Table of Contents
- Why You’ll Love Low-Carb Glazed Chocolate Christmas Cookies
- Ingredients & Substitutions
- How To Make Low-Carb Glazed Chocolate Christmas Cookies
- Tips for Best Low-Carb Glazed Chocolate Christmas Cookies
- Storage Instructions
- Tools for Low-Carb Glazed Chocolate Christmas Cookies
- Low-Carb Glazed Chocolate Christmas Cookies
Get ready to add a special twist to your holiday baking with our Low-Carb Glazed Chocolate Christmas Cookies. These cookies are crispy, thin, and topped with a sugar-free white icing and edible glitter, they’re perfect for adding a bit of sparkle to your festive treats. Whether you’re hosting a party or just looking for a healthier option to satisfy your sweet tooth, these low-carb chocolate Christmas cookies are an excellent choice. Looking for even more holiday keto treats? Make sure to check out our Low-Carb Gingerbread Cookies!
Why You’ll Love Low-Carb Glazed Chocolate Christmas Cookies
- Low-Carb & Keto-Friendly: Perfect for staying on track during the holidays.
- Festive & Fun: The edible glitter adds a festive sparkle, making these cookies a hit at any holiday event.
- Easy to Make: Simple instructions mean you can enjoy these cookies without any baking stress.
- Versatile: Feel free to get creative with icing options or toppings like matcha or cinnamon for a unique twist.
- Great for Gifting: These cookies are not only tasty but also look fantastic, ideal for gifting to friends and family.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making these low-carb chocolate Christmas cookies is a breeze, and you only need a handful of ingredients. Here’s what you’ll need.
Chocolate Cookies
- Butter: Provides a rich, creamy base for the cookies.
- Powdered Low-Carb Sweetener: A sugar-free sweetener that keeps things low-carb.
- Vanilla Extract: Adds a hint of sugar-free vanilla flavor without the extra sugar.
- Almond Flour: A gluten-free, low-carb flour alternative that gives the cookies their structure.
- Cacao Powder: For that deep, chocolatey flavor. Dutch process cocoa powder is a good alternative.
- Xanthan Gum: Helps bind the ingredients and gives the cookies the right texture. No gluten needed!
- Sea Salt: Just a pinch to balance the sweetness and enhance the flavors.
Icing & Glitter
- Powdered Low-Carb Sweetener: The main component of the icing, providing sweetness without the carbs.
- Hot Water: Thins the icing to the perfect consistency for easy application.
- Edible Glitter or Alternatives: Adds a festive touch.
It depends on what you want to achieve. Erythritol-based sweeteners like Swerve will make these low-carb chocolate Christmas cookies crunchy. If you prefer your cookies to be chewy, opt for Allulose as your sweetener. It will give a softer texture compared to the crunchiness that Erythritol-based sweeteners provide. Just keep in mind the texture difference when choosing your sweetener.
If edible glitter isn’t available, you have plenty of colorful and natural alternatives. Try using matcha for a green hue, beetroot powder for red, turmeric for yellow, cacao powder for an extra chocolatey touch, or cinnamon for a warm, spicy note. These add not only color but also a hint of unique flavor.
How To Make Low-Carb Glazed Chocolate Christmas Cookies
Creaming the Base. Start by creaming together the butter, erythritol, and vanilla. Use either a stand mixer or an electric mixer until the mixture is light and fluffy. This forms the base of your cookie dough.
Dry Ingredients Mix. In a separate bowl, mix the almond flour, cacao powder, xanthan gum, and sea salt. This combination will create the chocolatey, rich flavor of the cookies.
Combine Dry and Wet Ingredients. Gradually add the dry mixture to the creamed butter in halves, mixing on low speed until just combined. This step is crucial for ensuring a smooth cookie dough.
Chilling the Dough. Turn the dough out onto parchment paper, flatten slightly, and cover with another sheet. Refrigerate for at least an hour to firm up the dough, making it easier to handle.
Preheat and Roll. Before you start rolling the dough, preheat the oven to 355°F (180°C) for conventional ovens, or 320°F (160°C) for fan-assisted ovens. Then, roll out the dough between the parchment papers to the desired thickness. Remember, the dough can be fragile, so handle with care.
Cutting and Refrigerating Cookies. Use a cookie cutter to shape your cookies and place them on a greased and lined baking tray. Chill the cookies in the fridge for about 30 minutes before baking to prevent spreading.
Baking the Cookies. Bake the cookies in the preheated oven for 10 to 15 minutes. Keep an eye on them, as the baking time will depend on their thickness.
Cooling and Icing. Allow the cookies to cool on the pan before transferring them to a rack. For the icing, mix powdered Erythritol or Swerve with hot water until smooth. Adjust the consistency as needed. Once the cookies have completely cooled, apply the icing and sprinkle with edible glitter or your chosen alternative.
Serve or Store. Enjoy your festive cookies right away or store them in an airtight container. They make perfect gifts or treats for holiday gatherings.
Tips for Best Low-Carb Glazed Chocolate Christmas Cookies
- Dough Thickness: Roll your dough to an even thickness to ensure uniform baking. Thicker cookies will be softer, while thinner ones will be crisper. To roll your dough evenly, try using two wooden sticks or dowels as guides. Place them on either side of your dough, and then roll out the dough with a rolling pin, using the sticks as your guide. This will help you achieve a uniform thickness across all your cookies, which is key for even baking.
- Chilling the Dough is Crucial: Don’t skip the chilling steps for the dough and the cut-out cookies. This helps them maintain their shape and prevents spreading in the oven.
- Watch the Baking Time: Since oven temperatures can vary, start checking your cookies at the 10-minute mark. They’re done when the edges are set but the centers are still soft. If your oven bakes unevenly, rotate the tray halfway.
- Consistency of Icing Matters: For the icing, adjusting the amount of hot water is key. Start with a little, then add more as needed to reach a smooth, spreadable consistency.
- Let the Cookies Cool: Allow the cookies to cool completely before icing. This ensures the icing sets properly and doesn’t melt into the cookie.
Storage Instructions
Properly stored in an airtight container, these cookies will stay fresh for up to a week. Make sure they are completely cooled before storing to maintain their crispness.
Yes, you can freeze the cookies. Place them in a freezer-safe container or wrap them tightly in plastic wrap. They’ll keep well for up to 3 months. Thaw at room temperature before serving.
Tools for Low-Carb Glazed Chocolate Christmas Cookies
Apart from a baking tray and cooling rack, these tools will be really useful:
- Stand Mixer or Electric Mixer: Essential for creaming the butter, sweetener, and vanilla to the right fluffy consistency.
- Rolling Pin: Needed for rolling out the cookie dough to an even thickness.
- Parchment Paper: Helps in rolling out the dough and also for lining the baking tray.
- Cookie Cutter: To shape your cookies into perfect, festive designs.
Low-Carb Glazed Chocolate Christmas Cookies
Ingredients
Chocolate Cookies
- 3.5 oz butter (unsalted, room temperature)
- ⅔ cup powdered low-carb sweetener (Allulose or Swerve)
- ½ tsp vanilla extract (sugar-free)
- 1 ½ cups almond flour
- ⅓ cups cacao powder (or Dutch process cocoa)
- 1 tsp xanthan gum
- ½ tsp sea salt
Icing & Glitter
- 5.3 oz powdered low-carb sweetener (Allulose or Swerve)
- 2 tbsp hot water
- sprinkle with edible glitter
Instructions
- Preheat oven to
320 °F (160 °C), or 355 °F (180 °C), or 180°C (355°F). - Cream butter, sweetener, and vanilla until fluffy. In a separate bowl, mix almond flour, cacao powder, xanthan gum, and salt.
- Gradually combine dry ingredients with the creamed mixture. Flatten dough between parchment papers and refrigerate for at least an hour.
- Roll out chilled dough, cut cookies with a cutter, and place on a lined tray. Refrigerate cut cookies for 30 minutes.
- Bake cookies for 10 to 15 minutes. Allow to cool on the pan, then transfer to a cooling rack.
- For icing, mix powdered sweetener with hot water to a smooth consistency.
- Apply icing on cooled cookies and sprinkle with edible glitter. Serve immediately or store in an airtight container.
Nutrition
Notes
- Serving Size: 1 to 4 cookies. Nutrition facts are per 1 cookie.
- Storage: In an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe container for up to 3 months. If frozen, thaw at room temperature before serving.
- Texture Variations: For crunchier cookies, stick to Erythritol-based sweeteners. If you prefer a chewier texture, use Allulose instead.
- Handling the Dough: The dough can be fragile. If it breaks while rolling out, simply press it back together gently. If it’s too fragile, it may need more chilling.
- Baking Watch: Oven temperatures may vary. Start checking your cookies at 10 minutes to prevent over-baking. If your oven bakes unevenly, rotate the tray halfway.
- Icing Consistency: Adjust the amount of hot water in the icing to achieve your desired consistency. For a thicker icing, use less water.
- Decorative Alternatives: If edible glitter is not available, consider natural colorings like matcha, beetroot powder, cacao powder or cinnamon for a festive touch.
