Keto Sugar Cookies Recipe

Keto sugar cookies with colorful royal icing on a white plate over a plaid napkin.

Easily the best keto sugar cookies you will ever make. This recipe produces sturdy but tender cookies, perfect for decorating with sugar-free royal icing. They're fun to make for any holiday or occasion!

Course Dessert

Cuisine American

Keyword cut out sugar cookies, keto sugar cookies

Prep Time 45

Cook Time 14

Chill Time 1

Total Time 2

Servings servings

Calories 177kcal

Ingredients

Cookies:

2 1/4 cups almond flour
2 tbsp coconut flour (can also use oat fiber)
¼ tsp salt
6 tbsp butter softened
½ cup Swerve Sweetener granular
1 large egg
½ tsp vanilla extract

Royal Icing:

1/2 cup powdered Swerve Sweetener
1/2 cup powdered BochaSweet (or powdered xylitol)
1 tbsp egg white powder
2 to 4 tbsp Water room temperature
1/2 tsp vanilla extract
Natural food coloring

Instructions

Cookies:

Prepare a work surface with a silicone baking mat or a large piece of parchment paper, and dust lightly with coconut flour. Line two large baking sheets silicone liners or parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract, and then beat in the almond flour mixture until dough comes together.
Turn the dough out onto the prepared work surface. Pat into a rough circle and then top with a large piece of parchment paper. Roll out to about 1/3-inch thickness.
Using cookie cutters of choice, cut out cookies and lift carefully with a small, offset spatula or knife. Place on the prepared baking sheets and freeze for 30 minutes. Gather up the scraps and re-roll your dough, to cut out as many cookies as possible.
Preheat the oven to 325F.
Bake the cookies 12 to 14 minutes, or until they are just starting to brown around the edges, switching and rotating the pans halfway through baking. Remove from the oven and let cool completely on pan. The cookies will still be quite soft when removed from the oven but will firm up as they cool.

Royal Icing:

In a large bowl, whisk together the sweeteners and the egg white powder. Add water, 1 tablespoon at a time, whisking in between, until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons, but shouldn't be too thin. Whisk in the vanilla extract.
Divide into sepate bowls and add food coloring in small amounts until the desired color is achieved.
Place icing in small ziploc bags or piping bags with the very corner snipped off to pipe outlines. Let the outlines dry at least 10 to 20 minutes before filling in.
To fill in the outlines, pipe frosting into the outline in a back and forth motion. It does not have to be perfect and there may be gaps. Then simply use a toothpick to fill the icing into the gaps.
Let the flooded icing dry completely before adding any additional icing decoration. (Or do what I did for one cookie, add little dots of another color and swirl them in with a toothpick. So many fun options!).

Video

Notes

How many cookies you get depends on the size of your cookie cutters. I used small 2 to 3 inch cutters and got almost 4 dozen cookies. Larger cookie cutter will obviously result in fewer cookies.

Storage information:

Store the cookies in a covered container on the counter for up to 7 days, or in the fridge for up to 2 weeks. They can also be frozen, before or after decorating, for several months.

Nutrition