Low Carb Holiday Cookies

These low carb holiday cookies are ideal for sharing with the family! The cream cheese frosting works perfectly with the chocolate cookie base!

This post 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 my Christmas Cocktail – or just skip them altogether.

To prepare the cookies, beat some eggs in the bowl of a stand mixer. Then add almond flour, ricotta, low carb sweetener (xylitol or granular Swerve would be perfect), unsweetened cocoa powder, baking powder, and salt. Beat until smooth.

Line a baking sheet with a silicone mat and spoon out 12 scoops of the cookie mix onto the pan. (And yes, I’m aware that they don’t look very appealing right now – that’s chocolate cookies for you LOL!)

Bake in a preheated oven for 10-12 minutes.

While the cookies are cooling, make the frosting. Add cream cheese, heavy cream, Confectioner’s Swerve, and peppermint extract to a stand mixer. You could actually use any extract you like or omit it altogether. Mix until the frosting is smooth and thick.

Time to frost the cookies! Divide the frosting between the cookies, then shake a few sprinkles over each cookie, if using. You don’t need many!

Happy Low Carb Holidays!

Make sure you’ve checked out my 35+ Low Carb Christmas Treats!

Low Carb Holiday Cookies

Course: Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 12

Calories: 135 kcal

Author: Georgina from StepAwayFromTheCarbs.com

These low carb holiday cookies are ideal for sharing with the family! The cream cheese frosting works perfectly with the chocolate cookie base!

Print

Ingredients

for the cookies

• 2 eggs
• 1 cup almond flour
• ½ cup low carb sweetener eg xylitol or granular Swerve
• ½ cup ricotta
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt

for the frosting

• ¼ cup heavy cream
• 4 oz cream cheese softened
• 2 tbs Confectioner's Swerve
• ¼-½ teaspoon extract eg almond, peppermint, optional
• 1 tsp sprinkles optional

Instructions

1. Preheat the oven to 350F.
   

2. Beat the eggs in the bowl of a stand mixer. Then add the remaining cookie ingredients. Beat until smooth.

3. Line a baking sheet with a silicone mat and spoon out 12 scoops of the cookie mix onto the pan. Bake in a preheated oven for 10-12 minutes.

4. While the cookies are cooling, make the frosting. Add the frosting ingredients to a stand mixer bowl. Beat until the frosting is smooth and thick.

5. Time to frost the cookies! Divide the frosting between the cookies, then shake a few sprinkles over each cookie, if using.

Recipe Notes

3g net carbs per frosted cookie, including sprinkles.

Nutrition Facts

Low Carb Holiday Cookies

Amount Per Serving (1 cookie)

Calories 135 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 4g 20%

Cholesterol 49mg 16%

Sodium 100mg 4%

Potassium 85mg 2%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 0g

Protein 5g 10%

Vitamin A 5.7%

Calcium 6.9%

Iron 4.6%

* Percent Daily Values are based on a 2000 calorie diet.

Save

Save

Save

Save

Save

Save