Keto Sugar Cookies sound like a contradiction in terms but they’re really just a new tradition.
Sugar cookies have been a holiday tradition for as long as I can remember. When I was little we had the red cookie cutter collection that included Christmas, Valentines, Easter, the Forth of July and Thanksgiving shapes. It was always so much fun!
We always added some type of icing and of course covered them in decorative sugar. So not only were they chock full of sugar, but we managed to add more to the top.
Now that we have gone low carb we won’t be doing this but I have made a few tweaks to the original recipe that my Auntie gave me years ago (I think it came from a Betty Crocker cookbook) and I think that they are pretty decent and definitely healthier.
You can ice them with low carb cream cheese icing but the almond flour soaks up the moisture so I would only do this if you are going to eat them right away. They get kind of soggy quick.
I also wouldn’t top them with any of the low carb sugars because, well I don’t think it’ll work out. They have a sort of cool rustic look to them and are not over the top fancy that we have gotten used to with holiday cookies.
These low carb sugar cookies are tasty on their own and go great with low carb hot chocolate.
And we have Some other great Keto Holiday Recipes if your looking to stay Keto through the season.
What You Will Need
- Parchment lined baking sheets are imperative to this recipe.
- The coconut flour and almond flour are both necessary for this recipe because they bind and absorb liquid differently.
- Make sure they are somewhat uniform in thickness so that they bake evenly.
- If these start to “fall apart” when working with them, they are not cold enough. Pop them back in the freezer for a few minutes.
- These will get a bit “crispier” after sitting in the fridge for a day or so…if they last that long.
- Almond extract can be switched out for any other flavored extract that you like.
- If you like cinnamon you can sprinkle it on the top instead of “decorating” them. It looks pretty.
- You can make this Keto Peanut Butter Frosting to decorate your cookies if you like Nutter Butters.
More Keto Recipes to love:
Directions For Cookies
- Preheat oven to 350º F
- Line a cookie sheet with parchment paper.
- In a medium size bowl mix dy ingredients. Mix it well and get any of the lumps out with a fork.
- soften the butter and Mix thoroughly with almond extract. I use a kitchen-aid for this but a hand mixer will work too.
- Form the dough into a ball
- Put the dough in the freezer for 10 minutes to make it firmer and easier to work with.
- Divide the dough into 12 little balls
- Place the balls on the parchment and flatten and shape them if you are going for a fancy shape.
- Bake at 350º F for 7-9 minutes or until the edges begin to brown.
- Let cool completely before eating, icing or dipping them in low carb chocolate. Icing them makes them a little bit soft and wet.
The nutritional information in the recipe is provided as a courtesy. I do my very best to ensure that it’s accurate but you should feel free to do your own calculations. I do not count sugar alcohols as carbs because they are not metabolized as such. The net carbs are figured by subtracting the dietary fiber from the total carb count.
Keto Sugar Cookies sound like a contradiction…
Aren’t we lucky to be doing the Keto Diet in an age where all of the ingredients that we need are available? Can you imagine those who came before us trying to survive on a low carb diet without erythritol? Sheesh…it would be tough.
My Grammy had type 2 diabetes for as long as I can remember. But she still made sugar cookies every year. Not because they were her favorite but because they were so much fun to decorate.
I’ll have to admit that I actually like the Keto Version better. This isn’t something I have talked myself into either. The nuttiness of the almond and coconut flavor are delicious and I can taste more than just “sugar”.
Although decorating sugar cookies was one of my favorite traditions, all of the frosting and sugar left me with a weird “sugar film” in my mouth. These don’t do that but you should watch how many you are eating in a day. It’s easy to overdo it.
The texture of these cookies will be very crumbly until they cool completely. Try to let them cool for at least ten minutes on the cookie sheet before removing them ( very carefully) with a spatula to a cooling rack. Don’t store them in an airtight container until they are completely cool or you will have a soggy mess the next time you are looking to have one of these little treats.
The texture of these cookies when cooled are a little bit like shortbread/butter cookies and are a bit “sandy”. I happen to really like that but if you don’t than you could always use powdered sweetener or pop the granulated kind ni the blender for a but to powder it up.
Keto baking is about working around some of the issues that you normally wouldn’t have with the high carb procedures…but it’s worth it. And, I have found that many times, baking Keto Style is actually faster and less of a fuss.
Experimenting is fun. And, if you want to add some color to these cookies without using the toxic food coloring’s that are sold everywhere you could try putting some natural dye in the dough.
I made these with unsweetened cranberry juice in the dough but the photos didn’t come out great…so I will spare you. I only used a few little bit and it didn’t seem to affect the taste much. They looked OK, but I still prefer the more rustic look of the plain cookies.
It may work better to “paint” on the color, rather than add it to the dough because the baking process changes the colors a lot.
I could go on about these wonderful little holiday gems but I know that you want to get on with baking them.
If you do decorate these cookies I would love it if you would either comment or shoot me a photo.
I miss decorating cookies, but not enough to give up the benefits of a low carb lifestyle…
Have a wonderful season everyone and Keto on!