Craving something sweet during the holidays without derailing your health goals? These make-ahead low carb holiday cookies are about to become your new secret weapon! Imagine biting into a deliciously crisp, chocolate-studded cookie that tastes just like the traditional treats you love, but without the carb overload. Perfect for keto dieters, health-conscious foodies, and anyone looking to enjoy a guilt-free dessert that doesn't compromise on flavor.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: Keto
Serves: 24 cookies
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Whisk these dry ingredients together until well incorporated and free of any lumps.
- In a separate medium bowl, whisk together the melted coconut oil, eggs, and vanilla extract until smooth and fully combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula or wooden spoon until a consistent dough forms.
- Gently fold in the sugar-free chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
- Lightly press down on each cookie dough ball with the back of a fork or your fingertips to create a slight flattening effect.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature eggs for better dough consistency and smoother mixing.
- Make sure your coconut oil is melted but not hot when combining with other wet ingredients.
- For uniform cookies, use a cookie scoop to ensure consistent sizing.
- Don't overbake! These cookies continue to set while cooling, so remove them when edges are just golden brown.
- Allow cookies to cool completely on the wire rack to achieve the perfect texture.
- Store in an airtight container with a piece of parchment between layers to prevent sticking.
- For extra richness, you can toast the almond flour briefly before mixing to enhance its nutty flavor.
- Experiment with different sugar-free chocolate chips or add chopped nuts for variety.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 3g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 20mg
