These low carb holiday cookies are ideal for sharing with the family! The cream cheese frosting works perfectly with the chocolate cookie base!
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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.
Update - you can now buy low carb sprinkles from Amazon!
How to Make Low Carb Holiday Cookies
To prepare the cookies, beat some eggs in the bowl of a stand mixer. Then add almond flour, ricotta, low carb sweetener (Lakanto 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!
📖 Recipe
Low Carb Holiday Cookies
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F.
- Beat the eggs in the bowl of a stand mixer. Then add the remaining cookie ingredients. Beat until smooth.
- 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.
- 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.
- Time to frost the cookies! Divide the frosting between the cookies, then shake a few sprinkles over each cookie, if using.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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Gennifer says
Did you use FULL fat ricotta?
Georgina says
Yes - I usually find that when it comes to counting net carbs, full fat versions are lower (or the same) as reduced fat options. You might like to read my article on it! https://stepawayfromthecarbs.com/reduced-fat-higher-carbs/
Donna says
My cookies didn't look as "runny" as yours before I baked them. How do I know if they're done?
Georgina says
Oh that's strange! Did you have any ingredient changes?
Marietta L Kline says
Do these cookies need refrigeration? My icing is very fluffy and doesn't look like it will 'set/harden', I might have beaten it too long.
Georgina says
Yes you can absolutely store them in the fridge!