These low carb holiday cookies are actually pretty good any time of the year and are a wonderful sweet snack!
Disclosure: I was provided with this hazelnut meal from Bob’s Red Mill free of charge in exchange for my fair and honest review. Please see my disclosure policy. This post also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
These holiday cookies are made up of three components – a soft cookie base (which actually contains ricotta!!), a cream cheese frosting, and sprinkles. Yes, these are regular sugary sprinkles because they really don’t add that many carbs per cookie! But if you’d like to keep the decorated cookies sugar free then you could try dyeing some sweetener like I did for the Christmas Cocktail.
To prepare the cookies, you’ll need three bowls. To the first one add almond flour (I use Bob’s Red Mill brand), baking powder, baking soda and xanthan gum. If you are unfamiliar with xanthan gum it is a useful little powder that thickens sauces and can make liquids full of body. It needs to blended well but has the benefit of containing zero net carbs – because all the carbs are actually fiber.
To the second bowl, mix together melted butter, xylitol, Splenda, egg and ricotta. I quite often use a blend of sweeteners while baking – Splenda is one of the lowest-carb sweeteners but doesn’t have the bulk of other types. If all Swerve or xylitol is used, then the carbohydrates from the sugar alcohols really start to add up! But if you don’t count sugar alcohols in your low carb diet, feel free to use whichever low carb sweetener you prefer.
Mix the first two bowls together, then melt some unsweetened chocolate in the third bowl. I melt it in the microwave in 30 second bursts, stirring between each burst. Add the chocolate to the rest of the ingredients.
Line a baking sheet with a silicone mat and spoon out 20 scoops of the cookie mix onto the tray. Wet the back of the spoon with a little water and flatten the cookie dough. Bake in a preheated oven for 10-12 minutes.
While the cookies are cooling, make the frosting. Add heavy cream, low carb sweetener, and peppermint extract to a stand mixer. You could actually use any extract you like or omit it altogether. Mix until the cream is very thick.
Add some softened cream cheese and mix on slow speed until fully incorporated. Time to frost the cookies! While the frosting is still wet, add a few holiday sprinkles (I used these Wilton ones) and leave the frosting to set.
Happy Low Carb Holidays!
Make sure you’ve checked out my 35+ Low Carb Christmas Treats!
Adapted from Low Carb Family