Soft and Chewy Keto “Sugar” Cookies

YUMMLY (14)
Sierra Martin: "The cookies were great to be keto friendly, but I…" Read More
8Ingredients
23Minutes
100Calories

Description

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.

Why Keto?

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." What this means is when you follow a diet that's high in fat and low in net carbs, your body adjusts so that it pulls its energy from fat. As a result, insulin levels get low enough that your body starts burning rapidly, which is one of the reasons why people turn to the keto diet. 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.

Variations

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!

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Ingredients

US|METRIC
  • 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
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    Directions

    1. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
    2. 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.
    3. Add the egg and vanilla and continue to beat for 30 seconds to one minute, until light and fluffy.
    View 7 More StepsDiscover more recipes from Yummly
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    NutritionView More

    100Calories
    Sodium8% DV180mg
    Fat15% DV10g
    Protein2% DV1g
    Carbs0% DV0g
    Calories100Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol45mg15%
    Sodium180mg8%
    Potassium20mg1%
    Protein1g2%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate0g0%
    Dietary Fiber
    Sugars0g0%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(14)

    Sierra Martin 2 days ago
    The cookies were great to be keto friendly, but I recommend keeping them in longer than the recipe called for. This is just from personal experience, your outcome may be different.
    dimaano 23 days ago
    These turned out amazing!
    Jonathan H. 3 months ago
    recipe was correct. was a good intro to keto cookie
    Nikki Cotton 4 months ago
    There pretty good for almond cookies
    Amanda 4 months ago
    These came out so good. I am definitely happy with this recipe.
    Shanah Wilson 7 months ago
    I’m new to Keto and it’s probably frowned upon for using Splenda, but I can’t do full force erythritol. I used half of each. I also didn’t realize I was out of vanilla, so I used cherry extract in its place. They turned out pretty tasty!
    We put cardamon and cinnamon powder on it. Tastes good!
    Immarian D. 7 months ago
    Amazing! Loved it! I used 1/2 cup monk fruit sugar and it turned out good!
    Blair E. 7 months ago
    Mine didnt turn out fluffy but they are soft and tasty. AND my 5 year old likes them! I cut the sweetener by 1/4 of a cup, used 1 cup erythritol and 1/4 cup monk fruit. Not sure if that effects the raise.
    Lauren Boone 7 months ago
    So glad to learn that low carb doesn’t mean no fun at all! Thanks for sharing!
    Marzan 7 months ago
    Super yummy! I used Splenda, which made them a little sweet, but they where still very good. Maybe I’ll use a little less Splenda next time. A great treat when you’re on a Keto diet.
    John 8 months ago
    they were good i would make again
    Briana a year ago
    These cookies were delicious! I substituted Splenda as my sweetener (same amount in recipe). If I didn’t make these cookies myself I wouldn’t believe they were keto! As far as baking, I had to leave the cookies in the oven for about 18-20 minuets total, so that they could set completely before removing. I WILL BE MAKING THESE AGAIN!!
    Alli a year ago
    I couldn’t find erythritol in stores so I used a Stevia cooking blend and it was almost too much sweetness for me because I still did a full cup and half. Cookies taste great but are super gooey and flat. I would probably use half the stevia next time. Super easy and tasty!

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