Making lowcarb Christmas cookies

First, start by making the lowcarb chocolate swirl Christmas cookie dough. First, combine the butter, almond flour, coconut flour, Steviala 2 Sweet, vanilla extract, and Steviala butter cookie flavoring in a bowl. Then knead this mixture into a smooth cookie dough. You can do this with your hands or with a kitchen machine using the dough hook. Then wrap the dough ball in plastic wrap and let it rest in the freezer for 15 minutes.

Next, roll out the dough with a rolling pin. It's best to dust both the dough and the rolling pin with coconut flour to prevent sticking. Then cut out the cookies and place them on a baking sheet lined with parchment paper. Furthermore, place the baking sheet in the refrigerator for 15 minutes to prevent the cookies from spreading in the oven. Then bake the cookies for 20 minutes or until they turn nicely brown. At last, let the lowcarb chocolate swirl Christmas cookies cool completely so they become crispy.

Making the lowcarb chocolate swirl

Once the cookies have completely cooled, you can start working on the sugarfree chocolate topping. First, melt the white, dark, and milk chocolate melties in separate bowls. Then pour the chocolate onto a shallow plate and create a beautiful swirl using a toothpick. Furthermore, dip each cookie into the melted chocolate swirl one by one, and then sprinkle some Steviala Rainbow sprinkles or Christmas sprinkles over the chocolate layer. At last, place the cookies in the refrigerator for another 15 minutes to allow the chocolate to harden. Then you can enjoy these delicious lowcarb chocolate swirl Christmas cookies!