Keto Cookies (1 Net Carb!)

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so you like yours ketogenic lifestyle, but think you won’t be able to make your favorite sugar cookie this year? think. again.These Low Carb Keto Cookies Save the day here! You can even top this keto cookie recipe with frosting and decorations. Plus, they’re super easy to make—just 20 minutes from start to finish. These coconut flour sugar cookies can be made any time of year by changing the cookie cutters and sprinkles to match the holidays.

I have many keto cookie recipes with almond flour such as my Keto Chocolate Chip Cookies and Almond Flour Shortbread Cookiesbut readers with nut allergies have been asking me for low carb coconut flour cookies, so here they are!

Ingredients and Substitutes

This section explains how to choose the best ingredients for coconut flour sugar cookies, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• unsalted butter – Let the butter sit on the counter for about 30 minutes to soften before using so it can be creamed with a hand mixer. You can also use coconut oil for a dairy-free option, but it will change the flavor slightly.
• Besti Monk Fruit Allulose Blend – If you need to use a different ketone sugar substituteI recommend Crystalline alluloseMost other alternatives, including erythritol and most brands of monk fruit or stevia (which often contain erythritol as a bulking agent), will be drier.look at me Sweetener Conversion Table exact replacement amount.
• Egg – Make sure they are at room temperature, as cold eggs will curdle softened butter. flax eggs Might work as a substitute, but I haven’t tried them in this keto cookie recipe.
• vanilla extract – Use high-quality vanilla extract for best flavor.
• baking powder – For adding volume and lightening texture.
• sea ​​salt – Balances and brings out the sweetness.
• Wholesome Yum Coconut Flour – I don’t recommend using any substitutions here as coconut flour is very absorbent and any substitution will result in a runny batter instead of cookie dough. If you want to use almond flour, these keto cookies is the most similar.
• xanthan gum – This is an optional ingredient, but will make your cookies firmer and chewier.
• shaved ice – I used This Keto Cream Cheese Frosting Recipe, but feel free to use any type you like. If you want these keto cookies, just make sure it’s sugar free.
• sugar free sprinkles – These are store bought sprinkles described in this article. They may not be as brightly colored, but they’re all natural, free of sugar and artificial colouring.you can also make Homemade Sugar-Free Sprinkles Make it bright.

How to Make Keto Cookies

This section shows how to make coconut flour sugar cookies, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Prepare. Preheat oven. line a bakeware and parchment.
2. Creamy Butter and Besti. use one hand blenderIn a large mixing bowl beat butter and Besti until light and fluffy.
3. Add wet ingredients. Add eggs, vanilla, baking powder and sea salt.
4. Add the flour. Gradually add coconut flour until a keto cookie dough forms.
5. Add xanthan gum. Sprinkle (do not pour) xanthan gum over cookie dough and toss. Let the cookie dough rest for a few minutes to thicken.

5. leveled. use one small cookie scoop Scoop dough onto baking sheets. Flatten with palms to 1/4 inch thick.
6. bake。 Bake the Easy Keto Cookies in the oven until they start to firm up but are still soft.

Tip: Do not over bake.

These biscuit Doesn’t darken much and will continue to harden as it cools. Do not overbake them, as coconut flour dries out very easily.

7. cool. Allow the cookies to cool completely on the baking sheet before moving them or they will fall apart.
8. Make the frosting. If you want cookies with frosting and sprinkles, do Sugar Free Cream Cheese Frosting according to the directions here. You will use 2/3 of the entire batch to make the cookies.
9. decorate. Spread the icing on the biscuits, then sprinkle on top sugar free sprinkles. enjoy!

Variation: Make Holiday Cutout Cookies!

Instead of balling the cookies and squashing them, do the following:

• chill. Form the dough into a ball and refrigerate for 1 hour.
• roll. Once the cookie dough is firm, remove it from the refrigerator and place it between two sheets of parchment paper. Roll out to about 1/4 inch thick.
• cut. Cut into shapes using cookie cutters. You can remove excess dough from the cutouts, place the cookies on parchment paper and slide them onto the baking sheet.
• bake. Follow the same instructions for baking.

storage instructions

• shop: Store these low carb sugar cookies in an airtight container at room temperature for 4-5 days without frosting or 1-2 days with frosting. You can also refrigerate them for up to a week.
• freeze: Place keto cookies on a parchment-lined baking sheet and freeze until set. Then, transfer to a freezer bag and freeze for up to 3 months. When ready to serve, thaw at room temperature.

More Keto Cookie Recipes

If you liked these Keto Cookies with Frosting and Sprinkles, you might also like these:

Keto Cookies (1 Net Carb!)

This low carb keto cookie recipe with coconut flour, icing sugar and sprinkles is perfect for any holiday. Ready in just 20 minutes!

Prepare: 12 minute

chef: 8 minute

all: 20 minute

Serving Size: 16 (adjust according to recipe)

recipe video

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raw material

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Coconut Flour Sugar Cookies:

instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Preheat oven to 350°F (176°C). line a bakeware and parchment.

2. In a deep bowl, use hand blender Beat butter and sweetener together until fluffy.

3. Add eggs, vanilla, baking powder and sea salt.

4. Gradually add coconut flour.

5. Sprinkle (do not pour) the xanthan gum over the cookie dough and add. Let the cookie dough rest for a few minutes to thicken.

6. Baking Option 1:

   use one small cookie scoop Scoop dough onto baking sheets. Flatten with the palm of your hand to 1/4 inch thick (they won’t spread as much during baking), keeping them at least an inch apart.

   Baking Option 2:

   Form the dough into a ball and refrigerate for 1 hour. Once the cookie dough is firm, remove it from the refrigerator and place it between two sheets of parchment paper. Roll out to about 1/4 inch thick. Cut into shapes using cookie cutters. You can remove excess dough from the cutouts, place the cookies on parchment paper and slide them onto the baking sheet. Alternatively, you can carefully use a thin lathe to transfer the cut cookies to a parchment-lined baking sheet. Any cookie dough you tear off the cut, you can use to form a ball and roll out to make more cookies.

7. bake approx. 7-8 minutes, until the cookies start to harden but are still soft. (They don’t darken much and don’t harden completely until cooled.) Remove from oven and let cool completely before moving or adding frosting.

8. If you want cookies with frosting and sprinkles, do Cream Cheese Frosting Recipe per directions here. You will use 2/3 of the entire batch to make the cookies. Spread icing sugar over cookies (about 1.5 tsp (7.5 g) per cookie) and top with icing sugar (about 1/4 tsp (1.25 g) per cookie).

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recipe notes

Serving Size: 1 small biscuit

*Nutrition Facts do not include optional frosting and sprinkles.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 61

fat 5 grams

protein 1 g

total carbohydrates 2 grams

net carbs 1 g

fiber 1 g

sugar 1 g

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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