Making low-carb Christmas cookies

Start by preheating the oven to 150 degrees hot air. Then add the Steviala Kristal Sweet Vanilla, Steviala Kristal Sweet cinnamon, salt and almond flour to a mixing bowl and mix well together. Next, in a saucepan, melt the cream butter with the cocoa butter. Next, grind the macadamia nuts in a food processor. Then add the egg yolks, egg, melted butter and macadamia nuts to the almond flour mixture. Knead well with your hand or hand mixer. Finally, mix in the finely ground freeze-dried raspberries. Place the cookie dough on a piece of cling film and wrap it. Then place this in the refrigerator for 30 minutes.

After 30 minutes, remove the dough from the refrigerator. Then place the dough on a piece of baking paper and cover it again with a piece of baking paper. Using a rolling pin, roll out the dough to about 1 to 2 cm thickness. Then, using Christmas shapes, press out the cookies. Place the pressed out cookies on a baking sheet on the baking tray. Continue pressing out cookies until you run out of dough. Then bake the Christmas cookies in the oven for 15 to 20 minutes. When the cookies turn brown, they are done. Then let them cool down outside the oven. While cooling, the cookies will harden and become more brittle.

Making sugarfree icing

To make the sugarfree frosting, you will need the Steviala Frost. Start with a bowl where you put 1 teaspoon of Greek yoghurt. Next, add Steviala Frost to this. Stir this well. If it is still too thick, add a few drops of water to it each time. Continue until you get a smooth soft thin icing. Your sugarfree icing is ready when it slowly drips off your spoon.

Next, spread the icing on top of the cookies. Then finish by sprinkling crumbled freeze-dried raspberries on top. Store your low-carb Christmas cookies in a sealed jar in a dry place.