These keto sugar cookies are so easy to make. The sugar cookie dough is just 2 ingredients and is great for making cut-out sugar cookies. After the cookies are baked, you can decorate with icing or dip them in chocolate.
I am very excited to share this super easy keto sugar cookie recipe with you today. I love eating sugar cookies this time of year so I wanted to share low carb sugar cookies.
I don’t usually have the patience to make cut-out sugar cookies, but this dough is so easy to put together that I didn’t mind. I didn’t do the traditional icing decoration and instead I dipped mine in sugar-free chocolate and drizzled them with white chocolate.
Superfine Almond Flour: Make sure to use superfine blanched almond flour. This recipe will not work with coconut flour.
Low Carb Syrup: I tested this recipe with two syrups: Lakanto Maple Flavored Syrup and ChocZero Maple Flavored Syrup. Most low carb syrups should work, except for the concentrated drops. I preferred using Lakanto Maple Flavored Syrup because it has a thinner consistency. While the ChocZero syrup works, the syrup is so sticky and thick that it creates clumps as you mix so you will have to knead the dough to spread the syrup evenly over the almond flour.
How to Make Keto Sugar Cookies
Mix the maple syrup and almond flour in a large mixing bowl. Mix until all of the flour is moistened by the syrup and the dough comes together.
Place the cookie dough between two pieces of parchment paper. Roll it out with a rolling pin to a thickness of 1/8″ to 3/16″.
Use a cookie cutter to cut out the dough, rerolling it as necessary to use it all up.
The cookies are not very sweet on their own so they are really meant to be decorated with icing or chocolate.
Keto sugar cookie icing: Mix powdered erythritol with almond milk until it reaches your desired consistency and then pipe it onto the cookie.
Chocolate-dipped cookies: Melt chopped chocolate in the microwave or on the stove. Dip the cookies in chocolate and then set them aside to let the chocolate cool and set. I also melted white chocolate to drizzle over the dark chocolate. Make sure to use sugar-free chocolate to keep these sugar cookies keto. I used Lily’s chocolate which is sweetened with erythritol and Stevia.
More Easy Keto Cookie Recipes
- 4 Ingredient Keto Shortbread Cookies
- 4 Ingredient Keto Chocolate Chip Cookies
- 3 Ingredient Keto Peanut Butter Cookies
- 2-Ingredient Almond Cookies
2 Ingredient Keto Sugar Cookies
- 1 cup superfine blanched almond flour
- 2 tbsp Lakanto maple flavored syrup see notes for substitutions
- Preheat oven to 250°F. Line a large baking sheet with parchment paper.
- Add almond flour to a large bowl. Add in maple syrup. Using a spoon, stir mixture until syrup has moistened all of the almond flour. It may seem at first that you don't have enough syrup, but as you continue to stir, the syrup will slowly spread across until eventually the dough should come together. Your dough ball should stick together but not be too sticky to hold or work with. If your dough is too sticky, add more almond flour. If it's too dry, add more syrup.
- Roll the dough out between two sheets of parchment paper. The dough should be between 1/8 inch thick to 3/16 inch thick. Use cookie cutters to cut out shapes. Re-roll the dough scraps and cut out more shapes until all the dough is used up.
- Place cookies onto prepared baking sheet. Bake for about 25-35 minutes or until surface of the cookies feel firm and edges are light brown. Let cookies cool on cookie sheet before removing. Decorate the cookies after they have cooled. Store uneaten cookies at room temperature in an airtight container.
- The cookie dough is only lightly sweetened. You will need to decorate the cookies to make them very sweet and more like traditional sugar cookies.
- Any low carb syrup should work except for concentrated drops like Stevia. Lakanto has a very thin consistency and it is easy to work into the almond flour. If you use a thicker syrup, like ChocZero, it will work but you do have to do some more work. For ChocZero, I added 3 tbsp. Because the syrup was so sticky, it caused uneven clumps of almond flour. I had to knead the dough with my hands a few times to help the syrup spread evenly across the dough so there weren't any clumps. I also added about 1 tsp of water because the dough was drier since the syrup didn't spread as much. The ChocZero cookies also stayed pale and never turned golden brown around the edges but the surface did firm up which is how I knew they were ready.
- Don't make the cookies too thick otherwise it will take a lot longer to bake and the cookies may be a little too crunchy/hard for some people.
- The number of cookies you get will depend on the cookie cutters you use. I made star shaped cookies that were 1.5 inches wide and 2 inches wide and ended up with about 30 cookies.
- I used Kirkland Signature superfine almond flour.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition is for cookies before they are decorated. Since these are small cookies, the estimated nutrition is for the consumption of 2 cookies. Estimated nutrition provides total carbs, carbs from erythritol and net carbs. The net carbs count excludes fiber and carbs from erythritol.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.