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This recipe was the result of a messy experiment.
And to be honest, I never thought they would turn out SO good!
I was almost surprised when I tried the first batch and realized how much I liked them!

They have such a satisfying nutty taste and they will definitely be an eyecatcher when you make them for your Christmas celebrations!
With only 0.6g net carbs per cookie, they’re perfect for the ketogenic diet!
No need to ditch your diet for the holiday season – with these low carb Christmas cookies you can have both!
 

OTHER KETO CHRISTMAS COOKIES:

  • Keto Pecan Snowball Cookies
  • Keto Jam Thumbprint Cookies
  • Keto Vanilla Crescent Cookies
  • Keto Cinnamon Star Cookies
  • Keto Coconut Macaroons (Traditional German Christmas Cookies)
  •  
    Festive Keto Hazelnut Cookies (Keto Christmas Cookies)

     

    FESTIVE KETO HAZELNUT COOKIES INGREDIENTS:

    (You can find the exact amounts needed on the recipe card at the end of this post!)

  • finely ground almond flour
  • granulated erythritol:
    Erythritol is my absolute favorite keto-friendly sweetener.
    It doesn’t spike your blood sugar, it’s very safe and has a very natural sweetness to it.

    You can use other keto-friendly sweeteners that won’t affect your blood sugar as well.
    Keep in mind though that you might have to adjust the amount if you use something else.
    Erythritol is about 70% as sweet as sugar whereas other sweeteners such as monk fruit and stevia are much sweeter than sugar.
    Taste a tiny bit of the dough before oversweetening it and adjust accordingly!

  • full-fat cream cheese
  • butter: the butter should still be cold.
    For an easier mixing process, chop the cold butter into small cubes before adding it to the mixture.
  • ground hazelnuts + chopped hazelnuts: the hazelnuts will be added to the dough and also serve decoration purposes
  • (ceylon) cinnamon I recommend ceylon cinnamon over cassia cinnamon.
    Ceylon cinnamon is more aromatic and has a higher quality than cassia cinnamon.
  • Optional:

  • lemon zest: I added a bit of lemon zest to my dough.
  • sugar-free chocolate: For decoration
  • variety of whole nuts: For decoration

  •  
    Festive Keto Hazelnut Cookies (Keto Christmas Cookies)
     

    HOW TO MAKE FESTIVE KETO HAZELNUT COOKIES:

     
    1. Mix the ingredients for the dough:
    Add all of the ingredients for the dough in a large bowl and use a mixer with dough hooks to mix the ingredients until you get a smooth mass.
    Cover the dough with plastic wrap and let it chill in the fridge for 1 hour.

     
    2. Roll out the dough and cut out the cookies:
    Once the hour has passed, preheat the oven to 350°C/180°C.
    Roll out the dough until it’s approx. 0.2″ thick (0.5 cm).
    I like to place the dough between two sheets of parchment paper – this way the dough won’t stick to the countertop nor the rolling pin.
    Cut out the cookies using a circle-shaped cookie cutter.

    (Of course, you can also get creative and use other shapes as well!)

     
    3. Bake in the oven:
    Transfer the cookies onto a baking tray lined with parchment paper and bake the cookies in the oven for approx. 7 minutes.
     
    4. Let the cookies cool down & decorate:
    While the cookies cool down a bit, melt the sugar-free chocolate using a double boiler.
    Place your fingers in the middle of the cookie and roll the cookie in the chocolate like you would roll a wheel.
    Right after the cookie has been rolled in the melted chocolate, roll the cookie in ground hazelnuts.

    Dip the bottom of a whole nut of your choice in the melted chocolate and place it on top of your cookie.
    Let the cookies cool down completely.

     
    5. Serve:
    Enjoy the cookies with a hot cup of tea or coffee!
     

    HOW TO STORE THE KETO HAZELNUT COOKIES:

    Store in an air-tight container for approx. 1 week.
     

    OTHER POPULAR KETO HOLIDAY RECIPES: (VIDEO)

    (Video moves to the top of the post on desktop.)



     
    Nutrition Info:
    One cookie (0.4 oz/12g) has 0.6g net carbs (1.3g total carbs and 0.7g dietary fiber), 4.7g fat, 1.8g protein, and 54 calories.

    Keep in mind that the nutrition info per serving may change depending on the size of your cookies as well as what chocolate and what nuts you are using. The nutrition info per cookie was calculated using 91% dark chocolate from a local brand in Germany and one hazelnut.

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

     
     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Pecan Marzipan Pralines
  • Healthy No Bake Pumpkin Pie Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy Keto Coconut Macaroons (Traditional German Christmas Cookies)
  • Keto Vanilla Crescent Cookies (Keto Christmas Cookies)
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  
    Festive Keto Hazelnut Cookies (Keto Christmas Cookies)

     
    Festive Keto Hazelnut Cookies (Keto Christmas Cookies)
     

    Category, , , , , DifficultyBeginner

    These beautiful & delicious Keto Hazelnut cookies will be an eyecatcher at your Christmas celebrations! Healthy and easy ketogenic cookies for the holidays!

    Festive Keto Hazelnut Cookies (Keto Christmas Cookies)

    Yields40 Servings
    Prep Time15 minsCook Time7 minsTotal Time22 mins

    Dough:
     2.10 oz (60g) butter, cold and chopped into cubes
     2.10 oz (60g) full fat cream cheese
     2.10 oz (60g) granulated erythritol
     1.75 oz (50g) ground hazelnuts
     1 tbsp (10g) chopped hazelnuts
     ½ tsp lemon zest (optional)
    Optional: (Decoration)
     whole nuts of your choice (I used hazelnuts, walnuts, pecans and blanched almonds)

    1

    Add all of the ingredients for the dough in a large bowl and use a mixer with dough hooks to mix the ingredients until you get a smooth mass.
    Cover the dough with plastic wrap and chill in the fridge for at least 1 hour.

    2

    Once the hour has passed, preheat the oven to 350°F/180°C.
    Roll out the dough until it's approx 0.2" (0.5cm) thick and cut out the cookies using a circle-shaped cookie cutter.

    3

    Transfer the cookies onto a baking tray lined with parchment paper and bake for approx. 7 minutes.

    4

    While the cookies cool down, melt the sugar-free chocolate using a double boiler.

    5

    Roll the cookies in the melted chocolate (like you would roll a wheel).
    After that, roll the cookies in ground hazelnuts.

    6

    Dip the bottom of a whole nut into the melted chocolate and place it on top of the cookie.
    Let cool down completely.

    7

    Enjoy with a hot cup of tea or coffee!

    Store in an air-tight container for approx. 1 week.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Nutrition Facts

    Serving Size 1 cookie (approx. 0.4 oz/12g)

    Servings 40


    Amount Per Serving
    Calories 54
    % Daily Value *
    Total Fat 4.7g8%
    Total Carbohydrate 1.3g1%
    Dietary Fiber 0.7g3%
    Protein 1.8g4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Dough:
     2.10 oz (60g) butter, cold and chopped into cubes
     2.10 oz (60g) full fat cream cheese
     2.10 oz (60g) granulated erythritol
     1.75 oz (50g) ground hazelnuts
     1 tbsp (10g) chopped hazelnuts
     ½ tsp lemon zest (optional)
    Optional: (Decoration)
     whole nuts of your choice (I used hazelnuts, walnuts, pecans and blanched almonds)

    Directions

    1

    Add all of the ingredients for the dough in a large bowl and use a mixer with dough hooks to mix the ingredients until you get a smooth mass.
    Cover the dough with plastic wrap and chill in the fridge for at least 1 hour.

    2

    Once the hour has passed, preheat the oven to 350°F/180°C.
    Roll out the dough until it's approx 0.2" (0.5cm) thick and cut out the cookies using a circle-shaped cookie cutter.

    3

    Transfer the cookies onto a baking tray lined with parchment paper and bake for approx. 7 minutes.

    4

    While the cookies cool down, melt the sugar-free chocolate using a double boiler.

    5

    Roll the cookies in the melted chocolate (like you would roll a wheel).
    After that, roll the cookies in ground hazelnuts.

    6

    Dip the bottom of a whole nut into the melted chocolate and place it on top of the cookie.
    Let cool down completely.

    7

    Enjoy with a hot cup of tea or coffee!

    Store in an air-tight container for approx. 1 week.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    Festive Keto Hazelnut Cookies (Keto Holiday Cookies)

     

     
    Festive Keto Hazelnut Cookies (Keto Christmas Cookies)
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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