If you’re looking for a gluten free and sugar free keto cookie recipe, you are reading the right post.
These sugar free keto sugar cookies have been on my radar for a while now. One reason is that I used to have a crazy sweet tooth so I always try to find or create healthy and low carb recipes for my favorite snacks.
This low carb version of sugar cookies totally hit that sweet spot.
Wheat flour is the main ingredient in sugar cookies and it’s replaced with a mix of almond flour and coconut flour. I find that a mixture of these two grain free and gluten free flours gives a texture that resembles “real” cookies.
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Keto Sugar Cookies
16 servings | 1 net carb per serving
- 1 cup super fine almond flour
- 3 tbsp granulated stevia/erythritol
- 1/4 cup butter, cut into chucks
- 1/2 tsp baking soda
- pinch of salt
- 1 tsp vanilla extract
- 1/4 tsp almond extract
1- Pulse almond flour, stevia/erythritol blend, baking soda, and salt in a food processor
2- Add vanilla and almond extracts and butter to the mixture. Pulse several times until the mixture sticks together and forms a dough.
3- Place dough on parchment paper. Shape into a disk shape about 8 inches in diameter. Wrap dough in plastic wrap and refrigerate for 3-4 hours.
4- Spray a baking sheet with coconut oil. Place disk of dough onto a piece of parchment. Cover dough with an additional sheet of parchment.
5- Roll dough out to a thickness of about 1/4 inch. Cut into desired shapes using cookie cutters.
6- Place cookies on the prepared cookie sheet, making sure there is at least and inch between them.
7- Preheat oven to 375º Fahrenheit.
8- Bake cookies for 8-10 minutes or until edges begin to brown and tops are golden.
9- Allow cookies to cool on the tray for 2-3 minutes, then transfer them to a cooling rack using a spatula and allow to cool completely. Decorate if desired.
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