Low Carb Sugar Cookies with Pink Frosting and Sprinkles
Indulge your sweet tooth without breaking your low-carb goals with these delightful Low Carb Sugar Cookies with Pink Frosting and Sprinkles! Made with a luscious almond and coconut flour blend, these soft and buttery cookies are naturally sweetened with granulated erythritol for a guilt-free treat. The creamy pink frosting, tinted with freeze-dried strawberries for a natural hue, adds a pop of color and flavor, while sugar-free sprinkles bring a fun, festive touch. Perfect for holidays, parties, or everyday snacking, this recipe combines simplicity and indulgence in just 15 minutes of prep and 10 minutes of baking. These keto-friendly, gluten-free cookies are sure to satisfy your dessert cravings while keeping your lifestyle on track!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.75 cup Granulated erythritol (or other low-carb sweetener)
- 0.5 cup Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 ounces Cream cheese, softened
- 0.25 cup Powdered erythritol
- 2 tablespoons Unsweetened heavy cream
- 2 tablespoons Freeze-dried strawberries (for natural pink color)
- 2 tablespoons Sugar-free sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, and salt.
Using a hand mixer or stand mixer, cream the softened butter until light and fluffy. Add the egg and vanilla extract, and continue to mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients. Mix using a spatula or mixer until a dough forms. The dough should be soft but not sticky.
Roll the dough into 1-inch balls and place them onto the prepared baking sheet about 2 inches apart. Flatten each ball slightly with the palm of your hand or the bottom of a glass to form a cookie shape.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese with the powdered erythritol until smooth and creamy.
Grind the freeze-dried strawberries into a fine powder using a blender or food processor. Add the powder and heavy cream to the frosting, and mix until fully combined and evenly pink.
Once the cookies are completely cool, spread a thin layer of pink frosting over each one using a butter knife or offset spatula.
Top each cookie with a sprinkle of sugar-free sprinkles for decoration.
Serve immediately or store the cookies in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.9 g | 299% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 15.0 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 546 mg | 42% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 339 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.
