This means the cookies will be made with some combination of almond flour and coconut flour with the Swerve sweetener (powdered erythritol).

I’ll admit that baking cookies without wheat flour and sugar is a challenge, but I’ve made these cookies so many times, I have confidence for your success.

All of these cookies freeze really well. Either freeze cookie dough or freeze baked cookies after they cool completely.

Main Ingredients for Most of the Christmas Cookies

• Almond Flour
• Coconut Flour
• Choc Zero Dark Chocolate Chips
• Choc Zero White Chocolate Chips
• Swerve Granulated Sweetener

Chocolate Chip Pecan Cookies with Bacon

This is such a favorite keto cookie because you have that sweet and salty and the bacon adds an extra texture from the crispy bacon. I make them bakery size, but you can make them smaller.

White Chocolate Raspberry Macadamia Nut Cookies

My number one favorite cookie. Admittedly, macadamia nuts are pricey, but make these for the holidays. The tart, sweet and salty is a combination that cannot be beat.

Pecan Tassies

Pecan tassies are a childhood favorite and I was thrilled when a keto recipe worked and worked well. This has all the feels for Christmas.

Keto Sugar Cookies You Can Cut Out and Decorate

How adorable are these. You must take your time, keep the dough really cold, but once you get the feel for it, these are amazing, and they freeze really well.

Soft Sugar Cookies with Buttercream

The above cookies are crisp and easy to cut out. These soft sugar cookies are fluffy and more cake like. Change the flavoring from vanilla to lemon or orange for a twist.

Keto Italian Ricotta Cookies (Budget Friendly)

Easy to make, easy to pop in your mouth. This recipe is easier on the budget because it only requires coconut flour.

It’s a great time to shop Amazon from my personal recommendations and I only recommend products I own myself.

Bonus: Chocolate Chip Cookie Cake with Buttercream

This single serve cookie cake is sold at the farmer’s market and very popular. It has all the flavors of the cookie and is softer to make it more cake like. Topped with buttercream, it’s special.

More Keto Holiday Desserts from Spinach Tiger

• Pear Cardamom Cake
• Maple Pecan Cheesecake
• Cheesecake with Fruit Wreath
• Chocolate Cake, Peppermint Frosting
• Cranberry Orange Muffins
• Cranberry White Chocolate Muffins
• Keto Spiced Pear Cheesecake Bar
• Grain Free Low Carb Red Velvet Cupcakes

The post My Six Favorite Keto Christmas Cookie Recipes appeared first on Spinach Tiger.

These are my favorite Christmas cookie. This is the sugar free, low carb version, but it’s just as awesome. It’s also gluten free. I can hardly stop eating them. And, just in case you didn’t know this, I now own a thriving cottage home keto bakery.

When I was a teenager, my brother and I lived only with my father. One Saturday night during the holidays  a neighbor came over and showed us how to make Christmas cookies. No one baked in my family. No one ever made us cookies and without a mother at the time, life was harder, more lonely.

A Precious Food Memory

We both felt low with abandonment and it seemed like such a treasure to have a woman come to our house to make cookies with us. I can picture my brother taking a spoon and filling each cookie with a brown sugar, pecan mixture.

I remember feeling grateful that she took the time to write down the recipe and give it to me. Isn’t it astounding that it’s the small kindnesses that can fill a heart for a lifetime.

She wrote out the recipe for pecan tassies on a little index card and I still have it. I’m not that person who saves a lot of things, but this held a very deep memory that was happy at a time those were rare. We baked until late into the night, and since both she and my brother are deceased, I feel a need to carry this tradition on.

Grain Free Pecan Tassies are low carb, sugar free made with  a Homemade Brown Sugar

Macros: Each Pecan Tassie is 117 calories, 2.5 g carbs, 2 g fiber (.5 carbs)  3 g protein, 11 g fat.

Homemade Brown Sugar

I recently discovered that it’s pretty easy to make a healthy, low carb brown sugar using blackstrap molasses. There are 14 carbs per tablespoon of Swerve granulated, making this only an additional 7 carbs per 12 cookies. It tastes just like brown sugar and helps. You can also use the Swerve brown sugar.

The original pecan tassies recipe tastes more like a mini pecan pie but with more of a pastry feel, as the dough is made with cream cheese. This grain free pecan tassie is more like a pecan bun or cake. It’s delicious and it freezes perfectly.

I made several test batches of Grain Free Pecan Tassies using the almond flour and we agreed that adding in a little bit of orange extract into the dough and adding cinnamon pushed the flavors more towards that orange cinnamon roll we love on Christmas morning. It’s so delicious.

The Dough Process

I used almond flour, egg, melted butter, a little swerve and some orange zest for the dough. I weighed the dough and divided it by 24. Each dough ball weighs about 12 grams. It then gets tamped down to make a pastry cup.

I’ve found through experience that these can sometimes stick so I cut little round parchment papers to place on the bottom of each cup. If you just made one circle on a parchment sheet and fold over several times and cut, you will quickly have small rounds. It really does help. I also spray the pan.

Sugar Free Brown Sugar

If you don’t have Swerve Brown sugar you can add black strap molasses (about 2 teaspoons) to filling.

The filling is easy to make. I use my homemade brown sugar, melted butter, chopped pecans and cinnamon. The filling is then spooned into the cups and topped with more chopped pecans. They only take about 15 minutes to bake to a golden brown.

Read more about why I love Swerve here. 

Play around with this recipe for Keto Friendly Pecan Tassies

You can play around by adding chocolate chips or unsweetened coconut.

The fantastic news is that these freeze so well. Just take out and defrost for 30 seconds for a quick treat, or go ahead and make all the cookies you want in advance so the holidays are easy.

More Low Carb Christmas Cookies from Spinach Tiger

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Keto Grain Free Pecan Tassies (sugar free)

Amazing low carb pecan tassie often made at Christmas time, like a little pecan pie muffin. 2 carbs per cookie, 2 g, fiber (zero net carbs).

Course Cookie (Keto)

Cuisine American

Keyword keto, grain free, pecan tassies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Calories 117kcal

Author Angela Roberts

Ingredients

• Some of these ingredients include Amazon links which I earn a commission on.

Make Dough

• 2 cups almond flour
• 4 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 2 tablespoons Swerve granulated
• 1 teaspoon orange extract

Make Filling

• 1 cup Swerve Brown Sugar See Notes
• 2 eggs
• 2 tablespoons butter melted
• 1 cup pecans divided
• 1 tablespoon cinnamon
• baking spray or extra butter for pan

Instructions

Make Dough

• Combine almond flour, cream cheese, butter, swerve, orange extract to make dough.
• Refrigerate wrapped in plastic, for an hour or up to two days.
• Make Filling
• Mix swerve brown sugar, eggs, melted butter. Set aside.
• Chop 1/4 of pecans for topping cookies. Set aside
• Chop remaining pecans very fine to mix in the egg butter mixture.
• Assemble
• Spray baking pan or butter, as dough can tend to stick. I cut out small parchment rounds for bottom of each muffin tin.
• Put dough into mini muffin pan. You should get 24. Press into bottom and form a cup.
• Pour the nut mixture into dough cup and top with some of the chopped pecans.
• Bake at 350 degrees F. for approximately 15 minutes or until golden.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, add two teaspoons black strap molasses to filling.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Fiber: 2g | Sugar: 1g

This site earns a commission on amazon products that Spinach Tiger shares. This does not affect price.

The post Grain Free Pecan Tassies (Paleo, Keto Friendly) appeared first on Spinach Tiger.

I can make a fantastic chocolate cupcake and I knew if I took my chocolate ingredient base and played around, I could get that brownie texture and taste that is similar but very distinct from chocolate cake. It’s much more dense, moist and more fudge like.

These dairy free chocolate brownies are made with nuts, but you can skip the nuts if you don’t want them. I used walnuts as I think they are the best with chocolate, but you could use pecans too.

Use the Right Chocolate

I use a very good unsweetened cocoa powder and Choc Zero dark chocolate baking chips. This combination gives provides that just right chocolate taste. My favorite cocoa powders are Anthony’s Cocoa Powder or Better Body Foods Cacao.

You Can Make These in a Sheet Pan or Individual.

I make almost all my keto baked goods in these paper tart liners. They work well for the bakery and they make freezing easy, aside from portion control.

Ingredients for Dairy Free Keto Chocolate Brownies

• Almond Flour
• Coconut Flour
• Erythritol, Monk Fruit
• Eggs
• Avocado Oil
• Baking Powder
• Unsweetened Cocoa Powder
• Unsweetened Coconut Milk
• Choc Zero Chocolate Chips
• Walnuts
• Salt
• Xanthan Gum

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More Keto Chocolate Desserts

• Keto Chocolate Tart
• Keto Chocolate Ganache Cupcake
• Keto Bacon Pecan Chocolate Chip Cookie
• Keto Chocolate Cupcake, Buttercream
• Keto Chocolate Smoothie with Avocado
• Keto Chocolate Pots de Creme

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Keto Brownies

Keto Brownies made with almond and coconut flour. Super Moist.

Course Dessert Keto

Cuisine American

Keyword keto brownies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 16 servings

Calories 252kcal

Ingredients

Brownie Cake

• 230 grams almond flour
• 4 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoon sea salt
• 2/3 cup unsweetened cocoa Better Body Foods
• 1/2 cup avocado oil
• 1 cup swerve granulated sweetner
• 3 eggs
• 1/3 cup coconut milk
• 1/2 cup sugar free chocolate chips I use Choc Zero
• 1 cup chopped toasted walnuts

Chocolate Ganache

• 1/4 cup coconut milk
• 1/2 cup sugar free chocolate chips I use Choc Zero

Instructions

Brownie Cake

• Prepare sheet pan with parchment paper and spray.
• Mix sweetener and oil together.
• Add eggs, one at a time.
• In separate bowl, mix together remaining dry ingredients. Set Aside.
• Add coconut milk.
• Add remaining dry ingredients.
• Add chocolate chips and walnuts.
• Pour batter into quarter sheet pan.
• Warm up chocolate ganache if necessary and swirl into the batter.
• Bake at 350 degrees F (180 C) for 16 minutes. Middle should not jiggle. Don't overbake.

Chocolate Ganache

• Heat coconut milk and chocolate chips in bain marie (stainless steel bowl over simmering water) until melted.

Nutrition

Serving: 1of 16 | Calories: 252kcal | Carbohydrates: 6g | Fiber: 4g

The post Dairy Free Chocolate Keto Walnut Brownies appeared first on Spinach Tiger.

Last week I wanted to try a new keto brownie recipe for the bakery and decided to do a similar version of something I did a long time ago with this traditional recipe on this blog. It worked well. I have made this twice in a few days just to make sure I could perfect it, so enjoy!

Pretty to look at, easy to make, moist and gooey to eat, keto black bottom brownie cupcakes are a perfect dessert to bring to a party or picnic are a nice choice when you love chocolate and cheesecake.

A creamy, sweetened cream cheese with chocolate chips is dolloped on chocolate brownie batter, and baked together orchestrating a perfect cheesecake brownie bite.

This recipe makes one 8 x 8 brownie pan, yielding 16 brownie squares.

Cream Cheese Mixture

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Avocado Oil
• Sour Cream
• Boiling water
• Sugar Free Chocolate Chips
• Baking Powder, Baking Soda, Salt
• Xanthan Gum (holds it together as there is no gluten)
• Cream Cheese
• Swerve (both granulated and confectioner’s)
• My Favorite 8 x 8 Pan from Amazon
• See Notes for Sugar Substitutions

Make Sheet Pan or Small Individual Brownies.

These are baked in an 8 x 8 pan, but for my bakery, I double the recipe and bake 12 in these paper tart liners.

Note: you can substitute swerve with allulose or your choice erythritol. If you do not have confectioner’s sweetener, you can make your own in a super blender with a granulated version.

Baking Process for Keto Black Bottom Brownies

Cream Cheese Mixture: Combine cream cheese, egg, sugar free confectioner’s sweetener together. Add in 1/3 cup chocolate chips. Make sure to get this very creamy before adding the chocolate chips. Set aside and dollop on once the batter is made and in the liners or pan.

Keto Black Bottom Brownie Mixture: Mix cocoa powder with boiling water. Mix well. Add sour cream. Set aside. Combine all remaining dry ingredients. Set aside. Mix eggs with oil. Add chocolate mixture. Add dry ingredients. Add 2/3 cup chocolate chips. Batter will be thick, but if it’s too thick, add a little more boiling water or milk. Place batter in pan. Dollop the cream cheese mixture and and use a knife to spread out. Don’t over mix. Bake at 350 until internal temperature reaches no more than 207 degrees F. You can take out at 200 degrees F.

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These sneakers have been a life saver. Perfect for comfort, looks and working a long farmer’s market. They come in several colors, but I still love the white. I admit to 8 pairs of sneakers, but these are my favorite when I want comfort AND style.

More Similar Chocolate Posts ALL KETO

• Texas Sheet Cake
• Chocolate Tart
• Triple Chocolate Brownies
• Chocolate Chip Pecan Cookies with Bacon
• Chocolate Ganache for Cupcakes

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Keto Black Bottom Brownies

Amazing Keto Black Bottom Double Chocolate Brownies with Cream Cheese Filling

Course Keto Dessert

Cuisine American

Keyword keto brownies, keto chocolate cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 16 pieces

Calories 166kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 1 1/4 cups almond flour 151 grams
• 2 tablespoons coconut flour
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Swerve granulated
• 1/4 cup avocado oil or olive oil
• 2 small eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/3 cup boiling water
• 2 tablespoons sour cream
• 2/3 cup sugar free chocolate chips

Cream Cheese Filling

• 4 ounces cream cheese
• 1/4 cup Swerve confectioner's Sweetener see notes
• 1 small egg or half large egg (scramble first)
• 1/3 cup sugar free chocolate chips

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray for an 8 x 8 brownie pan.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, with boiling water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in sour cream to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Add in chocolate chips.
• Pour batter into prepared pan. Smooth out.
  
• Add Cream Cheese Mixture below.
  
• Using a scoop, place the cream cheese mixture over the batter evenly. Use a knife to swirl. Top with remaining chocolate chips.
  
• Bake for approximately 30 minutes until the inside temperature in middle reaches about 200 degrees F for fudgy and no more than 207 Degrees or brownies will be over-baked.
  
• Cool Completely before cutting. Keep refrigerated. These tastes best served cold.
  

Cream Cheese Mixture

• Mix cream cheese (room temp) with egg and confectioner's in small food processor until creamy. Add most of the chocolate chips, reserving a tablespoon or two to throw on top at end.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 116 | Calories: 166kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Fiber: 4g

The post Keto Black Bottom Brownies (Gluten Free) appeared first on Spinach Tiger.

These are perfect for kids lunch, kids parties, barbecues, and dessert tables.

The ingredients are all low-carb and keto friendly, including my favorite keto chocolate chip from Choc Zero. You could use any chocolate chips you like but this is my favorite brand.

I like to drizzle chocolate ganache on the keto cookie cakes, but you could also use sugar free butter cream as another option. I have recipes for two keto buttercreams that would be good and for a chocolate Ganache. You would only need small amounts of each.

• Keto Chocolate Ganache
• Keto Chocolate Buttercream
• Keto Vanilla Buttercream

Tips for Cookie Cake

Weigh cookie cakes to about 80 -82 grams. Roll in ball and then flatten out with your hands. Leave a little bit of space around the raw cookie dough.

Bake at 360 degrees for about 15 minutes. Ovens vary. You can bake until just golden or even a little less. I’ve baked them dark golden and very light and they are good either way. The internal temperature should be around 190 F. But be sure to cool completely.

Use either paper tart liners or silicone tart cups. I use these paper tart liners for all my small cakes in the bakery. They are perfect for mini cakes. They hold the same amount of batter as a cupcake but are much easier to bake and eat. Use a drizzle spoon for ganache.

Keto Chocolate Chip Cookie Cakes Ingredients

• Almond Flour
• Coconut Flour
• Butter
• Eggs
• Swerve (or erythritol of your choice)
• Black Strap Molasses (Omit, if using a Keto Golden or Brown Sugar)
• Baking Soda
• Chocolate Chips
• Pecans
• Heavy Cream or (Only for Ganache)
• Buttercream: Butter, Swerve confectioner’s

More Keto Chocolate Chip Recipes

• Keto Chocolate Chip Blondies
• Keto Raspberry White Chocolate Cookies
• Keto Bacon Chocolate Chip Cookies
• Keto Birthday Cookie Cake

Dairy Free Version

• Cookie Cake: Use same amount dairy free butter.
• Ganache: Use canned full fat Coconut Milk with Choc Zero Chocolate Chips.

Macros

Net Carbs: 4 Net Carbs

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Mini Low Carb Chocolate Chip Cookie Cake

Mini Low Carb Chocolate Chip Cookie Cake

Course Low Carb Dessert

Cuisine American

Keyword chocolate chip cookies, keto brownies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 21 minutes minutes

Servings 14

Calories 356kcal

Author Angela Roberts

Ingredients

• 2 1/2 cups almond flour 140 grams
• 4 tablespoons coconut flour 28 grams
• 2 teaspoon gelatin powder optional
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon xanthan gum
• 1 cup unsalted butter
• 1 cup Swerve granulated sweetener
• 1 teaspoon Black Strap Molasses see notes
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup Choc Zero Chocolate Chips see notes
• 1 cup chopped pecans

Kitchen Tools

Instructions

• Mix all dry ingredients except sweeteners. Set aside
• Cream butter with Swerve granulated (or erythritol of your choice)
• Add eggs one at a time.
• Add vanilla.
• Add dry ingredients.
• Add chocolate chips and pecans.
• This will make 12 – 14 mini cookie cakes, when made in 4 inch tart cups.

Make Cookie Cakes

• Preheat oven at 360 degrees F. bake.
• The easiest way to place cookie batter in tart liners is to roll each into a ball and then flatten out, leaving a little bit of room for them to expand. I weigh each (around 80 grams). This way they bake evenly.
  
• Bake for 15 minutes or until slightly golden.
• Cool completely before decorating with buttercream.
  

Ganache

• You won't need the full recipe, because you will just be drizzling.

Freezing

• Cookie Cakes freeze well. Wrap in plastic wrap. Take out about an hour in advance.

Notes

If you want to sub black strap molasses, sub 1/4 of the granulated erythritol with Swerve brown sugar erythritol. Or you could sub with 2 tablespoons of sugar free maple syrup.

There are several keto buttercreams on the site. 

• Keto Vanilla Buttercream
• Keto Chocolate Buttercream

Nutrition

Serving: 1g | Calories: 356kcal | Carbohydrates: 11g | Protein: 7g | Fat: 34g | Fiber: 7g

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The post Mini Keto Chocolate Chip Cookie Cakes appeared first on Spinach Tiger.

Note: When I originally made these, I added in macadamia nuts. I left these out of the recipe because they are cost prohibitive at this time with prices rising. They are just as good without the macadamia nuts, but you may choose to add them in.

I love almost anything with raspberry, like my keto white chocolate raspberry macadamia nut cookies or this keto white chocolate raspberry bundt cake. The tartness of raspberries inside something sweet yields an amazing bright flavor profile.

Blondies are perfect to bring to a party, because you can cut them small enough to give just a taste. Most people, even those who don’t love sweets, love these blondies.

Ingredients for Keto White Chocolate Raspberry Blondies

• Almond Flour
• Coconut Flour
• Baking Powder
• Eggs
• Raspberries
• White Chocolate Chips
• Swerve (Erythritol)
• Butter
• Baking Soda

The main ingredients are almond flour, coconut flour, eggs, and butter, raspberries, and white chocolate. I use a Swerve brand Powdered Erythritol as my sweetener. If you want to add a bit more raspberry flavor, you can add in a few drops of raspberry extract, although this is just an option.

As a keto bakery owner, I buy all of my chocolate chips and white chocolate chips from Choc Zero.

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Keto White Chocolate Chip Raspberry Blondies

Gooey bars made in a quarter size sheet, perfect for a crowd.

Course Keto Dessert

Cuisine American

Keyword keto bars

Servings 16 bars

Calories 174kcal

Equipment

• quarter size sheet pan
• Parchment Paper

Ingredients

Dry Ingredients

• 2 1/2 cups blanched almond flour
• 4 tablespoons coconut flour
• 1 teaspoon baking soda
• 2 teaspoons sea salt
• 1/2 teaspoon xanthan gum
• 1/2 cup Sugar Free white chocolate chips

Wet Ingredients

• 1 cup Swerve
• 1 cup butter
• 3 eggs
• 1 cup frozen raspberries can use fresh
• 5 drops raspberry extract optional
• 2 tablespoons sugar free maple syrup or 1 teaspoon black strap molasses see notes

Instructions

Dry Ingredients

• Mix all ingredients together in a bowl. Set aside.

Wet Ingredients

• Mix Swerve and butter together.
• Add eggs.
• Add in maple syrup.
• Add dry Ingredients to this mix.
• Chop Raspberries. Set aside.
• Add white chocolate chips.
• Preheat oven to 350 degrees. F., 180 C.
• Place parchment paper on pan. Spray with baking spray.
• Place half batter (which will be thick) onto the pan. You will need to use your palm to spread out evenly. I use either a piece of plastic or another piece of parchment paper to do this to avoid finger marks.
• Add raspberries, dispersing evenly. Top with remaining batter.
• Bake for 20 to 25 minutes or until golden. I baked for 22 minutes. I put a piece of foil over the sheet pan at 20 minutes.
• Cut into 24 squares.

Notes

To get that “brown sugar” taste, I  like to add in either a teaspoon of black strap molasses or some sugar free maple syrup. This is not totally necessary. 

Nutrition

Serving: 1of 24 | Calories: 174kcal | Carbohydrates: 2g | Fat: 13g | Fiber: 1g

The post Keto White Chocolate Raspberry Blondies (Gluten Free) appeared first on Spinach Tiger.

This recipe was worked and reworked several times to get it just right. They are your answer for any cookie occasion, especially the holidays.

These keto soft sugar cookies made with almond flour are pillowy soft with extreme versatility. They are grain free, gluten free, and remarkably good. These are not the kind of sugar cookie you have roll out and decorate like these cookies which are more of a shortbread type cookie.

They are fluffy, soft and more cake-like. While the cookies you can cut out are so pretty, they are a much bigger challenge to make, because the dough must be cold at all times. These cookies are much easier.

• Weigh each cookie to get even baking. You will get 12 cookies at 50 grams each.
• Shape into circles, freeze for about 20 minutes, prior to baking. Instead of spreading out, the cookies spread and rose to create that soft, pillowy texture.

You can take my keto basic cookie batter and make these flavored with vanilla extract and a little almond or go in another direction like lemon, maple or even orange. You can’t go wrong.

The only thing you need to be aware of is getting the timing right. You want to see the cookies stay the blonde color with a slight slight brown bottom. The cookies will continue to cook through and it actually will take several hours in cooling process until they “arrive” at that just right bite.

Why Do I Need to Weigh Cookies?

Cookies made with almond flour are persnickety. They can easily over-bake and you want evenly baked cookies. I’ve heard from readers who complain about weighing ingredients, but if you want to make sure you’re not wasting these rather pricey ingredients, invest a few dollars in a food scale. It makes all the difference in success vs. failure. This is the food scale I use, purchased on Amazon.

Ingredients for Soft Keto Sugar Cookies

How to Top the Soft Sugar Cookie

You could drizzle keto chocolate ganache, vanilla glaze or go all out with my favorite, keto buttercream. You can use food coloring for the holidays, making them a little extra special.

Macros

Macros will change with different toppings. The toppings do not add any carbs. The basic cookie has approximately 1 net carb. 3 Carbs, 2 Fiber. 117 calories.

More Keto Cookies from Spinach Tiger

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Keto Soft Sugar Cookie with Buttercream

Low Carb sugar cookie, versatile for any holiday or anytime. Top with buttercream, glaze or a sprinkling of confectioner's sweetener.

Course Low Carb Dessert

Cuisine American

Keyword keto cookies

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 21 minutes minutes

Servings 12 cookies

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 cups almond flour 200 grams
• 4 tablespoons coconut flour 28 grams
• 3 teaspoon gelatin powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredients

• 1/2 cup unsalted butter 1 stick
• 3/4 cup Swerve confectioner's sweetener see notes
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Buttercream

• 1 cup butter
• 1 cup Swerve Confectioner's sweetener
• 1 tablespoon cream cheese optional

Instructions

• Mix all dry ingredients except erythritol. Set aside
• Cream butter with erythritol.
• Add eggs.
• Add Vanilla and Almond Extract.
• Add dry ingredients to this mix.

To Make Cookies:

• Preheat oven at 350 degrees F. bake or 325 degrees Convection.
• Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
• Measure out 12 cookies in balls. Each cookies is approximately 50 grams.
• You will make 6-8 at a time if making very large cookies.
• Prepare un-greased pan with parchment paper or silpat.
• Stick cookies in freezer for about 20 minutes on the baking pan.
• Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
• Leave the cookies on the sheet untouched for at least twenty minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
• Allow to COMPLETELY COOL, before topping with glaze or buttercream.
• Store in cookie tins or plastic containers.
• You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.

Buttercream

• Make sure butter is soft no colder than 68 degrees F. Beat until smooth.
• Add in sifted confectioner's sweetener.
• If you want to color, add just a drop at a time.
• Spread frosting on cookies, as desired.

Chocolate Ganache

• You can top with chocolate ganache if desired.

Notes

You may want to put a tablespoon or two more. We didn’t like them too sweet.

Nutrition

Serving: 1g | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

The post Best Keto Soft Sugar Cookies, Gluten Free appeared first on Spinach Tiger.

I have a keto bakery, which by now, you may know about or perhaps have visited. I sell out of my keto chocolate chip pecan cookies every week. Due to cottage baking laws, I can’t sell keto chocolate chip cookies with bacon, but I can share this recipe and you can make them at home.

Ingredients for Keto Bacon Chocolate Chip Cookies

• Almond Flour
• Coconut Flour
• Eggs
• Butter
• Gelatin (optional)
• Black Strap Molasses (gives that brown sugar taste)
• Erythritol
• Salt
• Bacon
• Pecans

I have found that a combination of both almond flour and coconut flour make the best textured cookie. I add in some powdered gelatin to add a little chewiness to the cookie and make them less brittle.

What Size Cookie Should I Make?

I like a big but reasonably sized cookie. Fifty five grams (close to 2 ounces) seems to be perfect and is the size I sell in the bakery. You can make these cookies thinner or thicker, but after having experimented, I prefer them thinner.

How to Bake Keto Bacon Chocolate Chip Cookies

I’ll be honest. Baking cookies with alternative flours is tricky and after much experimentation, I have settled on 350 degrees F. (180 C). on the bake mode of my oven. I don’t bake on convection mode as that mode in my oven has a hot spot. If you have to bake on convection, bake at 325 F. (160 C.)

The other thing I do before I bake my cookies is shape them, put them on a baking sheet with a silpat (you can use parchment) and freeze for about 10 to 15 minutes. They seem to bake better this way. I don’t recommend baking warm or room temperature cookie batter, as they will spread out too much.

I always check my cookies at ten minutes, knowing they won’t be done but it helps me figure out if I should go another 3 or 4 minutes.

More Keto Cookies From Spinach Tiger

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Keto Bacon Chocolate Chip Cookies (Grain Free, Sugar Free)

Low Carb Chocolate Chip Cookies with Pecans, Almond Flour. (Keto Friendly) at 20 Servings, 1 net carb.

Course Low Carb Dessert

Cuisine American

Keyword bacon, chocolate chip cookies, keto brownies, low carb browines

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 21 minutes minutes

Servings 18 cookies

Author Angela Roberts

Ingredients

• 6 bacon slices
• 2 1/2 cups almond flour 140 grams
• 4 tablespoons coconut flour 28 grams
• 1 teaspoon gelatin powder optional
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup unsalted butter 2 sticks
• 1 cup Swerve granulated sweetener
• 1 teaspoons black strap molasses
• 2 egg
• 1 teaspoon vanilla extract
• 1 cup Choc Zero Chocolate Chips see notes
• 1 cup chopped pecans

Kitchen Tools

Instructions

• Fry bacon crispy and cut into small bacon pieces. Make sure to drain on paper towels. Or bake in oven with this recipe.
• Mix all dry ingredients except erythritol. Set aside
• Cream butter with erythritol.
• Add eggs, vanilla and black strap molasses.
• Add dry ingredients to this mix.
• Add chocolate chips, pecans, bacon.
• Refrigerate dough for one hour to overnight if you have the time. Take out about 30 minutes in advance to shape cookies, as cookie dough could be a little stiff.

To Make Cookies:

• Preheat oven at 350 degrees F. bake or 325 degrees Convection.
• Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
• Measure out 18 cookies in balls. Each cookies is approximately 55 grams.
• Bake 6-8 at a time if making very large cookies.
• Bake on un-greased pan (I use silpat or parchment) to easily remove.
• Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
• Leave the cookies on the sheet untouched for at least ten minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
• Allow to COMPLETELY COOL, before storing.
• Store in cookie tins. I've left on counter for a few days and they stayed fresh.
• If you put in plastic bag, you will add moisture to the cookie and change the texture.
• You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.

Notes

Since posting, I replaced the brown sugar with Choc Zero Maple syrup. 

Since my original post, I discovered a teaspoon of gelatin makes the cookies chewier, great if you are making the cookies chunky.  Skip it if you prefer a flat, crispier cookie.

Nutrition

Serving: 1g | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

The post Keto Bacon Chocolate Chip Cookies appeared first on Spinach Tiger.

I  have never met a person that is not happy eating Oreo cookies. Buttercream Frosting stuffed between two dark chocolate, snappy cookies was someone’s genius, and now you can enjoy them without guilt with this keto oreo cookie sandwich recipe.

I whipped up these Keto Oreos (a copy cat grain free, sugar version) and I struck the right recipe. I have a keto cookie base for my bakery, but I knew I needed to make some changes to get that crispy, thin snap that would stand up to the buttercream and not get soggy. I eliminated coconut flour and one of the eggs. It worked.

This doesn’t happen all the time! I want you to know that I take many chances in the kitchen, prepared for failure, prepared mentally that I may need to rework a recipe. This is why I  encourage you to take chances with your food. It’s YOUR kitchen and if you promise yourself that you will learn something from each success, from each failure you will learn to be a good baker.

I have a keto home bakery and sell cookies. I have a good idea what makes a cookie, soft, and chewy, but I wanted a crispy cookie here. I eliminated and egg and the coconut flour from my cookie base and with a few tips and tricks, I got exactly what I was looking for in creating this keto oreo cookie sandwich recipe.

Keto Oreo Cookie Sandwich Recipe Tips

• Mix the dough well so that no almond flour peeks through. Your dough will continue to darken as you mix.
• Each cookie side should weigh 6 grams.
• Each cookie should be no more than 1.5 inches across.
• Roll out cookie dough, cut one cookie, weigh it and you’ll know you have the right thickness of the dough,
• Cut each cookie, leaving them in the sheet pan and freeze. Once frozen for about an hour, you’ll be able to take out each cookie without issue.
• Bake for 10 minutes at 325 degrees F. 160 C.

You can get all the ingredients on Amazon. My links as an affiliate earn a small commission.

Ingredients for Keto Oreo Cookie Sandwich Recipe

• almond flour
• baking soda
• egg
• xanthan gum (keeps cookies from crumbling)
• butter
• Swerve granulated
• Swerve Confectioner’s
• Better Body Cacao (or any unsweetened cocoa powder)

Freezing Keto Oreo Cookies

You can freeze the cookies, once filled and you won’t lose the snap. It only takes a few minutes to have them rest from the freezer. It’s my perfect snack.

Peanut Butter Filled Cookie Sandwich Variation

You can try different variations for your filling. This is peanut butter (recipe below). I just added peanut butter to my buttercream until I got the flavor desired.

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More Keto Cookie Recipes from Spinach Tiger

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Keto Oreo Cookie Sandwich Recipe

Sugar Free, Keto Friendly Oreo Cookies with Filling Variations

Course Cookie (Keto)

Keyword keto cookies, oreos

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerator Time 1 hour hour

Servings 36 cookies

Ingredients

Cookie

• 2 1/2 cups blanched almond flour
• 1 cup Swerve Granulated
• 1 egg
• 1/2 cup butter
• 1 teaspoon xanthan gum
• 1/2 cup cacao powder
• 1 teaspoon fine sea salt

Vanilla Filling

• 1 cup butter
• 2 tablespoons cream cheese
• 2 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Peanut Butter Filling

• 1/2 cup butter
• 1/3 cup peanut butter
• 1/2 cup Swerve Confectioner's Sweetener

Instructions

Cookie

• Mix all dry ingredients together.
• Mix melted butter (cooled) with egg.
• Mix dough well. Divide in two Rap in plastic Refrigerate for an hour.
• Take out one of the dough balls. Roll out on parchment approximately 9 x 13, Use a 1.5 inch cookie cutter. Cut ONE cookie side out and weigh. It should weigh 6 grams. More than that will be too thick for the snap. Once you can assess that you have rolled the dough thin enough, continue to make cut-outs but leave them. Don't take out of the mold. You will need to place in freezer for about 15 minutes, so you can then easily remove each cookie.
  
• Prepare baking sheet with parchment or silpat. You will probably bake 12 at a time. They don't spread much but leave about 2 inches between cookies.
• Bake at 325 degrees F., 160 C. for ten minutes.
• Remove cookies to rack to cool. Cool completely before filling. They will be soft, but will harden once cooled. Once, cooled, cookies will be easy to move and to fill. They should have a snap to them.

Filling

• Beat butter fluffy. Add In cream cheese.
• Add confectioner's sweetener until well incorporated.
• Add vanilla

Use a small round piping tip to fill cookies.

Peanut Butter Filling

• Make the buttercream above and add just enough peanut butter for your own taste. Mix until peanut butter Is completely incorporated. Add only 1 tablespoon at a time. You can choose to make half and half. Fill your vanilla first and then fill the next set of cookies with peanut butter.
  

As an Amazon affiliate, I earn a small commission, but these recommendations are the kitchen items I own and use. (check out keto baking block). I only recommend what is most helpful.

The post Keto Oreo Cookie Sandwich Recipe appeared first on Spinach Tiger.

The keto cookie cake yields a soft cookie that serves well as a birthday cake and is even good when refrigerated. You can also put a a birthday candle in the cake.  

If you’re like me, some of the last year seems to be a blur. My bakery was up and running and, most of the time, I was able to post something on this food blog, but not as many posts as I would have liked. My biggest distraction has been the remodeling of our basement, and I hope to share that with you soon. 

The keto birthday cookie cake was made and even photographed during the blur, but I never wrote down the recipe. I changed that today, tested my recipe out and feel confident you can make this for your next celebration with ease. This is perfect for those needing grain free, sugar free desserts, but don’t want to make a cake.

I  like it with a vanilla buttercream or served warm with some keto friendly ice cream. I love the Rebel brand. Have you tried it?

What are the main ingredients for the keto cookie cake?

The cookie dough base is the same as my keto chocolate chip cookie: almond flour, coconut flour, and granulated Swerve. Adding unflavored gelatin helps to bring a chewier cookie and a little black strap molasses adds some brown sugar flavor. You CAN skip the gelatin, and you can replace the black strap molasses with sugar free maple syrup.

I add one extra egg to get a more cake-like texture. I use Choc Zero chocolate chips and pecans, but you could also use any sugar free chocolate chips you like, and skip pecans or use walnuts. That’s up to you. I am an affiliate for Choc Zero and earn a small commission. It’s the only product I use in my keto bakery.

I use Swerve’s Sweetener, both the granulated and the confectioner’s for this recipe. 

READ HERE WHY I  USE SWERVE

Tips for Making a Keto Birthday Cookie Cake

Cookie cakes can be tricky as it’s hard to know how much cookie dough to put on the skillet. I used 550 grams of cookie dough and a 10 inch griddle. 

Overlap parchment paper: Unless you plan to eat the cookie cake from the griddle or skillet, you must have a plan for removing the cookie cake. It has a tendency to fall apart, so you will need to use parchment paper. 

The cookie dough should be about one inch high and you should leave about 1/2 inch around the perimeter to give the cookie room to expand. This worked perfectly for me. If you don’t have a scale, just keep these rules in mind. Use plastic wrap and small rolling pin to smooth it out evenly. 

Bake 325 F. degrees for twenty minutes.  This produced an even, golden cookie cake.

Completely cool your cookie cake prior to moving to a cake plate or else it will fall apart. The brilliant solution for this is to serve your cookie cake in your skillet. 

Sugar Free Buttercream Ideas for the Birthday Cookie Cake all made with Swerve’s Confectioner’s Sweetener. 

• Low Carb Vanilla Buttercream
• Low Carb Chocolate Buttercream
• Low Carb Peanut Butter Buttercream

Keto Cookie Recipes from Spinach Tiger

• Keto Sugar Cookies
• Keto Chocolate Chip Cookies
• Keto Lemon Basil Shortbread Cookies
• Keto  White Chocolate Raspberry Macadamia Nut Cookies

Spinach Tiger also Keto Friendly Home Bakery and teaches keto baking classes, in the Nashville area.

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Keto Chocolate Chip Cookie Cake

Low Carb Chocolate Chip Cookie Cake with Buttercream

Course Low Carb Dessert

Cuisine American

Keyword chocolate chip cookies, keto brownies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 21 minutes minutes

Servings 12 slices

Calories 73kcal

Author Angela Roberts

Ingredients

• 1 1/4 cups almond flour 140 grams
• 2 tablespoons coconut flour 28 grams
• 1 teaspoon gelatin powder optional
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1/2 cup unsalted butter
• 1/2 cup Swerve granulated sweetener
• 2 tablespoons Choc Zero Maple Syrup see notes
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cups Choc Zero Chocolate Chips see notes
• 3/4 cups chopped pecans

Kitchen Tools

• Rectangular Parchment Papers

Instructions

• Mix all dry ingredients except sweeteners. Set aside
• Cream butter with sweeteners.
• Add egg and vanilla.
• Add dry ingredients.
• Add chocolate chips and pecans.

To Make Cookies:

• Preheat oven at 325 degrees F. bake.
• Cut a piece of parchment paper to fit a 9 inch pan or griddle.
• Press cookie batter into the pan.
• Bake for twenty minutes. Check to see if you need to add another minute or two.
• Cool completely before decorating with buttercream.

Notes

Since posting, I replaced the brown sugar with Choc Zero Maple syrup. You could replace maple syrup with 1/2 teaspoon black strap molasses. 

There are several keto buttercreams on the site. 

• Keto Vanilla Buttercream
• Keto Chocolate Buttercream

 

Nutrition

Serving: 1g | Calories: 73kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

The post Keto Birthday Cookie Cake appeared first on Spinach Tiger.