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This week officially kicked off the Christmas holiday season in my house, and what better way to celebrate than by making The Best Keto Christmas Cut-Out Sugar Cookies with a sugar-free buttercream icing?

Baking Christmas cookies is a tradition enjoyed by many families. If you are new to keto, I want you to know that you do NOT have to miss out on this tradition!

With this recipe and the recipes that follow, you can enjoy your holiday traditions without missing a beat 😉

I’m here to help you stay Keto Through the Holidays!

My Personal Holiday Food Challenge!

For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I will be posting my favorite holiday food, but ketofied.

Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.

If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.

November Recipes

Pecan Pie

Spinach Casserole

“Potato” Casserole

Keto Mac ‘n Cheese

Green Bean Casserole

Pumpkin Pie

Dinner Rolls

December Recipes

Sugar Cookie Cutouts

Baby Yoda Gingerbread Cookies

Chocolate Peanut Butter Layer Fudge

Eggnog

Breakfast Pizza

Pull-Apart Monkey Bread

Watch the tutorial video or Scroll down for instructions and printable recipe

How to Make the Best Keto Christmas Cut-Out Sugar Cookies

***scroll down for printable recipe with ingredient amounts

The Sugar Cookie Dough

To make the sugar cookies, begin by whisking Almond Flour , Coconut Flour , and salt together in a medium bowl, then set aside.

Next, cream together butter and swerve granulated sweetener with a hand mixer in a large bowl.

Add the eggs and vanilla extract, and continue beating until well combined.

Finally, add the flour mixture and beat until the dough is very crumbly and will form a dough ball.

Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour. I refrigerated one batch overnight, and it still worked perfectly. You should be able to refrigerate the dough for up to 48 hours before baking.

Once the dough is chilled and ready to be rolled out, preheat the oven to 325 degrees F.

Roll out the chilled dough between 2 pieces of parchment paper to desired thickness (the thinner they are, the crunchier the cookie will be. I recommend rolling out to about 1/3 inch thickness)

Using your favorite holiday cookie cutters, cut out the shapes and place on a parchment paper-lined baking sheet.

Ball the “scrap” dough back up, re-roll and re-cut, repeating the process until all the dough is used.

Bake at 325 degrees F for 8-12 minutes (depending on thickness), and until the edges just start to brown.

Remove from the oven and allow the cookies to cool for about 15 minutes before transferring to a cooling rack.

The Buttercream Icing

While the cookies are cooling, prepare the buttercream icing.

In a large bowl, cream together the butter and cream cheese with a hand mixer.

Then, add the powdered swerve , vanilla extract, and vanilla cream stevia and continue to beat until well combined.

Slowly add the heavy cream until the frosting reaches the desired thickness.

Divide the buttercream icing into different bowls to add natural food coloring.

Now for the fun part! Decorate the cookies in your favorite designs!

Do you have a favorite family holiday tradition? Let me know in the comments below!