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Frosted Keto Christmas Cookies

Want to indulge in a little bit of Christmas spirit without completely derailing your healing?  Look no further than these Frosted Keto Christmas Cookies to hit the spot without making you hit a wall!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 24 cookies
Calories 84kcal
Author Stefani Ganong


  • 1/2 cup granulated erythritol or your sweetener of choice
  • 1/2 cup butter, softened
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cups almond flour for low carb or gluten free all-purpose flour
  • 1/4 cup milk of choice *Add this last- your flour and altitude may not require milk. If your dough is too crumbly, add a little bit of milk!
  • 6 tbsp butter for frosting
  • 4 cups powdered erythritol for frosting can use powdered sugar if you don't need low carb
  • 1/4 cup coconut milk or milk of choice for frosting
  • 1 tsp almond extract for frosting


  • Cream together granulated erythritol and butter.
  • Beat in vanilla, eggs, baking powder, salt, and flour.
  • Chill for 20-30 minutes, then roll out to 1/8" to 1/4" thick. (Use baking mat, parchment paper, or  extra flour to prevent sticking.  I personally roll it between 2 sheets of parchment paper and then leave it there for cutting. It doesn't stick!)
  • Use cookie cutters to cut your shapes and carefully transfer to pan.  I use silicone baking mats to prevent sticking.
  • Bake at 375 for 8-10 minutes. Let them cool for a few minutes before attempting to remove them from the baking sheet.
  • For the frosting, combine 6 tbsp butter, 1/4 cup coconut milk, almond extract, and powdered erythritol.
  • Add dye and frost cookies once they're cooled.


  • I used erythritol in this recipe.  I'm not a huge fan of artificial sweeteners, but this one I make room for on occasion; provided it's non-GMO. None of them are good for your health, but this one is leaps and bounds better than sucralose or aspartame.
  • You do notice the erythritol in the frosting, and it's only because the frosting feels cold when you eat it.  It's a super odd side effect of the erythritol, but it doesn't affect flavor at all, and I enjoyed it.  However if you don't like that cold feeling, then you can mix erythritol with xylitol or another sweetener and it shouldn't do that any more. 
  • If you don't have to be completely sugar free, then you can substitute the erythritol for coconut palm sugar, organic cane sugar, or pure maple syrup. 
  • Because my oldest is highly allergic to red food dye, we avoid all dyes in our home.  We did get natural dyes for these cookies though, and the boys loved them!
  • These keto Christmas cookies are gluten free, low carb, sugar free, and if you want them to be vegan you can replace the eggs with applesauce or flax, and the butter with vegan shortening.  I plan on making these vegan in the future, but if you get around to it before I do, let me know how they turn out!


Serving: 1cookie | Calories: 84kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 33mg