Keto Sugar Cookies
The classic sugar cookie recipe has gone keto with a low carb sugar free sugar cookie!
A classic cookie everyone enjoys, this keto sugar cookie recipe has an incredible flavor with a keto friendly sweetener. With each bite, it's hard to believe they are low carb and are a must have for the keto diet. This best ever keto sugar cookie recipe produces a cookie that is soft, yet still has that crunch when you bite into it. They make the perfect cutouts too!
If there is one sugar cookie recipe you need to try, it’s this one! These keto sugar cookies have the same flavor and texture as a traditional sugar cookie and are a blend of almond and coconut flour and without the use of cream cheese. They are easy to punch out of cookie cutters and are fun to make. This is the perfect cookie recipe for any holiday; although, I love making these around Christmas time.
I feel good giving my kids these sugar free sugar cookies and we love cutting out different shapes. The favorite part for the kids is decorating the cookies, of course. And eating the icing.
- How to make low carb sugar cookies?
- Recipe Details
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- Keto royal icing for sugar cookies
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- Nutrition information: facts & macronutrients
How to make low carb sugar cookies?
Do you have 33 minutes?
To be honest, this takes longer than that because the cookies need to be in the refrigerator for 2 hours, but the prep and times make this an easy, yet wonderful that can be completed in around 30 minutes.
While you will find the ingredients below you will also need:
- A large bowl
- A sifter (for the flour) is ideal
- Kitchen hand mixer or similar
- Rolling pin
- A baking sheet or baking tray
- Parchment paper
- A medium bowl
- Frost piping bag
With that understood – let’s go!
Keto Sugar Cookies Recipe Video
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Keto Sugar Cookies Ingredients
Keto Royal Icing Ingredients
Keto Sugar Cookies Directions
Sift dry ingredients
Sift together our dry ingredients: almond flour, coconut flour, baking soda, cream of tartar and salt. This creates a finer texture for keto cookies. I highly recommend you don't skip this step.
Mix wet ingredients
In large bowl, cream together the butter and powdered erythritol until fluffy (about 2 minutes). Beat in vanilla extract along with the almond extract if using. Then beat in eggs.
Add flour mixture and beat until just combined. Place dough into between two pieces of parchment paper and flatten down to a small disc shape. Refrigerate for at least 2 hours. May store in freezer in a Ziploc bag for later use too.
Roll it out
Keeping the dough between the parchment paper. Lay down a wet paper towel and place the dough and parchment paper on top. Using a rolling pin, roll out dough to about 1/8 to 1/4 inch thickness between the two sheets of parchment paper. Refrigerate for additional 20 minutes.
Preheat the oven to 325 degrees.
Punch out shapes and bake
Remove the top piece of parchment paper and cut out shapes. Place on a parchment lined baking tray about 1.5 inches apart. Bake until starting to get golden brown around the edges, about 8-9 minutes. Remove from the oven, let cool on baking tray for 5 minutes before transferring to a wire rack. Decorate with keto royal icing once completely cooled.
To make keto royal icing, combine 1 cup powdered erythritol sweetener, egg whites, cream of tartar, and salt in a small bowl. Whisk until smooth. Remove 1/3 of the icing into a smaller bowl and add remaining 1/4 cup powdered erythritol. Whisk until slightly thicker than original icing mixture. Use the first batch of icing to flood the inside of the cookies with icing and the second thicker batch to outline the cookie. Add icing batches to two separate piping bags. Using the thicker icing, pipe the borders of your cutout cookie. Then using the thinner icing, flood the inside of the outline.