Keto Christmas Tree Cookies
Keto cookies that really impresses - these Christmas tree cookies will delight friends and family with some holly jolly that's sugar free!
1 cookie
20
Servings
235
Calories
23.4g
Fat
2.7g
Protein
1.2g
Net Carb
2.9g
Total Carbs
These towering cookies are the ultimate keto Christmas cookie recipe. Three low carb sugar cookies are separated by layers of green sugar-free buttercream frosting. The result, a beautiful Christmas tree cookie that will shine at any holiday party.
The keto sugar cookie bases are made from a gluten-free cookie cut-out cookie dough and pressed into decreasing sizes in order to form a tapered tree shape.
Buttercream frosting is made using softened butter and sugar-free powdered sweetener. Then dyed a brilliant lime green color and the Grinch himself would approve. Keto frosting is piped in between each cookie using a star tip. Sprinkles are dusted around the outside to act as ornaments on the tree.
How to make Keto Christmas Tree Cookies
- Sift the dry ingredients – almond flour, coconut flour, baking soda, cream of tartar and salt.
- Cream butter with powdered sugar free sweetener. Then add egg, vanilla & almond extracts.
- Combine dry ingredients into the wet ingredients until cookie dough forms.
- Roll sugar cookie dough into three different sized balls (1 – 1 ¼ inch, ¾ – 1 inch & ½ inch in diameter).
- Bake each size together in batches as they different in baking times. Place large balls on a parchment lined baking sheet spacing about 1 1/2 – 2 inches apart. Flatten balls with the bottom of a glass.
- Refrigerate for 5-10 minutes to prevent spreading.
- Bake at 325 degrees for 7-8 minutes. Repeat with remaining sizes but adjust baking times as instructed below.
- Make keto buttercream frosting – combine unsalted butter, powdered sweetener, nut milk or heavy cream, vanilla extract and food coloring.
- Assemble Christmas trees. Lay down large cookie. Pipe frosting on top. Place medium cookie on top. Pipe more frosting. Top with smallest cookie and a final dollop of keto frosting.
- Decorate your trees. Sprinkle sprinkles all over trees.
Key ingredients & substitutions
- Almond flour – The main keto flour for this keto Christmas cookie recipe. Use blanched, finely milled almond flour. If allergic to nuts, you can try using sunflower seed flour as a substitute. It measures cup for cup with almond flour; however, I have not tried it in the recipe so I can’t guarantee results.
- Coconut flour – The second keto flour in these keto cookies. I prefer the combination of coconut flour and almond flour in many cookie recipes as it gives a similar texture to all-purpose flour and they are readily available at most grocery stores. If you don’t like the flavor of coconut flour, don’t worry – you can’t taste the coconut flour in this recipe!
- Cream of tartar – Provides a slight tangy flavor to off-put the coconut flour flavor. Helps stabilize the dough and helps the cookies rise when combined with baking soda.
- Butter – Use unsalted butter. Do not substitute with margarine or salted butter. Your cookies will spread if you use margarine. Salted butter can cause your cookies to be overly salty.
- Powdered sugar-free sweetener – Preferred in this recipe as some granulated sweeteners don’t dissolve well in baking. Powdered sweetener creates a delicate cookie crumb. Use a sugar-free sweetener that measures cup for cup with powdered sugar.
Keto Christmas Tree Cookies Recipe Video
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Keto Sugar Cookies Ingredients
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 Ingredients
- 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
- piping bag
- star tip
- sprinkles
Keto Christmas Tree Cookies Directions
-
Sift dry ingredients
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.
Ingredients
- 1 3/4 cup almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
Quick Tip
This creates a finer texture for keto cookies. I highly recommend you don't skip this step. -
Mix wet ingredients
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.
Ingredients
- 1 cup unsalted butter (softened)
- 2/3 cup sugar-free sweetener (powdered)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 egg
Quick Tip
For best result cream butter and sweetener together until light & fluffy. -
Mix in dry ingredients
Using an electric mixer, slowly add in the dry ingredients into the wet ingredients and mix until just combined.
Quick Tip
This is a stopping point in the recipe. You can wrap in plastic wrap and refrigerate for 3-5 days or freeze for up to 1 month. -
Roll into balls
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.
Quick Tip
Place the medium and small balls on a plate in the refrigerator and leave the large balls out first. -
Flatten & bake large cookies
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.
Quick Tip
DO NOT HANDLE COOKIES UNTIL THEY HAVE COOLED!! Or else, they will crumble. -
Flatten & bake medium cookies
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 small cookies
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.
-
Make keto buttercream frosting
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.
Ingredients
- 1 cup softened butter
- 1 1/2 cups powdered sweetener
- 2 teaspoon vanilla
- pinch of salt
- 1-3 tablespoons nut milk or heavy cream
- food coloring
-
Assemble the trees
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.
