Keto Sugar Cookies with Vanilla Frosting
These keto sugar cookies with vanilla frosting are a perfect low carb treat for any occasion. Soft, sweet, and totally worth making!
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
Equipment
- cookie cutters
- Rolling Pin
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 131kcalCarbohydrates: 3gProtein: 3gFat: 12g
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