Keto Frosted Sugar Cookies
Indulge in a guilt-free treat with these Keto Frosted Sugar Cookies, a low-carb twist on a classic favorite! Made with a blend of almond and coconut flours, these tender, buttery cookies are perfectly sweetened with keto-friendly erythritol for a sugar-free delight. The creamy, tangy frosting—featuring a hint of lemon and optional food coloring for a festive flair—adds a luscious finishing touch. Ready in under 30 minutes and ideal for any occasion, these gluten-free, low-carb sugar cookies are as beautiful as they are delicious, making them perfect for holiday trays, celebrations, or an everyday keto-friendly indulgence.
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated erythritol
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 large egg
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 2 ounces cream cheese, softened
- 0.25 cup powdered erythritol
- 2 tablespoons heavy cream
- 1 teaspoon lemon juice
- food coloring (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated erythritol until light and fluffy.
Add the egg, vanilla extract, and almond extract to the creamed mixture and beat until fully combined.
In a separate bowl, mix together almond flour, coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
Scoop tablespoon-sized portions of the dough, roll them into balls and place on the prepared baking sheet, flattening each ball slightly.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
While cookies are cooling, prepare the frosting by beating the softened cream cheese and powdered erythritol in a medium bowl until creamy.
Add heavy cream and lemon juice, and beat until smooth. Add food coloring if desired.
Once cookies are completely cool, spread a thin layer of frosting over each cookie.
Serve immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.9 g | 297% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 11.1 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 523 mg | 40% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 262 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
