Small Batch Keto Sugar Cookies

Step by Step Instructions

1. 1

   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.

   For this step

   • 2 tablespoons unsalted butter, softened to room temperature
   • 2 tablespoons sugar-free sweetener
   • 2 tablespoons beaten egg
   • 1/2 teaspoon vanilla extract
2. 2

   Add almond flour, baking powder and salt. Stir to combine.

   For this step

   • 3/4 cup blanched, super-fine almond flour
   • 1/2 teaspoon baking powder
   • 1/8 teaspoon salt
3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

   For this step

   • 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
7. 7

   Spread or pipe frosting on each cookie. Top with sprinkles.