Keto Sugar Cookies

These Keto Sugar Cookies are easy cut-out sugar-free cookies made of a thin, low-carb rolled cookie dough.

They are very sweet, soft, and chewy with a slightly crunchy side. Bonus, these keto cookies with no sugar contain only 1 gram of net carbs each!

These keto sugar cookies with almond flour are super easy to make with only 8 ingredients.

How To Make Keto Sugar Cookies

Before you start, make sure you measure all your flours precisely. In fact, the success of a keto baking recipe relies on precision in flour measurement.

Always scoop and level each measuring cup to avoid adding too much flour.

Ingredient

• Unsalted soft butter – I recommend taking out the butter block from the fridge 1 hour before making these low-carb keto sugar cookies. Also, weigh the butter with a scale rather than using cups for precision. Plus, cut the butter needed by the recipe into 1/2 inches cubes. This technique makes the butter soften faster, and it will blend easily into the cookie dough.
• Erythritol – or any keto sugar-free sweetener you like. I am using crystal erythritol in this recipe, not the powdered sweetener. Both options are fine, but crystal erythritol is cheaper, and since you pulse all the dry ingredients into a blender, you don’t need powdered sweetener here.
• Cream cheese – this recipe doesn’t use xanthan gum. Instead, I am adding a tiny amount of cream cheese that adds a lovely buttery flavor to the cookies and chewy texture. You can use lactose-free cream cheese or vegan cream cheese too.
• Almond flour – use ultra-fine almond flour, not almond meal. Almond meal has a coarse texture, and it won’t create white golden keto almond flour sugar cookies. They will end up grainy, dark, and not that good so please avoid using an almond meal. However, if you are looking for a nut-free option, you can swap almond flour for ultra-fine sesame flour.
• Coconut flour – you need a combination of both flours to reach the best buttery, chewy cookie texture. Don’t skip or replace coconut flour with more almond flour.
• Vanilla extract
• Almond extract
• Salt – add only if your butter is unsalted.

Making The Sugar-Free Cookie Dough

1. With a food processor

I highly recommend using a food processor for this recipe. It’s the easiest way to create a soft, consistent cookie dough batter with no grainy texture.

First, blend on high speed the dry ingredients.

This step will evenly combine the flour and pulse your sweetener in a fine powder to avoid a grainy cookie.

Then, add the soft butter cubes, cream cheese, vanilla, and almond extract. Blend again for 30 seconds on medium speed to combine.

The dough forms gradually. First, it forms small crumbles that get bigger and eventually come into a dough ball.

If it doesn’t form a ball, stop the food processor and gather the dough crumble to stick them together into a dough ball.

2. With a stand mixer

If you don’t have a food processor, I recommend using powdered sweetener instead of crystal erythritol.

First, blend all the dry ingredients into the stand mixer bowl using the paddle attachment.

Then, add the rest of the ingredients until the dough forms a crumble. Gather into a dough ball.

Refrigerate the dough

Once your sugar cookie dough is formed, roll the dough ball into plastic wrap.

Press the dough into a thick disc and refrigerate for 20 minutes or overnight.

You can make this sugar cookie recipe up to 3 days in advance. Simply keep the dough chilled until use.

Use parchment paper

This keto cut-out cookie dough must be rolled between two pieces of parchment paper.

In fact, gluten-free cookie dough can stick easily to your roller pin.

So using parchment paper to roll the dough ensure a smooth cookie dough.

Rolling The Cookie Dough

Roll into 1/4 inches (0.6 cm) in thickness to ensure the best keto sugar cookies texture!

If you roll them too thin, they will cook super fast and get hard and crunchy.

Note that the shape of the rolled dough doesn’t matter as long as you match this thickness.

Cut out

Then use a cookie cutter of your choice to cut out cookies.

Here I created keto Christmas sugar cookies using a candy cane and star shape.

Reuse leftover dough

Gather the leftover dough from the keto, cut out sugar cookies and form another ball.

Then, roll this remaining cookie dough between the same pieces of parchment paper to create more almond flour sugar cookies.

Baking Time

Usually, a sugar cookie is soft, chewy, and has lightly crunchy borders.

However, if you roll them too thin (under 1/4 inch thickness) or overbake them, they will become hard and crunchy.

As a general rule, this keto sugar cookie recipe bakes within 10-12 minutes max!

Tips For Making Soft Keto Sugar Cookies

1. Roll the dough to the right thickness

A sugar cookie dough must be 1/4 inch (0.6 cm) in thickness, not more or less.

If too thin, they will brown very fast and get super hard and crunchy.

If too thick, they will be more like butter cookies, moist and fall apart.

2. Color test

Pull the cookie sheet from the oven as soon as the cookies gain color on their border. They should also look slightly grainy in their center.

The texture will still be soft if you press them, but they harden when completely cool down.

3. Cooling down in 2 steps

First, cool down these sugar-free keto cookies on the cookie sheet for 5 minutes.

They will be very soft when you pull out the cookie tray from the oven, and they need time to firm up before being transferred onto a cooling rack.

Then, slice a flat tool like a spatula under each low-carb sugar cookie and transfer one by one onto a cooling rack.

Finally, cool completely on the rack before decorating or eating. This takes about 30 minutes.

Decorating Keto Sugar Cookies

Not all cookie frostings or glazings are keto-approved. The best keto frostings for sugar cookies are:

• Soft cream cheese frosting – use half of my keto red velvet cake frosting recipe to frost your cookies.
• Peanut butter – add a drizzle of natural peanut butter.
• Dark chocolate – in a small microwave-safe bowl, melt 1/2 cup of keto sugar-free chocolate chips with 1 tablespoon of coconut oil. You can use milk keto chocolate chips or white ones too! Drizzle the melted chocolate on top of the sugar cookies or dip half of the cookie into the chocolate. To set the chocolate, freeze the cookie on a plate covered with parchment paper for 3-5 minutes. Remove from the freezer when set.

Don’t forget to save this keto sugar cookie recipe on Pinterest for later! And if you make them, share a picture with me on Instagram.