Christmas is almost here! It's one of my favorite times of year. I'm here for ugly Christmas sweaters, decorations, and food!
I'm sharing one of my favorite cookies, that especially like to make during the holiday season. Sugar cookies are a staple for me and this recipe is a fun, tasty way to enjoy the holidays. To make this a low carb/keto friendly recipe, I'm making a fathead dough. Unlike traditional doughs made with wheat and grains, this fathead dough is made with almond flour, cheese, and eggs. Fathead dough can help you curb your cravings for the foods you miss most since transitioning to a keto/low carb lifestyle.
The dough is a bit sticky, so I like to use a food processor. It takes all work out of combining the ingredients. I recently purchased a Ninja food processor and it's super fast and powerful. If you don't have a food process, don't worry you can still enjoy this recipe. Just keep in mind that you'll need to work quickly when mixing your ingredients. To combat the stickiness, refrigerator the dough for 15- 30 minutes. If you have more time, you can even refrigerate it overnight. When I form the dough, I also grease my hands with ghee oil spray, but you can use any oil of your choice.
These cookies are the perfect blend of sweetness and fluffiness. They are so pillowly soft. They great this is that they're versatile. You can eat them with or without icing. I don't have much of a sweet tooth, so I like having the option of cutting out extra sweetness and limiting my carb intake.
Check out the recipe video, ingredients, and instructions below. Don't forget to heart this recipe and let me know what you think! Merry Christmas!
Ingredients
3oz full fat cream cheese
1 cup shredded mozzarella cheese
2 tbsp ghee
1/2 cup sweetener
2 egg whites
2 tsp vanilla extract
1 cup almond flour
1 tsp baking powder
Instructions
Melt the cream cheese and mozzarella cheese in a microwave-safe bowl, in three 30-second intervals. Use your food processor and its dough blade to mix well until thoroughly combined.
Add the ghee, sweetener, egg whites, vanilla, almond flour and baking powder to the melted cheeses and mix in the food processor.
Combine the dry and wet ingredients until they are completely combined, with no pockets of cheese or almond flour.
Place the dough in a mixing bowl, cover the bowl, and place it in the refrigerator to chill for an 15- 30 minutes.
Preheat the oven to 350. Take the dough out of the refrigerator. Roll the dough into medium sized balls and place them on cookie sheet lined with parchment paper.
Use the back of a spoon and press dough lightly to expand the size of the cookies. Note: the dough will not expand in the oven like traditional dough.
Bake for 15-17 minutes. Enjoy!
