These keto sugar cookies with vanilla frosting are soft, buttery, and taste just like the real thing. Honestly, you won’t believe they’re low carb.
Sugar cookies are one of those classic treats that most people think they have to give up on a keto diet. But you really don’t. This recipe gives you that same sweet, tender cookie with a smooth layer of frosting on top.
The cookies are made with almond flour and sweetened with erythritol, so they stay perfectly keto friendly. No weird aftertaste either.
You can cut them into any shape you want, which makes them great for holidays or just a fun weekend baking project.
They come together quickly, and the frosting is super simple too. Let me show you how to make them.
Why You’ll Love This Recipe
Real Sugar Cookie Taste Without the Carbs – The combo of vanilla and almond extract nails that classic sugar cookie flavor you have been missing on keto.
You Can Cut Them Into Fun Shapes – Unlike most keto cookies this dough actually rolls out and holds its shape with cookie cutters.
Perfect for Holidays and Parties – These frosted cutout cookies look festive enough that nobody will even guess they are low carb.
Cream Cheese Frosting That Sets Nicely – The frosting firms up enough to stack the cookies without making a sticky mess.
Recipe Ingredients
For the Cookies
- 2 cups Almond Flour
- 1/3 cup Powdered Erythritol
- 1/4 tsp Salt
- 1/4 cup Butter, softened
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
For the Frosting
- 3 oz Cream Cheese, softened
- 2 tbsp Butter, softened
- 1/3 cup Powdered Erythritol
- 1/2 tsp Vanilla Extract
How To Make
Step 1
In a large bowl, combine the almond flour, powdered erythritol, and salt. Add the softened butter and work it in with a fork or your fingers until the mixture looks crumbly.
Step 2
Add the egg, vanilla extract, and almond extract. Stir until a cohesive dough forms. Wrap the dough in plastic wrap, flatten into a disc, and refrigerate for 30 minutes.
Step 3
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper. Roll the chilled dough between two sheets of parchment to about 1/4 inch thickness.
Step 4
Cut out shapes with cookie cutters and carefully place them on the prepared baking sheet, spacing about 1 inch apart. Re-roll scraps and cut more cookies.
Step 5
Bake for 10 to 13 minutes, until the edges are just barely golden. The centers will still look soft. Let them cool completely on the baking sheet before frosting.
Step 6
While the cookies cool, make the frosting. Beat the cream cheese and butter together until smooth. Add the powdered erythritol and vanilla, then beat on medium-high until light and fluffy, about 2 minutes.
Step 7
Spread or pipe the frosting onto the fully cooled cookies. Let the frosting set for 15 minutes before stacking or serving.
Tips
Chill the Dough Long Enough
Almond flour dough is way softer and stickier than regular flour dough. If you skip the 30-minute chill or cut it short, the dough will be too soft to roll out and your cookies will spread in the oven.
If it still feels sticky after 30 minutes, give it another 10-15 minutes in the fridge. You want it to feel firm when you press on it through the plastic wrap.
On the flip side, if you leave it in the fridge too long and it gets rock hard, just let it sit on the counter for 5 minutes before rolling.
Roll Between Parchment Paper
Don’t skip the two sheets of parchment when rolling out the dough. Almond flour dough sticks to everything, and if you try to roll it directly on the counter with just a dusting of almond flour, it will be a mess.
Peel back the top parchment sheet before cutting your shapes. If the dough sticks to the parchment when you try to lift the cutouts, pop the whole thing back in the fridge for a few minutes to firm up again.
Use Powdered Erythritol, Not Granulated
Granulated erythritol won’t dissolve properly in the dough or the frosting. You’ll end up with a grainy, gritty texture in both the cookies and the frosting that doesn’t go away after baking.
If you only have granulated erythritol, blend it in a blender or coffee grinder for about 30 seconds until it turns into a fine powder. It works just as well as store-bought powdered erythritol.
More Recipes
- Low Carb 3-Ingredient Peanut Butter Cookies
- Low Carb Chocolate Chip Cookies
- Low Carb Snickerdoodle Cookies
- Low Carb White Chocolate Macadamia Cookies
- Low Carb Cinnamon Sugar Donut Holes
Frequently Asked Questions
Can I use coconut flour instead of almond flour for these cookies?
Not as a simple swap. Coconut flour absorbs way more liquid than almond flour, so if you just substitute it one-for-one, you’ll end up with a dry, crumbly mess that won’t hold together at all.
If you really want to try coconut flour, you’d need to use roughly 1/3 of the amount and add extra eggs or liquid to compensate. Honestly though, almond flour is what gives these cookies their classic sugar cookie texture, so it’s worth sticking with it.
Keto Sugar Cookies with Vanilla Frosting
Ingredients
Equipment
Method
- In a large bowl, combine the almond flour, powdered erythritol, and salt. Add the softened butter and work it in with a fork or your fingers until the mixture looks crumbly.
- Add the egg, vanilla extract, and almond extract. Stir until a cohesive dough forms. Wrap the dough in plastic wrap, flatten into a disc, and refrigerate for 30 minutes.
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper. Roll the chilled dough between two sheets of parchment to about 1/4 inch thickness.
- Cut out shapes with cookie cutters and carefully place them on the prepared baking sheet, spacing about 1 inch apart. Re-roll scraps and cut more cookies.
- Bake for 10 to 13 minutes, until the edges are just barely golden. The centers will still look soft. Let them cool completely on the baking sheet before frosting.
- While the cookies cool, make the frosting. Beat the cream cheese and butter together until smooth. Add the powdered erythritol and vanilla, then beat on medium-high until light and fluffy, about 2 minutes.
- Spread or pipe the frosting onto the fully cooled cookies. Let the frosting set for 15 minutes before stacking or serving.