Can you believe Christmas is in only 2 days?!?!?! Say what? How does it always seem to sneak up?
Anyway, with cookies and sweets everywhere this time of year, it’s the perfect time to make some keto-friendly cookies to curb any cravings.
I did not even attempt to create my own recipes, since I’ve never really baked with almond or coconut flour before, so I decided to find a couple recipes and give them a try!
These are sooo cute! But, you should get started on them ASAP, if you want to have them on Christmas, since it’s best to refrigerate the dough overnight before baking.
I started by mixing all the ingredients in my kitchen aid, following the instructions given in the recipe, although I start by mixing all the wet ingredients, then put the dry ingredients on top and mix those together with a spoon first, before mixing in with the wet ingredients (since I don’t like to dirty extra bowls by mixing the dry ingredients separately, hahaha! It smells AMAZING!!!
The sweetner that I used was Granular Swerve Sweetener. I also found that almond flour and xanthan gum were a bit tricky & expensive in my local grocery stores, so Amazon to the rescue! I didn’t have any blackstrap molasses handy before starting this recipe, so I used one that I found in my cupboard… thankfully there’s only a couple teaspoons of it in there.
Then I rolled the dough in a ball, wrapped it in plastic wrap and stuck it in my fridge overnight.
After the dough chilled overnight, I rolled it out between a couple sheets of parchment paper, then cut out my gingerbread men.
The baking time took a bit longer than I thought (I started the timer for 10 minutes, checked them, added 4 more minutes, checked it, then added another 4 before they were finally done.
Also, as a note, once I cut out my first batch of cookies, the dough warmed up too much to re-roll and cut out another batch, so I rolled it out between the parchment paper and put it back in the fridge for a few hours. This only worked because I was baking again later in the day, but it might not be ideal if you’re short on time. You could always bake another batch another day.
After mixing the dough, in my kitchenaid, of course, I refrigerated it overnight, even though the recipe only recommends an hour. The sweetner that I used for my recipe was Granular Swerve Sweetener. I also used the almond flour and xanthan gum that I had gotten from Amazon. I didn’t have arrowroot powder on hand, so I used more coconut flour. I also substituted the Lily’s Sweets Dark Chocolate Bar with Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips.
This dough is easy to spoon out (even when cold) onto cookie sheets & bake. This recipe also takes a bit longer to bake than regular cookies. They took about 15 minutes per batch.
Also, don’t forget to tag #KetoYum & #KetoYumFood when posting photos to your social media!