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Low Carb Sugar Cookies feature

Low Carb Keto Sugar Cookies


  • Author: Stephanie Parlegreco
  • Prep Time: 50 minutes
  • Cook Time: 10-13 minute
  • Total Time: 60 minutes
  • Yield: 28 Cookies (1 Cookie Per Serving) 1x

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!


Scale

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: 

 

Drop-Style Sugar Cookies: 

 

Royal Icing

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. 

  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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