3 Words: Buttery. Sugar. Cookies. And yes, they’re low carb. And no, you’re not dreaming. See for yourself and make these keto sugar cookies today — guaranteed to fill your belly, soul, and home with holiday happiness.
Love all the cookies and keto desserts? Check out my keto shortbread cookies, keto peanut butter cookies, or my keto chocolate chip cookies.
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You know that one recipe that makes you feel like a kid again? These almond flour sugar cookies are that, for me.
Not just because they’re great for decorating. Not just because sugar cookie dough is the best dough. But because we made a (not-low-carb) version of this every year, every holiday, and around Christmas, every weekend.
So as you can imagine, when it comes to Christmas cookies, childhood me has extremely high standards. And this keto sugar cookie recipe nailed it. Here’s what you can expect: Sugary crunch in every bite. Silky smooth and buttery texture. Pillowy center with crisp edges. Sweet, decorative, addictive.
Hope this recipe fills your home with holiday cheer, enjoy! 🎄❤️ – Linds x
Keto Sugar Cookies Video Tutorial
On your phone? Check out my web story here.
See how to make these Keto Sugar Cookies on TikTok.
@littlepinekitchen Keto Sugar Cookies ✨ #ketocookies #ketodesserts #ketodessert #ketochristmascookies #ketochristmas
Ingredient FAQs
If you’ve made any of my other keto cookie recipes, you know the drill, just a few staples:
- Sweetener – I use Swerve or Lakanto to sweeten these sugar free sugar cookies. Any brand of erythritol will do, just know most product are 70% as sweet as these.
- Almond flour – The trick to making keto sugar cookies almond flour with a texture like traditional sugar cookies is to use a fine grained product, such as Bob’s Red Mill or Trader Joe’s.
- Butter – Once the dough has chilled, keeping the butter cold is key — room temperature butter makes the dough hard to work with. If you struggle to transfer the cookies to the baking sheet, simply place the dough in the fridge so the butter can harden again.
How to Decorate Low Carb Sugar Cookies
See recipe card for my royal icing recipe — It’s an easy combo of powdered erythritol and water. BUT, if you’re looking for something a little more flavor packed, consider making my keto cream cheese frosting. It works well here, as these are keto sugar cookies no cream cheese.
As for the sprinkles, here are some ideas for you:
- Keto sprinkles
- Crushed freeze-dried berries (raspberry or blueberry)
- Keto chocolate shavings
- Lemon or lime zest
🤔 Common Questions
- Can I substitute almond flour for coconut flour? These gluten-free flours have very different baking characteristics, and can’t be swapped. If you’re looking for keto sugar cookies with coconut flour, follow a recipe that uses this keto flour instead, or check out my coconut flour cookies.
- Can you substitute monk fruit for sugar in cookies? Pure monk fruit sweetener is actually 200x sweeter than sugar, and can’t be substituted using a 1:1 ratio. That said, you can use a product that contains monk fruit, such as Lakanto. This is primarily erythritol with a bit of monkfruit, making it an easy 1:1 sugar substitute.
- Which is better for baking erythritol or monk fruit? Erythritol is better for baking, as it’s 70% as sweet as sugar, whereas monk fruit is 200% as sweet. Read product labels carefully, as you’ll find most monk fruit products actually contain erythtritol!
- How many carbs are in a sugar cookie with frosting? Traditional sugar cookies contain 10g net carbs. Whereas is keto sugar cookie recipe has 1g net carbs!
More Keto Dessert Recipes
Keto Sugar Cookies
Print Recipe Pin RecipeIngredients
Cookies:
- 1/2 Cup Swerve or Lakanto (see sweetener notes below)
- 1 1/2 Cups Almond Flour
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 5 Tablespoons Unsalted Butter melted + cooled
- 1 Large Egg whisked
- 1 Teaspoon Vanilla Extract
Icing (Optional):
- 1/4 Cup Powdered Swerve or Lakanto (see sweetener notes below)
- Water as needed
Instructions
- Combine. Place erythritol (1/2 cup), almond flour (1 1/2 cups), baking powder (1/2 teaspoon), and salt (1/4 teaspoon) in a large bowl and whisk together to combine. Add melted butter (5 tablespoons), egg (1), and vanilla extract (1 teaspoon) to the bowl and stir to combine.
- Chill. Shape dough into a disk, and wrap in plastic wrap. Place in the fridge for 6 hours - overnight.
- Shape. Use a rolling pin to roll the dough between two sheets of parchment paper, until it's 1/4” thick. Use cookie cutters to cut into shapes. Form excess dough into a disk and place in the fridge for 20 minutes before attempting to roll/cut again. Place cookies on the prepared cookie sheet - if the cookies are too fragile to move, place them in the freezer for 10 minutes, then try again.
- Prep. Preheat oven to 375 F and line 2 baking sheets with parchment paper.
- Bake on the center rack in the preheated oven for 7-9 minutes, or until the edges become lightly golden. Allow cookies to cool on the baking sheet before transferring.
- Icing. Place powdered erythritol (1/4 cup) in a small bowl. Add water using ¼ teaspoon increments until a paste has formed. Place into a resealable bag and cut a small hole in the tip. Decorate your cooled cookies and enjoy!
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
