It’s Sunday in November and I am finally getting around to posting this amazing soft keto sugar cookie recipe that my baking assistant, Camille, came up with back in July. She’s now away at college and our keto bakery is deep in baking season for the farmer’s market and Elroy’s Coffee Co.
This recipe was worked and reworked several times to get it just right. They are your answer for any cookie occasion, especially the holidays.
These keto soft sugar cookies made with almond flour are pillowy soft with extreme versatility. They are grain free, gluten free, and remarkably good. These are not the kind of sugar cookie you have roll out and decorate like these cookies which are more of a shortbread type cookie.
They are fluffy, soft and more cake-like. While the cookies you can cut out are so pretty, they are a much bigger challenge to make, because the dough must be cold at all times. These cookies are much easier.
- Weigh each cookie to get even baking. You will get 12 cookies at 50 grams each.
- Shape into circles, freeze for about 20 minutes, prior to baking. Instead of spreading out, the cookies spread and rose to create that soft, pillowy texture.
You can take my keto basic cookie batter and make these flavored with vanilla extract and a little almond or go in another direction like lemon, maple or even orange. You can’t go wrong.
The only thing you need to be aware of is getting the timing right. You want to see the cookies stay the blonde color with a slight slight brown bottom. The cookies will continue to cook through and it actually will take several hours in cooling process until they “arrive” at that just right bite.
Baking Tips for Keto Soft Sugar Cookie Recipe
- Flavor – You will need some good vanilla or other extract to bring flavor to these cookies. Almond flavor works well, but go gently.
- Weigh the Cookies – This ensures a more even bake.
- Baking Time – Baking time at 350 degrees F. (180 C.) for anywhere from 12 to 15 minutes. You will find the right time, based on the look and size of the cookie. I made 12 at about 50 grams from this recipe. You do not want to over-bake.
- Use Swerve confectioner’s sweetener, instead of granulated. If you are using another brand of erythritol, break it down in your blender and make sure you sift. I tried both ways and the confectioner’s sweetener made a softer cookie, eliminating a grainy texture.
- Cool Completely before removing to a cookie rack. – Cookies made with almond flour tend to fall apart when warm, but that texture changes dramatically once cooled. Also cool completely before adding any topping.
Why Do I Need to Weigh Cookies?
Cookies made with almond flour are persnickety. They can easily over-bake and you want evenly baked cookies. I’ve heard from readers who complain about weighing ingredients, but if you want to make sure you’re not wasting these rather pricey ingredients, invest a few dollars in a food scale. It makes all the difference in success vs. failure. This is the food scale I use, purchased on Amazon.
Ingredients for Soft Keto Sugar Cookies
How to Top the Soft Sugar Cookie
You could drizzle keto chocolate ganache, vanilla glaze or go all out with my favorite, keto buttercream. You can use food coloring for the holidays, making them a little extra special.
Keto Buttercream for Soft Sugar Cookies
These cookies are soft, fluffy and a little cake like. They are extra good with buttercream frosting. This opens up so many possibilities.
- Keto Vanilla Buttercream
- Keto Chocolate Buttercream
- Keto Strawberry Buttercream
- Keto Lemon Peanut Buttercream
Ingredients for Keto Buttercream
- Confectioner’s Swerve (powdered erythritol)
- Cream Cheese (optional)
- Vanilla or Flavoring of Choice
- Food Coloring (optional)
Macros will change with different toppings. The toppings do not add any carbs. The basic cookie has approximately 1 net carb. 3 Carbs, 2 Fiber. 117 calories.
More Keto Cookies from Spinach Tiger
Keto Soft Sugar Cookie with Buttercream
- 1/2 cup unsalted butter 1 stick
- 3/4 cup Swerve confectioner's sweetener see notes
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup butter
- 1 cup Swerve Confectioner's sweetener
- 1 tablespoon cream cheese optional
- Mix all dry ingredients except erythritol. Set aside
- Cream butter with erythritol.
- Add eggs.
- Add Vanilla and Almond Extract.
- Add dry ingredients to this mix.
To Make Cookies:
- Preheat oven at 350 degrees F. bake or 325 degrees Convection.
- Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
- Measure out 12 cookies in balls. Each cookies is approximately 50 grams.
- Bake 6-8 at a time if making very large cookies.
- Bake on un-greased pan with parchment paper or silpat.
- Stick cookies in freezer for about 20 minutes.
- Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
- Leave the cookies on the sheet untouched for at least twenty minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
- Allow to COMPLETELY COOL, before topping with glaze or buttercream.
- Store in cookie tins or plastic containers.
- You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.
- Make sure butter is soft no colder than 68 degrees F. Beat until smooth.
- Add in sifted confectioner's sweetener.
- If you want to color, add just a drop at a time.
- Spread frosting on cookies, as desired.
- You can top with chocolate ganache if desired.
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