Keto Sugar Cookies

These soft and chewy Keto Sugar Cookies are a dream, just like the real thing!

Keto Sugar Cookies

So we’ve been working on this recipe for a year and a half—I could not give up until I found the right texture and flavor. And hooray!! We’re finally here!

The discovery was actually purely accidental–we had set out to make Keto shortbreads, but when we took the test batch out of the oven, we were met with the most delicious, soft and chewy bunch of sugar cookies we could have dreamed of.

I love it when mistakes unearth a revelation of sorts, particularly when so much money has been spent on the ingredients– it’s a loss recovered. Oh and we’re not giving up on those shortbread cookies!

How They Are Made

I’m pleased to mention that it’s a simple process–just one bowl for the dough, a quick 12-15 minute bake and then you can whip together your frosting or chocolate dip while the cookies are cooling. 

Tips:

Make sure when cutting your butter into the flour, the pieces are no larger than pea size–just the same way you would cut it for pie crust.

We prefer rolling these out, but you may also shape them into 14 small balls of dough and flatten them onto the cookie sheet.

Choosing between cream cheese and chocolate frosting can be challenging–the melted chocolate is also delicious. If you happen to have all the ingredients on hand, it can be fun to mix it up, particularly if these are for a special occasion!

These need to be stored in an airtight container in the fridge if you’re making them days ahead or have any leftovers.

If you like these Keto Cookies, you might also love our:

Keto Supreme Cookie Bars

Keto Chocolate Chip Cookie Cake

Keto + SCD Peanut Butter Cookie Cake

Enjoy The Recipe, Happy Baking!

Keto Sugar Cookies

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5 from 1 review

• Author: Lila Ruth
• Total Time: about 35 minutes
• Yield: 14 cookies 1x
• Diet: Gluten Free

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Description

2.5 net carbs for 1 sugar cookie with chocolate (nutrition below)

3 net carbs for 1 sugar cookie with frosting

*Swerve has zero net carbs

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Ingredients

Scale 1x2x3x

• 2 + 1/4 cups almond flour (Bob’s Red Mill)
• 1/3 cup coconut flour
• 1/3 cup Swerve Granular Sugar Replacement
• 1.5 teaspoons gelatin
• 1/4 teaspoon baking soda
• 5 tablespoons chilled butter, cubed (ghee or Earth Balance dairy-free)
• 1/4 cup + 1 tablespoon of full fat coconut milk or half+half.
• 1.5 tablespoons vanilla extract

Frosting

• 1 eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
• 2.5 tablespoons butter, softened (Earth Balance Spread for dairy-free)
• 1 cup Swerve Confectioner Sweetener
• 2.5 tablespoon whole milk (or coconut milk)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

For Chocolate Dip

• 1/2 bag of Lily’s Stevia Milk Chocolate Chips or Lily’s dairy-free Stevia Dark Chocolate Chips

***You can also use the chocolate frosting from our Low-Carb Chocolate Chip Cookie Cake Recipe

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Instructions

1. Preheat oven to 350 degrees
2. Line a cookie sheet with a piece of parchment paper. (Get out 2 additional sheets of parchment for when you roll out the cookie dough. (If you are using the rolling method–see instruction #5 below).
3. In a large bowl, whisk together almond flour, coconut flour, Granular Swerve, gelatin and baking soda. Cut butter into your flour mixture.
4. Add half and half and vanilla extract. With your hand, start mixing the wet ingredients into the flour. It will seem dry at first, just keep mixing until dough has formed. Work the dough into a ball.
5. You can shape the cookies individually or roll them out. To roll them out: Roll dough out in between two pieces of parchment paper. (This keeps the dough from sticking to the rolling pin.) You don’t want to roll them out too thinly, they’re much easier to handle with just a little bit of heft. Use cookie cutter shape of choice and cut out the cookie shapes. Remove the scraps of dough surrounding the cutouts and carefully lift and peel each cookie from the parchment paper (or use a spatula) and place them onto your parchment lined cookie sheet.
6. For the shaping method: Instead of rolling out the dough, you can form 14 small balls of dough and flatten each ball onto the parchment lined cookie sheet. You will then tidy the edges with your fingers so they’re nice and smooth.
7. Once your cookie dough is on the baking sheet and ready to go, place the sheet into a preheated oven and let them bake for 12-15 minutes, depending on their size and shape. We usually find 14 minutes to be the magic number. They will be soft to the touch and golden around the edges. They will firm just the right amount during the cooling phase.
8. When you remove the cookie sheet from the oven, place the pan on the countertop to cool for 15 minutes (no less) then you can carefully move the cookies by spatula to a cooling rack to cool for an additional 15-20 minutes. We like to pop the cookie sheet into the freezer for 15 minutes out of the oven–it makes for quicker cooling and gives us just the right amount of time to put the frosting and or melted chocolate together.
9. For the “cream cheese” frosting: With a hand mixer, blend together your softened cream cheese and butter. Add milk + vanilla extract and blend again. Finally, sift in the Swerve Confectioner, salt and then blend one last time. Chilling the frosting will thicken it. You can also add more Swerve for a thicker texture or more milk to thin it out.
10. For the chocolate, melt the chips down in small microwave safe bowl at 30 second intervals, stirring each time until melted and smooth. You can add a tablespoon of coconut oil to thin it out if you wish. After you dip the cooled cookies in the chocolate, place them back on the parchment paper and into the freezer for 10 minutes until the chocolate is hardened.
11. Serve the cookies plain, spread with cream cheese frosting, chocolate frosting or spoon melted chocolate over top, you can’t go wrong! Refrigerate any leftovers in an airtight container. Enjoy!

• Prep Time: 20 min
• Cook Time: 15 min
• Category: Low-Carb
• Method: Baking
• Cuisine: Cookies