Keto sugar cookies with only 1 g total carb per cookie! Merry Christmas to YOU!! Oh yeah…these melt-in-your-mouth keto sugar cookies will satisfy your Christmas sugar cookie cravings.
At least if my 6 year old nephew is any judge of sugar-cookie awesomeness. We were sitting around together playing a board game and my nephew (age 6) asked for a snack. I asked him if he wanted to try my new sugar cookies and he said, “Yeah, I’ll tell you if they are as good as mom’s.”
I chuckled a little and handed him a cookie. His eyebrows went up and he said “YUM”… chew…bite…chew…“These like…melt in your mouth.” Chomp, chomp, chomp.
Prepare baking sheets by lining them with parchment paper. Cookies are soft and difficult to handle when they come out of the oven so you’ll want to use parchment paper so you can easily slide them off the sheet onto your counter/cooling racks. Soften your coconut oil so it mixes easily.
In a large mixing bowl, cream together softened coconut oil, and BochaSweet.
Mix in vanilla extract, almond extract and beef gelatin. Mix in your egg.
In a separate bowl, weigh out your almond flour. Then mix in salt and baking soda and stir to combine.
Add the flour mixture to the wet mixture and mix until well combined, scraping down the sides of the bowl as needed.
Scoop with a cookie scoop onto your parchment paper lined cookie sheets.
You can roll the sugar cookies in extra BochaSweet if you wish.
Bake at 350 degrees for 10-12 minutes until lightly browned. NOTE: Cookies will seem not quite set up in the middle. The cookies will be quite fragile when they come out of the oven. Allow the cookies to cool on the cookie sheet for 10 minutes before using the parchment paper to transfer them to a cooling rack.
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