Fluffy Keto Sugar Cookies

Hey there!

When you go Keto/Low Carb/Trim Healthy Mama, there are a few things you have to get used to:

  1. The Sweeteners: Whether you’re using Stevia on Trim Healthy Mama, or any number of other sweeteners like Erythritol, Malitol, Sucralose, etc on Keto or Low Carb, you’ll have to get used to the taste.  Even though sugar-free sweeteners have come a long way, their taste is different from sugar, and requires a bit of an adjustment. (Want to make the transition easier?  Try these fan-favorite desserts)
  2. The Convenience:  Carbs are easy, which is one of the reasons why like them so much.  Burgers and hot dogs come with buns, sandwiches are made on bread, and pasta is an easy, quick meal to make.  Without those convenience carbs, we have to rethink how we eat – and why we eat it.
  3. Personal Favorites:  For me, I miss mac ‘n cheese and cookies.  Like, real mac ‘n cheese (not the cauliflower stuff) and cookies with toll house chocolate chips.  You may have other favorites.
  4. I’ve come to terms with the fact that Mac ‘n Cheese will have to be saved for cheat meals.

Buttery and totally irresistible: Keto sugar cookies taste just like traditional sugar cookies, only without the carb load. This easy sugar free cookie recipe requires only 6 ingredients and is gluten free, grain free, low carb and suitable for diabetics.

If you’re looking for an easy and yum cookie recipe, you are reading the right post. These Keto sugar cookies are the perfect buddies for your afternoon coffee or tea. You can enjoy them plain, decorate them with sugar free icing or dip them in sugar free chocolate.

Ingredients

  • 5 tablespoons Butter, at room temperature
  • 1/2 cup Monkfruit Sweetener
  • 1 large Egg, at room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Pure Almond Extract
  • 1 1/4 cups Almond Flour, 125g
  • 4 tablespoons Coconut Flour, packed, 28g
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt

Directions

  1. In a large bowl, using an electric hand mixer, cream together the butter and monkfruit until well combined. Add in the egg and extracts and beat on high speed until fluffy.
  2. Add all the remaining ingredients into the bowl and stir until well mixed.
  3. Form the cookie dough into a disc, wrap tightly with saran wrap, and refrigerate for at least 6 hours, but best overnight.
  4. Once chilled, preheat your oven to 375°F degrees and line a cookie sheet with parchment paper or a silpat.
  5. Roll the cookie dough between two large pieces of parchment ** (one piece under the cookie dough and one on top of it, under the rolling pin) to about ¼ inch thick. Use your cookie cutters to cut into shapes and then GENTLY transfer to the prepared pan. If you have a small offset spatula, it will help a lot!
  6. Bake until the edges are JUST lightly golden brown, about 10-11 minutes. They firm up a lot once cool.
  7. Let cool on the pan completely.
  8. DEVOUR!

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