Cozy up in front of the fireplace this holiday season with some delicious hot chocolate (based off the Charlie Foundation recipe) and Christmas Keto “Sugar” Cookies.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Passive Time | 10 minutes |
| Servings |
cookies
|
Ingredients
Keto Hot Chocolate 3 : 1
Ingredients
Keto Hot Chocolate 3 : 1
|
|
Instructions
- In a small sized saucepan over low-medium heat, bring ¾ cup water to a simmer.
- Whisk or stir in cocoa powder, heavy whipping cream and Truvia, stirring frequently until mixture is smooth and creamy and chocolate is melted. Takes about 5 minutes.
- Garnish with real!!! whip cream (from a spray can) and 3 mini-marshmallows (if your ratio allows you to) for a special treat! I love watching my keto kid smile big as I swirl on the whip cream.
Christmas Keto Sugar Cookies 3 : 1
- Preheat oven to 350° degree.
- Mix Almond flour, Coconut flour, Truvia, Baking Soda and salt and set aside.
- Using a mixer or food processor pulse the European butter, egg, vanilla extract and coconut oil.
- Add the dry ingredients. Mix well.
- Wrap the dough in plastic and refrigerate for 30 mins.
- Roll the dough in-between two sheets of parchment paper, about ¼ thickness.
- Cut into shapes.
- Bake in oven at 350° degree for 8-10 minutes.
- Remove from oven, let cool for 5-10 minutes
Recipe Notes
Glaze & Sprinkles (Optional):
- Glaze: Pour Swerve Confectioners sweetener in a small bowl. Add a small amount of water, enough to make a thin glaze. Add a drop or two of food coloring. Spread glaze onto each cookie with a silicone spatula.
- Sprinkles: In a small bowl, add one or two drops of food coloring to Truvia, mix well. Sprinkle onto glazed cookies.
