This Keto Sugar Cookies Recipe has a soft and chewy center, a slightly crisp edge, holds its shape well, and has a choice of a sweet buttercream frosting or an icing that sets. No one would ever guess they're Keto, Paleo, Gluten-Free, And Dairy-Free!
I am in LOVE with this keto sugar cookies 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
2 versions
I have 2 versions of this keto sugar cookies recipe:
VERSION ONE: The first version is similar to the beautiful soft Lofthouse sugar cookies sold at most grocery stores with the colorful frosting, sprinkles, and sold in a clear plastic container.
They are big, soft and tender, but also have a slight crunch on the edge. They can be rolled into shapes, however, they do slightly spread.
If you stick to basic shapes, though, such as a circle, heart, star, candy cane, etc... they'll be fine.
VERSION TWO: The second version is more of a typical cut-out sugar cookie. They hold their shape well while having a soft and chewy center and a slightly crisp edge.
What's the difference between the 2 keto sugar cookies recipes? ¾ tsp. xanthan gum, that's it!
It's only one small ingredient but it drastically changes the texture of cookies from a big, soft and tender cookie to one that holds its shape with crispy edges and a soft and chewy center.
💭 Top tips
I do have a few tricks to get a perfect sugar cookie:
- Don't over bake them! If you over bake 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 under baked. 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!
The sweetener
For the sweetener, you need to use an erythritol-based sweetener for the cookies to have their crunch and hold together well.
However, I've noticed that the cooling-like aftertaste erythritol sometimes lends is more noticeable in these cookies. This why I recommend a Monk Fruit Erythritol Blend.
The erythritol will cause them to bake up perfectly, while the monk fruit drastically reduces the aftertaste - it's a win-win!
For the frosting and glaze, any keto powdered sweetener will work. Again, however, erythritol-based sweeteners will leave a cooling-like aftertaste. Plus they don't always completely dissolve.
Because of this, I recommend powdered allulose or a powdered monk fruit allulose blend.
Both of these are keto-friendly, taste like sugar with NO aftertaste, and create beautiful, smooth frostings and glazes.
Allulose is 70% as sweet as sugar, though, so for every 1 cup of sugar, you'll need 1 ⅓ cups of allulose. The monk fruit allulose blend replaces the sugar cup for cup.
When using allulose, it will be fairly soft when frosting the cookies. Then, after the frosted cookies set out 12 hours the frosting sets up. While it does firm up, it doesn't get quite as hard as traditional powdered sugar.
Since it's fairly soft when initially frosting the cookies, it doesn't work well for intricate designs.
If you're looking to do an intricate frosting design, you'll need to use an erythritol-based sweetener. However, it does leave an aftertaste. If you use an erythritol monk fruit blend it will help reduce the aftertaste, but will still be there.
*NOTE-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're Paleo, blonde coconut palm sugar works well for the cookies and blonde powdered coconut palm sugar works well for the frosting.
Simply place the coconut palm sugar in a dry blender, and blend until powdered.
🔪 Instructions
Start by creaming together slightly softened (not melted!) butter and Sweetener of choice. Non-dairy butter, such as Earth Balance, will work fine if you're dairy-free.
Beat in some vanilla, an egg, almond flour, coconut flour, baking powder, xanthan gum (if using), and salt until the dough comes together.
Then, place it in a baggie or wrap it in plastic wrap. Let chill in the freezer around an hour or the fridge at least 2 hours, or 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, you can pop it in the freezer for just a bit to get it cold again.
Rolling out the dough
Place the dough on a piece of parchment paper. Then, cover with plastic wrap and roll out until about ¼ inch thick or slightly thicker. Use cookie cutters to cut into shapes.
Be careful not to roll them 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. Maybe even just a tad thicker when you roll them out to get a nice, soft, tender center.
Remove the excess dough from around the shapes and very carefully transfer to a parchment-lined cookie sheet, leaving about 2 inches space between each cookie.
Repeat with remaining dough until all cookies are cut-out.
How to bake sugar cookies
Bake at 350 degrees for 8-11 minutes, or until the edges are just starting to brown.
If you over bake 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 under baked.
The keto sugar cookies will seem very soft when you first pull them out of the oven, but they will set up nicely once they cool.
Once cooled, eat as-is or frost and decorate as desired.
Looking for more dessert recipes?
You may like my Keto Snickerdoodles, Keto Fudge, Keto Cinnamon Rolls, or Gluten-Free Palate's Gluten-Free Pie Crust Recipe!
If you’ve tried this Keto Sugar Cookies Recipe please let me know in the comments below!
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📖 Recipe
Keto Sugar Cookies Recipe {Paleo & Gluten-Free}
Ingredients
- 1 ⅓ Cup Blanched Almond Flour very finely ground
- 1 Tbsp Coconut Flour
- ⅛ tsp Sea Salt
- ½ tsp. Baking Powder
- ¾ tsp xanthan gum optional, see notes below
- ¼ Cup Butter (can use non-dairy) slightly softened but not melted
- ¾ Cup Monk Fruit Erythritol Blended Keto Sweetener see notes below
- 1 Large Egg room temperature
- 1 tsp. Pure Vanilla
Buttercream Frosting:
- ¾ Cup Butter (can use non-dairy) slightly softened but not melted
- ¾ Cup Keto Powdered Sweetener see notes below
- 1-2 Tbsp. non-dairy milk, heavy cream, or coconut cream optional, as needed to thin
- 1 tsp. vanilla extract
- Sprinkles, Food Coloring (natural of course!), and decorations as desired
Icing That Sets:
- 1 ¼ Cup Keto Powdered Sweetener see notes below
- ½ tsp Pure Vanilla
- 1 Tbsp. Room Temperature Water plus more as needed
- Sprinkles, Food Coloring (natural of course!), and decorations as desired
Instructions
- Cream together the softened butter and sugar 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 (if using). 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 oven to 350 degrees.
- 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 them to a parchment lined baking sheet, placing them about 2 inches apart.
- Bake 8-11 minutes, or until the edge of the cookies just barely start to brown.
- Transfer to a cooling rack to cool completely. Frost, if desired.
Buttercream Frosting:
- With a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamy - around 2 minutes
- Add the powdered sweetener, pure vanilla, and non-dairy milk or cream. Beat on low speed until incorporated - around 30 seconds.
- Increase speed to high and beat 3 full minutes, or until ultra-creamy and smooth. Add additional powdered sweetener if too thin or additional cream if too thick. If frosting is too sweet, add a pinch or two of sea salt.
Icing That Sets:
- Whisk together all of the icing ingredients in a medium bowl. It should be thick, but if it's too thick add water as needed to thin. If you get it too thin add more powdered sugar to thicken. If not using right away, cover and keep in the fridge for up to 2 days. Icing sets and hardens after 12 hours.
Video
Notes
- Nutritional information includes buttercream frosting.
- The Xanthan Gum: If you omit the xanthan gum, the cookies will be big and soft with a slight crunch on the outside and will not hold much of a shape. If you add the xanthan gum the cookies will hold their shape and have a soft and chewy center with a slight crunch on the outside, however, they will not be big and soft.
- Don't overbake! If you over bake 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 under baked. 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!
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts potato, arrowroot, or tapioca flour
- Leftover cookies can be stored at room temperature, loosely covered, for 3 to 5 days or can be frozen up to 3 months.
- 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.
- I have also successfully made these using 1 ¼ Cup Blanched Almond Flour, NO coconut flour, ⅓ Cup of Arrowroot Flour, and ¾ tsp. xanthan gum with the rest of the ingredients the same
- For the sweetener in the cookies, you need to use an erythritol-based sweetener for the cookies to have their crunch and hold together well. However, I've noticed that the cooling-like aftertaste erythritol sometimes lends is more noticeable in these cookies. This why I recommend a Monk Fruit Erythritol Blend. The erythritol will cause them to bake up perfectly, while the monk fruit drastically reduces the aftertaste - it's a win-win!
- For the sweetener in the frosting and glaze, any keto powdered sweetener will work. Again, however, erythritol-based sweeteners will leave a cooling-like aftertaste and don't dissolve well. Because of this, I recommend powdered allulose or a powdered monk fruit allulose blend. Both of these are keto-friendly, taste like sugar with NO aftertaste, and create beautiful, smooth frostings and glazes. Allulose is 70% as sweet as sugar, though, so for every 1 cup of sugar, you'll need 1 ⅓ cups of allulose. The monk fruit allulose blend replaces the sugar cup for cup.
- When using allulose for the glaze, it will be fairly soft when frosting the cookies. Then, after the frosted cookies set out for 12 hours, then the frosting sets up. While it does firm up, it doesn't get quite as hard as traditional powdered sugar. Since it's fairly soft when initially frosting the cookies it doesn't work well for intricate designs. If you're looking to do an intricate frosting design, you'll need to use an erythritol-based sweetener, but it does leave an aftertaste. If you use an erythritol monk fruit blend it will help reduce the aftertaste, but will still be there.
- 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're Paleo, blonde coconut palm sugar works well for the cookies and blonde powdered coconut palm sugar works well for the frosting. Simply place the coconut palm sugar in a dry blender, and blend until powdered.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
I made these with lakantos monk fruit. I really like this brand, but with most things I bake they do have that “off” sugar flavor. These cookies are so good, but have that “off sugar flavor too. I did not frost them as I have yet to find a frosting that doesn’t have that weird flavor. I can’t use swerve, it makes me very sick. I did use a mix of white and golden in the cookie part as I like that tan look vs white. Any suggestions on what I can use to get past the “off” taste I experience. (I know it’s the sweetener as I can taste the same taste in icings and frostings.
Thanks
Hi Betsy!
Unfortunately, what you're tasting is the erythritol, and the erythritol is required for the cookies to set up properly. My only suggestion is to try different brands of monk fruit/erythritol blends, as some may have less of an aftertaste. I personally prefer BESTI sweeteners, but even if there's less of an aftertaste, you will probably still slightly taste it - sorry! As for the frosting, you can use powdered allulose or a powdered monk fruit/allulose blend and not get that "off" (cooling-like) taste - it might even cover up some of the erythritol flavor in the cookies! I wish I could've been more help, sorry!!!
-Cassidy
Isn't egg considered dairy?
Hi Jen!
No eggs aren't considered dairy. Dairy is anything made from milk, which doesn't include eggs. Hope this helps!
-Cassidy
Hey there! I was wondering if the nutrition (18 carbs) is just for one cookie or all 18?? I know that this includes the frosting. Looking forward to trying them!
Hi Tanna! The nutrition info is for 1 cookie. However, since there are 17 grams of fiber that makes each cookie only have 1 net carb - which is what's counted when doing Keto. I hope this helps and you enjoy the cookies!!
-Cassidy
Nut allergy here. Suggestions for the almond flour please. The positive reviews have me so excited to try these.
Hi BG!
Almond flour is a very unique flour. The only nut-free replacement I know of is sunflower seed flour, but have never tried it myself. I think the only drawback of sunflower seed flour is that occasionally it can react with baking soda and turn baked goods green - but totally fine to eat!
Sorry I couldn't be of more help!
-Cassidy
Hi, I have tried powdered allulose but it never gets hard to work and design the cookies after they are fully cooled. Is there a trick to it? Even though I have the allulose almost too hard to work with it never completely hardens as regular powdered sugar does.
Oh no Kathrin, I'm sorry! I think I wasn't clear enough in my instructions, sorry!!!
When using allulose, it will be fairly soft when frosting the cookies. Then, after the frosted cookies set out 12 hours, then the frosting sets up. However, you're right. While it firms up and isn't runny, it doesn't get hard like traditional powdered sugar. It's fairly soft when initially frosting the cookies so doesn't work well for intricate designs.
If you're looking to do an intricate design, you'll need to use an erythritol-based sweetener, but it does leave an aftertaste. If you use an erythritol monk fruit blend it will help reduce the aftertaste, but will still be there. Erythritol is the only keto sweetener that really crisps up, but it does leave an aftertaste in frostings. 🙁
Did this answer your question?? Please let me know if you have any more questions! Also, I'll update the recipe card to help reduce the confusion about the frosting. Sorry again!
-Cassidy
These are AMAZING! I added zest from a small lemon in the batter as well. My whole family loves them!
YAY Jesica, I'm so excited you liked them!! I'll have to try adding some lemon zest next time, thanks for the tip 🙂
-Cassidy
I had pretty much given up on the keto cookie. I had just enough almond flour left to try this recipe. I made it with Swerve Granular and no xantham gum. The dough was wonderful to work with. I just rolled them into balls and made a thumbprint with the back of a measuring spoon and filled with jam. They smelled like cut out cookies I made as a little and my husband and I though finally, a winner! I plan to make a few batches of dough and freeze to bake when we want a treat. Thank you!!
YAY Kimberly, I'm so excited you liked them!!! I keep some dough in my freezer too!
-Cassidy
Cassidy, they're so good! You totally nailed this recipe. Have a very blessed New Year!
Thank you so much Kimberly, I'm excited you liked them!!!!
-Cassidy
Honestly these look just like the ones "mom used to make"! Sugar cookies are a Christmas must are they not? These look great!
Thank you so much Jules!!!
These look so fun and festive! Love those crispy edges and soft centers!
I’m making these today!!!! Yum
YAY! Let me know how they turn out!!!
-Cassidy
Sugar cookies are a must this time of year! These look simply delicious.
Thanks so much! ...Yeah, I've already made about 5 batches and have several more batches to make in the next few weeks 🙂
-Cassidy
I am so excited to try this recipe! Soft cookies (pre-keto) were my favorite. My Nanny always made soft cookies and frosted them when I was growing up and I'm so nostalgic about them because of that. I will be making these for Christmas Day to share with the loved ones in our home!
Oh YAY Shelby!!! Please let me know what you think of them! I hope they are at least comparable to ou Nanny's 🙂
-Cassidy
These sound great! I would love to try making these with Bobs Red Mill egg replacer, I'm sure it would work out great 🙂 Looks so tasty.
Thanks Jenna, I think an egg replacer would probably work too! If you give it a shot let me know if it worked and how they turned out!!!
-Cassidy
Just wanted to say that I have made these cookies over 2 dozen times over the last three years and they have never failed me. Anyone who tries them, loves them! Wishing you and your family a Happy Holidays and Happy New Year!
Aw, thank you SO much Naomi! I'm happy you like them 🙂 Have a great week!!!!!!
-Cassidy
I tried these today and they are absolutely delish!
Thank you SO much for posting this. This is my first Christmas being gluten and dairy free and I wasn't sure how I was going to make it without my sugar cookies. So THANK YOU! Your site has helped me out SO many times. 🙂
I can't wait to try these with my kids over the Christmas holidays. They are going to freak out! I wonder if we could even use Christmas shaped cookie cutters... Thanks for sharing!