These Snowy Coconut Macaroons are one of the easiest keto cookies to make. An important ingredient is my Sugar Free Sweetened Condensed Milk or my Dairy Free Sweetened Condensed Milk. Both are made sugar free by using an erythritol/monk fruit sweetener, raw coconut flakes, egg whites and flavored extracts. To make these even better, dip each sugar free macaroon into either my Truffle chocolate or the dark chocolate ganache. The moist and delicious Snowy Coconut Macaroons have a tropical cookies taste that makes this keto, low carb macaroon the best macaroon recipe for the holidays. Enjoy!

By Angela Wilkes

These Sugar Free Gingerbread Crinkle Cookies are the perfect, easy to make holiday cookie, and are a nice alternative to the classic chocolate crinkle cookie. These holiday cookies are great to serve as a Thanksgiving cookie or as a Christmas cookie. These Keto cookies are are soft and chewy, and are a healthy alternative for all your holiday baking. The keto gingerbread crinkle cookies are made with monk fruit sweetener, almond flour, coconut flour and a small amount of blackstrap molasses for that old fashioned, homemade cookie taste and smell, and have a perfect balance of ginger spice, nutmeg, and other spices all combining to create an authentic gingerbread flavour. Thee cookies are grain free and so gluten free and are perfect for keto, low carb, paleo, celiac, and diabetic diets. The instructional recipe video provides useful tips to ensure you have a fun time baking and that every batch of your delicious gingerbread crinkle cookies comes out perfectly!

By Angela Wilkes

If you love cheesecake and you love cookies, you will love these tasty lemon cheesecake cookies. The finished cookie has a soft, chewy texture that melts in your mouth and tastes a lot like a baked New York cheesecake. These keto, low carb, grain free, gluten free and sugar free cookies are easy to make and require easily available ingredients such as: fresh lemon, cream cheese, butter, Lakanto Monk Fruit sweetener, almond flour etc.

By Angela Wilkes