These keto eggnog cookies bring one of my favorite holiday flavors into a soft, buttery cookie that happens to be low-carb, sugar-free, and gluten-free.
Made with coconut flour, cream cheese, butter, nutmeg, and eggnog extract, these cookies have that familiar creamy, warmly spiced eggnog flavor without having to add actual eggnog to the dough.
Then, to make that flavor even more noticeable, I top each cookie with an easy sugar-free eggnog icing.
If eggnog is one of those flavors that immediately makes it feel like Christmas, I think you are going to love this recipe.
And since the dough does not need to chill, you can have a batch mixed, baked, and ready for icing in about 30 minutes.
If you love all things eggnog, be sure to also try my Easy Keto Eggnog. A glass of homemade sugar-free eggnog alongside one of these cookies makes a pretty perfect holiday treat.
Be sure to visit our full collection of keto cookie recipes for even more sugar-free, gluten-free favorites.
Keto Eggnog Cookies With Coconut Flour
My recipe for low-carb eggnog cookies has a soft, tender texture that you get when combining coconut flour with cream cheese and butter.
Coconut flour works especially well here because you only need a relatively small amount compared with traditional wheat flour. Since it is extremely absorbent, however, measuring it correctly is important.
The cream cheese and butter provide plenty of richness, while nutmeg, vanilla, and eggnog extract give the cookies their holiday flavor.
If you enjoy this style of soft-baked cookie, you should also check out my Keto Cream Cheese Cookies Also Made With Coconut Flour.
Why You'll Love These Keto Eggnog Cookies
These cookies are a great addition to your holiday baking for several reasons:
- Made with coconut flour for a nut-free option
- Sugar-free and low in carbs
- Soft and buttery with a slight cream cheese tang
- Flavored with nutmeg, vanilla, and eggnog extract
- Topped with an easy sugar-free eggnog icing
- No chilling of the cookie dough required
- Ready in about 30 minutes
- Only 1.9 grams of net carbs per cookie
They are especially nice when you want something a little different from the usual chocolate, peppermint, or gingerbread holiday cookies.
Ingredients Needed For Keto Eggnog Cookies
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The following is an overview of the ingredients you will need. The complete measurements and instructions are included in the printable recipe card below.
For the cookies, you will need:
- Coconut flour
- Baking powder
- Salt
- Unsalted butter
- Full-fat cream cheese
- Granulated sugar substitute
- Vanilla extract
- Eggnog extract
- Ground nutmeg
For the sugar-free eggnog icing, you will need:
- Confectioners' sugar-free sweetener
- Heavy cream
- Eggnog extract
- Salt
Why Use Eggnog Extract In Cookies?
You may be wondering why I use eggnog extract rather than actual eggnog in these cookies.
The extract gives the cookies a concentrated eggnog flavor without adding additional liquid to the dough.
That is especially important when baking with coconut flour because coconut flour is highly absorbent and depends on the correct balance of wet and dry ingredients.
Using eggnog extract allows us to get that unmistakable holiday flavor while keeping the texture of the cookies consistent.
I also add a little ground nutmeg and vanilla because those flavors complement the eggnog extract beautifully.
How To Make Keto Eggnog Cookies
Start by preheating your oven and lining a large baking sheet with parchment paper.
In a small bowl, whisk together the coconut flour, baking powder, and salt.
Then, using an electric mixer, beat the softened butter, cream cheese, granulated sugar substitute, vanilla, and eggnog extract until the mixture becomes light and fluffy.
Gradually add the coconut flour mixture along with the nutmeg and mix until everything is completely combined.
Use a small cookie scoop or tablespoon to portion the dough onto your parchmment-lined baking sheet.
Since these cookies do not spread very much in the oven, gently press each dough ball down with your fingertips before baking.
Bake until the cookies are set and lightly golden around the edges.
Allow them to cool completely before adding the icing.
How To Make Sugar-Free Eggnog Icing
I recommend waiting until the cookies are cooling before making the icing.
Combine the confectioners' sugar-free sweetener with heavy cream, eggnog extract, and a small amount of salt.
Start with less cream and add more only as needed.
You want the icing thick enough that it stays on top of the cookies rather than running down the sides.
Once the cookies have cooled completely, spoon a small dollop of icing over each one and allow it to set before serving.
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For a pretty holiday presentation, you could also add the lightest dusting of freshly grated or ground nutmeg over the icing before it sets.
Tips For The Best Coconut Flour Eggnog Cookies
Measure the coconut flour carefully. Coconut flour absorbs a tremendous amount of liquid. Do not scoop it directly from the bag and pack it into the measuring cup. Spoon it lightly into the cup and level it off.
Use room-temperature butter and cream cheese. They will blend much more easily and create a smoother dough.
Beat the butter mixture until fluffy. Give the butter, cream cheese, sweetener, and extracts the full mixing time called for in the recipe.
Flatten the cookies before baking. Unlike traditional sugar cookies, these coconut flour cookies will not spread very much on their own.
Do not overbake them. Look for lightly golden edges. The cookies will continue to firm as they cool.
Let the cookies cool completely before icing. Icing warm cookies will cause the glaze to melt and become too thin.
Add the heavy cream gradually. Sugar-free icing can go from thick to runny quickly, so add additional cream only a little at a time.
What Sugar Substitute Works Best?
For the cookie dough, I recommend using a granulated sugar substitute that measures cup-for-cup like regular sugar.
For the icing, you will need a confectioners' or powdered sugar substitute. Granulated sweetener will not give you the same smooth icing.
Always check the sweetness level of the brand you are using since some keto sweeteners are considerably sweeter than others.
What Texture Are These Keto Eggnog Cookies?
These are soft-baked cookies rather than crispy cookies.
The combination of butter, full-fat cream cheese, and coconut flour produces a tender cookie with a rich texture.
They will also firm up as they cool, so resist the temptation to continue baking them simply because they seem a little soft when they first come out of the oven.
Do These Cookies Contain Actual Eggnog?
No. These cookies get their eggnog flavor from eggnog extract, vanilla, and nutmeg.
Using extract gives us plenty of eggnog flavor without adding the extra liquid that would come from pouring prepared eggnog cookie dough.
It also makes the recipe much easier to prepare since you do not have to make or buy sugar-free eggnog first.
Do Keto Eggnog Cookies Need To Be Refrigerated?
Because these cookies contain cream cheese and are topped with a heavy-cream icing, I recommend storing them in the refrigerator.
Place them in an airtight container and refrigerate them for up to five days.
I like to place parchment paper between layers if the cookies need to be stacked.
Can You Freeze Keto Eggnog Cookies?
Yes. These cookies freeze well and can be stored in a freezer-safe container for up to three weeks.
Place parchment paper between the layers to keep them from sticking together.
You can also freeze the cookies without the icing and add the fresh eggnog icing after they have thawed.
More Keto Holiday Desserts
If you are planning your holiday menu, be sure to browse my Keto Christmas Desserts collection. It is packed with sugar-free cookies, cakes, and other low-carb treats that make celebrating the holidays while staying keto much easier.
These eggnog cookies would also make a lovely addition to a keto Christmas cookie tray alongside sugar cookies, shortbread, gingerbread cookies, and snowball cookies.
Keto Eggnog Cookies For The Holidays
These keto eggnog cookies are proof that you do not have to give up the flavors you associate with the holidays just because you are avoiding sugar and reducing your carbs.
At only 1.9 net carbs per cookie, they are an easy way to enjoy something festive without traditional flour or sugar.
I hope you will add a batch to your holiday baking this year!
When you do, be sure to tag us on Instagram and Facebook. It truly encourages me to keep sharing and perfecting these keto recipes for you.
You can also visit our Amazon Store for some of our favorite keto baking tools, pantry staples, and low-carb recommendations.
Grab Our Books & Recipe App
In case you don't know, we've authored two keto cookbooks, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
You can also find even more easy keto recipes for breakfast, lunch, dinner, snacks, and desserts inside the Fit to Serve Group App on iOS and Android.
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Be sure to also request our FREE Jesus and Keto E-Book: First 7 Days. We pray it blesses you.
Keto Eggnog Cookies
Soft, buttery keto eggnog cookies made with coconut flour, cream cheese, warm nutmeg, and eggnog extract, then topped with a simple sugar-free eggnog icing. These festive low-carb cookies have all the classic holiday flavor of eggnog without the added sugar.
Ingredients
Keto Eggnog Cookies
- 1 ¼ cup of coconut flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
- ¾ cup of unsalted butter, softened to room temperature
- 8 ounces of full-fat cream cheese, softened to room temperature
- 1 cup of granulated sugar substitute
- 1 teaspoon of vanilla extract
- ½ teaspoon eggnog extract
- ¼ teaspoon of nutmeg powder
Sugar-Free Eggnog Icing
- ⅓ cup of confectioner's sugar-free sweetener
- 2-3 tablespoons of heavy cream
- ½ teaspoon of eggnog extract
- ⅛ of teaspoon of salt
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or lightly grease it with butter.
- Measure the coconut flour carefully. Do not pack it into the measuring cup. For the most accurate measurement, lightly spoon the coconut flour into the measuring cup and level off the top.
- In a small bowl, whisk together the coconut flour, baking powder, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, cream cheese, granulated sugar substitute, vanilla extract, and eggnog extract on high speed for 3 to 4 minutes, until light and fluffy. Stop occasionally to scrape down the sides and bottom of the bowl.
- Reduce the mixer speed to medium-low. Gradually add the coconut flour mixture a few tablespoons at a time. Add the ground nutmeg and continue mixing until a soft cookie dough forms and all the ingredients are fully combined. Scrape down the bowl as needed.
- Using a small cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, leaving about 1 inch between each cookie.
- Gently press down on the tops of the cookie dough balls with your fingertips to slightly flatten them. The cookies will not spread much while baking.
- Bake for 18 to 20 minutes, or until the cookies are set and lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Cool completely before adding the icing.
- Prepare the icing once the cookies have cooled. Making it too far in advance may cause it to begin setting before you are ready to use it.
- In a small bowl, stir together the confectioners' sugar-free sweetener, 2 tablespoons of heavy cream, eggnog extract, and salt until smooth.
- If the icing is too thick, add additional heavy cream a small amount at a time until it reaches a thick but spreadable consistency.
- Spoon a small amount of icing onto the top of each completely cooled cookie.
- Allow the icing to set before serving or storing the cookies.
Make The Keto Eggnog Cookies
Make The Sugar-Free Eggnog Icing
Notes
Measure the coconut flour carefully. Coconut flour is highly absorbent, so even a little too much can make the cookie dough dry. Spoon it lightly into the measuring cup rather than packing it down.
Use room-temperature ingredients. Softened butter and cream cheese blend more evenly and help create a smooth cookie dough.
Do not skip flattening the cookies. Coconut flour cookies do not spread very much during baking, so gently flattening them before they go into the oven helps give them the proper shape.
Cool completely before icing. Adding the icing while the cookies are warm will cause it to melt instead of setting on top.
Adjust the icing as needed. Start with 2 tablespoons of heavy cream and add more only if necessary. A little extra liquid can quickly make sugar-free icing too thin.
Storage
Store the iced keto eggnog cookies in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the cookies in a freezer-safe container for up to 3 weeks. For best results, place parchment paper between layers of cookies.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 155Total Fat: 13.4gSaturated Fat: 9.7gCholesterol: 30mgSodium: 35mgCarbohydrates: 2.9gNet Carbohydrates: 1.9gFiber: 1gSugar: 0.8gProtein: 2.1g
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