Small Batch Keto Sugar Cookies
When you want a cookie or two, but don't want to make a whole batch. These sweet, buttery keto sugar cookies topped with creamy, colorful buttercream frosting are perfect for your next cookie fix.
If you don’t want to make an entire batch of sugar cookies, just make a few with this small batch keto cookie recipe. Portion controlled recipes like this one and my single-serve chocolate chip cookie recipe keep you from overdoing it on the sweets while still enjoying that flavor you miss.
How these keto cookies differ from the others
- Minimal, simple ingredients – Unlike other low carb sugar cookie recipes, this recipe is simple and requires minimal ingredients that you likely already have in your keto pantry. If you have almond flour, sugar-free sweetener, butter, egg, vanilla and baking powder, you can make these cookies!
How to make keto sugar cookies from scratch
The beauty of making a small portion of keto 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 and mix in the dry ingredients to that same bowl – almond flour, baking powder and salt.
- 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 sugar-free buttercream frosting by mixing butter, sweetener, vanilla and milk into the same bowl. Don’t forget to clean & dry the bowl before making the frosting. 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.
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Sugar Cookie Ingredients
Buttercream Frosting Ingredients
Small Batch Keto Sugar Cookies Directions
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
It's all about the frost
Spread or pipe frosting on each cookie. Top with sprinkles.