A source of low-carb, ketogenic Christmas cookie recipes.

Coco-Flour-5X8-JPEGBeing on a ketogenic or low-carb diet at Christmas time sucks. You have to turn down so many invitations and not make so many traditional family foods, just to keep from breaking your diet. And unlike other diets, breaking a low-carb/ketogenic diet can mean your metabolism changes back to running on glucose instead of ketones, and getting back on your healthy diet makes you feel miserable for a couple of days. Other people may be able to jump back on the LC/keto diet right away, but I’m weak. One serious slip-up can mean a month or more of being constantly tempted by the carby foods I’m addicted to.

But Christmas cookies are not something you have to give up. One source I use is this cookbook— Cooking with Coconut Flour by Bruce Fife. It has a whole chapter of cookie recipes. The down side is that the recipes come in two versions, one with sugar, one with half the sugar plus stevia. I adapt them by eliminating ALL sugar and using stevia— either the powdered kind or the liquid. If the recipe has brown sugar in it, you can buy the ‘English Toffee’ flavor of liquid stevia— available from Amazon.com— to give your recipes that brown sugar flavor.

I noticed, last time I made cookies, that without sugar you have to flatten the dough balls for the cookies because they won’t melt down like sugared cookies do. Also, NEVER add cold ingredients to melted coconut oil in a recipe. The coconut oil hardens and becomes rock-like. I fixed that by putting the whole dough bowl into a bigger bowl of hot tap water until the coconut oil re-melted.

You can get the necessary coconut flour from Walmart— even in the small town where my nearest Walmart is, they carry it. They also have unsweetened flaked coconut, called for in some of the recipes.

If the book doesn’t have a cookie recipe similar to the carby cookie you used to love, some can be adapted. Look at the spices in your carby recipe, and use that spice mix with your coconut flour cookie recipe. You may have to settle for a round-cookie version of something you used to make with rolled-out dough and cookie cutters, but you may end up with a similarly satisfying flavor.

If you are a confirmed carbohydrate addict and haven’t been low-carbing long, these cookies won’t taste that great to you. Not because they AREN’T great, but because you expect the taste to come along with a satisfying ‘hit’ of your addiction substances, sugar, fast-acting carbs, and wheat. It’s like offering a smoker a cigarette with no nicotine. But don’t despair, the longer you low-carb, the better low-carb treats will taste. When I’ve been ‘good’, if I break the diet to eat a carby comfort food, I sometimes think that my current low-carb equivalent of that food actually tastes much better. By going off the diet, I’m just feeding the monkey.

Last year, I packed up some of the cookies I made and put them in the freezer. They were perfectly good when thawed. If you live alone, freezing some is a good idea. They keep you from binge-eating the cookies out of boredom. Which is bad, because these cookies do have SOME carbs and eating a whole batch in one day is NOT recommended. Also, you can make a habit of keeping some low-carb cookies in the freezer at all times, for when temptation strikes.

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