Instructions 

1. Bring butter and cream cheese to room temperature.

2. In a deep bowl, add the soft butter, cream cheese and Keto Sweet.

3. Using a hand mixer, beat on medium speed for 1 minute to smooth and fluffy.

4. Add the vanilla and the Miracle Mix . Blend until combined.

5. Scoop dough onto a piece of cellophane and wrap tightly. Chill for one hour or overnight.

6. Preheat oven to 350 F. Line a cookie sheet with unbleached parchment paper.

7.Remove dough from refrigerator and place on a piece of parchment paper. Top with another piece of parchment and roll out to 1/4" thick.

8. Using a cookie cutter, cut out dough. (Note: If dough becomes too "sticky" and difficult to handle place in freezer for a few minutes). Repeat with remaining dough.

9.Place the cut-out cookies onto parchment-lined cookie sheet. Transfer to the preheated oven.

10. Bake 9-12 minutes, just to golden.

11. Let cool on cookie sheet for 10 minutes, then transfer to a wire rack.

12.Decorate with Sugar-Free Royal Icing or Keto Buttercream, if desired.

13. Store in an airtight container.

[NOTE: For slice-and-bake cookies, simply roll dough into a log before chilling. Then slice into 1/4-1/2 inch thick rounds. Bake 9-12 minutes or until golden. Let cool on cookie sheet for 10 minutes; transfer to a wire rack and continue cooling.]

Nutrition Information

63 calories, 6 g fat, 3 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat, 8 mg cholesterol, 4 g carbohydrate, 1 g Net carbs, 0.3 g sugar, 1 g fiber, 1 g protein, 78 mg sodium, 47 mg potassium, 21 mg phosphorous

Macronutrient Ratio

90% Fat | 6% Protein | 4% Carbohydrate