Keto Sugar Cookies made with almond flour for a rich, buttery, soft and chewy delicious treat! The recipe for these sugar-free sugar cookies includes a dairy-free option as well.
These cookies…
I confessed to my partner a couple of weeks ago that in the history of this life, I’ve never been one to get excited about sugar cookies.
It may sound absurd to the sugar cookie aficionado, but I’ve always found them to be bland. Nothing to write home about.
What can I say? I’m more of a gooey Chocolate Chip Cookies or Raspberry Thumbprint Cookies kind of gal.
Suffice it to say, these Keto Sugar Cookies broke the long-standing disinterest in sugar cookies, and I daresay I believe it is because of the almond flour.
And the fact that the butter-to-almond-flour ratio is top notch.
While sugar cookies made with coconut flour will have fewer carbs than those made with almond flour (around 2 grams per cookie instead of 4), they will not have the delectable texture and are dry and harder rather than soft.
Soft, chewy, crispy around the edges, rich and buttery and perfectly sweet, these keto sugar cookies with almond flour are anything but plain.
They’re one of those cookies you can pop in your mouth over and over and before you realize it, you’ve consumed a baker’s dozen, true story.
Before we get into the fine print, I’d like to provide a note about butter temperature.
I use fairly cold butter (not room temperature), because it ensures I can bake the cookies right away without chilling the dough.
If you use softened butter that is at room temperature, you may need to refrigerate the dough for 15 minutes to 1 hour before baking it, depending on how sticky it is.
The dough should not stick to your fingers when you’re working with it, so if you find the dough to be sticky, simply refrigerate it until it has set up.
And now for the fine print.
Keto Sugar Cookies Ingredients:
Unsalted Butter: The all star ingredient that makes these keto sugar cookies incredibly rich and enticing. If you’re dairy-free, use softened (not solid or melted…somewhere in between) coconut oil or vegan butter spread.
Sugar-Free Brown Sugar: In keeping these cookies sugar-free, low-carb, and keto friendly, we must use a sugar-free sweetener. I like using sugar-free brown sugar because it adds just the tiniest touch of moisture and also some richness.
If you don’t have it on hand, don’t worry. You can easily use regular sugar-free granulated sweetener.
And if you aren’t keto, but you’re looking for grain-free sugar-cookies, you can easily use regular brown sugar or maple sugar.
Vanilla & Almond Extract (both optional): Adding depth of flavor and a unique little essence to make you go “yum,” vanilla extract and almond extract bring that subtle nuance that makes you feel like you’re enjoying something fancy. If you don’t have either or both on hand, you can skip the extracts and the cookies will still taste great!
Finely Ground Almond Flour: The grain-free flour of choice here! I use almond flour because when combined with a fat like butter or coconut oil, it yields a remarkably chewy, rich cookie.
Baking Powder: The leavening agent! Baking powder ensures the cookies hold together and don’t spread into a puddle of despair while baking. Don’t skip it!
Sea Salt: Bringing out all of the flavors in the cookie, sea salt is a major must in any baked treat. I’ve found when I accidentally leave out the salt, the treat is fine but it falls flat.
Optional for rolling: Sugar-free granulated sweetener. As you can see, I’m not a cookie decorator extraordinaire, so I finish off the cookies with a little sprinkle sprankle of sugar-free granulated sugar. Really just for looks.
You can easily whip up your favorite sugar-free royal icing or frosting and go to town on decorating these sugar-free sugar cookies.
How to Make Keto Sugar Cookies:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the butter and sugar-free brown sugar to a stand mixer and beat until fluffy (note: this can also be performed using a mixing bowl and an eclectic hand mixer).
Scrape the sides of the bowl using a rubber spatula and add the egg and vanilla and almond extracts. Beat until well-incorporated.
Add the almond flour, baking powder, and sea salt. Beat until a thick dough forms and everything is well combined.
Form the dough into round disc shapes and if desired, roll them in sugar-free granulated sweetener (this is completely optional).
Place on the parchment-lined baking sheet at least 2 inches apart and bake for 8 to 10 minutes, or until the edges are slightly golden-brown. For extra chewy cookies, pull them out at 7 minutes.
Can I Turn These Into Cut-Out Sugar Cookies?:
I haven’t tested this cookie dough to see whether or not it works for rolling out and curing out using cookie cutters, although I’m willing to bet it will work as long as you chill the dough for plenty of time (at least 2 hours). Drop a comment below if you try it, so we can all know!
That’s it! Your ticket to marvelously flavorful soft and chewy remarkably delicious sugar cookies that you’ll actually want to annihilate.
Let me know if you make them!
If you like these cookies, also try my Keto Pecan Snowball Cookies and my Keto Shortbread Cookies (Dairy-Free)!
Feel free to snap a photo and share it on Instagram, tagging me at @The.Roasted.Root if you make these!
Keto Sugar Cookies with Almond Flour
Ingredients
- 1 stick 8 Tbsp, 115 grams unsalted butter, slightly softened but still chilled*
- ½ cup sugar-free brown sugar**
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 2 ½ cups finely ground almond flour
- 1 tsp baking powder
- ¼ tsp sea salt
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the butter and sugar-free brown sugar to a stand mixer and beat until fluffy (note: this can also be performed using a mixing bowl and an eclectic hand mixer).
- Scrape the sides of the bowl using a rubber spatula and add the egg and vanilla and almond extracts. Beat until well-incorporated.
- Scrape the sides of the bowl again and add the almond flour, baking powder, and sea salt. Beat until a thick dough forms and everything is well combined.
- Form the dough into round disc shapes and if desired, roll them in sugar-free granulated sweetener (this is completely optional).
- Place on the parchment-lined baking sheet at least 2 inches apart and bake for 8 to 10 minutes, or until the edges are slightly golden-brown. For extra chewy cookies, pull them out at 7 minutes.
Notes
Nutrition
Made according to recipe, bottoms almost burned and insides still raw. Dough was in the refrigerator for 5 hours, They were on the center rack at 350 and I used a small scoop and patted the dough down. Dough was very wet and did not look like the example here online.
Put a silicone baking mat under the parchment and turned oven down from 350 to 330 degrees and baked longer. They were better after I added some cornstarch to the dough for the last pan that I baked.
I was really looking forward to trying these cookies, but probably will never make them again. I’ve been a baker for 50 + years and these will not be in my recipe box.
Is this the kind of dough that I could use cookie cutters for Christmas shapes or no? Thanks for all your amazing recipes!
Hi Kim! I haven’t tried rolling out the dough but my guess is it won’t work great for rolling since almond flour isn’t starchy enough to hold together. One thing you could try it pressing the dough into the cookie cutters to make shapes. Hope this helps! xo
Another winner! My son and I made these for Santa and family and they were oh so good. Decided to make them again today. My son adds chocolate chips and hey, why not. We used the Lakanto golden monkfruit. Love the taste that the almond and vanilla extract create together. Happy new year!
It’s so heart-warming to hear you and your son made them together! Thrilled you enjoyed them 😀 xoxox Happy Holidays!
OMG!! I made this Lakanto crystal monkfruit sweetner and strawberry extract. So so so good. I have tried 2 other keto sugar cookie recipes and they were awful. Except for being a bit dry you would not know these are keto! Bravo!
I’m so happy you enjoy them! We couldn’t get enough 😉 xoxox
How much butter in grams please?
I have no idea nie much is it a spoon of butter.
Hi Vicky,
1 stick of butter is equivalent to 115 grams. Let me know if you have any other questions.
Can you use an egg substitute, like flax eggs?
Hi Khari!
I haven’t tested the recipe with an egg replacement yet. It may be better to google an egg-free recipe to be sure it works out perfectly 😀 xo
“eclectic” hand mixer, eh? (LOL) Love your stuff, that just made me really laugh. Can’t wait to try this.