The Best Keto Sugar Cookies

by KetoFocus.com
4.5 Stars (7 Reviews) 5 Comments
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A classic cookie everyone enjoys, this keto sugar cookie has incredible flavor. With each bite, it's hard to believe they are low carb. 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!

Keto Sugar Cookies Ingredients

  • 1 3/4 cup 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
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 egg

Keto Royal Icing Ingredients

The Best Keto Sugar Cookies Directions

Latest Keto Dishes

Low Carb Sugar Cookies Recipe

keto sugar cookies with milk
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. They are easy to punch out of cookie cutters and are fun to make. This is the perfect keto cookie recipe for any holiday; although, I love making these around Christmas time.

I feel good giving my kids these sugar free cookies and we love cutting out different shapes. The favorite part for the kids is decorating the cookies, of course. And eating the icing.

snowflake low carb sugar cookies

Importance of Sifting Keto Flours

sifting keto flours together

When making a delicate cooking, like a sugar cookie or a shortbread cookie, I highly recommend sifting the almond and coconut flours together. This will give them that almost flaky interior. I think it also helps the flavors meld together. Any sifter will work. Sometimes the almond flour can clog up the sifter. Just give it a good wack and the almond flour will fall out and start working again.

keto sugar cookie cut outs on a baking tray
Refrigerating the sugar cookie dough before rolling and cutting are very important steps that should not be missed. Refrigerating the dough helps to harden the dough so it will be easier to roll out and cut shapes from. It will also make tranferring a cut shape from the cookie cutter to the parchment lined baking tray a lot easier.

Depending on how long it takes you cut punch out cookie shapes with the cookie cutter, you may want to refrigerate your keto cookie cutouts again right before baking. If the dough gets too warm, it may start to lose it’s shape when it bakes.

Refrigerating cookie dough helps to meld the flavors together too.

Even if you refrigerate your cookies right before baking, and your keto cookies still spread, you can easily fix this. Once you remove your cookies from the oven, they will still be warm and soft. You can push the edges in and mold the cookie to your desired shape. Then let the cookies cool completely on the baking tray before transferring them to a wire rack. The cookies are very delicate when they first come out of the oven and need to harden as they cool.

Keto Royal Icing for Sugar Cookies

thick keto royal icing
This recipe for keto royal icing makes two different thickeness of icing. The thicker icing has 1/4 cup extra erythritol in it. This thicker icing is used to add a boarder around the cookies.

The thinner icing is used to flood the inside of the cookie between the border icing. I like to zigzag back and forth with this thinner icing to fill the inside of the cookie between the border.

I recommend using pipping bags to help frost your sugar free cookies; however, ziploc bags work in a pinch.

You can dye your sugar free icing with different colors by adding food coloring to the icing.
thinner keto icing dripping from a spatula

Storing Keto Sugar Cookies

Keto sugar cookie dough can be stored in the refrigerator for a few days or in the freezer until you are ready to roll out, cut and bake. Just store in the dough in a flat disc shape in a freezer safe ziploc bag.

Once baked, store your sugar free cookies in an air tight container.

keto sugar cookies on a cooling tray

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5 Comments

    1. 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.

  1. Hi, I just tried the recipe but they came out extremely soft and fragile. I couldn’t pick them up without them falling apart.

    1. 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.

  2. 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!!

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