These sugar cookies are soft and buttery. They are also low carb, keto-friendly and low sugar. The cookies need just 3 ingredients. The cookies can be enjoyed just as they are or decorated with icing.
This sugar cookie dough is great for making cut-out sugar cookies. The cookies are firm on the outside and soft and buttery when you bite in.
Ingredients
- Superfine almond flour
- Powdered sweetener
- Butter
Superfine almond flour: You want to use a superfine almond flour so that the almond flour will melt in your mouth as you eat the cookies. I also recommend blanched superfine almond flour so the color of the cookies is light and even.
Powdered sweetener: These cookies work best with powdered erythritol or powdered monkfruit erythritol blend. We don’t recommend using allulose because it may cause the cookies to brown too much.
Butter: Butter is used to give the cookies their soft and tender crumb. I used salted butter to add some salt to the cookies but you can use unsalted butter.
How to Make Keto Sugar Cookies
- The butter and sweetener are first creamed together until light and fluffy. The almond flour is then mixed in until a dough forms.
- The dough is rolled out between two sheets of parchment paper and place into the fridge until firm.
- Use cookie cutters to cut out shapes from the dough. Re-roll dough scraps and repeat.
- Bake the cookies until golden brown around the edges.
Expert Tips:
- The cookie dough is easiest to work with when it is cold. If it starts to get too soft, simply put it back into the fridge to allow it to firm up again.
- I recommend using powdered erythritol or monkfruit. Avoid using allulose which may cause the cookies to burn or turn too brown before they are done baking.
- If you don’t want to make cookie cut-outs, you can also just roll the dough into balls and flatten for regular round cookies.
More Keto Cookie Recipes
- 4 Ingredient Keto Shortbread Cookies
- 3 Ingredient Keto Chocolate Meltaways
- 4 Ingredient Keto Lemon Shortbread
3 Ingredient Keto Sugar Cookies
Ingredients
- 1/2 cup (113 g) salted butter softened to room temperature
- 2/3 cup (87 g) powdered erythritol or monkfruit see note
- 2 cups (205 g) superfine blanched almond flour
Instructions
- In a large bowl, add the softened butter and powdered sugar. Use a mixer to beat until light and fluffy, about 2 to 3 minutes, scraping down the slides of the bowl as needed.
- Add the almond flour and use a spatula to evenly combine.
- Place a large sheet of parchment paper on a flat surface and place the dough in the center. Add another parchment paper on top. Roll the dough between the parchment layers to about ¼-inch thick. Then place the dough into the fridge for about 20-30 minutes to firm up.
- Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Use 2-inch or 3-inch cookie cutters to cut shapes out of the dough. Place cookie cut-outs onto lined baking sheets, leaving a little space (about 3/4 inch) between each one. Re-roll and repeat the process with leftover dough scraps as needed.
- If at any point the dough is getting too warm/too soft to work with, put it back in the fridge or freezer until firm and easy to handle.
- Bake cookies for 10 to 14 minutes or until edges are light golden brown. The cooking time will vary depending on the shapes, thickness of dough and how big the cookies are.
- Allow cookies to cool completely before decorating.
Notes
- Powdered Sweetener Note: I recommend using powdered erythritol or monkfruit erythritol blend. I don't recommend allulose as it may cause the cookies to burn or brown too much before they are done baking. I made these with Swerve Powdered (Amazon | Walmart)* and Lakanto Powdered Monkfruit with Erythritol (Amazon | Target | Walmart).*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional Icing
- 1 cup powdered sweetener
- 2-4 tablespoons water
- splash of vanilla (optional)
- a few drops of food coloring (if you want different colored icing)
- Whisk the powdered sweetener with water and vanilla (if using). Start with 2 tablespoons of water and add more as needed until the icing reaches the desired consistency. Add in food coloring if desired. I like my icing on the thin side so that is easier to fill the cookies. This icing is more like a royal icing for cut-out sugar cookies. If you prefer a thicker icing/frosting on your sugar cookies you can use heavy cream in place of water. You will likely need more of it (about 6-8 tbsp).
- You may need to double the icing if you want to fill all your cookies.
- This recipe yields approximately 28 two-inch cookies. The amount you get will vary depending on the cookie shape, size and thickness of the dough.
- Estimated nutrition is for one cookie (assuming the dough makes 28 cookies) and does not include icing on top.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
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.
