Prep Time 15 mins
Cook Time 10 mins
Rest Time 15 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 12
Best Season: All Seasons
Description

Enjoy these soft, buttery Keto Sugar Cookies, made with almond flour and a touch of vanilla for the perfect low-carb treat. These cookies are gluten-free, sugar-free, and easy to make, perfect for holiday baking or an everyday dessert without the guilt!

Ingredients
    For the Cookie Dough:
  • 2 cups almond flour (finely ground)
  • 1/3 cup powdered erythritol (or preferred keto sweetener)
  • 1/4 cup unsalted butter (softened)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
    • For the Frosting (Optional):
  • 1/2 cup cream cheese (softened)
  • 2 tbsp powdered erythritol
  • 1/2 tsp vanilla extract
  • 1 tbsp heavy cream (adjust for consistency)
Instructions
    Preheat and Prepare
  1. 1
    Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
    2. Mix the Wet Ingredients
  2. 2
    In a large bowl, cream together the softened butter and powdered erythritol until smooth. Add the egg and vanilla extract, mixing until well combined.
    3. Combine the Dry Ingredients
  3. 3
    In a separate bowl, whisk together almond flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
    4. Shape the Cookies
  4. 4
    Scoop 1 tablespoon of dough per cookie, roll into a ball, and flatten slightly on the prepared baking sheet. Leave about 1 inch of space between each cookie.
    5. Bake to Perfection
  5. 5
    Bake for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    6. Prepare the Frosting (Optional)
  6. 6
    In a small bowl, beat together cream cheese, powdered erythritol, vanilla extract, and heavy cream until smooth. Spread or pipe onto the cooled cookies.
Note
  • Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months.
  • Sweetener Options: Swap erythritol for monk fruit sweetener or allulose if preferred.
  • Dairy-Free Version: Use coconut oil instead of butter and dairy-free cream cheese for the frosting.
  • Variations: Add lemon zest for a citrusy twist or cinnamon for a spiced version.
Keywords: keto dessert, sugar-free cookies, low-carb baking, gluten-free treats
Read it online: https://petitepanini.com/recipe/keto-sugar-cookies-recipe/