Keto Low Carb Sugar Cookies
Keto Sugar Cookies - the perfect soft and buttery low carb Christmas cut-out cookies for the holiday baking season. Best of all, these delicious classic holiday cookies are made with healthier, sugar free and gluten free ingredients.
Ingredients
- 1 3/4 cups superfine blanched almond flour , measured correctly (spoon & sweep) plus more as needed
- 1/4 cup coconut flour , measured correctly (spoon & sweep)
- 2/3 cup powdered monk fruit sweetener , can also sub with powdered coconut sugar for paleo
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter , cut into 1/2-inch pieces - softened
- 2 tablespoons cream cheese softened, can also sub with KiteHill vegan cream cheese for paleo
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
Keto Icing (optional)
- 1/2 cup powdered monk fruit sweetener (Swerve or erythritol)
- 1 1/2 tablespoons heavy cream OR coconut cream
- almond milk or lemon juice, as needed to reach desired consistency
Instructions
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In a stand mixer fitted with the paddle attachment turned to low speed, mix the almond flour, coconut flour, sweetener, and salt together until combined.
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Turn the mixer to medium, then add the butter, 1 cube at a time, and mix until the dough looks crumbly and slightly wet about 2 minutes.
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Add the cream cheese, vanilla and almond extract and beat for another 30-60 seconds until the dough just begins to form large clumps, scraping down the sides of the bowl as needed.
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Gather dough with hands and knead just until it sticks together (add 1 tablespoon of almond flour at a time as needed if dough seems too wet). Shape into a disc and wrap in plastic. Chill in the refrigerator for at least 35 minutes (or up to 2 days).
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Line two large baking sheets with parchment paper. Set aside. When ready to roll, remove and unwrap dough disc from the fridge.
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Place a large piece of parchment paper on a flat surface. Place dough in the center. Place another large parchment paper on top of the dough and using your rolling pin, roll into 1/4 inch thickness (1/8 inch for thinner cookies). Place the cookie dough sheet in the freezer for 10 minutes.
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Remove the cookie dough sheet from the freezer and remove the top parchment paper. Cut into shapes with cutters of your choice. Place cut cookies on lined baking sheets, about 1 inch apart then place in the freezer again for 10 minutes (to prevent spreading). Repeat with any scraps.
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Preheat oven to 325° F.
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Bake cookies, one sheet at a time, on the middle rack for 13-17 minutes, rotating the pan halfway, or until edges are light golden brown (do not overbake).
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Allow cookies to cool on baking sheet for 15 minutes then transfer to a cooling rack until cool. (cookies will continue to bake & harden)
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Frost or decorate cookies as desired.
For Keto Frosting (optional)
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In a medium bowl, combine the powdered sweetener with coconut cream until smooth. Add almond milk or lemon juice as needed to desired consistency.