Buttery and totally irresistible: Sugar free sugar cookies taste just like traditional sugar cookies, only without the carb load. This easy keto cookie recipe requires just 6 ingredients and is gluten-free, grain free and suitable for diabetics. 1g net carbs per cookie!
These easy sugar free cookies are one of my favorite low carb desserts. They have crisp edges, a buttery vanilla flavor and a light, tender crumb.
I love the recipe for its simplicity, for its awesome taste and texture and for its name - "sugar free sugar cookies" just sounds so fun!
Enjoy them plain for an everyday treat, dip them in sugar free chocolate or turn them into cut-out cookies and decorate them with sugar free icing for Christmas and special occasions.
"Wow. I'm definitely not a cook/baker, but this is SOOOO tasty in its most basic form!! I can't thank you enough for something I can actually make that's fast, easy and tastes AS GOOD AS STORE BOUGHT!!" (Diana)
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How I Made Sugar Cookies Sugar Free
Traditional sugar cookies are made with wheat flour and sugar. For my sugar free version, I replace the sugar with a powdered low carb sweetener and use a blend of almond flour and coconut flour.
A mixture of these low carb flours creates a texture that resembles "real" cookies. And since both flours are low in carbohydrates, the cookies are keto friendly, too.
I also don't use egg or cream cheese. Both make cookies softer (such as my keto Thumbprint Cookies). I was after a crispy texture here, which is why I used plenty of butter instead.
Ingredients
Here are the ingredients you'll need:
- Almond flour - Use regular almond flour or ground almonds. Reduce the amount by 1 tablespoon for super-fine almond flour.
- Coconut flour - sifted.
- Powdered sweetener - I used an erythritol monk fruit sweetener blend. Erythritol works especially well in this recipe because it firms up as it cools, which helps give the cookies their crisp texture. I recommend powdered rather than granulated sweetener so it dissolves evenly into the dough. Allulose also works, but the cookies will be softer and brown quicker.
- Butter - softened
- Baking powder - Gives the cookies a little lift so the texture stays light rather than dense.
- Vanilla extract - check that it is sugar free
- Xanthan gum - optional. Gives the cookies a stronger crumb structure.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Let me show you how to make sugar free sugar cookies!
STEP 1
Mix your dry ingredients - almond flour or ground almonds, coconut flour, powdered sweetener, baking powder and xanthan gum, if using.
STEP 2
Add the wet ingredients. That's just the softened butter and the vanilla extract.
STEP 3
Blend until smooth! I like to use a food processor for this, but you can use an immersion blender or a regular electric mixer.
The dough will be soft in the beginning. Let it sit a couple of minutes and wait until the coconut flour absorbs some of the moisture.
STEP 4
Put the cookie dough on cling film and roll into a log. Wrap the log in cling film and chill in the fridge or in the freezer.
It's much easier to handle when it's cold.
STEP 5
Cut off round cookie shapes with a sharp knife.
If the log gets flat at the bottom due to the knife pressing down, just give it another quick roll.
STEP 6
Transfer the cookies onto a cookie sheet lined with parchment paper. If you would like them thinner, simply flatten with your hands after you place them on the baking tray.
Bake in the oven until lightly browned on the edges.
Katrin's Top Tips
Use parchment paper. I always line my cookie sheet with parchment paper. If you haven't got any, spray your tray liberally with oil to ensure the cookies won't stick.
Give them room. Space the cookies out on the tray. They spread a little while they bake.
Watch the edges, not the clock. Ovens do vary in temperature it also depends on how thick you cut the cookies. They're ready when the edges are lightly golden! Check in on them after 8 minutes and take it from there. Super-sized cookies may need up to 15 minutes.
Don't judge them while they're hot. They will be very soft straight from the oven and crisp up as they cool.
How to make sugar free cut-out cookies
- Separate the dough into 2 balls.
- Roll the dough between 2 sheets of parchment paper until it has the desired thickness
- Place the whole lot into the freezer for 10-15 minutes.
- Remove the top parchment and use any cookie cutter shape you want!
Again, cooling the dough before using the cookie cutters is an absolutely essential step. It firms up the dough and makes it easy to hande.
Variations
Ingredient Substitutions
Use fresh vanilla. Replace the vanilla extract with the seeds from 1 vanilla pod. This deepens the vanilla flavor and tastes AMAZING.
Dairy-free. Use ⅓ cup or 80ml coconut oil instead of butter.
Nut-free. Try replacing the almond flour with a blend of sunflower seed and sesame seed flour.
Add-Ins
It's easy to add different flavors to this basic sugar free cookie recipe. Here are some ideas:
- Low carb almond thins - substitute 1 teaspoon of vanilla with 1 teaspoon of almond extract
- Low carb gingersnap cookies - add 1 teaspoon of ground ginger, ¼ teaspoon of nutmeg and ¼ teaspoon of cloves
- Keto cinnamon cookies - add 2 teaspoon of cinnamon and 1 teaspoon of ground coffee
- Keto chocolate chip cookies - add ¼ cup of sugar free chocolate chips.
Decorations
Most of the time I enjoy my sugar free sugar cookies "pure". Here are ideas how to decorate them:
- Dust or dip in sweetener. Dust the cookies with powdered sweetener after baking. Alternatively, reduce the sweetener amount stated for the recipe to ¼ cup and dip the cookies in granulated sweetener BEFORE baking. That adds a nice crunch.
- Chocolate coating. Melt sugar free chocolate or 90% dark chocolate and dip the cookies or drizzle them with chocolate.
- Cream cheese frosting. Mix ½ cup of cream cheese with ¼ cup soft butter, ½ teaspoon of vanilla extract and ¼ cup powdered sweetener.
- ICING! Use ¼ cup of powdered sweetener and mix with 1 tablespoon of water. Add food colouring, if desired. Brush the icing over the cookies or simply dip them into the bowl with the icing mixture. Option to add sugar free sprinkles, too! Let the icing set by putting the cookies on a cookie rack.
See below how the cookies look dipped in sugar free sweetener and with icing. I also demonstrate the how-to steps in the recipe video.
Recipe FAQs
Yes. Use an additional 1 cup or 100 grams of super-fine almond flour in place of the coconut flour. Use an additional 1 ¼ cup or 125 grams if using ground almonds.
The recipe works without xanthan gum, but your cookies would be a little more fragile.
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 3 days.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
You can also freeze them for up to 3 months. If they have softened after defrosting, stick them back in the preheated oven for a few minutes to extract the moisture.
Related Recipes
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Recipe
Sugar Free Sugar Cookies - Keto!
Video
Ingredients
- 1 cup / 100g almond flour or ground almonds
- ⅓ cup / 35g coconut flour
- ⅓ cup / 35g powdered sweetener
- ½ cup / 120g unsalted butter softened
- ¼ teaspoon baking powder
- 2 teaspoon vanilla extract
- ¼ tsp xanthan gum optional
Instructions
- Mix all dry ingredients - almond flour, coconut flour, sweetener, baking powder, xanthan gum (if using).
- Add the butter and vanilla extract and blend until you have a smooth dough
- Place dough on cling film and roll into a log, about 2 inch in diameter. Chill in the freezer for 15-20 minutes (or in the fridge for 30-40 minutes).
- Preheat the oven to 175 Celsius / 350 Fahrenheit.
- Remove log from the freezer and cut off cookies. Place on a baking sheet lined with parchment paper and flatten with your fingers. Leave some space between the cookies - they spread a little.
- Bake for 8-10 minutes or until the edges of the cookies are browned. Baking time will depend on the thickness of cookies. Rotate the baking sheet if necessary.
- Remove from the oven and let cool completely before handling. Low carb cookies are VERY soft when hot. They crisp up once cooled.
Pascal Menezes
I like the recipe. Will it be OK to add whole Pumpkin and/or Sunflower Seeds in the mix?
Katrin Nürnberger
It may be easier to press them on top of the cookies after cutting the dough.
Réka Máthé
Dear Katrin,
Your recipies are amazing, easy to follow and always turn out great.
Now I would have a question. We have a new member in the family - my son in law - who is intolerant to almonds and oat. How can I substitute th almondflour so he can take part in our joy without using wheat which we are all intolerant to? Thank you so much for what you do. Reka
Katrin Nürnberger
A good substitute for almond flour is 50/50 sesame seed and sunflower seed flour. You can even grind this at home. Of course, this will change the taste and may not be suitable for all recipes. Another rule of thumb is to replace almond flour with one third the amount of coconut flour. Coconut flour is more dry and absorbs more liquid, that’s why you need less.
Michelle
How would you make these into chocolate sugar cookies? Would you use unsweetened cocoa powder? If so how much?
Katrin Nürnberger
You could probably add 2-3 tbsp of cocoa powder, reduce the almond flour by a little and increase the sweetness as well.
I do have a recipe for keto chocolate cookies as well, although these are chewy rather than crunchy
Linda Gayfer
Can I freeze the dough tonight and bake them on Christmas Day.
Katrin Nürnberger
Of course, that should work just as well. If you bake straight from frozen, the baking time will increase.