Keto Christmas Tree Cookies

"A keto cookies that really impresses, these Christmas tree cookies will delight friends and family with some holly jolly that's sugar free!"

Key Ingredient

Unsalted Butter

– blanched super fine almond flour – coconut flour – baking soda – cream of tartar – salt – unsalted butter, softened – powdered sugar-free sweetener – egg – vanilla extract – almond extract (optional)

Keto Sugar Cookies Ingredients

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– unsalted butter, softened – powdered sugar-free sweetener – nut milk or heavy cream, optional – vanilla extract – pinch of salt – green food coloring – yellow food coloring – piping bag – star tip – sprinkles

Keto Buttercream Frosting Ingredients

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Keto Christmas Tree Cookies

Yield

20 Servings

PROTEIN

2.7g

Time

55 Minutes

TOTAL CARBS

2.9g

1. 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.

Sift dry ingredients

2. 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.

Mix wet ingredients

3. Using an electric mixer, slowly add in the dry ingredients into the wet ingredients and mix until just combined.

Mix in dry ingredients

4. 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.

Roll into balls

5. 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.

Flatten & bake large cookies

6. Place each medium 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. Bake at 325 degrees Fahrenheit for 6 minutes or just before the edges turn golden brown. Let cool before handling.

Flatten & bake medium cookies

7. Place each small 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. Bake at 325 degrees Fahrenheit for 5 minutes or just before the edges turn golden brown. Let cool before handling.

Flatten & bake small cookies

8. 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.

Make keto buttercream frosting

9. 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.

Assemble the trees

Visit KetoFocus for more Tips and Notes on making The BEST Keto Christmas Tree Cookies!

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Enjoy!

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