Keto Holiday Cookies

Use our Kalifornia Keto Kookie mixes to create your favorite, low carb holiday cookies!

Butter Kookie Base:

Christmas Tree Almond Spritz

You will need:  1 Butter Kookie Mix, 2 egg yolks, 5 tbsp softened butter, 1/2 tsp almond extract, green food coloring

Preheat oven to 300 degress.

Line a baking sheet with parchment paper.

Add all ingredients to a bowl and mix.

Fill cookie press using desired shape.

Bake at 300 degrees for 12-14 minutes.

Remove and let cool slightly on tray then transfer parchment sheet with cookies to countertop.

Cookies willl set up as they cool. 

Makes about 30 cookies.

1 net gram of carbs for 2 cookies.  

 Variations:  You can use different extracts, coloring and shapes to make different holiday themed cookies.

 

Gingerbread Kookies

 

You will need:  1 Butter Kookie mix, 1 egg, 4 tbsp softened butter, 1 tsp cinnamon, 3/4 tsp ground ginger, 1/4 tsp nutmeg, 1/4 tsp cloves

Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

Mix all ingredients in bowl.

Roll into balls and flatten on parchment paper.

Bake at 350 degrees for 12-14 minutes.

Remove and let cool slightly on baking sheet.  Transfer parchment paper to counter and cool completely.

Once cool, if you desire, top with glaze.

Glaze:  3 tablespoons heavy whipping cream and 1/2 cup confectioners sweetener.  Drizzle over cookies.

Makes 15 cookies.

1 net gram of carbs per cookie.

Note: For softer cookies, you can add 1 additional tablespoon of softened butter and bake 10-12 minutes.

 

Red Velvet Thumbprints

You will need: 1 Butter Kookie Mix, 5 tablespoons softened butter, 1 egg, 1/8 cup unsweetened cocoa powder, 1-2 teaspoons of no taste red food coloring,  For the filling: 4 ounces softened cream cheese, 2 tablespoons softened butter, 1/2 teaspoon vanilla, 1-2 tablespoons sweetener, 2-3 tablespoons of heavy whipping cream.

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Mix Butter Kookie Mix, egg, butter, cocoa powder and red food coloring until well combined.  You can continue to add food coloring to get your desired shade.

Roll into balls, using your thumb, finger or back of 1/2 teaspoon, make an indent in the top of each ball.

Bake at 350 degrees for 13-15 minutes.

Remove from and let cool completely.

Make filling while cookies are cooling.

Mix cream cheese, butter, vanilla and swetener.  Start with 1 tablespoon of sweetener and add more to taste.

Mix until combined.  Gradually add heavy whipping cream and whip until desired consistency.

Fill each indent with frosting.  You can drop it by the teaspoonful or pipe it in using either a ziplok baggie or piping bag.

Note: we are working on a white chocolate ganache to use as the filling so check back soon.

2 grams of net carbs per cookie

Glazed Lemon Shortbread Kookies

 

 

You will need:  1 Butter Kookie Mix, 1 egg, 5 tbsp softened butter, 1 tbsp lemon juice and 1 tsp lemon zest.

Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

Mix all ingredients in a bowl.

Shape into balls and flatten on parchment paper.

Bake at 350 degrees for 12-14 minutes.

Remove and let cool slightly on baking sheet.  Transfer parchment paper with cookies to countertop to cool.

Once cool, top with lemon glaze.

Note:  You can add more lemon zest for a stronger lemon flavor.  You can also use lemon extract.

For the Glaze:  Mix 3 tablespoons lemon juice and 1/2 cup confectioners sweetener.  Drizzle over cookies.
Makes 15 cookies.
1 net gram of carbs per cookie.
 

Snowballs

You will need: 1 Butter Kookie Mix (you can also use our Chocolate Chio Kookie mix), 1 cup crushed pecans (you can substitute walnuts), 8 tablespoons softened butter, confectioners style sweetener.

Mix all ingredients, except confectioners sweetener, until well combined.

Roll into balls and place in freezer for 20 minutes.

Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

Remove cookies from freezer and bake at 350 degrees for 15 minutes.

Remove from oven and cool slightly.

While still warm, carefully roll in confectioners sweetener.  If your cookies are too fragile to roll in sweetener, simply sift the sweetener on top of the cookies.

Makes 15 larger cookies.  If you prefer bite size, simply roll cookie dough into smaller balls.

2 net grams of carbs per large snowball

 

Red Velvet Whoopie Pies

 

You will need: 1 Butter Kookie Mix, 5 tablespoons softened butter, 1 egg, 1/8 cup unsweetened cocoa powder, 1-2 teaspoons of no taste red food coloring,  For the filling: 4 ounces softened cream cheese, 2 tablespoons softened butter, 1/2 teaspoon vanilla, 1-2 tablespoons sweetener, 2-3 tablespoons of heavy whipping cream.

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Mix Butter Kookie Mix, egg, butter, cocoa powder and red food coloring until well combined.  You can continue to add food coloring to get your desired shade.

Roll into balls and flatten on lined baking sheet.

Bake at 350 degrees for 12-14 minutes.

Remove from and let cool completely.

Make filling while cookies are cooling.

Mix cream cheese, butter, vanilla and swetener.  Start with 1 tablespoon of sweetener and add more to taste.

Mix until combined.  Gradually add heavy whipping cream and whip until desired consistency.

Once cookies are completely cooled,  frost one cookie and top with a second.

3 grams of net carbs per cookie

 

Magic Bars

Note:  we do not care for coconut so we used caramel candies instead.  You can certainly use shredded coconut along with the chocolate chips and walnut for a more traditional magic bar.

You will need:  1 Butter Kookie Mix, 1 egg, 4 tablespoons softened butter, 1/3 cup sugar free chocolate chips, 1/2 cup chopped walnuts, 4 sugar free caramel candies, 1/2 cup sugar free sweetened condensed milk (recipe below).

Preheat oven to 350 degrees.

Line a loaf pan with parchment paper so that the paper extends up the sides of the pan.

Mix the Butter Kookie Mix, egg and softened butter until well combined.

Press dough into the bottom of the prepared loaf pan.

Bake at 350 degrees 15-20 minutes.

Remove from oven and spread 1/4 cup of the sweetened condensed milk on top of the crust, very lightly and carefully spread the milk to cover most of the top of the crust.

Sprinkle half the chopped walnuts on top of the condensed milk.

Sprinkle half the chocolate chips on top of the walnuts.

Repeat with the remaining walnuts then chocolate chips.

Pour the remaining 1/4 cup of condensed milk over the walnuts and chocolate chips.  You do not need to cover the entire surface, the milk will spread as it bakes.

Sprinkle the crushed sugar free caramel candies over the top.

Return to the oven and bake an additional 15-20 minutes.  The caramel and chocolate chips will be melty at this point.

Remove and let cool in the pan.

Makes 8 bars.

Condensed Milk Recipe:  You will need 1 1/2 cups heavy whipping cream, 3 tablespoons butter, 3 tablespoons confectioners sweetener, 1 teaspoon vanilla.

In a saucepan, heat cream, butter and sweetener on medium heat until it just starts to boil.  Reduce heat to a simmer and cook until the sauce thickens and coats the back of a spoon.  Whisk the sauce occasionally during cooking. Once you remove the sauce from the heat, whisk in the vanilla.

We cooked ours on medium low and it took about 20-25 minutes to get the consistency we were looking for.  The sauce will thicken as it cools.  This recipe makes more than the 1/2 cup the bars require.  You can store your leftover sauce in the fridge.

3 net grams of carbs per square.

 

Hot Cocoa Cookies

Note:  you will need to make the marshmallows the day before making these cookies.  Sugar Free marshmallow recipe is below.

You will need: 1 Butter Kookie Mix (you can use our Chocolate Chip Kookie Mix in place of), 1 egg, 5 tablespoons softened butter, 1/4 cup unsweetened cocoa powder, 1/2 heavy cream powder, sugar free marshmallows (recipe below).

Preheat oven to 350 degress.

Line a baking sheet with parchment paper.

Mix all ingredients, except marshmallows, until well combined.

Roll into balls and flatten into cookie rounds on prepared baking sheet.

Bake 10-12 minutes at 350 degrees.

Remove and let cool slightly.

Top each cookie with 1 marshmallow and broil for a few seconds until the marshmallows just start to melt.  They most likely will not brown.

Remove and let cool slightly.

Makes 18 cookies.

1.5 net grams of carbs per cookie.

Marshmallow Recipe:  

You will need: 1/2 cup cold water, 2 1/2 tablespoons unflavored gelatin, 1/2 warm water, 1/4 cup confectioners sweetener, 1 teaspoon vanilla extract.

Pour cold water into bowl and sprinkle the gelatin on top, slightly mix to incorporate all the powder.  Let sit for 10 minutes.  

Pour the 1/2 cup warm water into pan and add sweetener.  You can add a drop or two of stevia for a sweeter marshmallow if you prefer.  Cook over medium heat until it just starts to boil.  Remove from heat and stir in vanilla.

Place the gelatin mixture in a mixing bowl and slowly start to whip the gelatin mixture, adding the water and sweetener mixture slowly.  Increase whisk speed and whisk for 10 minutes until it starts to turn white and frothy.  Continue whisking an additional 10 minutes until the mixture doubles in size.

While the marshmallows are whisking, prepare an 8 x 8 baking dish by lining it with parchment paper.  You can also coat the parchment paper with coconut oil to prevent further sticking.

Pour the doubled mixture into the pan and smooth top with a knife.  Refrigerate overnight so the marshmallows can set.

Using a greased knife, cut set marshmallows into squares. You can also coat them with additional confectioners sweetener to prevent sticking, if needed.

 0 net grams of carbs per marshmallow

Chocolate Chip Kookie Base:

Chocolate Chip Raspberry Bar

You will need:  1 Chocolate Chip Kookie mix, 1 egg, 4 tbsp softened butter, 1/4 c sugar free raspberry jam, 2 tbsp sugar free chocolate chips, 1/8 c sliced almonds.

Preheat oven to 350 degrees.

Line loaf pan with parchment paper.

Mix the Kookie mix, egg and softened butter in bowl, 

Reserve 1/4 cup of the cookie mix, set aside.

Pat the remaining cookie mix into the bottom of the pan.

Bake at 350 degrees for about 15 minutes.  Remove and let cool slightly.

Spread the desired amount of sugar free jam on top of the slightly cooled crust.  Start with 1/4 cup.  If you prefer more, just adjust your macros.

Same goes for the almonds,  I used 1/8 cup but you can always use more depending on your preference.

Sprinkle the almonds on top of the jam.

Sprinkle the chocolate chips on top of the almonds.

Crumble the reserved 1/4 cup cookie mix on top of the chocolate chips.

Return to the oven and bake an additional 20-25 minutes.  

Remove from the oven and let cool completely in the pan.

Makes 8 servings

5 net grams of carbs per square.

 

Triple Chocolate Peppermint Kookies:

You will need: 1 Chocolate Chip Kookie Mix, 1 egg, 5 tablespoons softened butter, 1/8 cup unsweetened cocoa powder, 1/2 teasponn peppermint extract.  For the ganache frosting, you will need 4 ounces sugar free chocolate chips, 1/2 cup heavy whipping cream, 10 crushed sugar free peppermint candies.

Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

Mix Kookie Mix, egg, butter , cocoa powder and peppermint extract until well combined.

Roll into balls and flatten into cookie shapes on lined baking sheet.

Bake at 350 degrees for 12-14 minutes.

While the cookies are cooling, make ganache.  Heat 1/2 cup heavy whipping cream over low heat until bubbles start to form around edges, do not boil.  Pour the heated whipping cream over the 4 ounces of chocolate chips and let stand 10-15 minutes, do not mix yet.

After 10-15 minutes, stir heavy whipping cream and chocolate chips until smooth.  It will continue to harden as it cools.  Frost cookies and top with crushed sugar free peppermint candies.

2 net grams of carbs per cookie.

 

Peanut Butter Kookie Base:

Peanut Blossoms

You will need: 1 Peanut Butter Kookie Mix, 1 egg, 6 tablespoons softened butter, 1/4 cup peanut butter, sugar free chocolate chips

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Mix all ingredients, except chocolate chips, until well combined.

Roll into balls and place on lined baking sheet.

Using your thumb, finger or back of 1/2 teaspoon, make an indent in each ball.

Fill each indent with 1/2 teaspoon of sugar free chocolate chips..

Bake at 350 degrees for 13-15 minutes.

Remove and let cool slightly on the baking sheet.

Transfer parchment paper to counter to cool completely.

Makes 15 cookies.

Notes: You can either fill the indents with the chocolate chips before you bake the cookies or after.  I think the chocolate chips melt better if you fill afterward.  Just make sure you fill the indents with chocolate chips immediately after removing the cookies from the oven.

2 net grams of carbs per cookie.

 

Peanut Butter Balls aka Buckeyes

You will need: 1 Peanut Butter Kookie Mix, 1 cup peanut butter, 8 ounces sugar free chocolate bar or chips.

Mix the Peanut Butter Kookie mix and 1 cup peanut butter until well combined.

Roll into balls and place in freezer for about 1 hour.

Remove peanut butter balls.

Melt chocolate using manufacturers directions.  We melted ours in the microwave, in 30 second increments on 50% power.

Dip the balls into the chocolate, coating at least half of the ball.  Using a fork, carefully remove the peanut butter ball from the chocolate and place on wax or parchment paper until the chocolate sets.

Store in an air tight container in the fridge.  These tend to be very soft.

3 net grams of carbs per cookie.

 

 

Check back for the remaining recipes of our 12 Days of Christmas Kookies.