The holiday season is a time for joy, celebration, and, of course, delicious treats. For those following a ketogenic lifestyle, navigating the world of Christmas cookies can be a bit tricky. But fear not! With almond flour as a key ingredient, you can create a variety of delectable keto-friendly cookies that will satisfy your sweet tooth without derailing your diet.
The Magic of Almond Flour in Keto Baking
Almond flour is a fantastic alternative to traditional wheat flour for several reasons. It's low in carbohydrates, high in healthy fats, and adds a naturally sweet and nutty flavor to baked goods. It is also readily available in most larger grocery stores. Unlike some other keto-friendly flours, it doesn't require complicated substitutions or additions to achieve a desirable texture.
However, the problem with most of the keto almond flour cookie recipes out there is that they have a grainy texture which can be off putting. Combining the almond flour with the egg and a little bit of heavy cream helps to makes this chocolate chip cookie taste like the ones your grandma used to make! There is no need to add extra ingredients like xanthan gum or baking soda or even beef gelatin like you can find in other recipes.
Can I use coconut flour instead of almond flour?
This recipe is specifically designed for almond flour, but if you want to experiment with coconut flour, you'll need to adjust the quantity. Use about 1/3 of the amount of almond flour, which means around 2/3 to 3/4 cup of coconut flour. Additionally, since coconut flour absorbs more moisture, you may need to increase the liquid ingredients in your recipe to achieve the right consistency.
Keto Chocolate Chip Cookies: A Classic Reimagined
These keto chocolate chip cookies with almond flour taste like a real chocolate chip cookie. Many agree they are the best keto chocolate chip cookies they have had. They are the perfect combination of sweet, chewy, and crispiness. These cookies are so good that a keto chocolate chip manufacturer, ChocZero, decided to put them on that back of their bag of dark chocolate chips! Keto Chocolate Chip cookies are an easy keto cookie to make and can be made in less than 30 minutes.
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Ingredients
- Almond flour
- Baking powder
- Salt
- Butter (real butter, not margarine)
- Sugar-free sweetener (erythritol monkfruit blend sweetener)
- Sugar-free chocolate chips (ChocZero)
- Egg
Instructions
- Mix together dry ingredients in a bowl - almond flour, baking powder and salt.
- In a large bowl, cream together the butter and sugar substitute.
- Slowly sprinkle in the dry ingredients to the wet ingredients.
- Scoop into 1 inch balls, flatten and place on a parchment lined baking tray.
- Bake at 350 for 12 to 15 minutes, until edges start to brown.
Why did my cookies crumble after I baked them?
If your cookies crumbled, it could be due to forgetting to add the egg or handling them too soon after baking. These cookies are soft right out of the oven and need time to cool and firm up. Let them cool completely on a wire rack before attempting to move them to avoid crumbling. Ensuring the measurements are accurate can also help maintain their structure.
Why did my chocolate chip cookies spread?
If your cookies spread too much, it’s often due to using margarine instead of butter or baking with warm cookie dough. To prevent spreading, try refrigerating the dough for at least 30 minutes before baking. You can also chill the dough again between batches to maintain its shape.
Keto Sugar Cookies: A Festive Delight
It may sound absurd to the sugar cookie aficionado, but I’ve always found them to be bland. With a few smart ingredient swaps, you can enjoy these festive treats without the sugar crash.
Ingredients
- Finely ground almond flour
- Unsalted butter
- Sugar-free brown sugar
- Egg
- Baking powder
- Sea salt
- Vanilla extract and almond extract (optional)
- Sugar-free granulated sweetener (optional, for rolling)
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the butter and sugar-free brown sugar to a stand mixer and beat until fluffy.
- Scrape the sides of the bowl using a rubber spatula and add the egg and vanilla and almond extracts. Beat until well-incorporated.
- Scrape the sides of the bowl again and add the almond flour, baking powder, and sea salt. Beat until a thick dough forms and everything is well combined.
- Form the dough into round disc shapes and if desired, roll them in sugar-free granulated sweetener (this is completely optional).
- Place on the parchment-lined baking sheet at least 2 inches apart and bake for 8 to 10 minutes, or until the edges are slightly golden-brown.
I haven’t tested this cookie dough to see whether or not it works for rolling out and curing out using cookie cutters, although I’m willing to bet it will work as long as you chill the dough for plenty of time (at least 2 hours).
Keto Snowball Cookies: A Winter Wonderland in Your Mouth
Keto snowball cookies are easy to make and only require a handful of simple ingredients. These melt-in-your-mouth cookies are perfect for adding a touch of winter wonderland to your holiday spread. This snowball cookie recipe will yield 24 cookies.
Read also: Keto Calorie Counting: A Detailed Guide
Ingredients
- Almond flour
- Softened butter
- Powdered sweetener
- Chopped pecans
- Vanilla extract
Instructions
- Preheat your oven to 165°C/325°F.
- Mix your softened butter and powdered sweetener together in a bowl until it is creamy and smooth.
- Next, mix in the rest of your ingredients for your dough. Your dough should be thick, slightly crumbly, and able to hold its shape when rolled or scooped into a ball.
- Form your dough into 24 1-inch balls and arrange them on a baking tray.
- Bake your cookies on the middle rack in your oven for 15-18 minutes or until your cookies no longer look wet and are firm to the touch.
- Remove the cookies from the oven and roll in powdered sweetener while still hot.
- Let the cookies cool and then roll in powdered sweetener once more or sift sweetener over the top of the cookies.
The heat and steam from the cookies will turn the first coat of powdered sweetener into a delicious glaze. This glaze will help the second coating of sweetener stick to the cookies.
My cookies fell apart, what do I do?
Snowball cookies are designed to be a bit crumbly (like a snowball) but they should hold their round shape until cooked. When mixing your dough, it should be thick, slightly crumbly, and able to hold its shape when rolled or scooped into a snowball. If your dough is crumbling, add 1 teaspoon of water at a time until the dough holds its snowball shape.
My cookie dough is too wet, what do I do?
Add 1 tablespoon of almond flour at a time until your cookie dough is the right consistency.
3-Ingredient Almond Flour Cookies: Simple and Satisfying
These just might be the easiest cookies to make, which are also gluten free. Having a recipe for healthy almond flour cookies on hand proves that you can make delicious cookies without the need for a ton of extra ingredients. Plus, having keto cookies that you can enjoy without guilt is what makes happy baking happen!
Ingredients
- Almond flour
- Salted butter
- Sweetener of choice
Instructions
- Preheat oven to 350.
- Combine the dough ingredients in the food processor and pulse until well combined.
- Add any flavor options you’d like.
- Scoop 24 balls of dough and put on a parchment-lined baking sheet.
- Bake for 14-18 minutes or until lightly browned around the edges.
Keto Almond Flour Peanut Butter Cookies: A Nutty Indulgence
Keto almond flour peanut butter cookies are incredibly easy to make and just so delicious! Soft and moist, these dairy free, sugar free cookies are a hit with the whole family, whether they are on a low carb diet or not. Only 6 ingredients and ready in 15 minutes.
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Ingredients
- Almond flour
- Peanut butter (natural, with no added sugar)
- Granulated sweetener (erythritol / monk fruit sweetener)
- Egg
- Vanilla extract
- Sea salt
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Put all ingredients in a bowl and stir together with a fork until a dough forms.
- Form a large ball and cut into 8 slices.
- Make 2 dough balls from each slice (20 grams each) and put on a baking sheet lined with parchment paper.
- Flatten each cookie dough ball into 1 cm thick / 5 cm diameter disks using a fork, making a criss cross pattern.
- Sprinkle with sea salt.
- Bake for 8-10 minutes (I baked for 9).
- Remove from the oven and let cool completely before touching.
For cookies with a soft centre, bake 8-10 minutes. Make sure the peanut butter is soft and runny and contains plenty of oils.
Make-Ahead and Freezing Tips
Part of the planning process is deciding what Keto Christmas Cookie recipes can be made in advance and frozen. Not all recipes fit this bill, as some change too much upon freezing and thawing. Most basic almond flour or coconut flour cookies freeze just as well as conventional cookies and don’t change consistency upon thawing.
- Let the cookies cool completely before storing in a container or plastic bag.
- Flash freezing the cookies works well. Place them individually on a cookie sheet, not touching, and place the cookie sheet in the freezer. Then remove and place them in your container of choice.
- Raw cookie dough freezes well. Some cookies are actually best frozen in their raw form. The easiest way to do this is to roll them into balls and flash freeze on a baking sheet, then transfer to a zippered freezer bag once they are solid.
Conclusion
With these almond flour-based keto Christmas cookie recipes, you can enjoy the festive season without compromising your dietary goals. From classic chocolate chip to delightful snowballs, there's a cookie for every taste. So, gather your ingredients, preheat your oven, and get ready to bake some guilt-free holiday magic!
How should I store these cookies?
To keep your keto almond flour chocolate chip cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to two weeks or freeze them for up to three months. If freezing, make sure to layer them with parchment paper to prevent sticking.
Can I use a different sweetener?
Yes, you can use different sugar-free sweeteners, but be aware that different sweeteners may have varying levels of sweetness and moisture. Erythritol, monk fruit, or stevia can be good substitutes; just adjust the quantity based on the sweetness level of the substitute you choose. It's also a good idea to check the specific conversion ratios for the sweetener you choose.
Can I add nuts or other mix-ins to the cookie dough?
Absolutely! Feel free to add chopped nuts, shredded coconut, or even dried fruits (keeping in mind the carb content) to the dough. Just remember that adding extra ingredients may slightly change the texture and baking time, so keep an eye on the cookies as they bake.