These keto Christmas cookies are simple and delicious cookies that are full of red and green candy buttons! Made with just 5 ingredients, these low carb cookies take less than 15 minutes to make! 3 grams net carbs per cookie.
Keto Christmas Cookies
When the Christmas season rolls around, my favorite desserts to make are gingerbread, pecan pie bars, and these low carb Christmas cookies.
Amongst my friends and family, they assume come the holiday season, I’ll be skipping the desserts. To them, following a low carb diet means skipping on all the classic sweets. Clearly, they haven’t been paying close attention to my dessert plate, as they certainly have not been empty. I guess it helps that I never tell them that my pumpkin pie or basque cheesecake is actually keto… that might be a start!
This year, due to certain restrictions, many of my friends are opting for cookie exchanges instead of the usual dinner and dessert. Again, I will NOT be skipping out on this, and making my very own keto cookies for Christmas!
Now, these cookies may look fancy and FULL OF SUGAR but I promise you they are not. They are so easy to make and need just 5 ingredients.
No sugar and no grains needed but you’d never tell. They have crisp edges and soft centers and filled with plenty of sugar free candy buttons. They are sweet and buttery, without any actual butter!
Nope, your eyes are not deceiving you- Those are not M & M candies. I picked out all the red and green candies from the Atkins Chocolate Candies. They look like them, taste like them, but have ZERO of the sugar or carbs!
How do you make low carb Christmas cookies?
- Cashew butter– Smooth and drippy cashew butter, with no added sugar. Be sure that it is a VERY smooth texture, otherwise, you won’t be able to mix it into a dough.
- Eggs– Room temperature eggs.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol.
- Baking soda– Helps the cookies stop from overspreading when they are baked.
- Sugar free candy buttons– The green and red candy buttons, to represent Christmas colors!
In a large mixing bowl, add all your ingredients, except for the candy buttons. Mix until just combined. Using a rubber spatula, fold through the candy buttons. Cover the dough and refrigerate for 30 minutes, to firm up.
After 30 minutes, remove the dough from the refrigerator. Using a cookie scoop or large spoon, form 12 balls of dough and place them on a lined baking sheet. Bake the cookies for 12-15 minutes, or until the edges just begin to go golden. Remove from the oven and allow them to cool completely.
Here are the tested substitutions for these cookies.
- Swap out the cashew butter– Use either almond butter or peanut butter instead.
- Make it nut free– Swap out the cashew butter for either sunflower seed butter or tahini.
- Make it without eggs- Swap out the eggs for ground chia seed. Start with 3 tablespoons and if the dough is too thin, add an extra tablespoon.
- Use traditional sugar– If you don’t follow a keto diet, you can use white sugar, brown sugar, or coconut sugar.
- Add other candy or mix-ins– Use any candy or chocolate chips instead.
How do you store cookies?
- To store: Leftover cookies will keep well at room temperature, in a sealed container, for up to 1 week. You can refrigerate them if you’d like them to be stored for longer.
- To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
More keto Christmas cookie recipes to try
In a large mixing bowl, combine all your ingredients, except for the candy buttons, and mix well. Using a rubber spatula, fold through the candy at the end.
Cover the mixing bowl and refrigerate for 30 minutes.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
Remove the mixing bowl from the fridge. Form 12 balls of dough and place them on the lined sheet, 1-2 inches apart. Bake the cookies for 10-12 minutes, or until the edges just begin to go golden.
Remove the cookies from the oven and let cool completely.
** If you’d like to make this without eggs, use 3-4 tablespoons ground chia seed. Start with 3 tablespoons and add a fourth if needed.
*** You can use chocolate chips or some red/green mix-ins, like cranberries and pistachios.
TO STORE: Leftover cookies will keep well at room temperature, in a sealed container, for up to 1 week. You can refrigerate them if you’d like them to be stored for longer.
TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1Cookie | Calories: 131kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Sodium: 114mg | Potassium: 122mg | Fiber: 3g | Vitamin A: 23IU | Calcium: 12mg | Iron: 1mg | NET CARBS: 3g