Low Carb Frosted Sugar Cookies
Indulge guilt-free with these Low Carb Frosted Sugar Cookies, a delightful spin on a classic treat that’s perfect for anyone following a keto or low-carb lifestyle. Made with a blend of almond and coconut flour, these cookies offer a soft, buttery texture without the need for traditional wheat flour. Sweetened with erythritol, they deliver all the sweetness of sugar cookies without the added carbs. The luscious cream cheese frosting is a dream come true, offering a tangy richness that pairs beautifully with the cookies and can be customized with food coloring for festive occasions. Ready in under 30 minutes, these easy, low-carb cookies are perfect for holidays, celebrations, or satisfying your sweet tooth any day of the week.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup erythritol sweetener
- 1 teaspoon vanilla extract
- 1 large egg
- 0.25 cup cream cheese, softened
- 0.5 cup powdered erythritol sweetener
- 2 tablespoons heavy cream
- food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter with erythritol sweetener using an electric mixer until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add in the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Roll the dough into 1-inch balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each ball slightly with the bottom of a glass or your hand.
Bake the cookies in the preheated oven for 9-12 minutes, or until the edges are lightly golden.
Remove from the oven and allow to cool completely on the baking sheets.
In a medium bowl, beat together the softened cream cheese and powdered erythritol sweetener until smooth.
Add the heavy cream and mix until combined. If desired, divide the frosting and add food coloring.
Once cookies are completely cool, spread a thin layer of frosting on each cookie.
Serve immediately or store in an airtight container in the refrigerator for up to three days.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.0 g | 301% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 362.8 g | 132% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 12.3 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 528 mg | 41% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 356 mg | 8% | |
*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.
