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.
K I
Such an easy recipe and cookies come out great. They freeze well. Next time I will double the recipe!
John L.
Can you melt the butter. I was going to try a hand whisk. Since I don’t have a blender
Katrin Nürnberger
Yes, melt it and then let it cool to lukewarm.
Lynn
Are these soft when baked or crisp. I like soft sugar cookies.
Katrin Nürnberger
If you make them like I did - quite thin - then they will be crunchy. If you made them thicker and baked them for a shorter duration, they will be lovely and soft.
Lisa Kimbrell
What does the xanthan gum do?
Katrin Nürnberger
It’s for a stronger texture- prevents the cookies from crumbling.
Katrin Nürnberger
Perhaps. I am not sure whether your flour would be a 1:1 substitute. It would be an experiment. May be easier to find a cookie recipe with gluten free flour and use sweetener instead of the sugar.
Julie Greaves
Hi Katrin,
I love your recipes and have made several of your cookie recipes but I am never able to get them to be crunchy and crisp. I saw on Amazon that they are selling Wheat Gluten and that it is low carb and high in protein. Would it work if I added wheat gluten to a cookie recipe? Do you ever use it?
Katrin Nürnberger
I have never tried wheat gluten myself, but I have heard from a friend that it works well in cake recipes. Perhaps it will make a difference for you! For me, the essential ingredient to get that crunch in cookies is to use erythritol based sweeteners. They work better than any other sweetener I have tried.
Katrin Nürnberger
Hi Amelie, you could try making these with around 2 cups / 200g almond flour. Coconut flour is widely available though - try on Amazon, in larger supermarkets or health food stores.
Rose
Hey Katrin I am trying not to ingest too much fats so what do you suggest. I always love your recipes. ROSE - from Australia. Please let me know.
Katrin Nürnberger
If you want to reduce your saturated fats, replace butter or coconut oil with olive oil. As for cookies, you could try these chocolate avocado cookies - avocado is a healthy fat.
Amelie
Best keto recipe, i have already made it 5 times lol!
Amelie
this is an amazing recipe! i keep trying to find keto treats for my aunt whose on keto, and this is by far one of the most simple treats! thanks for your amazing recipes, and dont stop.
best reguards, Amelie
Anonymous
Theses were easy to make and they tasted amazing. I will definitely be making these again!
Moni
I made your recipe today and was the best. My husband ate 8 cookies on one sitting. Exactly as real sugar cookie. Thank you for great recipe.