Description
Keto Sugar-Free Cookies made with almond and coconut flour. They are the perfect soft and butter low carb cookie. Whether you want easy drop-style sugar cookies rolled in a sweetener or cut-out cookies that you can frost and decorate with your kids….this keto sugar cookie recipe is just so versatile and pleasing to everyone!
Ingredients
Cookies:
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking powder
- ½ tsp salt
- ⅔ cup powdered swerve
- ½ cup softened butter
- 1 egg
- 2 tsp vanilla
- ⅛ tsp almond extract
Royal Icing:
- ½ cup powdered swerve
- ½ cup bocha sweet
- 1 tbsp water
- ⅛ tsp vanilla
- 1 tbsp egg white protein powder
- food coloring (optional)
Instructions
Cut-Out Sugar Cookies:
- Preheat the oven to 350 degrees.
- In a medium bowl combine the almond flour, baking powder, salt, and powdered swerve. Stir together.
- Add the softened butter to the stand mixer bowl. Using the flat paddle attachment, turn the mixer on and whip the butter until creamy.
- Add the dry ingredients, egg, vanilla, and almond extract to the mixer bowl. Mix again until all the ingredients are combined and the dough is formed.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Place the chilled dough in between 2 pieces of parchment paper. Use a rolling pin to roll out the dough until desired thickness. Aim to roll the dough to about ¼” thick.
- Using your cookie cutters, start cutting out your shapes. Reroll any leftover scraps, and continue cutting shapes until you have used all your dough.
- Transfer the cut cookies onto a lined baking sheet. Place in the freezer for 5 minutes. This helps the cookies from spreading.
- Pull the cookie tray out of the freezer and place in a preheated oven for 11-13 minutes. Timing will depend on your oven, but you want the cookies to start to get golden brown edges, be careful not to burn them.
- Let cool for 10 minutes on the tray, then transfer to a cooling rack to finish cooling completely.
Drop-Style Sugar Cookies:
- Preheat the oven to 350 degrees.
- In a medium bowl combine the almond flour, baking powder, salt, and powdered swerve. Stir together.
- Add the softened butter to the stand mixer bowl. Using the flat paddle attachment, turn the mixer on and whip the butter until creamy.
- Add the dry ingredients, egg, vanilla, and almond extract to the mixer bowl. Mix again until all the ingredients are combined and the dough is formed.
- Line a baking sheet with a silicone mat or parchment paper. Using a 1” inch cookie scoop, place cookie dough scoops on the tray. Roll each one into a smooth ball.
- Dip and roll each cookie dough ball into a bowl with granulated monkfruit, and place it back onto the tray.
- Use the bottom of a glass or your palm, and flatten down each cookie.
- Bake for 11-13 minutes, or until the edges start to turn golden brown. If your cookies are on the thicker side then it may take a few extra minutes.
- Let cool for 10 minutes on the tray, then transfer to a cooling rack to finish cooling completely.
Royal Icing
- In a small mixing bowl combine the powdered swerve, powdered bocha sweet, and the egg white protein powder. Stir together.
- Now add the water and vanilla. Mix again.
- If you want to add food coloring it’s time to add it now. If possible use natural food coloring.
- Place the icing in a pastry bag and start icing the cookies. Use a toothpick to help fill in the empty spots.
Notes
0.9 NET CARBS PER SUGAR COOKIE.
ROOM TEMPERATURE BUTTER – Let the butter get to room temperature, it can take up to an hour to become soft to the touch.
MIX THE DRY INGREDIENTS – Mixing the dry ingredients together first, ensures that the dough gets fully combined without overmixing.
CHILLING THE DOUGH – When making keto cut-out sugar cookies, chill the dough for 30 minutes before cutting the shapes. The dough will be easier to work with.
CHILLING THE DOUGH AFTER SHAPES HAVE BEEN CUT – By placing the keto cut-out cookies on a tray then placing them in the freezer for 5 minutes before baking will help prevent the cookies from spreading during the baking process.
GET THE RIGHT THICKNESS – Try to roll the dough out to about ¼” thick.
LINE THE BAKING TRAY – Use either parchment paper or a silicone mat to prevent the cookies from sticking.
ROTATE THE PAN – By rotating the baking sheet halfway through the baking process is an easy way to have evenly baked cookies.
DON’T OVERBAKE – You don’t want to over bake your low carb sugar cookies. The edges should be golden brown, but not burnt!
LET THEM COOL – This is an important one! Do NOT attempt to handle these cookies until they are cooled down. Keto sugar cookies are very fragile when hot. They will firm up after they finish cooling.
DO NOT DECORATE UNTIL COMPLETELY COOLED – Please wait to frost, ice, or decorate your sugarless sugar cookies until 100% cooled.
STORAGE – Store in an airtight container or in a Ziploc bag and leave at room temperature for 4-5 days. Place a piece of parchment or wax paper in between the cookie layers to ensure they don’t stick to each other.
FREEZE BAKED KETO SUGAR COOKIES – Store baked keto sugar cookies in a Ziploc bag in the freezer for 2-3 months.
FREEZE UNBAKED KETO SUGAR COOKIE DOUGH – Wrap the cookie dough in plastic wrap and then place in a Ziploc bag for added protection, then freeze for up to 2-3 months.
ROYAL ICING OR CREAM CHEESE ICING – Both are great options.
KETO ROYAL ICING – Using a combination of Powdered Swerve and Powdered Bocha Sweet make the perfect combo. The bocha sweet gives it the glossy look you want.
NATURAL COLORING FOOD COLORING AND SPRINKLES – You can get sugar-free and natural coloring food coloring and sprinkles on Amazon. Perfect for decorating.
- Prep Time: 50 minutes
- Cook Time: 10-13 minute
- Category: Desserts
- Method: Baking
- Cuisine: American