Keto sugar cookies? Doesn’t that sound a little contradictory?! Well I’m here to tell you it’s not! These are also gluten-free, grain-free, sugar-free, Paleo and low-carb. 
COOKIES!! Who doesn’t love ’em? A classic sugar cookie reminds me so much of the holidays growing up. There is something so special about a cookie that is so simple.
Perhaps it’s the nostalgia, or perhaps it is just a perfect cookie that no over-complicating is needed. Regardless of the reason you love sugar cookies, I bet you aren’t here because you love sugar itself.
That is why I came up with these delicious keto sugar cookies! While they don’t have most of the ingredients found in a traditional cookie (in fact they have less ingredients in common than not in common…), they certainly lack nothing in terms of the taste and texture!
You can fool even your die-hard gluten and sugar-loving family members with these keto sugar cookies, trust me! The only thing to watch for is the type of granulated sweetener you use.
Erythritol typically has a “cooling” sensation, so the aftertaste might be a little different than granulated sugar. I find that the Swerve brand is better than using pure erythritol, since it is a blend of erythritol and oligosaccharides.
Another great thing about this recipe is that you can mix it all in one bowl! Gotta love easy cleanup, right?
For this recipe, you’ll need almond flour and coconut flour. I often get the question if both flours are necessary for these cookies, and the answer is yes.
I’m sure it’s possible to make them with one or the other, but there is something about this ratio of almond to coconut that works really well in baked goods.
Start by mixing the dry ingredients together, then adding in the wet ingredients. Place parchment paper or a silicone baking mat onto a cookie tray. Roll dough into 1 inch balls, then press down into cookie shapes.
These will not expand very much while baking, so they can be placed fairly close to one another.
Bake in a preheated oven for the recommended time. If the edges begin to darken, take them out right away. If they don’t look cooked when the time runs out, take them out of the oven anyway.
They will be really soft at first, but once they cool, they make the most perfectly soft sugar cookies!
If you give these keto sugar cookies a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You may also enjoy these other cookie recipes:
Keto Sugar Cookies (Grain-Free, Paleo)
Ingredients
- 1 cup almond flour blanched works best (4 oz, 113 g)
- 1/4 cup coconut flour (28 g)
- 1/2 cup granulated sweetener plus a little extra for sprinkling. I used Truvia (48 g)
- 2 large eggs
- 2 tablespoons butter or ghee room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175 C).
- Mix almond flour, coconut flour and granulated sweetener in a bowl.
- Add in eggs, room temperature butter and vanilla extract. Stir until well-combined.
- Roll dough into 1 inch balls and flatten into cookie shapes on a greased baking sheet. These will not fluff up while baking. Recipe makes 12-14 cookies.
- Bake for 15-18 minutes. Do not over bake. If the edges begin to turn brown, remove right away. If they are still not turning brown by 18 minutes, remove anyway.
2 comments
I am baking these now! I’m excited because the dough smells amazing! I am using a granulated monk fruit and erythritol mixture for my sweetener! Thanks for the recipe!
Sounds incredible Anne, thank you for the wonderful review!