Low-Carb Glazed Glitter Chocolate Cookies

Step 1Cream together the butter, erythritol and vanilla with a stand mixer or an electric mixer until light and fluffy.

Step 2In a small bowl, combine with almond flour, cacao, xanthan gum and salt and mix well.

Step 3Add half to the creamed butter and mix on low until just combined. Repeat with the remaining mixture.

Step 4Turn the dough out onto some parchment paper and flatten slightly. Cover with another sheet and refrigerate at least an hour.

Step 5Preheat 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.

Step 6Use a cookie cutter to cut out cookies and place on a greased and lined baking tray.

Step 7Refrigerate for around half an hour before baking – this will stop the cookies spreading during baking.

Step 8Bake for 10 to 15 minutes (note this will depend on the thickness of your cookies!)

Step 9Allow 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.

Step 10Once cooled completely, ice and sprinkle with glitter.

Step 11Serve 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.