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prep time
2 h 50 min
cook time
15 min
ready time
3 h 5 min
Keto Holiday Spice Shortbread Cookies
Even on the Keto diet, you can bring a plate of cookies to the holiday function! Make this Keto cookie recipe when you want to join in on the festivities and have a sweet and secretly healthy treat. Not only are the cookies low in carbs but they’re high in fat too. Just a few holiday spices and a dash of vanilla flavor the cookies. These shortbread cookies are buttery with light, crispy edges and chewier centers. Eat the cookies alone for a dessert, or you can dip one in your coffee or tea. You’ll love the warm and nostalgic feelings these cookies will give you, especially around the holidays!
Tools That Might Help You
If you enjoy baking in your kitchen, you may have noticed some Keto cookie recipes can get a little messy if you’re not careful. To help keep your cookie dough from sticking everywhere, use a non-stick baking mat for rolling out cookie dough and other raw pastry items. Instead of a wooden rolling pin, try using one made of granite or marble to keep dough colder longer. A small icing spatula will help you lift anything small off your rolling mat.
Best Keto Flour For Dusting Your Surfaces
If your cookie dough is sticky, there are a couple of flours that are best for dusting your work surface. Roll Keto cookie dough out on fine-ground almond flour or paleo baking flour mix. These flours are both fine enough to dust the dough but also low-carb enough that a small amount shouldn’t throw off your macros. Both flours can be found in grocery stores among the other gluten-free or special diet baking items.
Net Carbs
1.6 g
Fiber
1.3 g
Total Carbs
4.9 g
Protein
2.6 g
Fats
11 g
117 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, unsalted
6 tbsp
Brown Sugar Replacement
2 tbsp
Raw egg
1 large
Vanilla extract
0.13 tsp
Liquid stevia
5 Drop
Almond flour
1 cup
Coconut flour
1 tbsp
Baking soda
0.5 tsp
Tapioca Flour
1 tbsp
Salt
0.13 tsp
Cinnamon
0.5 tsp
Ginger, ground
0.25 tsp
Nutmeg Ground
0.25 tsp
Recipe Steps
steps 4
3 h 5 min
Step 1
Add room temperature butter to a stand mixer fitted with a paddle attachment. Blend the butter until it’s smooth and creamy. Then, blend your brown sugar substitute into the butter until you have a creamed, lump-free blend. At a low speed, blend the egg, vanilla extract, and liquid stevia into the mixer. Make sure the butter and egg blends back together so it doesn’t separate.Step 2
In a separate bowl, sift together almond flour, coconut flour, baking soda, tapioca flour, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients to the wet ingredients in the stand mixer. Blend the ingredients together until you have a very sticky cookie dough. Transfer the dough to a piece of plastic wrap and wrap it tightly. Leave the dough to chill in your refrigerator for at least 1 hour.Step 3
After chilling the dough, prepare a surface to roll the dough out on with a Keto-friendly flour for dusting. Roll the dough to between ¼” and ½” thickness and use a cookie cutter to cut out 2” long cookies. You may use a standard shortbread cookie cutter or another similar round or rectangular cookie cutter. Transfer all cut cookies to a sheet tray lined with parchment paper.Step 4
Chill the tray of cookies in your refrigerator for 15 minutes. Meanwhile, preheat an oven to 350 degrees F. Bake the chilled cookies for 15 minutes or until done. The edges of the cookies should be golden, the centers will still be soft, and the cookies will naturally release from the parchment. The cookies need to cool completely before being decorated, which will take about 1 hour (this time is included in the recipe’s prep time).