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tray with sugar free cutout cookies

Sugar free cut out cookies

These crunchy sugar free cut out cookies with a coconut butter glaze are low carb, gluten free and sweetened with erythritol.
Course Dessert
Cuisine British
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 20 cookies
Calories 86kcal


For the glaze


  • Preheat your oven to 180 Celsius.
  • Mix all the dry ingredients, then add the butter and combine with a stick mixer or a food processor until you have a smooth dough.
  • Divide into 2 balls and roll out between two sheets of non-stick baking paper.
  • Place the dough in the freezer for 15 minutes. This is an essential step!!
  • Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
  • Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
  • Bake your first batch for 5-6 minutes until the edges are just beginning to brown.
  • Let cool completely before glazing. The cookies are very crumbly when hot, but once they are cool they will be crispy and hardened.
  • For the glaze, combine all ingredients in a pot over low heat, stirring continuously. You could also do this in a microwave.
  • Once it is liquid, brush over the cooled cookies.


Calories: 86kcal | Total Carbohydrates: 2.4g | Protein: 1.3g | Fat: 8.3g | Cholesterol: 12mg | Fiber: 1.4g | Sugar: 0.4g