Low Carb Almond Sugar Cookies
Indulge in guilt-free sweetness with these Low Carb Almond Sugar Cookies, a perfect blend of flavor and healthy living. Made with wholesome almond flour and a granulated sugar substitute like erythritol or monk fruit sweetener, these cookies are ideal for those following a low-carb or keto-friendly lifestyle. With a buttery texture, a hint of vanilla, and just the right amount of sweetness, they’re irresistibly delicious while keeping your carb count in check. Ready in under 25 minutes with simple ingredients, these cookies have a soft, melt-in-your-mouth texture that’s perfect for any occasion. Serve them as a snack, with a cup of coffee, or as a light dessert—these quick, easy, and gluten-free treats will satisfy your sweet tooth without the sugar crash!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.75 cup Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 0.5 cup Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream together the softened butter and granulated sugar substitute using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be slightly sticky.
Using a tablespoon or a small cookie scoop, portion the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 2 inches apart.
Gently press each ball of dough flat using the back of a fork or your fingertips to form a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as almond flour cookies can burn easily.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 7.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 463 mg | 36% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 105 mg | 2% | |
*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.
