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Keto Christmas Tree Cookies

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

15 ratings

Sugar-free Christmas tree cookies — three buttery low carb sugar cookies stacked with green buttercream frosting between each layer, just 1.2g net carbs. They stop people mid-conversation at every holiday party I bring them to.
  • 1.2gnet carbs
  • 2.7gprotein
  • 55minutes
  • 20servings
A bunch of Christmas tree cookies on a plate.
Christmas tree cookie stacks with green frosting, sprinkles, a star topper and red ornaments.
Three Christmas tree cookies decorated with red, white and green confetti sprinkles and gold stars on top.
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These are my favorite holiday cookies to make every December. Three keto sugar cookies stacked on top of each other, separated by layers of bright green buttercream frosting, shaped into little Christmas trees. I've been making them since I first posted the recipe, and every year I fine-tune something small.

Close up of a three tiered Christmas cookie separated by green frosting and sprinkles all over.

The cookie base is a gluten-free cut-out dough pressed flat in three different sizes. I use the bottom of a glass to flatten them to about 1/4 inch thick, and the key is refrigerating the flattened rounds before they hit the oven. I learned this the hard way: skip the fridge step and you get puddles, not circles. Five to fifteen minutes of chilling makes all the difference.

Each size bakes at a different time, and I've dialed in the exact minutes after dozens of batches. Large cookies go 7-8 minutes, medium 6, small 5. Pull them just before the edges start turning golden. They'll feel soft (almost too soft), but they firm up completely as they cool. This is where patience matters: handle them too soon and they crumble apart.

The buttercream is simple. Softened butter, powdered sugar-free sweetener, a splash of heavy cream if it's too thick, and green food coloring until the Grinch himself would approve. I pipe it between each layer using a star tip, and the texture holds the cookies in place surprisingly well. The stacking holds up way better than it looks like it will. I loaded mine with sprinkles all over the outside, and not a single tree toppled.

If you love holiday baking projects like I do, my keto Christmas tree cakes are the Little Debbie-style version, and my keto gingerbread house makes a full centerpiece. For a simpler weeknight cookie, my small batch keto sugar cookies use the same base dough without the assembly.

What makes these special isn't just how they look (though they do turn heads). It's that the cookie itself tastes like a real sugar cookie. The almond flour and coconut flour combination, with cream of tartar for lift, gives you that tender, slightly crumbly bite I spent years trying to nail down. The ratio is locked in.

Variations I've tried

I’ve experimented with a few different ways to decorate these, and here are the ones that actually work:

  • Christmas sprinkles. Sugar-free sprinkles only come in multi-color and chocolate right now. For a more festive look, I use these confetti sprinkles or other holiday sprinkles. They have sugar in them, but when you do the math it hardly adds up to any carbs per tree.
  • White chocolate cream cheese frosting. I’ve swapped the buttercream for a white chocolate cream cheese version, and it works. Since the base frosting is white, you can still dye it green.
  • Colored cookie dough. I tried adding food coloring directly to the dough to make multi-colored trees. Liqua-gel food coloring works best for this since it doesn’t thin out the dough the way liquid drops do.
Sugar cookies sandwiched with green frosting in a way to resemble a tree and topped with a gold star.

Storage, make-ahead, and freezing

I’ve tested stopping at several points along the way, so you can prep these over multiple days:

  • After the dough forms: I wrap it in plastic wrap and refrigerate for 3-5 days, or freeze in a freezer-safe bag for up to 1 month.
  • After rolling into balls: Store the balls in a container in the fridge for 3-5 days or freeze for 1 month. I usually do this step the night before.
  • Frosting: I’ve prepped the buttercream 2-3 days ahead and it pipes just as well after a quick re-whip.

Assembled trees last about 3 days at room temperature. They do firm up the longer they sit out, but they’re still good. I store mine in a cake saver to slow that down.

I’ve also frozen fully assembled trees and they hold up for about 3 months. Let them thaw at room temperature for 30-45 minutes before serving. The frosting softens back up nicely, but the cookies can get slightly more crumbly after freezing. Still worth it if you’re prepping for a cookie exchange or holiday party weeks in advance. If you’re looking for more keto holiday projects to batch-prep, my keto yule log also freezes well.

How to make Christmas tree cookies

Key ingredients and why they matter

  • Almond flour: Use blanched, finely milled. This is the main flour and it needs to be fine or you'll get a grainy cookie. I use the same flour in my almond flour cookies and it performs consistently. If you have a nut allergy, sunflower seed flour measures cup for cup, but I haven't tested it in this specific recipe so I can't guarantee the texture.
  • Coconut flour: The second flour here, and I prefer this combination in most of my cookie recipes because it mimics all-purpose flour texture better than either flour alone. If you don't like coconut, don't worry. You can't taste it in the finished cookie.
  • Cream of tartar: This does double duty. It provides a slight tangy flavor that offsets the coconut flour, and it helps the cookies rise when paired with baking soda. I've made these without it and the texture falls flat.
  • Unsalted butter: Do not substitute with margarine. I tested margarine once and the cookies spread into thin discs. Salted butter will make them overly salty. Stick with unsalted.
  • Powdered sugar-free sweetener: Granulated sweeteners don't dissolve well in baking and leave a gritty crumb. Powdered sweetener creates that delicate cookie texture I'm going for. Use one that measures cup for cup with powdered sugar. I also use it in my keto shortbread cookies for the same reason.
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The recipe

Keto Christmas Tree Cookies

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Prep 45 min Cook 10 min Total 55 min Serves 20

Ingredients

Servings 20

Keto Sugar Cookies Ingredients

Keto Buttercream Frosting Ingredients

Step by Step Instructions

  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
    Holding a sifter and sifting almond flour into a bowl.

  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
    A clear bowl with butter and sweetener creamed together.

  3. Mix in dry ingredients

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

    Keto sugar cookie dough in a glass bowl.

  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.

    Different sized balls of cookie dough next to a big disc of dough.

  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.

    A hand holding a baking sheet with round unbaked cookies on it.

  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.

    Six small round cookies on a baking tray lined with parchment paper.

  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.

    Small unbaked cookies on a small baking sheet.

  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
    An electric mixer mixing green frosting in a bowl.

  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.

    Piping green frosting on top of a tiered stack of cookies.

Nutrition

Per serving: 1 cookie

Calories
235
Fat
23.4g
Protein
2.7g
Total carbs
2.9g
Net carbs
1.2g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

Can I cut out the cookie dough instead of rolling into balls?

I've done both. You can absolutely use round cookie cutters in three sizes instead of rolling balls and flattening with a glass. I actually find cutters give you more uniform shapes, which makes the stacking neater. Just make sure you still refrigerate the cut-outs before baking.

My cookies spread after baking. What can I do?

I've had this happen when I skip the refrigeration step or rush it. Chill the flattened dough for at least 5 minutes (I usually do 10-15 for insurance). If they still spread a little, I immediately reshape the edges with a butter knife while they're hot, gently pressing the dough back into a round shape. Works every time.

My cookies are crumbly. What did I do wrong?

I promise you didn't do anything wrong if this is happening right out of the oven. These are delicate when they're warm. I let mine cool completely on the baking sheet before I even think about touching them. They firm up as they cool and hold together perfectly once they're at room temperature.

Can I freeze the assembled Christmas tree cookies?

I've frozen fully assembled trees and they last about 3 months in a freezer-safe container. When I'm ready to serve, I thaw them at room temperature for 30-45 minutes. The frosting softens back up well. The cookies can get slightly more crumbly after thawing, but the structure still holds. I do this every year when I'm prepping for multiple holiday parties.

Can I use natural food coloring instead of artificial?

I've tested spirulina powder and matcha powder to get the green color without artificial dyes. Both work, but they shift the shade. Spirulina gives a deeper forest green, matcha is more muted and earthy. I use about 1/4 teaspoon of either, mixed into the frosting. The flavor impact is minimal since there's so much sweetener and butter in the buttercream. If color accuracy matters to you, liqua-gel food coloring still gives the brightest result.

What star tip size works best for piping the frosting?

I use a Wilton 1M open star tip for most of my piping. It gives that classic swirl and the ridges hold sprinkles really well. I've also tried a smaller 21 star tip for tighter rosettes between the layers. Both work, but the 1M is faster and more forgiving if you're not confident with a piping bag.

Can I make these dairy-free?

I haven't done a full dairy-free batch of these myself, but I've seen readers use palm shortening in place of butter for both the cookies and the frosting. The texture will be slightly different (less rich, a bit firmer) and you'll want to add an extra splash of nut milk to the frosting to keep it pipeable. If I test a dairy-free version, I'll update this answer.

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Reviews

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4.7 from 15 ratings, 11 written

Made this recipe?

Replying to Annie Lampella

Your rating

Ana

Overnight rest is what changed these for me. Leave them uncovered on the counter and they firm up just enough that the buttercream has something to hold onto instead of sliding. I do a double batch now, bake one evening and assemble the next. They hold for days. The almond flour does this too, like shortbread. Gets a little firmer once it’s had time to sit.

Reply

Annie Lampella

I’ve always refrigerated mine, so the uncovered counter rest is something I haven’t tried. The fridge does trap humidity and keeps the surface soft longer than it should. Worth testing before the next holiday run, Ana.

Reply

Rosa T.

refrigerate after stacking. non-negotiable.

Reply

Annie Lampella

The buttercream needs at least 20 minutes to firm up or the whole stack shifts when you move it. Mine go straight into the fridge right after I add the star on top.

Reply

Crystal

Weigh the dough balls. I use 28g large, 20g medium, 12g small, and they actually stack level without extra frosting propping them up. Almond extract stopped being optional the second I tasted it.

Reply

Annie Lampella

Stealing 28/20/12. The wobble problem made so much more sense once I started weighing them.

Reply

Danielle

Third batch this month and I’ve been adding just a touch more almond extract than the recipe calls for, which gives the dough this subtle amaretto note that makes the finished cookie taste more bakery than homemade.

Reply

Annie Lampella

Amaretto note is exactly the right word for what that does.

Reply

Kim

Made a batch Saturday and my daughter, who side-eyes every keto swap I try, finished three before asking what was in them. “It tastes like a real cookie.” I’m convinced it’s the almond extract.

Reply

Annie Lampella

Three from a side-eye kid is worth more than ten five-star ratings. And you’re right about the extract. It’s listed as optional but I don’t skip it.

Reply

Rita

Chill the dough for at least 20 minutes before rolling. I know it adds time but the difference is real. This type of dough is way more workable cold and the cookies hold their shape instead of spreading. I also used a kitchen scale to portion all three sizes and the stacking came out so clean. That 1/4 teaspoon of almond extract is not optional.

Reply

Annie Lampella

Scale for the three sizes is underrated here. Even a few grams off and the layers don’t stack clean. And yeah, not optional on that extract.

Reply

Kendra

Doubled the almond extract because I had a feeling and now I can’t make them any other way, the dough smells like an actual bakery when it bakes. One teaspoon was never going to be enough.

Reply

Annie Lampella

That bakery smell. Pushed mine to 1/2 teaspoon at some point and never went back.

Reply

Taylor

Swapped the almond extract for lemon and honestly liked it better.

Reply

Annie Lampella

Lemon makes sense here, the cookies are already buttery and sweet. I listed the almond extract as optional because it’s pretty divisive and the dough doesn’t need it. I’m stealing this.

Reply

Luis

Probably tried a dozen keto sugar cookie recipes before this one. Most you can tell are keto from the texture alone, that grainy almond flour bite that just doesn’t go away. The cream of tartar here is what changes it. Soft in the middle, barely crisp on the edges. They actually stack without cracking too, which none of my others managed. Hard to go back after this.

Reply

Annie Lampella

The cream of tartar is the thing. And the stacking was intentional – I tested the size ratios specifically for that. Took more batches than I’d like to admit.

Reply

Emily

Made these on a Saturday because I had a cookie craving and nothing keto in the house. I was nervous about the stacking part (I’m still pretty new to actual baking) but the three layers came together easier than I expected, and the green buttercream looked so good between each one. My daughter grabbed one before they were even fully cooled and stood there eating it with this look on her face like she was trying to figure something out. Then she asked ‘wait, is this one of your diet cookies?’ and when I said yes she just said ‘oh’ and went back for another one without any drama. That’s the first time that’s happened. She usually can tell and makes a face, but something about the almond extract or the texture being so close to a real sugar cookie got her. Making these again next weekend.

Reply

Annie Lampella

That ‘oh’ then going back for another one. That’s the whole thing. Kids don’t fake it.

Reply

Brooke

I kept expecting the stacked layers to fall apart because keto cookie dough has let me down before and I’m not a confident baker. These didn’t. The almond and coconut flour together give it this actual density I’ve never gotten from other keto cookies, and the buttercream between each layer holds everything together. Tried two other keto sugar cookie recipes in the last few months and both crumbled the second I looked at them. Not these.

Reply

Annie Lampella

Took me a few batches to land on that flour ratio. Coconut flour alone crumbles, almond flour alone spreads. Both together is what makes them stackable.

Reply

Sarah

Made these probably four times now. Started leaving out the almond extract a couple batches ago because I just don’t love that flavor, and they’re actually a little sweeter and more buttery tasting without it. Would be five stars if the layers weren’t so tricky to stack without crumbling.

Reply

Annie Lampella

Yeah, almond extract is listed optional for that exact reason. Kind of polarizing. Good call skipping it.

For the crumbling, are you stacking them while they’re still warm? That’s almost always it. Let them cool on the sheet like 15 minutes before you touch them.

Reply

Jeff

Didn’t think almond flour balls would stack this clean, but they came out super uniform. The green buttercream between the layers makes it look way harder than it was.

Reply

Annie Lampella

The glass is the whole trick. People assume I spent all day on them.

Reply

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