Almond Flour Sugar Cookies
Print Recipe Pin RecipeServings :24 Servings
Ingredients
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 Kosher Salt
- 5 Tablespoons Unsalted Butter melted
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
Icing (Christmas Variation):
- 1/4 Cup Powdered Swerve or Lakanto (see sweetener notes below)
- Water as needed
Chocolate (Halloween Variation):
- 1/2 Cup Low Carb Chocolate melted
- Almonds sliced
Instructions
- 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), large egg (1) and vanilla extract (1 teaspoon) to the bowl.
- Using an electric mixer, thoroughly combine.
- Lay a piece or plastic wrap on your countertop.
- Place the dough in a ball in the center of the plastic wrap, then press on the top of your dough to form a disk.
- Place in the fridge for 6 hours - overnight.
- Preheat oven to 375F.
- Line a cookie sheet with a piece of parchment paper
- Roll the dough using a rolling pin between two sheets of parchment paper until the dough becomes 1/4” thick.
- Use cookie cutters to cut into desired shapes. Form excess dough into a disk and place in the fridge for 20 minutes before rolling/cutting again (this will make it easier to use).
- Gently place cookies on a cookie sheet (I do this using an super thin spatula) and bake in the center rack of the oven for 7-9 minutes, or until the edges become lightly golden.
- Allow to cool, the cookies will continue to harden as they cool.
For Icing:
- Place powdered erythritol (1/4 cup) in a small bowl.
- Add water using ¼ teaspoon increments until it’s created a paste.
- Place into a resealable bag and cut a small hole in the tip.
- Decorate your cooled cookies and enjoy!
Fans Also Made These Low Carb 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.
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- 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.
Nutrition
Calories: 63kcalCarbohydrates: 1gProtein: 1gFat: 6gCholesterol: 13mgFiber: 0gSugar: 0gNet Carbs: 1g
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
OMG! These are perfect!
In the ingredients it is baking powder but in the instructions it says soda, which should I use :)?
Hi Rose! Yikes, thanks for catching that! Use baking powder, hope you enjoy!
In the ingredients it says baking powder but in directions it says baking soda. Was that meant to be powder? Or is the ingredient suppose to be baking soda
Hi Jen! Thanks for catching that. I used baking powder for this recipe. Hope you enjoy 🙂
Did anyone else think the dough was super too sweet? And if so after baking did that calm down?
Hi Sabrina! Did you find the cookies were less sweet after you baked them? Sorry to hear you found the dough too sweet, I suggest cutting back on the amount of erythritol next time 🙂
Very yummy. I made them second night in a row. Added coconut to the ingredients to give it a flare. Very easy to make recipie. Have you frozen any dough for future use?
Yay! So glad you enjoyed them as much as I do Nicole! I haven’t frozen the dough, but don’t think this would be a problem. Just defrost before baking again without letting the butter come to room temp — I’d place the dough in the fridge overnight.
I froze the cookies after baking them (to try to not eat the whole batch in 1 sitting, hehe) and they taste delicious! We were able to take them out of the freezer and decorate them on a later day which was fun.
Did you add flaked coconut or coconut flour? Love the idea of flaked coconut!
This is the only keto cookie recipe I’ve found that keeps me from resorting to a non-keto cookie with my morning coffee.
I rolled the dough into a log and cut into 1/4 slices because I am too lazy for cookie cutters. I sprinkle with cinammon and swerve powder after they are baked (a few at a time, then return log to refrigerator or freezer). Thanks!
Awesome Patty! I’m so glad you enjoyed! 🙂
I like my sugar cookies crunchy. I am planning to roll the dough and cut slices.Do I cut thinner and do I lower the temperature?
Hi Julia! No need to lower the temp — just roll them thinner and bake until they’re golden brown. Hope you enjoy ?!
Hello! I want to make these for a gluten free friend, but I want to use granulated sugar. How much should I use?
Thanks a bunch!
Hi Shara! Simply sub the erythritol for granular sugar (using a 1:1 swap). Hope you enjoy! ?
I’ve made these a couple times now for my coworkers on Keto, and I’ve had 3 people ask me for the recipe! I am making them again for a small holiday party at work so my keto coworkers don’t feel left out. As a non-keto consumer of cookies, these are delicious. I haven’t eaten many things made out of almond flour, and the texture is a bit different, but they’re delicious and don’t taste at all like you’re lacking any sugar, especially when you get a bit of the icing on them. Five stars from myself and my coworkers!
Right?! I love almond flour ? Thanks for trying these out EC..so glad you guys enjoyed! 🙂
Could I use peanut flour instead of almond flour in this recipe?
Thanks.
Hi Shirley! Ohhh that sounds awesome! I haven’t tried that variation but would love to hear how it goes for you if you give it a try!
Swap peanut flour for almond flour using a 1:1 swap, however, if you get a high protein peanut flour (such as protein plus), it will make these cookies a bit more “fluffy” that almond flour. Hope you enjoy! Come back and share your results! ?
Made these and love them as a low carb desert! Put the dough in the frig overnight. This was the second recipe I tried and this was much better. Need to find a topping and they will be perfect.
Hi Denise! So happy you enjoyed 🙂