Keto Christmas Tree Cookies

Step by Step Instructions

1. 1

   Sift dry ingredients

   Sift together almond flour, coconut flour, baking soda, cream of tartar and salt into a small bowl. Discard any coarse bits left behind. Set aside.

   For this step

   • 1 3/4 cup almond flour
   • 1/3 cup coconut flour
   • 1 teaspoon baking soda
   • 1 teaspoon cream of tartar
   • 1/2 teaspoon salt
   
2. 2

   Mix wet ingredients

   In large bowl, cream together the butter and powdered sugar-free sweetener until fluffy (about 2-3 minutes) using an electric mixer. Beat in vanilla extract, almond extract and egg.

   For this step

   • 1 cup unsalted butter (softened)
   • 2/3 cup sugar-free sweetener (powdered)
   • 2 teaspoons vanilla extract
   • 1/4 teaspoon almond extract
   • 1 egg
   
3. 3

   Mix in dry ingredients

   Using an electric mixer, slowly add in the dry ingredients into the wet ingredients and mix until just combined.

   
4. 4

   Roll into balls

   Pinch off a piece of dough and roll in between the palms of your hands. Make equal amounts of the sizes of balls. A large ball that is about 1-1 1/4 inch in diameter. A medium ball that is 3/4-1 inch in diameter and a small ball that is about 1/2 inch in diameter.

   
5. 5

   Flatten & bake large cookies

   Bake the large balls first. Place each large ball on a cookie sheet lined with parchment paper. Flatten each ball with the bottom of a glass or your hand (should be about 1/4 inch thick). Refrigerate flattened cookies for 5-15 minutes in order to keep them from spreading while baking. Bake at 325 degrees Fahrenheit for 7-8 minutes or just before the edges turn golden brown. Remove from oven and let sit until COOLED COMPLETELY before transferring to a wire rack.

   
6. 6

   Flatten & bake medium cookies

   Place each medium ball on a cookie sheet lined with parchment paper. Flatten each ball with the bottom of a glass or your hand (should be about 1/4 inch thick). Refrigerate flattened cookies for 5-15 minutes. Bake at 325 degrees Fahrenheit for 6 minutes or just before the edges turn golden brown. Let cool before handling.

   
7. 7

   Flatten & bake small cookies

   Place each small ball on a cookie sheet lined with parchment paper. Flatten each ball with the bottom of a glass or your hand (should be about 1/4 inch thick). Refrigerate flattened cookies for 5-15 minutes. Bake at 325 degrees Fahrenheit for 5 minutes or just before the edges turn golden brown. Let cool before handling.

   
8. 8

   Make the buttercream frosting

   Add softened butter to a medium bowl. Cream with an electric mixer until fluffy, then slowly add in powdered sugar free sweetener. Mix until combined. Add in vanilla extract and a pinch of salt. If buttercream is too thick for piping, add 1-3 tablespoons of nut milk or heavy cream. Stir in green and yellow food coloring until desired coloring is achieved. Place frosting in a piping bag fitted with a star tip.

   For this step

   • 1 cup softened butter
   • 1 1/2 cups powdered sweetener
   • 2 teaspoon vanilla
   • pinch of salt
   • 1-3 tablespoons nut milk or heavy cream
   • food coloring
   
9. 9

   Assemble the trees

   Lay down a large cookie. Pipe frosting on top. Place a medium cookie on top of the frosting. Pipe more frosting and top with the small cookie. Add a small dollop of more frosting. Sprinkle sprinkles around the cookie tree. Repeat with remaining cookies.