Keto Sugar Cookies

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    1 h 25 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    1 h 45 min

Keto Sugar Cookies

7 ratings

These cookies are very delicate to work with and require multiple chilling steps between each rolling of the dough. Be sure to keep the dough nice and chilled and you will be rewarded with light, wonderfully vanilla soft sugar cookies.

  • Net Carbs

    1.2 g

  • Fiber

    1.4 g

  • Total Carbs

    7.4 g

  • Protein

    2.8 g

  • Fats

    11.4 g

122 cals

Keto Sugar Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Butter

    Butter

    1 stick

  • Cream Cheese

    Cream Cheese

    2 tablespoon

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ⅔ cup

  • Almond Flour

    Almond Flour

    2-¼ cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ½ tsp

  • Vanilla Extract

    Vanilla Extract

    2 teaspoon

Recipe Steps

steps 5

1 h 45 min

  • Step 1

    In a stand mixer, combine softened salted butter, cream cheese and the sweetener. Mix on medium speed until light and fluffy about 5 minutes.
    Step 1
  • Step 2

    Add in the almond flour, salt and vanilla.
    Step 2
  • Step 3

    Scoop out onto plastic wrap and wrap tightly into a disk. Refrigerate for 45 minutes or until the dough is firm.
    Step 3
  • Step 4

    Roll out the dough between two pieces of parchment paper until the dough is about ¼” thick. Freeze dough on a baking sheet for 10 minutes before cutting out shapes.
    Step 4
  • Step 5

    Cut cookies with a 2 ½” round cookie cutter. Use a spatula to scrape the cookie shapes off the parchment paper. If the dough starts to scrunch up, the dough needs to be frozen again for 10 minutes before continuing. Place cookies on a parchment lined baking sheet 2” a part and freeze them for 10 minutes before baking at 350 F. Bake for about 10 minutes, rotating the pan halfway through the baking time. Bake until lightly golden on the edges. Allow the cookies to cool on baking sheet until ready to handle, transferring them to cooling rack.
    Step 5

Comments 13

  • Lydia 💝

    Lydia 💝 4 years ago

    Can these be made with coconut flower?

    • Khamblin78

      Khamblin78 4 years ago

      Does it take salted or unsalted butter ?

      • gc1bob

        gc1bob 4 years ago

        salted. its listed in the first direction.

    • Khamblin78

      Khamblin78 4 years ago

      So it’s 1 cookie a serving ?

      • lljones07196acf

        lljones07196acf 5 years ago

        I made these cookies and they turned out delicious. I used almond extract instead of vanilla. I also used Blue Diamond finely sifted almond flour, it made a huge difference.

        • PennyLane

          PennyLane 5 years ago

          Tried to substitute coconut flour - did not work

          • RousingCauliflower979764

            RousingCauliflower979764 2 years ago

            You have to use 1/4 cup of coconut flour to 1 cup of almond flour. You will have to use a bit more liquid as well

        • Natzclemente

          Natzclemente 6 years ago

          Total fail :(

          • Amjd68

            Amjd68 6 years ago

            Instead of using cutters, can this be rolled into a log so can slice and bake?

            • AwesomeRadish706400

              AwesomeRadish706400 3 years ago

              How much peanut butter did you add?

            • Jojo

              Jojo 4 years ago

              I rolled it and cut it into squares, add peanut butter to half of the bater, it’s just yummy

            • recipewriter

              recipewriter 6 years ago

              Definitely!

          • KetoKay

            KetoKay 6 years ago

            Amazing. Just watch when baking, they easily burn.