These are the best low carb keto cut-out sugar cookies with a classic vanilla flavor that you can find. Made with healthier ingredients, they are the ultimate gluten-free sweet treat for your family during the Christmas holidays.
It’s officially the cut-out cookies season; what can be better than being rolled under warm plaid munching on sweet Christmas treats? NOTHING! And let me tell you, these are not just sweet sugar cookies – they’re as healthy as they can be. Of course, we don’t just want keto cookies to be healthy, but tasty and really sweet too, right? Well, when I tested this recipe, I ended up eating 10 of them!!! That’s a lot of low carb sugar-free cookies, I’d say!
Ingredients you'll need
Almond flour and coconut flour - Using almond flour would give us cookies which are too soft to decorate, so adding just a little bit of coconut flour would not only reduce calories, but also makes our keto Christmas cookies firm enough to use icing on them.
Sweetener - Everything from allulose or monk fruit sweetener to blends like those from Sukrin and Swerve will work in this recipe. You can also use powdered sweetener if you want.
Butter - Use unsalted butter at room temperature.
Egg - We'll need one egg at room temperature to help all ingredients come together.
Cream cheese - Cream cheese (at room temperature, of course) as an egg will help to marry all ingredients together while creating an amazing like-the-real-thing cookie texture.
Xanthan gum - It will be challenging to roll out the dough for our gluten-free sugar cookies and not break it, because... well, it has no gluten in it! That's why we need xanthan gum; it will provide elasticity to our dough and make it easy to handle.
Vanilla extract and salt- I went with a simple yet delicious vanilla flavor for my low carb Christmas cookies. Additionally, you can add some lemon or orange zest.
As per usual, we need to combine all the dry ingredients in one mixing bowl, the wet ingredients in another mixing bowl, and then combine both mixtures. Easy!
Then, we need to chill our dough in the fridge for at least 30 minutes before rolling it out, so it’s not sticky anymore.
When the dough is firm but pliable, roll it between two pieces of parchment paper. The important thing to pay attention to is the thickness of your dough when you roll it out. It shouldn’t be too thin, or you risk ending up with fragile cookies that you can’t decorate. I recommend rolling the dough out into a 4-5 mm (0.2-inch) sheet. You then need to cut out your sugar-free Christmas cookies using your favorite cookie cutters and, using a thin plastic or metal spatula, transfer them onto the baking tray lined with parchment paper. You don't need to place them far from each other, as they won't spread during baking!
Bake our low carb sugar cookies in an oven preheated to 165C (330F) for 15-18 minutes or until edges are golden (flip the sheet in the middle of the baking time for an even cook or if your oven has hot spots ). Finally, remove the cookies from the oven and let them cool down a little bit on a baking sheet. Then transfer them onto a cooling rack and let cool completely. The cookies will still be quite soft when just removed from the oven, but will firm up as they cool.
When your keto sugar cookies are at room temperature, you can start decorating them. The simplest way to do this is with sugar-free icing. Just combine powdered sweetener (I highly recommend using allulose, as it dissolves better than other sweeteners) and a little bit of heavy cream (or water) until the consistency is thick but still a bit runny. Fill the piping bag and use it to create your unique decorations!
How many carbs in keto sugar cookies?
This recipe will leave you with 12-14 (depend on how thick and how big your cookies are) low carb keto sugar cookies that are perfect for anyone following a low carb diet. Every cookie has only around 1g net carbs, which is low enough to enjoy a lot of them.
More low carb recipes
Keto cut-out sugar cookies
- ⅔ cup (70g) almond flour
- 3 tablespoon (30g) coconut flour
- ½ teaspoon xanthan gum
- Pinch of salt
- 5 tablespoon (70g) granulated sweetener, like from Sukrin, Swerve, or use allulose
- 3 tablespoon (42g) butter, room temperature
- 2 tablespoon (30g) cream cheese, room temperature
- 1 medium egg, room temperature
- 1 teaspoon vanilla extract
- Combine all dry ingredients for the cookies in a big mixing bowl and set aside.
- Take a medium mixing bowl, place the room temperature butter in it, and cream it using a spatula. Add the sweetener, cream cheese, egg, and vanilla extract, and mix it with the hand mixer until soft and creamy.
- Combine the wet and dry ingredients well, form the dough into a ball, wrap it in a plastic wrap, and refrigerate for 30 mins.
- Preheat the oven to 165C (325F).
- Take the dough out from the fridge, unwrap it, and roll it out into a 4mm (0.2 inches) thick sheet between two pieces of parchment paper.
- Using your favorite cookie cutters, cut out the cookies and carefully transfer them onto a baking tray lined with parchment paper. Gather the scraps of dough and re-roll until all dough is used. During the baking process the cookies won’t spread, so you can put them close together.
- Bake on the middle rack of the oven for 15 - 18 mins or until the edges are golden.
- Remove from the oven and let them cool down a little bit on a baking sheet. Then, transfer onto a cooling rack and let cool completely. The cookies will still be quite soft when just removed from the oven, but will firm up as they cool.
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