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I recently stumbled across some all-natural edible glitter and thought it would be perfect to use in holiday keto cookies. I used these ones and I also found these but haven’t tried any.
If you can't get a hold of any edible glitter, these cookies are perfect on their own, or you could use other options such as matcha, beetroot powder, turmeric, cacao powder or cinnamon. These options should be added when the glaze is still a little soft. If you don't want to use too much sweetener, simply skip the glaze and use 90% dark chocolate instead.
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These egg-free keto cookies are thin and crispy and have a more traditional cookie-like texture as opposed to some other low-carb almond flour cookies which have a completely different texture. Instead of eggs we are using xanthan gum which helps improve the texture and makes the dough easy to roll out.
For best results, use a fine almond meal, and pop them in the fridge before baking to help them hold their shape. I omitted this step below and you can see from the photos how mine have spread a little.
If you need to make these low-carb cookies nut-free, simply swap the almond flour for an equivalent amount of ground sunflower seeds.
Happy holidays everyone!
Hands-on Overall
Serving size cookie
Nutritional values (per serving, cookie)
Net carbs1.9 grams
Protein2.2 grams
Fat9.1 grams
Calories97 kcal
Calories from carbs 8%, protein 9%, fat 83%
Total carbs3.5 gramsFiber1.7 gramsSugars1.1 gramsSaturated fat3.3 gramsSodium67 mg(3% RDA)Magnesium32 mg(8% RDA)Potassium86 mg(4% EMR)
Ingredients (makes 18 cookies)
Cookies:
Icing & glitter:
Instructions
- Cream together the butter, erythritol and vanilla with a stand mixer or an electric mixer until light and fluffy.
- In a small bowl, combine with almond flour, cacao, xanthan gum and salt and mix well.
- Add half to the creamed butter and mix on low until just combined. Repeat with the remaining mixture.
- Turn the dough out onto some parchment paper and flatten slightly. Cover with another sheet and refrigerate at least an hour.
- Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Remove the dough from the fridge and use a rolling pin to roll out. The dough will be fragile but if any falls apart, just gently press back together.
- Use a cookie cutter to cut out cookies and place on a greased and lined baking tray.
- Refrigerate for around half an hour before baking – this will stop the cookies spreading during baking.
- Bake for 10 to 15 minutes (note this will depend on the thickness of your cookies!)
- Allow to cool on pan for at least 15 minutes, then transfer to rack. Note that these will crisp up with time, and taste better the next day.
- Once cooled completely, ice and sprinkle with glitter.
- Serve or store in an airtight container for up to a week.
These cookies make a cute holiday gift! Simply use a cute cookie jar or a gift box for sweets.
Ingredient nutritional breakdown (per serving, cookie)
| Net carbs | Protein | Fat | Calories |
|---|
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 4.5 g | 40 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Cocoa powder, raw (cacao) |
| 0.4 g | 0.4 g | 0.3 g | 4 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, cookie |
| 1.9 g | 2.2 g | 9.1 g | 97 kcal |
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