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Buttery sugar free sugar cookies with crispy edges, a soft center, and delicate crumb. This easy keto sugar cookie recipe is great for frosting or enjoying on its own with a cup o’ Joe.
It may be 2020 but rumor has it that Santa is still coming to town. We know that jolly ol fella likes his cookies but with as many as he eats in a night, a low carb and sugar free cookie might be just what Ole Saint Nick needs this year.
All jokes aside, sugar cookies have always been one of my favorites. It probably has something to do with butter.
A soft sugar cookie with crispy edges just cannot be beat, right?
These sugar free sugar cookies are everything you love about a sugar cookie but low carb and gluten free. You can frost them, sandwich them, dip them, or dunk them. I’ve shared all my tips for making the best low carb, gluten free, and keto sugar free sugar cookies below!
These Are The Best Sugar Free Sugar Cookies
And this is why:
- Crispy edges, soft center
- Delicate crumb
- Holds up for frosting
- Only 1 net carb per cookie
- One bowl recipe
- Easy for kids to make
How To Make Sugar Free Sugar Cookies
This keto sugar cookie recipe is very simple and straightforward. You really don’t need anything fancy to make these but there are a few notes I want to share with you that will help these cookies keep their shape and cook properly!
Here’s what you need:
- Stand mixer or large mixing bowl and hand mixer
- Rubber spatula/scraper
- Plastic wrap
- Cookie sheet
- Parchment paper (not wax paper!)
- Cooling rack
This recipe comes together like any basic [keto] cookie recipe.
Once the dough is formed, you’ll want to use your rubber spatula to scrape down the sides of the bowl and make sure everything on the sides and bottom is mixed in. Sometimes stand mixers don’t reach the very bottom of the bowl.
Transfer the dough to a large piece of plastic wrap and shape it into a log. Secure the edges (twist them) and chill the dough for at least 30 minutes. You can even stick it in the freezer for a little bit.
The dough must be chilled before baking or your cookies will spread too thin in the oven because the butter will be too soft. This can also happen if it’s very hot and humid in your house. Chilled dough will yield the best results here.
Slice your dough into 24 equal pieces. You could even weigh them on a kitchen scale for accuracy but it isn’t necessary.
You can either bake the cookie dough slices as is or you can roll them into a ball and flatten them with two fingers (this is what I did).
After baking, let the cookies cool for 2 or 3 minutes on the cookie sheet and then transfer them to a wire rack to continue cooling. Let the cookies cool completely so they will set. Trying to move them too soon will cause the cookies to fall apart.
Once your sugar free sugar cookies are cooled, you can frost them if desired!
Can You Make Cutouts With This Keto Sugar Cookie Dough?
This recipe is not intended for rolling out and cutting. The dough is “soft” and would not hold up well to a rolling pin and cookie cutter. However, I have a recipe for cutout cookies in the works so subscribe to my email newsletter to be the first to know when that recipe is available!
Can You Frost These Sugar Free Sugar Cookies?
Of course, once they’re cooled! These cookies taste great with a buttercream frosting or royal icing. Try this recipe if you like a frosted cookie (omit the cocoa powder for plain buttercream) or this recipe for sugar free royal icing!
Ingredients and Substitutions
Here is a list of suggested ingredient substitutions:
- Butter– I have used both salted and unsalted butter and do not discern a noticeable difference. I only use Kerrygold grass-fed salted butter in my recipes and find it works perfectly.
- Sweetener- you may use either powdered or granular sweetener. Personally, I prefer powdered because I think it produces a smoother texture but it is not necessary. I have used both monkfruit and allulose and liked them equally. I do not recommend erythritol or stevia because they both leave a bitter aftertaste.
- Flours– both almond and coconut flour are used in this recipe. The coconut flour helps absorb some of the butter and aids in giving this cookie a nice crumb. It is not so much coconut flour that there is an overwhelming cococnutty taste. Also, almond flour and coconut flour are not 1:1 measurements so do not replace the coconut flour with more almond flour.
More Keto Cookies Recipes For You To Try
- 1.5 cups super fine almond flour
- 2 tablespoons coconut flour
- 1.25 teaspoons baking powder
- 1 large egg
- 1 cup sweetener
- 8 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- pinch of salt
- In the bowl of a stand mixer, or large mixing bowl, cream the butter and sweetner together until soft and fluffy.
- Add the egg and vanilla and mix together.
- Add the dry ingredients and mix until combined. Scrape the sides and bottom of the bowl using a rubber spatula and mix again if needed.
- Transfer the dough to a large piece of plastic wrap. For the dough into a log and wrap in the plastic.
- Chill the dough for a minimum of 30 minutes. You may even place it in the freezer for a flash freeze.
- When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Remove the dough from the plastic wrap and cut 24 even slices.
- Lay the slices on the baking sheet about 1" apart. Work in batches to bake. Keep unbaked dough in the fridge while waiting.
- Bake 10 to 13 minutes (depending on your oven). Remove the cookies from the oven and let cool 2-3 minutes on the baking sheet before transferring to a wire rack.
- Let the cookies cool completely on the wire rack before eating or frosting.
- Store uneaten cookies in an airtight container up to 1 week.
Tightly wrap unbaked cookie dough or baked cookies in plastic wrap and then place inside a freezer safe container. Store in the freezer up to 6 months. Thaw frozen dough in the refrigerator to bake, not at room temperature.
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Nutrition Information:Yield: 24 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 82Total Fat: 7.4gCarbohydrates: 1.9gNet Carbohydrates: 0.9gFiber: 1gProtein: 1.8g