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Keto Sugar Cookies

Prep Time 1 hour 15 minutes
Cook Time 9 minutes
Total Time 1 hour 24 minutes
Servings 24 Servings
Calories 64kcal



Icing (Optional):


  • 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!


  • 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. 


Calories: 64kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Cholesterol: 13mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com