These Low-Carb Keto Sugar-Free Sugar Cookies With Almond Flour actually hold their shape and are so easy to make!
It’s a peculiar thing. Come December, my husband and I have this ongoing debate about which Christmas cookie we definitely need to include in our holiday cookie swap. He’s a die-hard gingersnap fan, while I swear by sugar cookies. Every year, the battle continues. So, of course, we include both.
Then one Sunday early in the season, I baked these low-carb, sugar-free cookies, and for a brief moment, the world stood still as we sat there, quietly munching these delicious creations. At that very moment, we realized these were something special. The warm and rich scent of vanilla, the subtle almond flavor—our taste buds rejoiced, and we unanimously declared them the best! Soft and chewy with just the right amount of crisp at the edges, these cookies actually hold their shape, which isn’t always a given when trying to develop a healthier cookie recipe. Yes, they are perfect for gifting, but let’s be honest—there’s a huge chance that once you taste them, the first batch will swiftly disappear. Keep that in mind and double up!
Are These Low-Carb Keto Sugar-Free Sugar Cookies With Almond Flour Healthy?
These cookies are a healthier option compared to traditional ones. Almond flour is naturally gluten-free and provides heart-healthy fats, vitamin E, and some protein, while coconut flour adds fiber. Instead of refined sugar, these cookies use monk fruit sweetener, a zero-calorie, natural alternative that won’t spike blood sugar levels.
How To Decorate These Cookies
While these cookies are perfect as they are, there’s nothing stopping you from making them even more appealing with some decorative art! For starters, you could make a simple sugar-free royal icing with powdered erythritol, egg white, and a dash of vanilla. If it’s a buttercream frosting you’re after, try mixing powdered monk fruit with softened butter and a little vanilla. To add color, use natural ingredients such as matcha powder, sugar-free cocoa, ground turmeric, beet powder, or freeze-dried berry dust. Other great decorating options include sugar-free sprinkles and crushed nuts and seeds.
How Do I Store Leftovers?
This recipe makes about 24 cookies, so you’ll probably have some left to enjoy another day. You can store them in an airtight container at room temperature for 1-3 days, layered between parchment paper to prevent sticking. You can also refrigerate them this way for up to a week; allow them to come to room temperature before serving for the best texture. For long-term storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag or freezer-safe container for up to 3 months.
Serving Suggestions
If you want to fill your cookie jar with some more great cookies, try Sugar-Free Peanut Butter Cookies (with only four ingredients!), Low-Carb Keto Pumpkin Cookies With Chocolate Chips, or Keto Cream Cheese Cookies. (All these cookies taste amazing with a glass of Low-Carb Sugar-Free Keto Eggnog, by the way.)
Ingredients
- 5 tablespoons butter at room temperature
- 1/2 cup monk fruit sweetener
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/4 cups almond flour 125 grams
- 4 tablespoons coconut flour packed 28 grams
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- In a large bowl, using an electric hand mixer, cream together the butter and monk fruit until well combined. Add the egg and extracts and beat on high speed until fluffy.
- Add the remaining ingredients to the bowl and stir until well mixed.
- Form the cookie dough into a disc, wrap tightly with plastic wrap, and refrigerate for at least 6 hours, but ideally overnight.
- Once chilled, preheat your oven to 375°F and line a cookie sheet with parchment paper or a silicone baking mat.
- Roll the cookie dough between two large pieces of parchment (one piece under the cookie dough and one on top of it, under the rolling pin) to about ¼-inch thick. Use your cookie cutters to cut into shapes. Carefully transfer them to the prepared cookie sheet. If you have a small offset spatula, it will help a lot!
- Bake until the edges are just lightly golden brown, about 10-11 minutes. They firm up a lot once cool.
- Let cool on the pan completely.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
What can I substitute for coconut flour, please, as I don’t have any on hand? I have 1-1 GF, cassava flour, and oats.
You can try using cassava flour as a substitute, but you may need to adjust the amount used as well as the liquid ingredients. Let me know if you try!