This is the great new find this year for our Christmas Cookies. I love how festive they look and they taste wonderful! They are gluten free in addition to low carb – so they can become a staple in many households. Although they are Christmas Cookies, if you just changed the sprinkles, they could be for any holiday. Also, I am NOT a licorice fan – so I made mine with vanilla instead of anise. Feel free to switch back to the traditional anise if you like licorice. Hope you give these a try!
Italian Christmas Cookies
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup butter, softened
- 1/2 cup Swerve, Granular Sweetener
- 1 large egg
- 1 teaspoon vanilla (or anise if you prefer)
- 1/4 cup Swerve Confectioners Sweetener
- 2 Tablespoons half and half
- 1/4 teaspoon vanilla extract
- Holiday Sprinkles (optional)
- Preheat the oven to 325 degrees and line a large baking sheet with parchment paper
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum.
- In a large bowl, beat the butter with the Swerve granular sweetener until well combined. Beat in the egg and vanilla extract
- Then beat in the almond flour mixture adding 1/2 cup at a time until the mixture comes together and forms dough.
- Roll the dough into 1 inch balls and place 1 inch apart on the parchment paper. You will get about 20 – 24 balls. Press down with the palm of your hand on each dough ball until they are about 1/2 inch thick.
- Bake about 12 minutes, until just barely beginning to firm up. Remove and let cool on the pan.
- In a medium bowl, whisk together the Swerve confectioners sweetener, half and half, and vanilla extract. Dip the top of the cookies into the glaze and set back on the pan. Sprinkle as desired.
Nutritional Information: 1 single cookie is 7 carbs without sprinkles. With sprinkles they are 9 carbs each
Baking for Christmas presented a new challenge this year as we faced it for the first time from a low carb perspective. I tried several different cookies (some of which will not make this blog as they were failures). Chocolate Crackles were one of the success stories. The first batch I made I tried to substitute the powdered sugar with confectioners Swerve. You can do this – but you will not get the pretty white coating. The second batch I used regular powdered sugar and they were still a low carb treat. I found the recipe through a diabetic website and they used real powdered sugar too – so hey – it is a chance to enjoy!
Chocolate Crackle Cookies
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 1/4 cup Splenda Brown Sugar Blend
- 1/2 cup Swerve granular sweetener
- 1/2 cup butter, cubed and at room temperature
- 2 eggs
- 1 1/2 teaspoon vanilla
- 1/4 cup powdered sugar
- Preheat the oven to 350 degrees.
- Whisk together flour, baking powder, salt, and cocoa powder and set aside.
- Cream cubed butter with Splenda brown sugar on medium high until light and fluffy.
- Add in Swerve Sweetener and continue to mix
- Add 1 egg at a time and mix thoroughly. When done add the vanilla.
- Add in the dry ingredients to your mixture and mix on low until mixed together.
- Place powdered sugar in a bowl.
- Make small tablespoon size balls and roll them in the powdered sugar. Shake off excess sugar.
- Place cookies on a parchment paper lined cookie sheet about 1 inch apart.
- Bake for 10 – 12 minutes.
- Allow to cool completely, then store in an air-tight container.
Nutritional Information – 1 cookie (based on 1/48) is 5 g carbs
What teens, or adults for that matter, don’t enjoy the taste of cookie dough? Well, eating cookie dough out of the tub is not a low carb friendly thing to do, so when I found this recipe on Swerve Sweeteners Website, everyone was thrilled. A chance to have that cookie dough bite and not send your blood sugar crazy. So give these a try – you will be amazed.
Chocolate Chip Cookie Dough Bites
- In a large bowl whisk together almond flour, confectioners Swerve and salt.
- Stir in melted butter and vanilla.
- When mixed well, stir in 1/3 cup mini chocolate chips
- Scoop dough out by rounded tablespoon and press together with your hands.
- Roll into a ball and place on waxed paper or parchment paper lined baking sheet.
- Repeat until all the dough is used – typically makes about 24 balls.
- Place the cookie sheet in the freezer for 1 hour.
- When your hour is close to being up, melt your sugar free chocolate chips and butter together. I do this in 15 second intervals in the microwave – stirring after each. Do not over heat.
- Remove the balls from the freezer and dip in the melted chocolate until covered.
- Place back on the cookie sheet and place in the fridge until the chocolate hardens.
- Store in an airtight container in the refrigerator.
- Note – you can also drizzle the chocolate over the balls, but my girls liked the entire thing coated in a layer of chocolate.
Nutritional Information – 1 Cookie Dough Bite – 5 g carbs
These have been my favorite chocolate chip cookies since I found the recipe about 10 years ago in the novel Chocolate Chip Cookie Murder by Joanne Fluke. I like a crunchy chocolate chip cookie and this was just perfect. However, they were not very low carb friendly. So I got brave and began to play with the recipe. I am thrilled with this version! Still very yummy and much less sugar. Give them a try – you won’t be sorry.
Chocolate Chip Crunch Cookies
- 1 cup butter
- 1/2 cup white sugar
- 1/2 cup Swerve granular
- 1/2 cup Splenda Brown Sugar Mix
- 1 tsp salt
- 2 tsp vanilla
- 2 beaten eggs
- 2 1/2 cups flour
- 2 cups crushed corn flakes
- 2 cups chocolate chips (Sugar free chips would lower the carb count farther)
- Melt butter and add the sugar and sweeteners and stir. Add soda, salt, vanilla, and beaten eggs. Mix well.
- Add flour and stir in. Add crushed corn flakes and chocolate chips and mix thoroughly.
- Form dough into balls and place on greased cookie sheet. Press them down with a fork in a criss cross pattern.
- Bake at 375 degrees for 10 – 12 minutes. (cookies will not brown as much with artificial sweeteners also – so don’t over cook)
- Cool on cookie sheet for 2 minutes, then remove to a wire rack until they are completely cooled.
Nutritional Information: 1 cookie is 15 carbs
Ellen’s 16th birthday was upon us and she wanted a cookie cake and icing. We had not tried either of these things yet, but hey – why not. I found a cookie recipe that tastes great – but I am still working on crispness. Once I get it figured out it will be on the blog as well. The icing, though was simple and delicious. So glad that we found this before Christmas Cookie time. Thank you to Sugar Free Mom for this great recipe.
Sugar-Free Vanilla Buttercream Frosting
- 1/2 cup butter, room temperature
- 1 1/4 cup Swerve Confectioners or powdered erythritol
- 1 tsp vanilla extract
- 1/2 – 1 tsp vanilla liquid stevia
- 1 – 2 Tbls milk as needed
- Add all ingredients into a bowl and blend on high until smooth
- Make sure to start with just 1/2 tsp of liquid stevia then taste to adjust to your preference
- Add milk if you are frosting a cake or filling decorator bags. Add slowly to the consistency needed.
- Makes 1 1/4 cup icing
- Does not need to be refrigerated once on the cookies.
- Unused icing is good for up to 2 weeks in the refrigerator and 3 months in the freezer.
Nutritional Information: per serving – 40 calories, 0 carbs