Utterly Delicious 1 carb Keto Sugar Cookies

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Enjoy Christmas with these 1 carb keto Christmas cookies! I transformed my basic keto sugar cookie recipe into these tiered Christmas tree cookies that are ONLY 1.2 grams net carbs per Christmas tree!!


Almond flour:
Cream of tartar:
Powdered sugar-free sweetener:
Food coloring:
Piping bags:
Star tip:
Sugar free sprinkles:




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Makes 20

Keto Sugar Cookies
1 3/4 cup blanched super fine almond flour
1/3 cup coconut flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup unsalted butter, softened
2/3 cup powdered sugar-free sweetener
1 egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)

Keto Buttercream Frosting
1 cup unsalted butter, softened
1 1/2 cups powdered sugar-free sweetener
1-3 tablespoons nut milk or heavy cream, optional
2 teaspoons vanilla extract
pinch of salt
10-12 drops green food coloring
4-6 drops yellow food coloring

1️⃣ Sift together almond flour, coconut flour, baking soda, cream of tartar and salt into a small bowl. Discard any coarse bits left behind. Set aside.
2️⃣ In large bowl, cream together the butter and powdered sugar-free sweetener until fluffy (about 2-3 minutes) using an electric mixer. Beat in vanilla extract, almond extract and egg.
3️⃣ Using an electric mixer, slowly add in the dry ingredients into the wet ingredients and mix until just combined.
4️⃣ Pinch off a piece of dough and roll in between the palms of your hands. Make equal amounts of the sizes of balls. A large ball that is about 1 – 1 1/4 inch in diameter. A medium ball that is 3/4 – 1 inch in diameter and a small ball that is about 1/2 inch in diameter.
5️⃣ Bake the large balls first. Place each large ball on a cookie sheet lined with parchment paper. Flatten each ball with the bottom of a glass or your hand (should be about 1/4 inch thick). Refrigerate flatten cookies for 5-15 minutes in order to keep them from spreading while baking. Bake at 325 degrees Fahrenheit for 7-8 minutes or just before the edges turn golden brown. Remove from oven and let sit until COOLED COMPLETELY before transferring to a wire rack.
6️⃣ Repeat with medium balls and bake for 6 minutes. Repeat with small balls and bake for 5 minutes.
7️⃣ Add softened butter to a medium bowl. Cream with an electric mixer until fluffy, then slowly add in powdered sugar free sweetener. Mix until combined. Add in vanilla extract and a pinch of salt. If buttercream is too thick for piping, add 1-3 tablespoons of nut milk or heavy cream. Stir in green and yellow food coloring until desired coloring is achieved. Place frosting in a piping bag fitted with a star tip.
8️⃣ Lay down a large cookie. Pipe frosting on top. Place a medium cookie on top of the frosting. Pipe more frosting and top with the small cookie. Add a small dollop of more frosting. Sprinkle sprinkles around the cookie tree. Repeat with remaining cookies.

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MACROS (per tree cookie)
Calories 235
Fat 23.4g
Protein 2.7g
Total Carbs 2.9g
Net Carbs 1.2g

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#christmascookies #ketocookies #ketorecipes

Today I'm turning basic keto cookies into these 
stunning Christmas cookies we're making a keto   Version of a soft sugar cookie and stacking them 
into fun Christmas trees for the ultimate keto   Cookie that everybody is going to be shocked 
that it's keto so let's get to baking so you   Can make your friends think that you've enrolled 
in pastry chef School even though you've just been   Watching The Great British breaking show every 
night on Netflix with a glass of wine and your   Dog and cat next to you there's nothing wrong with 
that first we start with a medium bowl and one of   These things a sifter add in one and a half cups 
of almond flour a third cup of coconut flour a   Teaspoon of baking soda a teaspoon of cream of 
tartar and a half a teaspoon of salt sift that   Into your bowl and I highly recommend sifting 
your dry ingredients because it gives these   Cookies the best texture that's fine and soft 
it's not gritty or grainy that's common in a   Lot of almond flour cookie recipes you'll see that 
after sifting your dry ingredients that you have   Some of this grittier almond flour left behind 
you just want to toss that because that doesn't   Belong it's going to make it too coarse set those 
dry ingredients aside and bring in a large bowl   Add one cup of unsalted butter that's softened to 
room temperature and cream this together with 2 3   Cup of powdered sugar-free sweetener and again we 
don't want our cookies to be grainy or gritty so   We're going to add in powdered sweetener instead 
of granulated sweetener sometimes that granulated   Sweetener doesn't dissolve when baking mix these 
together until it's fluffy and creamy and to get   Soft cookies you need to incorporate some air 
into this butter so mix it for around two to   Three minutes then we're going to stir in two 
teaspoons of vanilla extract and then I like to   Add a quarter teaspoon of almond extract just 
for a little bit of flavor then add in one egg   And mix that until it's combined and then slowly 
stir in your dry ingredients until everything   Is fully combined now we're going to refrigerate 
our dough for two hours and the reason why we do   This is two raisins the first reason is it gives 
it time for all those flavors to meld together   And second it helps prevent your cookies from 
spreading when they bake and at this point till   You could actually stop and make your cookies 
late later you don't have to finish them and   Bake them all in one day you could freeze them 
for up to one to two months or just keep them   In your refrigerator for a week to make our tree 
shapes we're just making circles and you could use   A cookie cutter to do this but I didn't want to 
mess with the hassle of rolling out my dough and   Punching out the cookies so instead I'm just going 
to roll these into balls and then flatten them   And you want to roll them into three different 
sizes a large one for the bottom of the tree a   Medium sized one and a small one for the top of 
the tree the first one you want to make around   One to one and a quarter inches in diameter the 
second will be around three quarters to an inch   In diameter and the third is about half an inch 
in diameter but honestly you can like make these   Any sizes that you wanted you could go really big 
or even smaller but it's best to bake all the same  

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Sizes at the same time because the smaller you go 
it's going to take less time to cook because they   All have varying temperature times temperature 
times times of cooking once you put the balls in   A parchment lined tray you want to use the glass 
to flatten them down to about a quarter of an inch   Thick and then I just use a knife to scrape off 
the cookie and if at any point you feel like your   Dough is getting too soft just put it back in the 
refrigerator to harden up a bit just around 5 to   15 minutes and that way it just makes it easier 
to work with once your cookies are on the tray I   Do return them back into the refrigerator for 
5 to 15 minutes this just helps to keep them   From spreading when they bake you want to bake 
the larger cookies at 325 degrees for seven to   Eight minutes the medium cookies will take around 
six minutes and the small cookies will take five   Minutes basically bake them until they start to 
get a little bit golden brown around the edges but   Not too much because you don't want to over bake 
them it's going to look like they're not done yet   Like they're too soft but trust me they're going 
to firm up as they cool now this is extremely   Important and where a lot of people mess up with 
making these cookies because they didn't listen to   Me or they're just too impatient do not I repeat 
do not try to pick up these cookies and until they   Have completely cooled if you do they're just 
going to crumble and you're gonna get mad at   Me and you're going to blame me that this recipe 
didn't work when in fact you just didn't listen   I guarantee you that even though I'm telling you 
this now there's going to be people that don't   Listen and they're gonna get mad at me just read 
the comments down below because I'm sure you're   Gonna find some while our cookies are cooling 
let's make that buttercream frosting and this   Is just a basic keto buttercream frosting and I 
love it because it's not overly sickenly sweet   Like some buttercream frostings can be besides 
one cup of unsalted softened butter add in one   And a half cups of powdered sugar-free sweetener 
and then mix that together until it's fluffy then   We'll add in two teaspoons of vanilla extract and 
I'm gonna need a helping hand for this one and   We'll keep mixing that until it's light and fluffy 
and if your buttercream is too thick at this point   You want to add in some liquid so I usually 
will add in one to three tablespoons of nut   Milk or you can use heavy whipping cream to get 
that bright green color I added in food coloring   This is liquid gel food coloring it's my favorite 
kind I added around 11 drops of the green and then   Some yellow too to get that sort of lime or bright 
green coloring so there's around four to six drops   Of yellow food coloring there then put this into a 
piping bag fitted with a large star tip and start   Building your trees first you take a large cookie 
and pipe some frosting and then top that with a   Medium cookie more frosting then a small cookie 
and more frosting and then you can decorate these   With sprinkles there's keto sprinkles like 
these they're not really Christmassy so you   Could use these ones instead and yes they have 
sugar in them and the keto police are probably   Going to attack you but you just tell them that 
these 12 sprinkles are what brings you Joy and  

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To mind their own business and it probably doesn't 
really add that many carbs anyway the keto police   Are just one of the many things that nobody 
needs on the keto diet and if you want to know   Some other ones that are over hyped and just not 
necessary to be keto then just click right here