Low Carb/Keto Classic Cutout Sugar Cookies!

These cookies are really fun to make, as the dough will feel similar to classic sugar cookie dough. This is a great recipe to use with your favorite cookie cutters. For the best results, please use a kitchen scale to weigh the ingredients, using the gram measurements.

Keto Sugar Cookies

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Yield: 18-24 cookies

Author: Brittany Angell

Prep time: 15 MinCook time: 11 MinInactive time: 60 MinTotal time: 1 H & 26 M

These cookies are really fun to make, as the dough will feel similar to classic sugar cookie dough. This is a great recipe to use with your favorite cookie cutters. For the best results, please use a kitchen scale to weigh the ingredients, using the gram measurements.

Ingredients

• 5 tbsp (70 g) salted butter slightly softened (or vegan buttery sticks)
• 2 tsp (10 ml) vanilla extract
• 1 large egg
• ½ cup (100 g) keto granulated sugar
• 1¼ cups (145 g) blanched almond flour
• 2 tbsp (10 g) oat fiber, plus more for rolling
• ¾ tsp xanthan or guar gum
• 1 tsp double-acting baking powder
• ¼ tsp Himalayan salt

Sugar Free Buttercream Frosting

• 14 tbsp (168 g) salted butter, softened (or vegan buttery sticks)
• 2 cups + 2 tbsp (270 g) keto powdered sugar
• ½ tsp vanilla extract
• 6 tbsp (84 g) palm shortening, room temperature
• 2 tbsp (30 ml) water or unsweetened dairy-free milk
• 1 tsp to 1 tbsp (5 to 15 ml) flavor extract such as almond, peppermint, coconut, maple, rum, coffee or orange
• Optional: Zest of 1 lemon, lime or orange

Instructions

1. Using a hand mixer or in the bowl of a stand mixer, whip the butter, vanilla, egg and sugar. Add the almond flour, oat fiber, xanthan gum, baking powder and salt and mix until a smooth dough forms.
2. Cover the bowl and place the dough in the refrigerator to chill for 1 hour.
3. After the dough has chilled, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
4. Place a sheet of parchment down on your work surface and sprinkle with some oat fiber. Place the dough on the parchment and sprinkle it with some additional oat fiber. Roll out the dough to about ¼ to ½ inch (6 to 13 mm) thick. If your dough is sticky, sprinkle more oat fiber on top, or place another sheet of parchment over the dough when rolling. Use the cookie cutters of your choice, and place the cookies on the prepared baking pans.
5. Bake one pan at a time for 9 to 11 minutes (depending on the size of the cookie cutters you use), until they are lightly golden on the bottom.
6. Make your frosting by adding all buttercream ingredients into a large bowl and beating on high till smooth. Frost cookies. Store at room temperature, in the refrigerator or the freezer. Eat within 1 week for the best flavor.

Notes

 How much flavor extract you use in your frosting will depend on your 

personal preference and the flavor strength you would 

like to achieve. Start with the lowest amount and add a bit 

more until you reach your desired flavor. To make chocolate 

buttercream, add ¼ cup (20 g) of cocoa powder to the 

frosting.

• If you enjoy light and fluffy buttercream, whip the frosting in 

a stand mixer on high for 10 to 15 minutes.

• If keto/low carb is not your goal, organic powdered sugar or 

powdered honey can be used instead.

Did you make this recipe?

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