One of the hardest parts of sticking to a specific diet is missing the classic foods you used to enjoy all the time.
On our keto-based diet, we miss the classic sugar cookie—which is why we now present our Keto sugar cookie recipe. Soft, buttery and delicious, this is a classic cookie that doesn’t have to be reserved for the holiday season. We make this one all year round!
Sugar cookies themselves have a really simple flavor, which is reflected in the recipe. We like to use almond and coconut flour to create the bulk of the dough, as this provides the right texture and keeps the cookies low-carb.
Another keto ingredient in this cookie is allulose. Allulose is a natural sugar found in figs and raisins, and it’s a fantastic low-carb alternative to sugar. If you chose to ice your cookies, then we encourage you to also use powdered allulose. Using it in powdered form prevents your icing from becoming grainy and lumpy, which nobody wants to bite into.
The secret ingredient in this recipe is cream cheese. Using cream cheese in place of an egg makes a world of difference. The cream cheese prevents the cookies from puffing out and spreading while they bake. Furthermore, the cream cheese actually softens the cookies and ensures that they don’t dry out.
We love to decorate our cookies, especially for a special occasion. A simple allulose-based icing will allow you to let your imagination run wild and decorate your cookies in all sorts of creative ways.
Yields 16 servings of Keto Sugar Cookies
The Preparation
Cookies:
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 10 tablespoon allulose
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened + cut into pieces
- 2 tablespoons cream cheese, softened
- 2 tablespoons vanilla extract
- 1/4 teaspoon almond extract
Icing:
- 1/2 cup allulose
- 1 1/2 tablespoon heavy cream
- 1 tablespoon unsweetened almond milk
The Execution
1. Measure out and prepare all of the ingredients.
2. In a bowl, combine the almond flour, coconut flour, allulose, and salt. Mix until combined well.
3. Add butter to the mixture, a few slices at a time and beat to combine. Add in the cream cheese, vanilla extract, and almond extract. Beat until the mixture becomes thick.
4. Grab the dough. Knead it with your hands. Add flour as needed to get the right consistency.
5. Wrap the dough in plastic wrap in a circular shape. Place in the refrigerator for a minimum of 35 minutes.
6. Lay out parchment paper. Unwrap the plastic wrap from the dough and lay on top of the parchment paper. Lay another piece of parchment paper on top of the dough. Using a rolling pin, roll out the dough. Put the rolled out dough in the freezer for 10 minutes.
7. Place parchment paper onto a cookie sheet and preheat oven to 325F.
Remove the parchment paper from the dough. Use cookie cutters to cut out cookies and place on the cookie sheet. Bake for 12-14 minutes or until edges are lightly browned.
8. To make icing, combine allulose, heavy cream, and almond milk to a bowl and combine well until desired consistency is reached. Frost the cookies. Serve and enjoy!
This makes a total of 16 servings of Keto Sugar Cookies. Each serving comes out to be 225 calories, 19.7g fat, 2.9g net carbs, and 6.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.50 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 0.50 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 0.13 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.33 cup stevia/erythritol blend | 13 | 0 | 0 | 0 | 0 | 0 |
| 3.00 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 1.00 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1.50 teaspoon vanilla extract | 19 | 0 | 0.8 | 0 | 0.8 | 0 |
| 1.00 teaspoon butter | 34 | 3.8 | 0 | 0 | 0 | 0 |
| 100.00 gram butter | 717 | 81.1 | 0 | 0.0 | 0.1 | 0.9 |
| 0.50 cup allulose | 45 | 0 | 0 | 0 | 0 | 0 |
| 1.00 medium lemon | 24 | 0.3 | 7.8 | 2.4 | 5.5 | 0.9 |
| 0.50 cup lemon juice | 21 | 0.1 | 6.8 | 0.9 | 6 | 0.6 |
| 6.00 large egg yolk | 328 | 27.1 | 3.7 | 0 | 3.7 | 16.2 |
| 0.50 teaspoon cream of tartar | 4 | 0 | 0.9 | 0 | 0.9 | 0 |
| 0.50 cup allulose | 45 | 0 | 0 | 0.0 | 0.0 | 0.0 |
| 5.00 large egg white | 86 | 0.3 | 1.2 | 0 | 1.2 | 18 |
| Totals | 2694 | 236.4 | 59.4 | 25 | 34.3 | 79.1 |
| Per Serving (/12) | 225 | 19.7 | 5 | 2.1 | 2.9 | 6.6 |
Keto Sugar Cookies
Ingredients
Cookies:
- 1 ¾ cup almond flour
- ¼ cup coconut flour
- 10 tablespoon allulose
- ¼ teaspoon salt
- ½ cup unsalted butter softened + cut into pieces
- 2 tablespoons cream cheese softened
- 2 tablespoons vanilla extract
- ¼ teaspoon almond extract
Icing:
- ½ cup allulose
- 1 ½ tablespoon heavy cream
- 1 tablespoon unsweetened almond milk
Instructions
- Measure out and prepare all of the ingredients.
- In a bowl, combine the almond flour, coconut flour, allulose, and salt. Mix until combined well.
- Add butter to the mixture, a few slices at a time and beat to combine. Add in the cream cheese, vanilla extract, and almond extract. Beat until the mixture becomes thick.
- Grab the dough. Knead it with your hands. Add flour as needed to get the right consistency.
- Wrap the dough in plastic wrap in a circular shape. Place in the refrigerator for a minimum of 35 minutes.
- Lay out parchment paper. Unwrap the plastic wrap from the dough and lay on top of the parchment paper. Lay another piece of parchment paper on top of the dough. Using a rolling pin, roll out the dough. Put the rolled out dough in the freezer for 10 minutes.
- Place parchment paper onto a cookie sheet and preheat oven to 325F.
- Remove the parchment paper from the dough. Use cookie cutters to cut out cookies and place on the cookie sheet
- Bake for 12-14 minutes or until edges are lightly browned.
- To make icing, combine allulose, heavy cream, and almond milk to a bowl and combine well until desired consistency is reached. Frost the cookies. Serve and enjoy!
