Keto Sugar Cookies

My keto sugar cookies are buttery soft yet crisp, and honestly irresistible! Made in one bowl, I love how they taste exactly like classic sugar cookies! 1 gram carbs.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 106kcal

Author Arman Liew

Ingredients

3/4 cup + 2 tablespoons almond flour lanched almond flour
2 tablespoon coconut flour
6 tablespoon sugar free powdered sugar
1/8 teaspoon salt
1/4 cup butter softened
1 tablespoon cream cheese softened
1 teaspoon vanilla extract
1/4 cup allulose or monk fruit sweetened

Instructions

In a large mixing bowl, add the almond flour, coconut flour, sugar free powdered sugar, and salt, and mix well. Add your softened butter and cream cheese and using a stick mixer, beat the butter into it, until crumbly. Add the vanilla extract and continue beating, until clumps of dough remains.
Add some almond flour onto a kitchen surface. Transfer the dough onto it and gently knead, until smooth. Cover the ball of dough completely and flatten, then refrigerate for 40 minutes.
Preheat the oven to 180C/350F. Line a large sheet of parchment paper onto a kitchen surface. Transfer the dough onto it and place another sheet of parchment paper. Using a rolling pin, roll out the dough until 1/4 of an inch in thickness. Using a cookie cutter, cut out circles of cookie dough. Lightly dip each side of the cookie in the granulated sweetener and place it on a lined cookie sheet. Repeat until all the cookie dough has been used up.
Bake the cookies for 12-15 minutes, or until the edges just begin to go lightly golden. Remove from the oven and allow to cool completely.

Notes

TO STORE: Sugar cookies will keep at room temperature, covered, for up to 2 weeks. You are welcome to store them in the refrigerator if you'd like them to keep longer.

TO FREEZE: Place sugar cookies in a ziplock bag and store in the freezer for up to 6 months.

Nutrition