KETO SUGAR COOKIES with Icing & Sprinkles! | Keto Christmas Cookies
– Hey, munchies, welcome to the channel.
If you're new or if you're not new,
I am happy you're here either way.
I have got a sugar cookie recipe
that you are going to wanna try
if you're looking for low-carb options.
We got icing and sprinkles to go with it,
and we're doing the dough two ways.
You can slice and bake or roll it out, say what?
Happy holidays to you from me.
For the cookie, start with your food processor
and add almond flour, coconut flour,
a powdered, low-carb sweetener of choice,
baking soda, an egg, a stick of butter,
vanilla extract and salt.
Pulse until a dough forms.
Wrap in plastic into a disk.
And then refrigerate to firm for about 30 minutes.
Add a bit of coconut flour to your surface
to roll out the dough and I prefer
to do it on parchment paper.
Roll out half of the dough,
keep the other half in the fridge
until it's about a quarter of an inch thick or so.
But as I mentioned, you can also take the dough
and make it into a log wrapped in plastic
and freeze it for 20 to 30 minutes.
And then slice and bake the cookies, neat!
If you do prefer to roll,
you can use your favorite cookie cutters
to get festive shapes.
You can re-roll the leftover and keep cutting.
The dough will soften as you use it,
so swap it out with the other in the fridge as needed.
Try to keep the dough and the cookies cool until they bake.
Onto a baking sheet they go and into the oven
until lightly golden.
Let them cool completely before icing.
Let's make our icing and sprinkles in the meantime.
The sprinkles take a little more time, so let's start there.
These are faux sprinkles, of course,
because regular sprinkles are just sugar,
so I'm actually dying coconut shreds.
I got this plant-based natural dye on Amazon,
I will link it below,
but you can use whatever dye you prefer.
I start with a few drops of dye and then add a few drops
of water and mix to integrate.
Then, I add the coconut shreds and mix to coat completely.
(upbeat techno music)
Add the colored coconut to a baking sheet lined
with parchment and keep them separate
so that they don't all mix together
unless you want rainbow sprinkles, of course.
Into the oven they go at a low temperature
for just a few minutes and then turn the oven off
and let it cool down completely.
This is going to crisp up our sprinkles.
When cooled, you can store them in glass for the season.
For our icing, it is simply low-carb powdered sweetener
with a bit of water or milk, that's it.
Add less water if you want a thicker icing
or more water if you want a thinner one.
Now we can assemble!
I love sugar cookies without icing too,
but decorating cookies
is one of my favorite holiday activities,
and now you don't have to miss out
if you're keeping it keto.
Get creative and have fun with your decorations.
They are adorable and actually hit
the mark as a sugar cookie.
I mean, you can roll them out, you can slice and bake,
you can ice and decorate and they taste great.
A little bit of chew and so satisfying
whether there's icing or not.
As a reminder, I do have a holiday recipe's E-book
with over 100 festive recipes
to inspire your healthy holiday season.
They're all very easy and include Thanksgiving,
fall seasonal, and Christmas recipes.
You can get 10% off any E-book or package of your choice
this week at mindovermunch.com/ebooks
using the code cookies10.
I hope you enjoyed this episode.
If you did, I hope you'll share it.
I know that this recipe could help other low carbers
this holiday season and I appreciate you spreading the word.
I will be back next week with a brand new episode
and remember, it's all a matter of mind over munch.