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!
12
Servings
254
Calories
24.4g
Fat
5.5g
Protein
2.7g
Net Carb
5.6g
Total Carbs
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
- Similar recipes others love
- What kind of flour do these keto sugar cookies use?
- Refrigerating sugar cookie dough
- My cookie cutout spread after baking
- Keto royal icing for sugar cookies
- How to store low carb sugar cookies
- FAQs
- 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
- Whisk
- Frost piping bag
With that understood – let’s go!
Keto Sugar Cookies Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Sugar Cookies Ingredients
1 3/4 cup blanched almond flour - 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup powdered erythritol (as sweetener)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 egg
Keto Royal Icing Ingredients
- 1 1/4 cup powdered erythritol
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- pinch of salt
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.
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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.
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Refrigerate dough
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.
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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.
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Preheat oven
Preheat the oven to 325 degrees.
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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.
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Decorate
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.
Why would you use raw egg whites! I put it together then I realize they weren’t cook so I had to toss whole batch
I understand your concern; however, many recipes use raw eggs or raw egg whites and people have been consuming them for years. Royal icing recipes around the internet use raw egg whites. From the NY Times to the Food Network, you will see top chefs using raw egg whites to make their icing. As long as you are getting your eggs from quality sources and they are fresh, they are safe. I know you are worried about salmonella, but quality, cleaned eggs are less likely to contain salmonella. Healthy chickens get tons of sun exposure and are less like to transfer salmonella to their eggs.
I would hope you have done more research…royal icing has been made with egg whites like this since the 18th century…
You can use meringue powder in place of egg whites, but they do add some extra carbs (2 net per teaspoon.) Or, you can pasteurize egg whites in a sous vide pouch, which kills any of the nasties you may worry about.
Hi Ketofocus – Just in time for Christmas! Thank you!
Merry Christmas Margie!
These are absolutely amazing! Wonderful sugar cookies and my kids love them!
Since covid I gained some weight. I started the keto diet in February and I think these sugar cookies are as good as normal sugar cookies!
The frosting here is really the icing on the cake (cookie)!
Coconut allergy in the family. Do you have any recommendations for sub for the coconut flour?
Bamboo fibre substitutes fairly well in recipes like this where there’s just a little coconut is just a little of the flour.
Like coconut flour, it’s very thirsty. An equal volume works for me.
Weights aren’t equivalent–the bamboo flour is very light and fluffy, but a little goes a long way. Don’t try to replace more than a quarter of the flour in a dish with bamboo flour; that just doesn’t work.
Hi, I just tried the recipe but they came out extremely soft and fragile. I couldn’t pick them up without them falling apart.
They are very delicate when they come out of the oven. You have to let them cool completely before handling. Once they are cool, you can pick the sugar cookies up and handle them just fine.
The thinner we made these, the better they held together. And, quite frankly, the better flavor that developed with the more of cookie getting that caramel color to them. I’ve not made a lot of keto cookies, but these are far and away the best recipe I’ve made yet. Even my husband, who had very little interest in my keto foods, has enjoyed these cookies. This is going to be my go-to sugar cookie recipe! Thanks, Annie!!
I am going to try these cookies for Christmas. Have you ever made royal icing with meringue powder? Basically it is powdered egg whites. Seems some people have issues with raw egg whites. How would I substitute this in the recipe?
I haven’t tried using meringue powder. I will look into that next time I make these. Look up a recipe for icing using meringue powder and just substitute with powdered sweetener instead. I usually use a little bit less sweetener (1/4-1/3 cup because I think the powdered erythritol is too sweet).
Perfect. Thank you and yes please!
? I am glad you like them! When you have a moment give these a try: https://www.ketofocus.com/recipes/keto-white-chocolate-macadamia-nut-cookies/
Could i put ingredients in blender instead of shifter
You could. You could also just mix it with a wire whisk. The sifting just creates a light fluffy flour which yields a delicate cookie crumb when you bite into them. Not necessary to sift the ingredients but I just love the texture.
Question about not cutting out. Could you just put them in balls and smash with a glass to avoid the pain of cutting out??
Yes, you could do this too. Much easier. 🙂
I have a cute stamp & punch set (SQHOHO Animal Cookie Cutters) that I’d like to use, but am concerned the dough will stick to the cutter/stamp…normally would dip in flour. Does the dough usually stick? Any ideas for what to dip the cookie cutters in to prevent sticking?
I’ve made the dough and it’s in the fridge 😊
Fingers crossed!
The dough will probably stick with a stamp cutter. Try to freeze the dough or get it very cold and go from there.
I had a similar problem when I made keto circus animal cookies and just dipped the cookie cutter in coconut flour so the dough wouldn’t stick to it. That may work with a cookie stamp, too.
That’s a good idea. Usually just sticking the dough back in the fridge for 10 minutes does the trick for me.
Made these cookies yesterday and iced them today. Lovely taste. I was wondering if I could use granulated sweetener in the cookies rather than powdered?
You could use granulated. I like powdered as it gives a more delicate crumb. Sometimes granulated sweetener doesn’t dissolve all the way.
I have a couple suggestions that may make it easier to work with this dough.
1. Wrap in plastic wrap to refrigerate the first time.
2. Roll out on pasty cloth or surface dusted with coconut flour. Dust top of dough with coconut flour as well, & add more if it sticks to surface or rolling pin.
3. Dip cookie cutter in coconut flour so dough won’t stick to it.
4. After cookies are cut out & placed on baking tray lined with parchment, refrigerate 20-30 minutes. Then cookies won’t spread. You will need to bake 2-3 minutes longer.
4. Use baking tray without sides so you can slide the parchment paper onto cooling rack after cookies are done baking.
I made these yesterday and am very disappointed. Christmas cut outs are my favorite! I had the dough in the frig overnight and put them back in each time I had to reroll the batch. Even put them in the freezer for a bit. They didn’t turn out well. I did let them cool completely…for a very long time. They are so fragile, they completely fall apart. I am eating them in small pieces, because you can’t even pick them up without the cookie falling apart. Wondering what I did wrong! They taste good…but…I made a buttercream frosting and I can put a little on the small pieces, but no way to actually frost/decorate them.
I’m sorry you had trouble with the dough. A couple things when it comes to baking in general & keto baking…
Yes, you have to keep the dough cold when rolling or cutting the shapes or else it will be difficult to roll or cut the cookies out. So returning the dough to the fridge when it starts to get too soft is necessary as explained in the video. I’ll update the instructions to reflect this as well. This is true for most cut out cookies (keto or not).
The cookies will keep their shape and not crumble when cooled completely. Couple reasons why they wouldn’t other than not letting them cool before handling include…
1. Adding too much almond flour. When measuring flour (keto or not) for baking, it’s important to spoon the flour into the measuring cup rather than scoop it out. That way you aren’t packing in the flour resulting in too much flour.
2. They were overbaked.
3. The butter and sweetener weren’t creamed long enough (2-3 minutes) or were overmixed.
I hope that helps. Keto baking can be tricky!! Glad they tasted good.