Keto Matcha Christmas Cookies (Edit recipe)

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These keto matcha shortbread cookies are a festive, low-carb treat, perfect for the holidays. The earthy notes of ceremonial grade matcha pair perfectly with the rich, buttery flavor of almond flour and butter. Enjoy these vibrant green cookies at your next holiday gathering, or as a special snack any time of the year!

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 16-20

Ingredients

240 grams Almond Flour, super fine, sifted
120 grams Unsalted Butter
80 grams Swerve Confectioners (powdered)
6 grams Matcha Green Tea Powder, ceremonial grade, adjust to taste
1 tsp Baking Soda, aluminum free
1 tsp Cream of Tartar
1 tsp Pure Vanilla Extract
1 tsp Butter Extract
0.25 tsp Sea Salt
125 grams Sugar Free White Chocolate Chips, I used Lily's, optional, use for decoration

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 315°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, beat together the softened butter, Swerve icing sugar replacement, vanilla extract, and butter extract until smooth and creamy using a hand mixer.
In a separate bowl, sift together the almond flour, matcha powder, baking soda, cream of tartar, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. The dough should be soft but firm enough to hold its shape.
Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness. Use a cookie cutter or knife to cut the dough into desired shapes. Transfer the cookies to the prepared baking sheet.
Bake for 8-10 minutes, rotating the tray halfway through. Keep an eye on the cookies, as almond flour can cause them to brown quickly. Bake until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional: Melt Lily’s white chocolate-style baking chips in a double boiler over low heat, then either drizzle over the cookies for decoration or spread on the bottoms of the cookies.

Notes

Adjust the amount of Swerve icing sugar replacement to suit your preferred level of sweetness. If the dough is too soft to handle, refrigerate it for about 30 minutes to firm up before cutting. Keep cookies in an airtight container at room temperature for up to a week. Use ceremonial-grade matcha for a smoother, more vibrant taste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	110
Fat:	10 g
Carbohydrates:	1 g
Protein:	3 g
Cholesterol:	18 g
Sodium:	122 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.