These Keto Sugar Cookies are a delightful treat that proves low-carb baking doesn’t mean sacrificing flavor or fun. With a crisp, golden edge and a soft, chewy center, they’re the perfect balance of textures.
Infused with a hint of vanilla and a touch of sweetness, they’re satisfying without the sugar overload. Ready in just 20 minutes of prep and 12 minutes of baking, they’re an effortless way to indulge while staying on track.
Each bite offers a comforting, buttery richness that melts in your mouth, making them ideal for any occasion. Whether you’re sharing them with friends or enjoying a quiet moment, these cookies are a guilt-free pleasure.
Their simplicity and speed make them a go-to recipe for busy days or spontaneous cravings. You’ll love how they bring joy to your kitchen without compromising your goals.
Ingredients for Keto Sugar Cookies
- 5 tablespoons butter (at room temperature)
- 1/2 cup (4oz/115g) monkfruit sweetener (or Swerve as a substitute)
- 1 egg (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups (5oz/143g) almond flour
- 1/4 cup (1oz/28g) coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered monkfruit sugar or Swerve (for dusting, optional)
Step-by-Step Instructions
- Using an electric hand mixer or whisk, cream together the butter and monkfruit sweetener until light and pale in color.
- Add the egg, vanilla extract, and almond extract and beat until evenly combined.
- Mix in the almond flour, coconut flour, baking powder, and salt until a firm dough forms.
- Shape the dough into a ball, wrap tightly in cling wrap, and chill in the fridge for at least 2 hours (or overnight).
- Preheat your oven to 350°F (180°C) and line 2 cookie sheets with parchment paper.
- Place the dough between 2 large sheets of parchment paper and roll it out to 1/4-inch thickness using a rolling pin.
- Use cookie cutters to cut the dough into desired shapes. Gently lift each cookie with a spatula and place it on the prepared cookie sheet.
- If there’s excess dough, re-roll and cut until all the dough is used. This makes 16-18 large cookies.
- Bake 1 cookie sheet at a time for 10-12 minutes, or until the cookies are lightly golden brown and crisp.
- Let the cookies cool slightly on the sheet before transferring them to a rack to cool completely.
- Dust with powdered monkfruit or Swerve if desired. Store in an airtight container at room temperature for up to 4 days.
Sweeten It Up: Topping Ideas for Your Keto Cookies
While these keto sugar cookies are delicious on their own, you can elevate them with a few simple toppings. Dust them with powdered monkfruit or Swerve for a classic sugar cookie look.
For a festive touch, drizzle melted sugar-free chocolate or sprinkle crushed nuts like almonds or pecans. If you’re feeling creative, try a light glaze made with almond milk and powdered monkfruit for extra sweetness.
Perfect Pairings: Serving Suggestions
These keto sugar cookies pair wonderfully with a cup of hot tea, coffee, or even a glass of unsweetened almond milk. For a special treat, serve them alongside a scoop of keto-friendly ice cream or a dollop of whipped cream. They’re also great as part of a dessert platter with other low-carb treats like cheesecake bites or chocolate truffles.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To enjoy, simply thaw at room temperature or warm them in the oven at 300°F (150°C) for 3-5 minutes for a freshly baked feel.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Add a teaspoon of lemon or orange zest to the dough for a citrusy twist. For a spiced version, mix in a pinch of cinnamon or nutmeg. If you’re a chocolate lover, fold in a handful of sugar-free chocolate chips before chilling the dough. The possibilities are endless!
Quick Tips for Perfect Cookies Every Time
To save time, prepare the dough the night before and let it chill overnight. When rolling out the dough, work quickly to prevent it from softening too much.
If it becomes sticky, pop it back in the fridge for 10-15 minutes. For evenly baked cookies, rotate the baking sheet halfway through the cooking time. These small steps ensure your cookies turn out perfectly every time!
Keto Sugar Cookies
Ingredients
- 5 tablespoons butter at room temperature
- 1/2 cup monkfruit Sweetener 4oz/115g
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups almond flour 5oz/143g
- 1/4 cup coconut Flour 1oz/28g
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered monkfruit sugar or Swerve for dusting
Instructions
- Using an electric hand mixer or a whisk, cream together the butter and monkfruit until light and pale in color.
- Add in the egg, vanilla extract, and almond extract and beat until evenly combined.
- Next, add in the almond flour, coconut flour, baking powder, and salt then mix until a firm dough is formed.
- Bring the dough together into a ball then wrap tightly in cling wrap.
- Transfer the dough to the fridge and chill for a minimum of 2 hours to overnight.
- Once ready to bake, preheat your oven to 350°F (180°C) and line 2 cookie sheets with parchment paper, set aside.
- Place the dough onto a large sheet of parchment paper, then cover with another large sheet, sandwiching the dough between the 2 sheets.
- Using a rolling pin, roll the dough out into a 1/4 of an inch thick sheet.
- Using cookie cutters, cut the dough into a variety of shapes.
- Using a large offset spatula or a flat turner, gently run under each cookie, lifting off the parchment and removing from the excess cookie dough.
- Place the cutout cookie onto the prepared cookie sheet.
- Repeat this process until all of the cookies have been removed from the sheet.
- If you have a lot of excess dough after removing the cookies, roll the dough out again and continue to cut out cookies until all of the dough is used.
- This will make 16-18 large cookies, depending on what shapes you use.
- Bake the cookies 1 cookie sheet at a time for 10-12 minutes, or until lightly golden brown and crisp.
- Remove from the oven and allow to cool slightly before transferring the cookies to a rack to cool fully.
- Dust with powder monkfruit or swerve if desired.
- Cover and store the cookies in an airtight container at room temperature for up to 4 days.
