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Jenna’s Keto Christmas Cookie Cutouts


1/2 cup Kerry Gold Butter (room temp)

3 Tbsp Allulose

3 Tbsp Powdered Lakanto Monkfruit

1 egg

1/2 tsp Bourbon Vanilla Extract

1/4 tsp Almond Extract

3/4 cup Coconut Flour

3/4 cup Almond Flour

1/2 tsp Baking Soda

1/2 tsp Cream of Tartar

Icing

1/2 cup Kerry Gold butter

1 tsp Bourbon Vanilla extract

1/8 tsp Himalayan Pink Salt

2 3/4 cup Lakanto Powdered Monkfruit

2 1/2 Tbsp Heavy Cream

Cream butter sweeteners, egg and extracts. Add flours, baking soda and cream of tartar and stir till dough forms sort of a ball. Put in fridge for 2-3 hours, don’t skip this step. When dough is almost finished chilling preheat oven to 375 degrees.

After dough is chilled roll out on to flat greased surface. I used coconut oil to grease my countertop. ¬†Roll out to a decent thickness, mine turned out a little thicker than 1/4″. Use cookie cutters to cut out desired shapes. Place on parchment paper covered cookie sheet. Bake for about 6-7 minutes depending on oven accuracy. Remove from oven and cool on cooling rack for 5 minutes then use spatula to carefully remove them from pan and put on cooling rack to cool completely. Decorate with icing as you like! Makes around 15 cookies.

Macros vary with different brands of ingredients used. Mine came out net carbs.6g, protein .7g, fat 10g

This is baking sheet will last for years!