Low Carb Classic Sugar Cookies with Buttercream Frosting
Indulge guilt-free with these **Low Carb Classic Sugar Cookies with Buttercream Frosting**, a delightful twist on the timeless favorite. Made with a blend of almond flour and coconut flour, these cookies are naturally gluten-free and perfect for keto-friendly baking. With a soft, buttery texture and just the right sweetness from low-carb sweeteners like xylitol or erythritol, every bite is a treat. Topped with a creamy, rich buttercream frosting made from cream cheese and powdered erythritol, these cookies are both decadent and low in carbs. Ready in just over 30 minutes, they’re perfect for holidays, special occasions, or satisfying your sweet cravings anytime. Easy to make and customizable, these cookies are sure to become your go-to low-carb dessert!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cup Xylitol or low-carb sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 tablespoons Heavy cream
- 0.25 cup Butter, softened (for frosting)
- 2 tablespoons Cream cheese, softened (for frosting)
- 0.5 cup Powdered erythritol (for frosting)
- 0.5 teaspoon Vanilla extract (for frosting)
Instructions
Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a medium bowl, mix together almond flour, coconut flour, xylitol, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter until creamy using an electric mixer.
Add the egg, vanilla extract, and heavy cream to the butter; beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your palm.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the softened butter and cream cheese together in a medium bowl until smooth and creamy.
Add the powdered erythritol and vanilla extract; beat until fully combined and fluffy.
Once the cookies are completely cool, spread the buttercream frosting on top of each cookie using a knife or piping bag.
Store cookies in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.9 g | 349% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 301.3 g | 110% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 11.4 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 502 mg | 39% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 342 mg | 7% | |
*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.
