Meet your new favorite keto cookie recipe! Super-fine almond flour, erythritol, cream cheese, and butter come together to make these easy, soft keto "sugar" cookies.
While they appear and taste like classic sugar cookies, these guilt-free cookies are low in carbs, making them keto diet approved. They're incredibly rich thanks to the butter, cream cheese, and egg, while erythritol (a sugar-alcohol-based alternative sweetener) and vanilla extract provide the perfect amount of sweetness.
Not only are they low-carb, but they're also gluten-free and grain-free — plus you can feel good about using erythritol because it's natural and tastes like sugar without the extra calories. An added bonus: they only take about 20 minutes to make.
These keto cookies are perfect for any party or special occasion. They're always a hit around Christmas — sugar cookies are a holiday staple in most American households — and they make a great healthy option for holiday cookie swaps.
There are a few potential benefits to following a ketogenic diet. When you eat a very low-carb diet, you can turn your body into a fat-burning machine by creating "ketones." Essentially, when you follow a diet that's high in fat and low in net carbs, your entire body switches its fuel supply to run mostly on fat. Consequently, insulin levels become very low, and fat burning increases dramatically. The keto diet has been shown to support weight loss, improve energy levels, and increase brain function, among other health benefits. People who follow the keto diet are always on the lookout for delicious low-carb recipes that call for lots of healthy fats like avocado, coconut oil, and even butter — this cookie fits the bill.
Looking to spice up your keto sugar cookie recipe? Here are a few great options to make it your own:
Pump up the almond. Try substituting almond extract for vanilla extract to give your cookies a warm, toasted almond flavor. Your almond sugar cookies will smell divine right out of the oven! You can even top them with sliced or slivered almonds.
Mix in chocolate. While traditional sugar cookies have a vanilla flavor and don't contain chocolate chips, why not mix things up? Feel free to toss in chocolate chips. Just be sure they're sugar-free if you're sticking to the low-carb keto theme.
Cut into shapes. Have some fun with your keto cookie recipe! Use a cookie cutter to make a variety of shapes and sizes.
Swap your flour. Try using coconut flour instead of almond flour, depending on what you have on hand or prefer in flavor. Just remember coconut flour is extremely absorbent so you don't need a lot. Both options are gluten-free.
Add frosting. Nothing beats a frosted cookie come holiday season. Check out a keto-friendly chocolate frosting recipe using coconut oil for a low-carb alternative to canned frosting loaded with sugar and additives.
Satisfy your sweet tooth with these keto "sugar" cookies, which look and taste like the real thing. You can save any leftover cookies in a cool, dry pantry or cupboard for up to three weeks, or frozen for up to three months. If you have any leftovers, that is!
- 1/2 cup unsalted butter (softened)
- 3 ounces full fat cream cheese
- 1 1/2 cups erythritol
- 1 eggs
- 1 teaspoon vanilla extract
- 3 cups super-fine almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Place the softened butter, cream cheese, and erythritol in a large bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream together the ingredients on medium speed for 1 minute, or until combined.
- Add the egg and vanilla and continue to beat for 30 seconds to one minute, until light and fluffy.
- Turn the mixer to low and add the almond flour, baking soda, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined.
- Form the cookie dough into 24 balls and place on the lined baking sheets.
- Preheat the oven to 350° F.
- While the oven preheats, place the baking trays in the freezer to freeze for at least 10-15 minutes.
- Once the oven is preheated and the cookie dough has been in the freezer for 10-15 minutes, transfer the baking sheets directly from the freezer to the oven.
- Bake the cookies for 12-13 minutes, until they're just slightly golden brown on the edges and puffy on top. The cookies may seem underbaked but will firm up once cool.
- Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely.
PER SERVING *
|Calories100Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.