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Keto Sugar Cookies

Keto sugar cookies made with almond flour that hold sharp cut-out edges, finished with a sugar-free royal icing that dries hard enough to stack. No leavening, a 30-minute freeze and granulated erythritol keep every shape crisp.
Print Recipe
Prep Time 45 minutes
Cook Time 28 minutes
Freeze and Cool 50 minutes
Total Time 2 hours 3 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 94 kcal

Equipment

  • Hand mixer or a stand mixer
  • Parchment paper for rolling and baking
  • Rolling Pin
  • 2 1/2-inch cookie cutters simple shapes hold up best
  • Baking sheets 2
  • Piping bag or a zip-top bag with a small corner snipped

Ingredients
  

For the Cookies

  • 2 1/4 cups blanched almond flour 252 g, finely ground
  • 2 tbsp coconut flour
  • 1/4 tsp salt
  • 6 tbsp unsalted butter 85 g, softened
  • 1/2 cup granulated erythritol sweetener 1:1 sugar replacement
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract

For the Royal Icing

  • 1 cup powdered erythritol sweetener confectioners style
  • 1 tbsp egg white powder pure dried egg whites, not meringue powder
  • 2-4 tbsp water room temperature
  • 1/2 tsp vanilla extract
  • food coloring optional, plant-based gel or powder

Instructions
 

Make the Cookies

  • Dough: Whisk the blanched almond flour, coconut flour and salt. In a larger bowl, beat the softened unsalted butter with the granulated erythritol sweetener for about 2 minutes. Beat in the large egg and vanilla extract, then mix in the dry ingredients on low until a soft dough forms.
  • Roll: Divide the dough in half and roll each half between two sheets of parchment to ¼ inch thick.
  • Cut: Remove the top parchment and cut shapes. Peel the scraps away from around the shapes instead of lifting the cookies. Reroll the scraps between parchment and cut again.
  • Freeze: Slide the parchment onto baking sheets and freeze 30 minutes, until firm. Meanwhile heat the oven to 325°F with a rack in the center.
  • Bake: Bake one sheet at a time for 12-14 minutes, until the edges are just golden and the centers feel set. Keep the second sheet in the freezer until its turn.
  • Cool: Cool completely on the baking sheet, about 20 minutes, before moving or icing.

Make the Royal Icing

  • Mix: Whisk the powdered erythritol sweetener with the egg white powder. Add the vanilla extract and 2 tbsp water and whisk smooth, then add more water a teaspoon at a time until thick enough to pipe a line. Tint with food coloring if using.
  • Outline: Pipe an outline around each cookie and let it set 10-20 minutes.
  • Flood: Thin some icing with a few drops of water until it flows like honey and fill the centers. Leave uncovered overnight to dry hard before stacking.

Notes

Do not skip the freeze. Cold butter is what keeps the edges sharp. There is no baking powder in the dough on purpose, because leavening puffs the shapes.
Use erythritol, not allulose, in both the cookies and the icing. Allulose keeps cookies soft and icing sticky.
Storage: airtight at room temperature up to 7 days once the icing is dry, or 2 weeks in the fridge. Freeze undecorated cookies and ice after thawing.
Nutrition is per iced cookie, based on 24 cookies.
Keyword almond flour sugar cookies, Gluten-Free, keto cut out cookies, keto sugar cookies, sugar free royal icing, sugar free sugar cookies