Sugar Cookies Recipe – Keto is sugar free, yes it is possible, and YES it’s so so tasty! If you’re trying a keto diet or just wanting to cut the sugar where you can, this recipe is one of my favorites! These sugar free cookies are every bit as sweet and adorable as the classic sugar cookie.
Made with the exact same way as traditional sugar cookies recipe keto, starts by creaming the butter and fruit sweetener, which is a favorite sugar alternative. You will see when you whip these up the sugar creams right into the butter making the base of this cookie dough look and act like any other.
What Flour to use for Sugar Cookies Recipe Keto?
For these Keto Sugar Cookies, you use a combine flours for coconut and almond flour. Both of them have a grain texture but smooth when making cookies. Feel free to use a different nut flour instead of almond, however, don’t substitute them for gluten-free all-purpose flour.
If your Keto Cookies Fall Apart:
First step of the cookie making process is creaming. It is very important to start with room temperature butter that needs to be blended well with your sugar. Electric hand mixer is recommended to cream these two ingredients together until the mix is fluffy and pale in color. When this step is done correctly you have a soft enough base to add the rest of your ingredients. ( mix only for 3-4 even 5 minutes for perfect creamy result)
Sugar Cookies Recipe Keto
- 5 tablespoons butter , at room temperature
- 1/2 cup (4oz/115g) monkfruit sweetener
- 1 egg , at room temperature
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon almond extract
- 1 and 1/4 cups (5oz/143g) almond flour
- 1/4 cup (1oz/28g) coconut flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- powdered monkfruit sugar or swerve for dusting
- Using an electric hand mixer or a whisk, cream together the butter and monkfruit until light and pale in color. Add in the egg, vanilla extract, and almond extract and beat until evenly combined.
- Next, add in the almond flour, coconut flour, baking powder, and salt then mix until a firm dough is formed.
- Bring the dough together into a ball then wrap tightly in cling wrap. Transfer the dough to the fridge and chill for a minimum of 2 hours to overnight.
- Once ready to bake, preheat your oven to 350°F (180°C) and line 2 cookie sheets with parchment paper, set aside.
- Place the dough onto a large sheet of parchment paper, then cover with another large sheet, sandwiching the dough between the 2 sheets. Using a rolling pin, roll the dough out into a 1/4 of an inch thick sheet. Using cookie cutters, cut the dough into a variety of shapes.
- Using a large offset spatula or a flat turner, gently run under each cookie, lifting off the parchment and removing from the excess cookie dough. Place the cutout cookie onto the prepared cookie sheet. Repeat this process until all of the cookies have been removed from the sheet. If you have a lot of excess dough after removing the cookies, roll the dough out again and continue to cut out cookies until all of the dough is used. This will make 16-18 large cookies, depending on what shapes you use.
- Bake the cookies 1 cookie sheet at a time for 10-12 minutes, or until lightly golden brown and crisp.
- Remove from the oven and allow to cool slightly before transferring the cookies to a rack to cool fully.
- Dust with powder monkfruit or swerve if desired.
- Cover and store the cookies in an airtight container at room temperature for up to 4 days.