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
- 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
For Chocolate Dip
***You can also use the chocolate frosting from our Low-Carb Chocolate Chip Cookie Cake Recipe
- Preheat oven to 350 degrees
- 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).
- In a large bowl, whisk together almond flour, coconut flour, Granular Swerve, gelatin and baking soda. Cut butter into your flour mixture.
- 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.
- 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.
- 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.
- 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.
- 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.
- For the “cream cheese” frosting: With a hand mixer, blend together your softened cream cheese and butter.
- 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.
- 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!
- Category: Low-Carb
- Method: Baking
- Cuisine: Cookies
Keywords: low-carb, keto, chocolate, sugar cookies, frosting, pastel, dairy-free, grain-free, gluten-free baking, healthy recipes, sugar-free