Gluten free Christmas cookies with sugar free buttercream icing!
MYLIFECOOKBOOK
MYLIFECOOKBOOK
All you need is:almond flour, butter, Swerve confectioners sweetener, eggs, walnuts, heavy cream, salt and vanilla extract.
MYLIFECOOKBOOK
MYLIFECOOKBOOK
Separate eggs- whites in one bowl and yolks in a mixing bowl. Add softened butter, Swerve sweetener, vanilla and salt to yolks. Cream then add the almond flour to form dough.
MYLIFECOOKBOOK
MYLIFECOOKBOOK
Roll into balls, dip a cookie into egg whites and then roll in the crushed walnuts. Place them in the oven for 5 minutes. Pull out and put in your thumbprint and bake for 7-10 minutes.
MYLIFECOOKBOOK
MYLIFECOOKBOOK
Beat butter, Swerve and vanilla into a standing mixer until well combined. Slowly add cream, mix and then beat for 5 minutes until creamy. Add a few drops of food dye if using.
MYLIFECOOKBOOK
MYLIFECOOKBOOK
Once the cookies have completely cooled down, pipe or spoon the icing into the center of the cookies.
MYLIFECOOKBOOK
MYLIFECOOKBOOK
Each delicious keto thumbprint cookie has just 0.9g net carbs. Store in the fridge until ready to eat.