These keto, low carb and gluten free sugar cookies are light, crisp, and buttery cookies made in just one bowl! Ready in just 20 minutes, they make the perfect keto cookie for the holidays! 1 gram net carbs per cookie.
How do you make low carb sugar cookies?
- Almond flour– Blanched and superfine almond flour, not almond meal. This ensures the sugar cookies are smooth and
- Coconut flour
- Salt– A must to bring out the overall sweetness of the cookies.
- Unsalted butter– Room temperature and softened. If you have only have salted butter, you can use that and omit the salt.
- Vanilla extract– A must for any good cookie recipe!
- Granulated sweetener– Monk fruit erythritol blend sweetener will help keep the cookie together.
- Baking Powder
- Xanthan Gum- It will give that crunchiness of the cookies with a chewy middle.
- 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 or vegan butter.
- Beat in some vanilla, eggs, almond flour, coconut flour, baking powder, xanthan gum, 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.
- After you remove the dough from the fridge, 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 or you can use a medium size cookie scooper and roll them up into balls.
- Very carefully transfer to a parchment-lined cookie sheet, leaving about 2 inches space between each cookie. If you made them into balls. press each one with the bottom of glass cup or plate to make into a circle.
- Bake at 350 degrees for 8-11 minutes, or until the edges are just starting to brown
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.
- Spray the bottom of the glass or plate before pressing onto the cookies. This will help for it not to get stuck on the cookie if you decide to roll them up into balls and make regular sugar cookies instead of the shaped ones.
- Don’t frost them until they’ve completely cooled. If you frost them too soon the frosting will melt off!
Why do I need 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.
The cookies can be stored at room temperature, loosely covered, for 3 to 5 days or can be frozen up to 3 months.
Low Carb Sugar CookiesCourse: DessertCuisine: American
18servings- depend on the shapes
These keto, low carb and gluten free sugar cookies are light, crisp, and buttery cookies made in just one bowl!
1 1/3 cups almond flour
1 tablespoon coconut flour
1/3 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon xanthan gum
¼ cup butter (can use non-dairy) – slightly softened but not melted
1/4 cup monk fruit erythritol blended sweetener
1 large egg
1 teaspoon vanilla extract
- 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. 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.
- Or use a cookie scooper and roll them up in balls. Place them about 2 inches apart. Press them down using the bottom of a cup or plate.
- 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.
Serving: 1 Cookie
Calories: 145kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Fiber: 4g | Calcium: 11mg | Iron: 0.4mgNET CARBS = Total Carbs – Fiber