Small Batch Keto Sugar Cookies
Published January 20, 2024 • Updated February 3, 2026
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When you want a cookie or two, but don't want to make a whole batch. These sweet, buttery sugar cookies topped with creamy, colorful buttercream frosting are just what you need.
If you don’t want to make an entire batch of sugar cookies, just make a few. Portion controlled recipes like this one and my single-serve chocolate chip cookie recipe are perfect for low carb eating. They let you enjoy that flavor you miss without overdoing it.
How these cookies differ from the others
- Minimal, simple ingredients – This recipe is simple and uses ingredients you likely already have in your pantry. If you have almond flour, sugar-free sweetener, butter, egg, vanilla and baking powder, you can make these cookies!
- Lofthouse copycat – The buttercream frosting is tinted a playful shade of pink, just like those popular soft, melt-in-your-mouth Lofthouse cookies.
- Portion controlled – The small-batch approach really sets these cookies apart. When you crave homemade cookies but don’t want to commit to a large batch, this recipe saves time and ingredients. Perfect for small households or when a sweet craving strikes unexpectedly. Like when your mother-in-law invites you over and has a fresh package of Lofthouse cookies out for the kids. They taunt you but you aren’t going to give in because you can just make your own. Ain’t nobody got time to make a big batch of cookies at 9pm.
How to make sugar cookies from scratch
The beauty of making a small portion of sugar cookies with a classic, tender crumble and rich, smooth buttercream is that everything can be made in one bowl!
- Grab your bowl and add butter, sweetener, egg and vanilla. Cream until smooth.
- Then add the dry ingredients to that same bowl – almond flour, baking powder and salt. Mix well.
- Roll out the dough or just make a giant sugar cookie. Refrigerate to keep the dough from sticking to the parchment paper and cookie cutter.
- Punch out your cookie shapes with a cookie cutter.
- Bake at 350°F for 7 minutes.
- Make creamy buttercream frosting by mixing butter, sweetener, vanilla and milk into the same bowl. Don’t forget to clean & dry the bowl first. Or use the same dirty bowl if you are feeling extra lazy and don’t mind a little cookie dough texture and flavor in your frosting.
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Keto Sugar Cookie Ingredients
2 tablespoons unsalted butter, softened -
2 tablespoons sugar-free sweetener
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2 tablespoons beaten egg
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1/2 teaspoon vanilla extract
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3/4 cup almond flour
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1/2 teaspoon baking powder
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1/8 teaspoon salt
Buttercream Frosting Ingredients
-
4 tablespoons unsalted butter, softened
-
3/4 cup powdered sugar-free sweetener
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1 teaspoon milk of choice
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3/4 teaspoon vanilla extract
-
pink food coloring
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sugar-free sprinkles
Step by Step Instructions
Step by Step Instructions
Mix wet ingredients
In a small bowl, cream the butter and sweetener together with an electric mixer or use a fork. Stir in the beaten egg and vanilla.
- 2 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons sugar-free sweetener
- 2 tablespoons beaten egg
- 1/2 teaspoon vanilla extract
Mix in dry ingredients
Add almond flour, baking powder and salt. Stir to combine.
- 3/4 cup blanched, super-fine almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Roll out cookie dough
Mold cookie dough into a ball and place in between two sheets of parchment paper. Roll out the dough using a rolling pin until the dough is about ¼ inch (~½ cm) thick. Place into the refrigerator for 15 minutes. Preheat oven to 350°F.
Cut into shapes
Remove cookie dough from the refrigerator. Carefully punch out round cookies with cookie cutter. Use a spatula to transfer the cookie to a parchment lined baking tray. If dough seems too soft, put back in the refrigerator for 5-10 more minutes or add in another tablespoon or two of almond flour.
Bake the cookies
Refrigerate baking tray with cookies for 5 minutes before baking. This will keep them from spreading too much while baking. Then transfer to the oven and bake at 350°F for 7 minutes or just until the edges ever so slightly turn golden brown. Remove from oven and let cookies cool completely on the tray before handling.
Make the frosting while the cookies bake
To make the frosting, mix butter, powdered sweetener and vanilla using an electric mixer in a small bowl. Add pink food coloring until a soft pink develops.
- 4 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar-free sweetener
- 1 teaspoon milk of choice (nut milk, cow's milk, heavy cream, etc(
- 3/4 teaspoon vanilla extract
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Frequently Asked Questions
Can I double this recipe to make a full batch of sugar cookies?
Yes, but you'd be better off just making my full batch recipe. Just search for it on the website or google "ketofocus sugar cookies".
Can I use a different type of flour?
Not a fan of almond flour and want to use a substitute? Well I haven't tested anything yet, but if I were, I'd try using 2-3 tablespoons of lupin flour or 2.5 tablespoons of coconut flour.
If I am making a giant sugar cookie, how long should I bake it for?
If you take your entire ball of cookie dough and smash it down to form a large cookie, it will take a little longer to bake at 350°F. Check it after 10 minutes.
