Keto sugar cookies are the perfect low-carb version of your favorite holiday sugar cookies. You can have all the sweet taste of the season without the extra carbohydrates. These are just one of the many flavors you can make when you're in the mood for something sweet.
A blend of almond and coconut flour stand-in for regular flour and stevia is used in place of the sugar. You can even make a little icing with some milk and sweetener. These cookies are packed with butter for a delicious crumbly texture. They hold their shape amazingly well after being cut out, so you won’t have to worry about the cookies spreading or turning into a different shape than you intended. It’s perfect for delicate snowflakes or Christmas trees.
They are very delicate when hot, so make sure to allow them plenty of time to cool before serving!
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 teaspoon stevia sweetener
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange zest (finely grated)
Gather the ingredients.
Preheat the oven to 350 F. Whisk together the almond flour, coconut flour, sweetener, and baking powder.
Add the butter, vanilla extract, and orange zest. Blend with a hand mixer or in the bowl of a stand mixer until it comes together to form a soft dough. This may take a few minutes as the coconut flour absorbs the liquid and the butter softens the ingredients.
Roll the dough into a ball and place it on a large sheet of parchment paper.
Cover the dough ball with another piece of parchment paper. Roll it out into a sheet, about 1/4-inch thick using a rolling pin. Place it on a sheet pan and put it in the freezer for about 15 minutes.
Peel off the top layer of the parchment paper. Use a cookie cutter to cut out desired shapes. Use a spatula to remove the cut out shapes from the bottom piece of parchment paper. The cookies are delicate so use care with removing them from the cookie cutter and placing them on the baking sheet.
Place the cut-out cookies onto a parchment-lined baking pan. Bake in the preheated oven for 8 to 10 minutes.
Remove from the oven and allow them to cool completely before trying to remove them from the parchment paper. They are very delicate and crumbly especially when warm, so be patient with the cooling.
Serve cookies after they have completely cooled.
- To make keto icing, whisk together 3 tablespoons of milk and 1/2 teaspoon stevia extract until smooth. Drizzle a little over each cookie.
- You can replace the stevia sweetener with other no-calorie sweeteners like monk fruit extract or erythritol.
- Stevia is much sweeter than regular sugar, which is why you use so little in this recipe. If you are using monk fruit extract or erythritol you can use a cup in place of the teaspoon of stevia.