Keto Sugar Cookies
These Keto Sugar Cookies are easy cut-out sugar-free cookies made of a thin, low-carb rolled cookie dough.
They are very sweet, soft, and chewy with a slightly crunchy side. Bonus, these keto cookies with no sugar contain only 1 gram of net carbs each!
These keto sugar cookies with almond flour are super easy to make with only 8 ingredients.
What Are Keto Sugar Cookies?
Classic Sugar Cookies are the most classic, simple cookie recipe. They are typically made with sugar, flour, butter, eggs, vanilla, and baking powder.
They are normally decorated with icing sugar glazing and contain about 16 grams of carbs per serving.
Making keto sugar cookies requires changing quite a few ingredients. Find out how I did that below.
Why You’ll Love This Recipe
These keto sugar cookies are perfect as a quick snack all year round or on a Christmas table.
- Keto-Friendly (1.1g of net carbs)
- 7 Basic Ingredients
- Ready in under 30 minutes
How To Make Keto Sugar Cookies
Before you start, make sure you measure all your flours precisely. In fact, the success of a keto baking recipe relies on precision in flour measurement.
Always scoop and level each measuring cup to avoid adding too much flour.
- Unsalted soft butter – I recommend taking out the butter block from the fridge 1 hour before making these low-carb keto sugar cookies. Also, weigh the butter with a scale rather than using cups for precision. Plus, cut the butter needed by the recipe into 1/2 inches cubes. This technique makes the butter soften faster, and it will blend easily into the cookie dough.
- Erythritol – or any keto sugar-free sweetener you like. I am using crystal erythritol in this recipe, not the powdered sweetener. Both options are fine, but crystal erythritol is cheaper, and since you pulse all the dry ingredients into a blender, you don’t need powdered sweetener here.
- Cream cheese – this recipe doesn’t use xanthan gum. Instead, I am adding a tiny amount of cream cheese that adds a lovely buttery flavor to the cookies and chewy texture. You can use lactose-free cream cheese or vegan cream cheese too.
- Almond flour – use ultra-fine almond flour, not almond meal. Almond meal has a coarse texture, and it won’t create white golden keto almond flour sugar cookies. They will end up grainy, dark, and not that good so please avoid using an almond meal. However, if you are looking for a nut-free option, you can swap almond flour for ultra-fine sesame flour.
- Coconut flour – you need a combination of both flours to reach the best buttery, chewy cookie texture. Don’t skip or replace coconut flour with more almond flour.
- Vanilla extract
- Almond extract
- Salt – add only if your butter is unsalted.
Making The Sugar-Free Cookie Dough
1. With a food processor
I highly recommend using a food processor for this recipe. It’s the easiest way to create a soft, consistent cookie dough batter with no grainy texture.
First, blend on high speed the dry ingredients.
This step will evenly combine the flour and pulse your sweetener in a fine powder to avoid a grainy cookie.
Then, add the soft butter cubes, cream cheese, vanilla, and almond extract. Blend again for 30 seconds on medium speed to combine.
The dough forms gradually. First, it forms small crumbles that get bigger and eventually come into a dough ball.
If it doesn’t form a ball, stop the food processor and gather the dough crumble to stick them together into a dough ball.
2. With a stand mixer
If you don’t have a food processor, I recommend using powdered sweetener instead of crystal erythritol.
First, blend all the dry ingredients into the stand mixer bowl using the paddle attachment.
Then, add the rest of the ingredients until the dough forms a crumble. Gather into a dough ball.
Refrigerate the dough
Once your sugar cookie dough is formed, roll the dough ball into plastic wrap.
Press the dough into a thick disc and refrigerate for 20 minutes or overnight.
You can make this sugar cookie recipe up to 3 days in advance. Simply keep the dough chilled until use.
Use parchment paper
This keto cut-out cookie dough must be rolled between two pieces of parchment paper.
In fact, gluten-free cookie dough can stick easily to your roller pin.
So using parchment paper to roll the dough ensure a smooth cookie dough.
Rolling The Cookie Dough
Roll into 1/4 inches (0.6 cm) in thickness to ensure the best keto sugar cookies texture!
If you roll them too thin, they will cook super fast and get hard and crunchy.
Note that the shape of the rolled dough doesn’t matter as long as you match this thickness.
Then use a cookie cutter of your choice to cut out cookies.
Here I created keto Christmas sugar cookies using a candy cane and star shape.
Reuse leftover dough
Gather the leftover dough from the keto, cut out sugar cookies and form another ball.
Then, roll this remaining cookie dough between the same pieces of parchment paper to create more almond flour sugar cookies.
Usually, a sugar cookie is soft, chewy, and has lightly crunchy borders.
However, if you roll them too thin (under 1/4 inch thickness) or overbake them, they will become hard and crunchy.
As a general rule, this keto sugar cookie recipe bakes within 10-12 minutes max!
Tips For Making Soft Keto Sugar Cookies
1. Roll the dough to the right thickness
A sugar cookie dough must be 1/4 inch (0.6 cm) in thickness, not more or less.
If too thin, they will brown very fast and get super hard and crunchy.
If too thick, they will be more like butter cookies, moist and fall apart.
2. Color test
Pull the cookie sheet from the oven as soon as the cookies gain color on their border. They should also look slightly grainy in their center.
The texture will still be soft if you press them, but they harden when completely cool down.
3. Cooling down in 2 steps
First, cool down these sugar-free keto cookies on the cookie sheet for 5 minutes.
They will be very soft when you pull out the cookie tray from the oven, and they need time to firm up before being transferred onto a cooling rack.
Then, slice a flat tool like a spatula under each low-carb sugar cookie and transfer one by one onto a cooling rack.
Finally, cool completely on the rack before decorating or eating. This takes about 30 minutes.
Decorating Keto Sugar Cookies
Not all cookie frostings or glazings are keto-approved. The best keto frostings for sugar cookies are:
- Soft cream cheese frosting – use half of my keto red velvet cake frosting recipe to frost your cookies.
- Peanut butter – add a drizzle of natural peanut butter.
- Dark chocolate – in a small microwave-safe bowl, melt 1/2 cup of keto sugar-free chocolate chips with 1 tablespoon of coconut oil. You can use milk keto chocolate chips or white ones too! Drizzle the melted chocolate on top of the sugar cookies or dip half of the cookie into the chocolate. To set the chocolate, freeze the cookie on a plate covered with parchment paper for 3-5 minutes. Remove from the freezer when set.
More Healthy Cookie Recipes
If you love this keto recipe, you may also want to try my other healthy, vegan, or keto cookie recipes below!
Don’t forget to save this keto sugar cookie recipe on Pinterest for later! And if you make them, share a picture with me on Instagram.
Keto Sugar Cookies
Want My Kitchen Equipment?
- 1 cup Almond Flour
- 2 tablespoons Coconut Flour scoop and level method
- ¼ cup Crystal Sweetener or use 1/3 cup for very sweet cookies!
- ¼ teaspoon Salt
- 2 oz Unsalted Butter soft, cubed into 1/4 inches, at room temperature
- 1 tablespoon Cream Cheese
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract optional
- In a food processor, using the S blade attachment, add the dry ingredients: almond flour, coconut flour, erythritol, and salt. Blend on high speed to combine evenly – about 30 seconds. This speed will also pulse the erythritol into a thinner texture, so don't skip this step.
- Stop the food processor and add the soft cubes of butter, soft cream cheese, vanilla, and almond extract.
- Process again on medium speed until the dough forms large crumbles of dough you can easily squeeze and bring together into a dough ball. If it's too wet, add an extra tablespoon of almond flour, or if your dough is too dry, add an extra teaspoon of soft cream cheese processing after any addition. The cookie dough should be soft, buttery, and easy to gather into a ball. It shouldn't be overly wet or dry.
- Place the dough into a plastic bag or wrap the ball in plastic wrap. Flatten into a thick disc and refrigerate for 20 minutes or overnight.
- Once the dough is chilled, preheat the oven to 350°F (180°C). Line one or 2 cookie sheets with parchment paper. Set aside.
- Remove the dough disc from the fridge, remove plastic wrap and place it between 2 large pieces of parchment paper. Roll with a rolling pin into a 1/4-inch thickness. The shape of the rolled dough doesn't matter as long as it is 1/4-inch thick.
- Peel off the top piece of parchment paper and cut out cookies from the rolled dough using a cookie cutter.
- Slide a flat tool under the cut-out cookie to transfer onto the prepared cookie sheets leaving 3 inches apart between each cookie. They won't expand in the oven.
- Gather the leftover dough to reform a ball and roll again between the same pieces of parchment paper.
- Bake the cookies, one sheet at a time, in the center rack of your oven for 10-12 minutes or until lightly browned around the edges, but the center is yellow gold. If your oven has hot spots, the cookies may cook faster on one side, so I recommend rotating the cookie sheet halfway for even baking.
- The cookie will be very soft when you remove the cookie sheet from the oven, and that's normal!
- Cool the cookies for 5 minutes on the cookie sheet, then gently slide a spatula under each cookie to transfer to a cooling rack. They will firm up after 30 minutes on the rack and get their best texture when completely cooled down.
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Ingredients:Almond FlourButterCoconut FlourCream Cheese
Preparation:Under 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Thanks for the recipe made them twice now my husband loves them I finally found a cookie or sweat he can have he’s a diabeti! It was a real easy recipe to follow!
Looking forward to trying these out this Christmas! Can the erythritol be switched out with monk fruit sweetener? And did I read correctly that I should be using a powdered sweetener?
You can’t use pure Monk fruit as it’s 1000 times sweeter than powdered erythritol and it doesn’t melt and harden cookies. You can use blend of Monk fruit powdered erythritol from brands like Lakanto or swerve. Yes, the reicpe use sugar-free powdered sweeteners.
If I’m using Swerve, is it still 1/4 cup?
Thank you so much for letting me bug you 😉
Yes, swerve is the same as what I am using here
I do not have a food processor or stand mixer . I have a hand mixer. Should I use the powered sweetener or Crystal ? Also if I use powered is the amount the same?
I would recommend you use powdered erythritol, same amount, it will incorporate better in the dough with a hand beater. Taste dough, add more powdered erythritol if needed. Enjoy.
Very pleased with these cookies. I will use less sweetener next time.
Can I freeze this dough for later?
I didn’t try freezing the uncooked dough but I am pretty sure it should work, Enjoy
Hi i wonder what i ca sub fkr butter i dont eag any dairy. Would coconut oil or butter or almond butter sunflower or peanut butter work.thanks i love all your recipes
I didn’t try any dairy-free option here, but maybe a dairy-free butter would work as a butter swap
What about coconut oil . And i have to use cream cheese?
I didn’t try coconut oil it might work, feel free to experiment. You can replace cream cheese by any nut butter. Enjoy
Can I plot the butter or nut butter? I am making it for my students at daycare some have dairy and nut allergies
You can use dairy-free butter or margarine. I didn’t try something else sorry
Excellent cookies. Next time I make, could I decorate with sugar free sprinkles before baking??
I would rather add the sprinkle after to avoid the sprinkle to melt in, but up to you! enjoy!
I can’t find coconut flour. Can I just use more almond flour?
I am sorry but it won’t work without coconut flour
Oh my goodness!!!! These are fantastic. I baked them as a crumble and am using them as a bottom for my strawberry shortcake and cheese cake in a jar, that is if there is any left! lol
I love these cookies! Just started doing keto.
I love all your recipes, Carine. You are myketo angel.
Wondering why u need to keep 3” apart if they don’t spread in the oven?
It is a suggestion you can leave less but I found that this make it easier to slide a spatula under each cookie when you want to transfer them onto the cooling rack. They are still soft at this stage and if the spatula you are using is big and touch the cookie nearby it damage it’s shape which is disappointing. You can reduce this space if you have a small spatula or feel confident to work with less space. Enjoy, XOXO Carine
I also love your recipes! I want to make the sugar cookies today but freeze them and decorate in a week. Would this be ok to do with this recipe?
BTW your peanut butter bar is a major hit in my house!
Yes I am sure it will be perfect!