mini muffin cups. The holiday shapes were bigger than the cups, so a single shape is a serving, whereas two of the cups is a serving.
Recipe by: alldayidreamaboutfood.com
Mocha Ice Bombs
Mocha ice bombs are an amazing blend of coffee and chocolate, and if you like, you might want to add some brandy too (adults only). Keep in the freezer for a little evening treat.
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 127 kcal
Mocha Ice Bombs
- 240g cream cheese or mascarpone
- 4 tbsp powdered sweetener
- 2 tbsp cocoa unsweetened
- 60ml strong coffee chilled
- Mocha ice bombs can be made in a food processor, or in a mixing bowl using a hand blender.
- Add the coffee to the cream cheese (or mascarpone) the cocoa, and sweetener.
- Pulse or blend until smooth.
- To make the ice bomb shape, roll about 2 tablespoons of the mocha ice bomb mixture and place them onto a tray or plate lined with baking parchment.
- Mix the melted chocolate and cocoa butter together.
- Roll each ice bomb in the chocolate coating and place back on the lined tray/plate.
- Place in the freezer for 2 hours, or until set.
The recipe in the book states it makes 12 although I managed to make 15 from this recipe. The nutrition values are calculated assuming you make 12. If you were to make 15, the carb values would be less.
Recipe by: ditchthecarbs.com
Low Carb Chocolate Truffles
Our low carb chocolate truffles are sure to satisfy your cravings for chocolate and make the perfect take-a-long treat for any party or potluck! The whole family will love them.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 180 kcal
For the cookies
- 2 Eggs
- 1 stick Butter softened
- 1 tsp vanilla extract
- 12 drops liquid stevia
- ½ cup Swerve or sweetener of choice
- ¼ cup unsweetened cocoa powder
- 2 tablespoons almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
For the truffles
- 1 block cream cheese softened
- 1 bag Lily’s Sugar-Free Chocolate Chips
- 2 tbsp heavy cream
- sugar-free sprinkles (optional)
- Preheat the oven to 350.
- Using an electric mixer – Cream butter and sweeteners until fluffy. Add eggs & Vanilla. Beat again until smooth.
- Add dry ingredients and mix until cookie dough forms.
- Spread dough out onto a cookie sheet, about 1/2″ thick.
- Bake for 15 mins or until set up and starting to get firm/crunchy.
- Allow cooling COMPLETELY.
- Once the cookie is cooled completely crumble it using hands or food processor.
- Add cookie mixture to a bowl with softened cream cheese and mix until fully combined. The mixture should be able to be handled and stick together.
- Roll truffles into individual balls (about 11/2″) Set on cookie sheet. Refrigerate 15 minutes.
- Add chocolate chips and heavy cream to a microwave safe bowl. Heat 30 seconds at a time, mixing each time until completely melted.
- Dip each truffle into the melted chocolate and return to cookie sheet. Refrigerate until chocolate has re-hardened.