Angelic Low Carb Christmas Cookies

Tis the Season to have Sugar Plum Fairies dancing in our heads; decorations and lights twinkling in our homes, and sugary treats threatening our waistbands.

Fear not, precious Dishing in the Kitchen followers. Kitchenette Lorene Stuart is here to defend against some of those delicious dangers with a couple of recipe

Kitchenette Lorene

Kitchenette Lorene

remakes using sugar alternatives. Sweet Revenge (if you will!)

I LOVE Christmas Cookies! I admit it. In the past, I would make hundreds of cookies with the idea of giving them as gifts. Being a smartypants, I would always ensure that I made enough to end up in our freezer so we could continue to enjoy them until Easter. However, the waistbands on those smartypants kept getting “smaller” so, a couple of years ago, we chose to embark on the HMS* LowCarb ship. Like the sea, we have endured our ups and downs but we are finally heading towards calm waters.

Here are a couple of recipes that I’ve adapted to fit into our new lifestyle.

*Hips Must Shrink 😉



  •  6 egg whites
  • ½ tsp. cream of tartar
  • ¾ C. sugar OR ⅓-½ Splenda® OR ¼ C. Stevia
  • ½ C. mini Chocolate Chips


Preheat oven to 250°F. Line cookie sheets with parchment paper. Set aside.

Bring egg whites to room temperature before making cookies to produce the greatest volume when beating.

In a medium mixing bowl, combine egg whites and cream of tartar. Beat at high speed with electric mixer until soft peaks begin to form. Add sweetening agent (whether you use sugar, Splenda® or Stevia) gradually (no more than a tablespoon at a time), while beating at the highest speed of the electric mixer. Beat until stiff peaks form. I read somewhere that if you can turn your bowl upside down and nothing drips out, it is ready. IF you are adding chocolate chips, fold them in now. Drop meringue mixture by rounded teaspoons onto cookie sheets.  Bake for 25-30 minutes or until dry. Cookies show remain white. If the start to toast, turn down the heat and bake until dry.

(I turn the oven off when complete and let the cookies completely dry out in the residual heat of the oven overnight. So, I make these cookies at the end of a baking night.) Makes about 50 cookies.

Cloud Cookies

Cloud cookies – heavenly!

When I was a kid, my mom baked every week – cookies, cakes, brownies, squares. But there were some recipes that only came out for Christmas.

Mom has moved on up to where the Angel Clouds live, so I am taking over some of the traditional baking rituals. Here is one that is still requested by my big brother every year.



(Mom’s title –  I would call them NO BAKE)


  • ½ C. butter (chopped)
  • ½ C. white sugar (OR ¼ C. Splenda OR 2 Tbsp. Stevia)
  • 1 egg (beaten)
  • 1 C. coconut (I prefer unsweetened)
  • ½ C. walnuts (due to a deathly allergic husband, I replace the nuts with rice puffed cereal or unsalted sunflower seeds)
  • 2 C. crushed graham wafers (one sleeve) (some things are just better left as the ‘real thing’)
  • 1 Tsp. vanilla
  • 2 heaping Tbsp. cocoa


Mix butter, sugar, and egg over hot water in a double boiler. Add remaining ingredients. Mix well and press into one – 8 inch square pan. Cool in refrigerator. Ice with chocolate frosting and cut into squares.

Well, since I shared her squares, I guess I better include her icing.



  • 1 C. icing sugar
  • ½ C. butter – softened and cubed (sometimes I melt it in the microwave for speed)
  • 1 tsp. vanilla
  • 2 Heaping Tbsp. cocoa
  • 1 Tbsp. milk or cream


On low speed, mix sugar, butter, and vanilla. Once ‘wet’, add cocoa – a tablespoon at a time. Increase speed to medium – medium high. Add milk/cream. Let frosting ‘whip’ before adding more milk or it might end up too runny. When it comes to chocolate icing, I have not played with Sugar substitutes yet. Some things are better left unchallenged. Once you make these squares, they are sure to be on everyone’s Christmas Cookie Wish List.

From Dishing in the Kitchen to you – happy holidays! Please do feel free to leave a comment or post your favourite sugar-reduced Christmas recipe. 

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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

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