What’s more festive than a batch of sugar cookies cut into your favorite shapes, frosted, and decorated for the holidays (or any time of year)? These keto sugar cookies are soft, chewy, and buttery, with just the right amount of sweetness. They’re also low-carb, gluten-free, and can easily be made dairy-free if needed.
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I’ve worked hard to perfect this keto sugar cookies recipe to give you cookies that hold their shape beautifully when baked, making them perfect for cut-out shapes. Whether you’re celebrating Christmas, Valentine’s Day, or just a cozy weekend at home, these cookies are the perfect treat.
Why You’ll Love These Keto Sugar Cookies
- Soft and Chewy Texture: These cookies are tender on the inside with just enough structure to hold their shape.
- Low Carb and Keto-Friendly: With only 1 net carb per cookie, they’re ideal for anyone following a ketogenic lifestyle.
- Perfect for Cut-Out Shapes: The dough rolls out smoothly and doesn’t spread during baking, making it perfect for cookie cutters.
- Customizable: Add icing, sprinkles, or leave them plain—they’re delicious any way you decorate them.
- Dairy-Free Option: Just swap the butter for a dairy-free alternative, and you’re good to go!
Let’s dive into the recipe and explore why each ingredient plays a key role in making these ketogenic sugar cookies so amazing.
The Ingredients and Why They Work
1. Blanched Almond Flour
The base of this recipe is almond flour, which creates a soft and tender texture while keeping the cookies low-carb and gluten-free. Blanched almond flour (made from skinless almonds) is ideal because it has a fine, smooth texture that mimics traditional wheat flour.
Almond flour also adds a subtle nuttiness to the cookies, which complements the buttery and sweet flavors. For best results, use finely ground almond flour to avoid a grainy texture.
2. Coconut Flour
Coconut flour works alongside the almond flour to create the perfect dough consistency. Coconut flour is highly absorbent, so a little goes a long way. It helps balance the moisture from the butter and egg, ensuring the dough isn’t too sticky or too wet.
The combination of almond and coconut flour creates a sturdy yet soft cookie that’s easy to roll out and shape with cookie cutters.
3. Powdered Sugar-Free Sweetener
For sweetness, I use a powdered sugar-free sweetener like erythritol or a monk fruit-erythritol blend. The powdered form dissolves easily into the dough, creating a smooth texture without any grittiness.
This sweetener not only keeps the cookies low-carb and keto-friendly but also gives them the right amount of sweetness to taste like classic sugar cookies.
4. Baking Powder
Baking powder provides just a little lift, ensuring the cookies aren’t too dense. It helps create that soft, tender texture we love in sugar cookies.
5. Salt
A pinch of salt enhances all the flavors in these cookies, balancing the sweetness and bringing out the buttery richness.
6. Unsalted Butter
Butter is essential for creating a rich, buttery flavor in these cookies. It also adds moisture and helps the dough hold together. If you’re dairy-free, you can easily substitute the butter with a plant-based or dairy-free alternative. Just make sure to use one that’s unsalted for consistent results.
7. Egg
The egg acts as a binder, holding all the ingredients together and helping create a dough that’s easy to roll and shape. It also contributes to the cookies’ soft and chewy texture.
8. Vanilla Extract
Vanilla extract adds depth and enhances the sweetness of the cookies. It’s a simple but key ingredient that gives these cookies their classic sugar cookie flavor.
Optional: Keto-Friendly Icing
While these cookies are delicious on their own, adding a keto-friendly icing can take them to the next level. I like to make a simple icing using powdered sugar-free sweetener mixed with a little almond milk, water, or butter, plus vanilla extract for flavor. You can tint the icing with food coloring for a festive touch!
How to Make Keto Sugar Cookies
These cookies come together quickly and easily. Just a little chilling time and a few simple steps stand between you and the perfect batch of cookie cutter sugar cookies.
Step 1: Preheat Your Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper. This will prevent the cookies from sticking and ensure even baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, powdered sweetener, baking powder, and salt. This ensures the dry ingredients are evenly distributed.
Step 3: Add the Wet Ingredients
Add the softened butter, egg, and vanilla extract to the dry ingredients. Stir until a dough forms. The dough should be soft but not overly sticky.
Step 4: Chill the Dough
Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for about 30 minutes. Chilling the dough makes it easier to roll out and helps the cookies hold their shape during baking.
Step 5: Roll Out the Dough
Sprinkle powdered sweetener on a large piece of parchment paper, then place the chilled dough on top. Add another sprinkle of sweetener and cover with a second piece of parchment paper.
Using a rolling pin, roll the dough to your desired thickness (I recommend about 1/4 inch).
Step 6: Cut Out Shapes
Use your favorite cookie cutters to cut the dough into shapes. Carefully transfer the shapes to the prepared baking sheet, leaving about an inch of space between each cookie.
Step 7: Bake
Bake the cookies for 7-10 minutes, depending on their size and thickness. Keep an eye on them—they should be set around the edges but still soft in the center.
Step 8: Cool and Decorate
Allow the cookies to cool completely on the baking sheet before decorating. If desired, top with keto-friendly icing or other low-carb decorations. Then, enjoy your festive treats!
Why These Cookies Are Perfect for Keto and Beyond
These keto Christmas cookies are not only delicious but also versatile and perfect for any occasion. Here’s why you’ll love them:
- Low Carb: At just 1 net carb per cookie, they’re a great way to satisfy your sweet tooth without breaking your keto diet.
- Gluten-Free: Made with almond and coconut flour, these cookies are naturally gluten-free and perfect for anyone with gluten sensitivities.
- Customizable: Roll them out and cut them into shapes for Christmas, birthdays, or any special occasion.
- Kid-Friendly: Kids love decorating these cookies just as much as they love eating them!
Tips for Perfect Keto Sugar Cookies
- Chill the Dough: Don’t skip this step! Chilling the dough makes it easier to roll out and ensures the cookies hold their shape.
- Don’t Overbake: These cookies should be soft and tender, so take them out of the oven when the edges are set but the centers are still slightly soft. They’ll firm up as they cool.
- Store Properly: Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Add a Festive Touch: Use keto-friendly food coloring to tint the icing or add sugar-free sprinkles for a fun and festive look.
Decorating Ideas
These sugar cookies are a blank canvas for all your decorating dreams! Here are some ideas:
- Classic Icing: Pipe or spread keto-friendly icing on the cookies for a clean, polished look.
- Festive Sprinkles: Top with sugar-free sprinkles for a pop of color.
- Chocolate Drizzle: Drizzle melted sugar-free chocolate over the cookies for a decadent touch.
Final Thoughts
My keto sugar cookies are a must-try for any occasion, whether you’re celebrating the holidays, hosting a party, or just craving a sweet treat. They’re easy to make, fun to decorate, and so delicious that even non-keto friends and family will love them.
If you give this recipe a try, I’d love to hear how it turned out for you! Please rate the recipe, leave a comment below, and don’t forget to share a photo on Instagram and tag me—I can’t wait to see your cookie creations!
XO,
Sarah
Keto Sugar Cookies
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 1 1/4 cup blanched almond flour 140g
- 1/4 cup coconut flour 28g
- 3/4 cup powdered sugar-free sweetener 144g
- 1/2 tsp baking powder 2g
- 1/4 tsp salt 1.5g
- 1/4 cup unsalted butter softened (56g)
- 1 large egg
- 1/2 tsp vanilla extract 2.5ml
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Stir all dry ingredients together in a bowl. Add butter, egg, and vanilla, and stir until dough forms. Form dough into one big ball and refrigerate for 30 minutes.
- To roll out the dough, sprinkle powdered sweetener on a large piece of parchment paper, then place the dough on top. Top dough with more sweetener and another piece of parchment paper.
- Roll the dough sandwiched between the paper to desired thickness (1⁄4-inch thick recommended). Cut dough into desired shapes using cookie cutters. Transfer shapes carefully onto cookie sheet, and bake for 7-10 minutes. Baking time may vary depending on the shape, size, and thickness of your cookies.
- Allow to cool. Top with icing if desired, and enjoy!
Perfect sugar cookies!!