The Keto Sugar Cookies are a cult favorite in all households. The perfect treat to serve at any time of the year, adults and kids will not be tempted to sit by the plate enjoying them and eat until they’re gone. They make an excellent Keto-friendly Dessert as well as a great snack.
Our wife was adamant about swearing at the huge sugar cookies often found in the grocery store, with different frosting colors (depending on the season). After eating Keto for quite a while, we’ve devised ways to create some of our most-loved recipes and even our most indulgences, like these Keto sugar cookies.
We hope you like this recipe. Be sure to leave a comment at the end of the webpage to tell us what you think about the cookies. What are the best ways to create your personal Keto Sugar Cookies at home?
KETO SUGAR COOKIES RECIPE
EASE OF PREPARATION: Easy
PREP TIME: 30 Minutes
COOKING TIME: 15 Minutes
TOTAL TIME: 45 Minutes
INGREDIENTS
2 Cups Almond Flour
1.5 Cups Lakanto Powdered Monkfruit
3/4 Cup Lakanto Classic Monkfruit
2/3 Cup Coconut Flour
12 Ounces Grass-Fed Butter (Softened & Divided)
1/4 Cup Coconut Oil
2 Large Free Range Eggs
2 Tablespoons Heavy Whipping Cream
3 Teaspoons Pure Vanilla Extract (Divided)
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Almond Extract
INSTRUCTIONS
Within the Large Mixing Bowl, combine 2 cups of Almond Flour, 2/3 Cup Coconut Flour, 1/2 Teaspoon Salt, and Half a Teaspoon Baking Soda. Mix all the dry ingredients to mix thoroughly.
In the Large Mixing Bowl on a Stand Mixer, Combine 4 Ounces Softened Butter and 14 Cup Coconut Oil, and 3/4 Cup Lakanto Classic MonkfruitSweetener. Mix all of the ingredients are blended.
Add 2 eggs 2 Teaspoons of Vanilla Extract, the Pure Vanilla Extract, and 1/4 teaspoon of Almond Extract, and mix it all.
Start pouring the mixture into the stand mixer, taking the time between each pour for the ingredients to mix well.
Place a sheet of wrap onto the counter. Then, take the dough you made for cookies out of the stand mixer, and form one ball inside the wrap. Wrap the plastic wrap tightly around the dough and put it in your fridge for at least one time to chill and harden.
The oven must be preheated to 350*F.
Remove the dough from the refrigerator, then clean your working surface using a small amount of coconut flour to prevent the dough from getting stuck.
Make use of the rolling pin into an inch” thick sheet.
Use a cookie cutter or the edge of a gathering to cut your cookies. It is necessary to make the dough again after cutting the cookies. Then, make it into a ball and cut another. It should be possible to bake 15 to 20 cookies, based on the size and how the cookies are cut.
Cover baking sheets with parchment to prevent keto sugar cookies from sticking to them during baking.
Bake the cookies at 350°F for 13-15 minutes until golden brown. Remove the baked cookies and take them out and allow them to cool completely before frosting them.
With a mixer on the stand, add eight ounces of softened Grass-Fed Butter that has been softened, two Tablespoons of heavy whipping cream, as well as one Teaspoon of pure Vanilla extract. Mix the butter and cream until it is smooth. Add 3/4 cup of Lakanto Powdered Monkfruit and mix thoroughly. Then pour another 3/4 cup of the Lakanto powdered Monkfruit and mix until the frosting begins to form.
If you wish, you may add some drops of the food coloring you’d like to add to your preference to give the cookies a bit of color. You could even divide the frosting into several bowls and add different shades to be more festive.
