Frosting vacation cookies has been a convention from the time i used to be a bit woman. My mother would build these superb sugar and protein crammed cookies and we’d dump a bunch of granulated sugar into a number of bowls, together with milk and food colour and we’d visit city.
Just because the protein and sugar ar gone, doesn’t mean the tradition has to be gone.
This tradition ne’er all over. Not even after I went keto!
These child approved keto christmas cookies have unbroken that tradition alive.
The kids love creating them, topping them, and uptake them.
- 8 tablespoons grass-fed butter, soft
- 2 eggs
- 8 drops liquid stevia
- 1 teaspoon vanilla
- 1/8 teaspoon almond extract
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 cup low carb sweetener (I use Lakanto monk fruit)
- pinch of Pink Himalayan sea salt
- (optional for frosting – see instructions) powdered low carb sweetener (I use Lakanto monk fruit)
- (optional for frosting – see
- zinstructions) almond milk
- Preheat oven to 350 degrees.
- In a small bowl, mix together butter, eggs, liquid stevia, vanilla extract and almond extract. Using hand beaters, mix well
- In a large bowl, mix together dry ingredients.
- Add egg mixture to dry ingredients and continue blending with a hand blender.
- Cover dough tightly and cool in the refrigerator for 60 minutes.
- Roll into small (1 inch) balls and line baking sheet.
(optional) Press cookies down a bit so they are flatter. You don’t need to do this if you want fluffier cookies!
- Bake for 14 minutes if you flattened them. OR bake for 15-18 minutes if you didn’t.
- If you desire to frost them, the frosting is 2-3 teaspoons of almond milk for each 4-5 tablespoons of powdered monk fruit. Then add your safe food coloring of your choice to make the colors you desire. This isn’t an exact science, so add more or less powdered monk fruit to get the desired consistency. I made 5 batches with 4 colors (and white) and it was the perfect amount for this recipe.