Keto Sugar Cookies 1G Carbs

Love keto cookies? Try my keto chocolate chip cookies, keto peanut butter cookies, and keto shortbread cookies next. I have no shortage of sugar-free cookie recipes on the blog, but my keto sugar cookie recipe is by far the one I get the most requests for– even more than my almond flour sugar cookies. Made with simple baking staples and freshly baked in minutes, they’re the perfect holiday cookie.

Why I love this recipe

Made in one bowl. So prep time and clean up are done in minutes. Fun to decorate. The cookie dough is really soft and malleable, so you can cut it into all different shapes using cookie cutters and decorate them to your heart’s content. Amazing texture. Crisp along the edges and chewy in the middle; these cookies literally MELT in your mouth. They freeze like a dream. I only bake low carb sugar cookies around the holidays, but you better believe I make extra to keep in the freezer whenever I have a craving! Diet-friendly. Without even trying, these cookies are gluten-free, egg-free, and easy to make vegan with a few tweaks.

Ingredients needed

Almond flour. I always prefer blanched almond flour over almond meal, as the latter can make for coarse, mealy cookies. Coconut flour. This gives the cookies a cakey texture and subtly sweet flavor. Powdered sweetener. Use keto powdered sugar for the finer consistency. Salt. Just a pinch to elevate the other ingredients. Unsalted butter. Room temperature and softened. If you only have salted butter, you can use that and omit the salt. Cream cheese. Softened to room temperature. If you forget to leave the cream cheese on the counter, microwave it for 15 seconds. Vanilla extract. A must for any good cookie recipe! Granulated sweetener. Optional, but I like to roll my cookies in allulose or monk fruit sweetener for an extra touch.

How to make keto sugar cookies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the sugar cookie dough. In a large mixing bowl, combine the dry ingredients. Add the softened butter and cream cheese. Using an electric mixer, beat until crumbly. Add vanilla and continue beating until combined. Step 2- Chill the dough. Transfer the dough to a floured surface and knead until smooth. Cover the dough ball with plastic wrap, flatten it, and refrigerate for 40 minutes. Step 3- Prep work. Preheat the oven to 180C/350F and line a baking sheet with parchment paper. Place another sheet on your kitchen counter. Step 4- Shape the cookies. Transfer the dough onto the counter and place another piece of parchment paper on top. Using a rolling pin, roll the dough ¼-inch thick. Cut out the cookies with a cookie cutter and dip in the sweetener. Step 5- Bake. Bake the cookies for 12-15 minutes or until the edges turn lightly golden. Remove them from the oven and let them cool completely.

Arman’s recipe tips

Make them dairy-free. Use vegan cream cheese and swap the butter for coconut oil. Don’t skip the chill time. This helps keep the cookies from overspreading. If you don’t have 40 minutes to spare, at least refrigerate the dough for 20 minutes. Make the dough in advance. If you’d like to bake the cookies later, refrigerate the dough for up to 3 days. Let it sit at room temperature for 30 minutes before rolling it out. Don’t overbake the cookies. They continue to firm up as they cool. You’ll know they’re done when the edges are golden and begin to lift from the baking sheet.

Storage instructions

To store: Leftover sugar cookies can be kept in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 1 month.

Add almond extract. Traditional sugar cookies often have almond extract added, but I found the flavor overpowering. If you’d like a more authentic sugar cookie flavor, add 1/4 teaspoon of almond extract. Change the flavor. Fold in a few teaspoons of cinnamon, cardamom, lemon zest, or pumpkin spice. Don’t forget the keto frosting!

To freeze: Transfer cooled sugar cookies to a freezer-safe container and freeze them for up to 6 months.