Holiday Cut-Out Sugar Cookies – Low Carb and Gluten-Free



  • 2 cups almond flour Honeyville
  • 2 tbsp GF oat flour I used Bob’s Red Mill OR 1 tbsp coconut flour
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • 6 tbsp butter softened
  • ½ cup Swerve Sweetener or granulated erythritol
  • 1 large egg
  • ½ tsp vanilla extract


  • 4 tbsp butter softened
  • ¾ cup Swerve Sweetener or powdered erythritol
  • 3 to 5 tbsp heavy cream room temperature
  • ½ tsp vanilla
  • 3 drops red food coloring paste
  • 3 drops yellow food coloring paste


  1. For the cookies, in a medium bowl, whisk together almond flour, oat flour, xanthan gum and salt.
  2. In a large bowl, beat butter and erythritol until creamy. Beat in the egg and vanilla extract, and then beat in almond flour mixture until dough comes together.
  3. Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/3-inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour.
  4. Preheat oven to 325F and line another baking sheet with parchment. Using pumpkin-shaped cookie cutter, cut out cookies and lift carefully with a small, offset spatula or knife. Place cookies at least 1 inch apart on prepared baking sheet. Re-roll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up).
  5. Bake cookies 12 to 14 minutes, or until they are just starting to brown around the edges. Remove from oven and let cool on pan.
  6. For the icing, beat together butter and powdered erythritol. Add cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in vanilla and food coloring. Spread on cooled cookies.

Recipe Notes

Carb count: I got about about 10 large cookies out of this recipe and they each had 4.9 g of carbs and 1.7 g of fiber. Total NET CARBS = 3.2 g.