Keto Christmas Cookies

My keto Christmas cookies are soft, chewy, and studded with red and green candy buttons. They’re made with 5 ingredients and do NOT taste low-carb!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 131kcal

Author Arman Liew

Ingredients

1 cup cashew butter smooth and drippy * See notes
1 large egg ** See notes
2/3 cup allulose
1 teaspoon baking soda
1/4 cup sugar free candy buttons only use the green and red ones *** See notes

Instructions

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the cashew butter, egg, allulose, and baking soda, and mix well. Using a rubber spatula, fold through the candy or chocolate chips at the end.
Cover the mixing bowl and refrigerate for 30 minutes.
Remove the mixing bowl from the fridge. Form 12 balls of dough and place them on the lined sheet, 1-2 inches apart. Bake the cookies for 10-12 minutes, or until the edges just begin to go golden.
Remove the cookies from the oven and let cool completely.

Notes

* You can use any drippy/smooth nut or seed butter of choice

** If you'd like to make this without eggs, use 3-4 tablespoons ground chia seed. Start with 3 tablespoons and add a fourth if needed.

*** You can use chocolate chips or some red/green mix-ins, like cranberries and pistachios.

TO STORE: Leftover Christmas cookies should be stored in an airtight container at room temperature for 3-4 days or in the refrigerator for up to two weeks.

TO FREEZE: Transfer cooled cookies to a freezer bag and freeze for six months.

Nutrition