These are the absolute best keto sugar cookies with icing! They have a soft and chewy center with a slightly crisp edge and can be made big and soft or used to make cut-out cookies that hold their shape well.
I am in LOVE with this keto sugar cookie recipe!!! Here's why I love them so much:
- they are not bland in any way! Even though I love them with frosting, you can totally eat them without and still thoroughly enjoy them
- they are soft, tender, and buttery with a slight crunch on the edge
- and lastly, they can be made ahead of time
Or if you're not low-carb, Gluten-Free Palate's Gluten-Free Pie Crust Recipe looks delicious too!
- Blanched Almond Flour: Keto, low-carb flour.
- Coconut Flour: Another low-carb flour. Coconut flour is extremely absorbent and makes the keto cookies extra soft!
- Sea Salt: Enhances the flavor.
- Baking Powder: For rising.
- Xanthan Gum: For cut-out keto cookies, use the xanthan gum. For big, soft, beautiful Lofthouse-style cookies, leave it out!
- Butter - Buttery goodness and texture. Be sure the butter is well-softened.
- Powdered Monk Fruit / Erythritol Blended Sweetener: Be sure to use powdered. The powdered variety gives the cookies a better texture and reduces (I would even say eliminates!) the cooling-like aftertaste that erythritol can sometimes lend.
- Egg - Adds moisture and binds the cookies. For best results, bring it to room temperature before using.
- Pure Vanilla: If possible, use pure vanilla, not the imitation variety.
For frosting, you can use my keto buttercream frosting, or here are the icing ingredients:
- Powdered Monk Fruit/Allulose Sweetener: Any keto powdered sweetener will work. However, the cooling-like aftertaste of erythritol can be strong tasting in frostings, and erythritol can sometimes lend a gritty texture. Because of this, I recommend powdered allulose or a powdered monk fruit allulose blend.
- Sea Salt: Optional, helps cut the sweetness.
- Pure Vanilla: Again, use pure vanilla and not the imitation variety if possible.
- Room Temperature Water: As needed to thin the icing.
- Sprinkles, Food Coloring, And Decorations As Desired
💭Top Tip: Allulose is 70% as sweet as other sweeteners. For every 1 cup of sweetener, you'll need 1 ⅓ cups of allulose. The monk fruit allulose blend replaces the sugar cup for cup.
Step #1: Start by creaming together softened (not melted!) butter and powdered sweetener.
Step #2: Beat in the remaining ingredients. This includes the vanilla, egg, almond flour, coconut flour, baking powder, xanthan gum (if using), and salt until the dough comes together.
Step #3: Place it in a baggie or plastic wrap. Let it chill in the freezer for around an hour or in the fridge for at least 2 hours or until thoroughly chilled.
💭Top Tip: If the dough isn't chilled, it will be tough to roll out and work with. Chilling also keeps the butter cold and prevents the cookies from spreading. If your dough starts to warm, pop it in the freezer for just a bit to get it cold again.
Step #4: Roll out the dough, cut it into shapes, and bake!
Rolling out the dough
Step #1: Place the dough on a piece of parchment paper. Then, cover it with plastic wrap and roll it out until it is about ¼ inch thick or slightly thicker. Use cookie cutters to cut into shapes.
💭Top Tip: Be careful not to roll it too thin! If you roll the dough out too thin, the low-carb cookies will easily over-bake and become crunchy.
Step #2: Remove the excess dough from around the shapes and very carefully transfer to a parchment-lined cookie sheet, leaving about 2 inches of space between each cookie.
Repeat with the remaining sugar cookie dough until all cookies are cut out.
Baking and frosting
Step #1: Bake at 350 degrees for 8-11 minutes or until the edges barely start to brown and the center looks underbaked.
If you overbake them, they will be crunchy and not soft and tender in the middle.
The sugar-free sugar cookies will seem very soft when you pull them out of the oven, but they will set up nicely once they cool.
Step #2: Cool completely on a wire rack.
Step #3: Once completely cooled, eat as-is or frost with keto buttercream frosting with cream cheese or the icing recipe in the recipe card below 👇 and decorate as desired.
💭 Top Tip: The icing sets after about 12 hours but will initially be relatively soft, so it is not great for intricate designs.
Make-ahead and storage
- Make-Ahead: Once you have prepared the dough, place it in a flat disk shape in a freezer-safe baggie. Store in the refrigerator for 1 to 2 days or freeze for up to 1 month.
- Store: Store leftover keto sugar cookies loosely covered for 2 to 3 days at room temperature.
- Freeze: Allow unfrosted cookies to cool completely. Place them in a single layer on a lined baking sheet to freeze. Once frozen, store them in a freezer-safe baggie for 3 to 4 weeks.
- For dairy-free, replace the butter with dairy-free butter.
- Almond flour and coconut flour are both very unique. I don't recommend substituting them.
- As long as you don't leave out the xanthan gum, these can also be made with allulose as the sweetener. The benefit of allulose is that it has ZERO aftertaste! Just know they are much softer and more delicate than the erythritol version.
- For giant, soft Lofthouse-style sugar cookies, instead of cut-out cookies, simply leave out the xanthan gum!
💭 Top tips
Here are my top tips for making a perfect low-carb sugar cookie:
- Don't overbake them! If you overbake them, they will be crunchy and not soft and tender in the middle. You want to pull them out of the oven when the edges barely start to brown and the center looks underbaked. They will seem very soft when you pull them out of the oven, but they will set up nicely once they cool.
- Allow the dough to rest in the fridge or freezer until thoroughly chilled. If your dough starts to warm after you've rolled it a time or two, you can pop it in the freezer for just a bit to get it cold again.
- Don't roll the dough out too thin. If you roll them out too thin, they will easily over-bake and become crunchy.
- Don't frost them until they've completely cooled. If you frost them too soon, the frosting will melt off!
- The icing sets after about 12 hours but will initially be relatively soft, so is not great for intricate designs.
If you’ve tried this Keto Sugar Cookies Recipe, please let me know in the comments below!
Keto Sugar Cookies With Icing
- ½ recipe Keto Buttercream Frosting
- Sprinkles, Food Coloring, And Decorations As Desired
- 1 ¼ Cup Powdered Monk Fruit/Allulose Sweetener
- 1 pinch Sea Salt - optional, helps cut the sweetness
- ½ teaspoon Pure Vanilla
- 3-6 Tbsp. Room Temperature Water - or as needed
- Sprinkles, Food Coloring, And Decorations As Desired
- Cream together the softened butter and sweetener until soft and creamy, around 2 minutes.
- Add the egg and mix well. Then, add in the vanilla.
- Add the almond flour, coconut flour, baking powder, salt, and xanthan gum. Mix until dough comes together
- Transfer to a plastic baggie or wrap in plastic wrap and place in freezer 45 minutes to an hour or the fridge for at least 2 hours, or until dough is thoroughly chilled.
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- Baking Option #1:Roll the dough into Tablespoon-sized balls and place them on the baking sheet. Flatten with your palm to ¼ inch thick, keeping them at least an inch apart.Baking Option #2:Place the dough on a large piece of parchment paper and cover with plastic wrap. Use a rolling pin to roll dough around ¼ inch thick or slightly thicker. Use cookie cutters to cut out shapes then remove the excess dough. Carefully transfer the cookies to a parchment-lined baking sheet, placing them about 1 to 2 inches apart. If the dough starts to warm up and gets hard to work with, pop it in the freezer for 5 to 10 minutes to firm up. Any cookie dough you tore away from the cutout, you can form a ball with it and roll out again to make more cookies.
- Bake 8-11 minutes, or until the edge of the cookies just barely start to brown but still look soft in the center.
- Allow to cool 5 to 10 minutes. Then, transfer to a cooling rack to cool completely. Frost using the linked buttercream frosting or icing recipe. Decorate as desired.
- *Note- This icing sets after about 12 hours, but will initially be fairly soft and is not great for intricate designs.
- Using a fork, stir the sweetener, sea salt, vanilla, and 2 Tbsps of water together in a medium bowl. It will be very thick and difficult to stir. Switch to a whisk and whisk in 1 Tablespoon of water at a time until it reaches the right consistency. The icing should be smooth and creamy, yet still on the thicker side. If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. That's you know it’s the right consistency. If it's too thick add water as needed to thin or if you get it too thin add more powdered sweetener to thicken. If not used right away, cover and keep in the fridge for up to 2 days.
Add Your Own Notes
- See how easy this recipe is to make on my YouTube video! Watch the full video here: Sugar Cookies YouTube Video
- Nutritional information includes the icing.
- I personally prefer the buttercream because the icing is a bit too sweet for me, but use whichever you prefer!
- Don't overbake! If you overbake them they will be crunchy and not soft and tender in the middle. You want to pull them out of the oven when the edges are just barely starting to brown and the center looks underbaked. They will seem very soft when you first pull them out of the oven, but they will set up nicely once they cool.
- Allow the dough to rest in the fridge or freezer until thoroughly chilled. If the dough isn't chilled, it will be very hard to roll out and work with. Chilling also keeps the butter cold and prevents the cookies from spreading. If your dough starts to warm after you've rolled it a time or two, you can pop it in the freezer for just a bit to get it cold again.
- Don't roll them out too thin. If you roll them out too thin they will easily over-bake and become crunchy. They need to be around ¼ inch thick, or even just a tad thicker when you roll them out to get a nice, soft, tender center.
- Don't frost them until they've completely cooled. If you frost them too soon the frosting will melt off!
- To bring the butter to room temperature, I love this tutorial from Sally’s Baking Addiction on how to soften butter quickly for perfectly softened butter.
- For the sweetener in the icing, I recommend powdered allulose or a powdered monk fruit allulose blend because erythritol-based sweeteners tend to leave a stronger cooling-like aftertaste in frostings and they don't always fully dissolve. Keep in mind that pure allulose is 70% as sweet as other sweeteners, though, so for every 1 cup of sweetener, you'll need 1 ⅓ cups of allulose. The monk fruit allulose blend replaces the sugar cup for cup.
- As a special gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off!!! Simply enter the code "CRAVEABLE" at checkout.
- If you prefer big, soft Lofthouse-style sugar cookies instead of cut-out cookies, simply leave out the xanthan gum!
- As long as you don't leave out the xanthan gum, these can also be made with allulose as the sweetener. The benefit of allulose is that it has ZERO aftertaste! Just know that they are a lot softer and more delicate than the erythritol version and will not hold much of a shape.
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my