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Low Carb Sugar Cookies

Low Carb SUGAR COOKIES – Easy Keto Sugar Cookie Recipe!

Low Carb Sugar Cookie Recipe by Highfalutin' Low Carb
Low Carb Sugar Cookies – Keto Sugar Cookie Recipe

Join me for a Highfalutin’ Original Recipe for sugar cookies! Just because you’re on a low carb diet doesn’t mean you have to go without. Whether you’re looking for Christmas cookies or Holiday cookies, check out my recipe below for these Low Carb Sugar Cookies – they’re sugar free, gluten free and perfect for a keto diet any time of the year!

Low Carb Sugar Cookies

5 from 1 vote
Recipe by Wes Shoemaker – Highfalutin’ Low Carb Course: DessertCuisine: AmericanDifficulty: Easy
Servings

20

cookies
Prep time

5

minutes
Cooking time

15

minutes

Holidays call for Christmas sugar cookies! Just because you’re on a low carb diet doesn’t mean you have to go without. Check out my recipe for these Low Carb Sugar Cookies – they’re sugar free, gluten free, and perfect for a keto diet.

Ingredients

  • Cookies
  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 3 Tbsp collagen powder (or 1 Tbsp unflavored gelatin)

  • 1/4 tsp salt

  • 1/2 c. powdered erythritol (like Swerve)

  • 1/2 cup unsalted butter, cubed and softened

  • 2 tsp vanilla extract

  • 1/2 tsp almond extract

  • Optional Icing
  • 3/4 cup powdered erythritol (like Swerve)

  • 2 Tbsp heavy cream

  • food coloring as desired

  • water as needed for consistency

Directions

  • Preheat the oven to 325˚F.
  • Sift together the almond flour, coconut flour, collagen powder (or unflavored gelatin), powdered sweetener and salt into the bowl of a standing mixer. Mix on low speed for a bit to help combine the dry ingredients.
  • Turn the speed up to medium and slowly add the softened butter cubes one at a time to the flour mixture. Let the mixer run for 1-2 minutes to incorporate the butter, but do NOT over-mix. Dough should be crumbly and slightly damp. Add in the vanilla and almond extracts and combine for just a few seconds.
  • Using your hands, make a ball with the dough and knead it together for a few seconds. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
  • Roll out the chilled dough between two pieces of parchment paper. Dough should be about 1/4” thick. Place the rolled dough back in the refrigerator for 5-10 minutes to ensure it is chilled. This is how the cookies will maintain their shape while cooking.
  • Cut out your cookie shapes from the chilled dough and place on a parchment-lined baking sheet. Do NOT overcrowd the pan.
  • Bake on the center rack at 325˚F for 13-15 minutes. For soft and tender cookies, do not over-bake.
  • Allow the cookies to cool on the baking pan for about 10 minutes, then transfer to a cooling rack to firm up.
  • If icing the cookies, mix the powdered sweetener with the heavy cream. Separate into 2-3 small bowls and add food coloring to each batch as desired. If needed, add small amounts of water to reach desired icing consistency.
  • Once the cookies have fully cooled, decorate and enjoy! Store in a tightly closed container with parchment paper to separate the layers.

Recipe Video

Notes

  • Add a little cinnamon to the recipe to replicate Snickerdoodle cookies!

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Nutrition Facts

20 servings per recipe


  • Amount Per ServingCalories115
  • % Daily Value *
  • Total Fat 9g 14%
    • Total Carbohydrate 5g 2%
      • Dietary Fiber 1.5g 6%
    • Protein 4g 8%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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