Keto Sugar Cookies

Name: Keto Sugar Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 18 serving
Ingredients: 1 cup / 100g almond flour; ⅓ cup / 35g coconut flour; ⅓ cup / 35g powdered sweetener; ½ cup / 120g unsalted butter; ¼ teaspoon baking powder; 2 teaspoon vanilla extract; ¼ tsp xanthan gum

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5.0

252 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
freeze
20 mins
Total Time
15 mins
Servings
18
Calories
92 kcal
Course
Dessert
Cuisine
British

Keto Sugar Cookies

Raiden Walker

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Are you ready for some sugar free sugar cookies? These super simple Keto sugar cookies are only 1 g net carbs per cookie. Enjoy them with or without icing!

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Ingredients

Servings

1 cup / 100g almond flour or ground almonds
⅓ cup / 35g coconut flour
⅓ cup / 35g powdered sweetener
½ cup / 120g unsalted butter softened
¼ teaspoon baking powder
2 teaspoon vanilla extract
¼ tsp xanthan gum optional

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Instructions

Mix all dry ingredients - almond flour, coconut flour, sweetener, baking powder, xanthan gum (if using).
Add the butter and vanilla extract and blend until you have a smooth dough
Place dough on cling film and roll into a log, about 2 inch in diameter. Chill in the freezer for 15-20 minutes (or in the fridge for 30-40 minutes).
Preheat the oven to 175 Celsius / 350 Fahrenheit.
Remove log from the freezer and cut off cookies. Place on a baking sheet lined with parchment paper and flatten with your fingers. Leave some space between the cookies - they spread a little.
Bake for 8-10 minutes or until the edges of the cookies are browned. Baking time will depend on the thickness of cookies. Rotate the baking sheet if necessary.
Remove from the oven and let cool completely before handling. Low carb cookies are VERY soft when hot. They crisp up once cooled.

Notes

1g net carbs per cookie.
My cookies weighed between 12 and 17g. The mix makes 18 cookies in total.
If you want to use cookie cutters, roll out the dough between 2 sheets of parchment paper and place in the freezer/fridge to cool. Remove the top parchment and cut out shapes.
See directions in the post for sugar free icing.
This recipe works best with regular almond flour. Super fine almond flour may result in crumbly dough. If you only have super-fine almond flour, reduce the amount by 1 tablespoon.