Merry Christmas friends. If you are on the keto diet, or want to avoid sugar and grains, you can still have Christmas cookies that you can actually cut out and decorate.
These keto sugar cookies can be eaten with a sprinkling of Swerve confectioner’s or decorated with glaze.
Grain free sugar cookies are challenging as there is no gluten to hold the dough together. While I am a wiz on making keto cakes, as I have sold thousands of cupcakes in my keto bakery. cookies are harder to crack.
Sugar cookies can be challenging because the dough warms up very fast, and it’s easy for cookies to fall apart when cutting them out. I’ve figured out how to help you with that.
The success for the keto cookies relies on your freezer, silpat or parchment paper and some powdered gelatin.
What does gelatin powder do for cookies?
Powdered unflavored gelatin helps the dough come together and add structure. I have found a little gelatin helps cookies stay together and not crumble once baked.
Keep in mind gelatin powder is made from pigskins and sometimes beef collagen, so it’s not vegetarian. You can use xanthan gum instead if that affects you. (1/2 teaspoon xanthan gum).
One you can do that, you can have such fun, and glaze your cookies with all kinds of flavors such as vanilla, lemon, orange, maple or peppermint. You can use food coloring for fun or sugar free sprinkles.
What are the main ingredients for keto sugar cookies?
Almond flour is the base, with butter, eggs, sour cream, baking powder, salt, gelatin (optional), or xanthan gum.
After you mix the cookie dough, it will be very wet and will look impossible to roll out. Don’t worry, once chilled, it will come together. Gather it up, wrap it in plastic wrap and refrigerate for at least an hour, up to a week.
Is this a roll-out dough?
Yes, once refrigerated, you will place between parchment or silpat, topped with plastic wrap and roll to thickness you desire. One forth inch makes a thicker, softer cookie. One Eighth inch makes a crispier cookie. This will affect your baking times.
Freeze rolled-out Dough
You have to move quickly and divide the chilled dough into four parts, working with one part at a time. It really does warm up. Place these rolled out sheets of dough in freezer.
Tip for cutting out: Freeze sheets of dough. Work with one at a time. Set the frozen dough on counter for five minutes and then start cutting out. It will work easier if the dough sticks to the cutter and you push it through gently. Don’t worry if a cookie falls apart. Just re-roll and place that back in freezer.
My Favorite Cookie Sheet
I am a huge fan of USA baking pans, baking sheets and own several of them. They cost a little more, but are worth it. Made in the USA of aluminized steel, the pans don’t warp and are constructed for commercial use. This pan has five stars on Amazon.
What sweetener do I use for keto cookies?
These are low carb, keto sugar cookies, and you can use a cookie cutter. This was such a nice surprise.
How to frost the sugar cookies?
I use a simple glaze consisting of heavy cream, water and Swerve Confectioner’s sweetener. You can color your glaze with food color, or flavor your glaze with extracts.
Keto sugar cookies are actually zero net carbs, at 1 carb and 1 fiber. An average cookie the size of the little Christmas trees or snowflakes are around 94 calories.
Sugar cookies have a meaningful place in almost everyone’s heart, going back to childhood. I hope these keto sugar cookies make you smile.
More Keto Cookie Recipes from Spinach Tiger
My Keto Bakery
If you live in the Nashville area, you might want to check out my home keto bakery. Pick up and delivery available.
Keto Sugar cookies
- 1/2 cup unsalted butter
- 3/4 cup Swerve granulated sweetener
- 1/4 cup full fat sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 cup Swerve Confectioner's Sweetener
- 3 tablespoons water or more as needed
- Mix all dry ingredients together. Set aside.
- Cream butter and sweetener until fluffy.
- Add eggs. Incorporate.
- Add in sour cream.
- Add vanilla extract.
- Add in dry ingredient mixture. Mix on low.
- Form into a dough ball. It will be very sticky, very wet. Gather it all with your hands and place in plastic wrap. Refrigerate at least one hour. At first, it may seem that the dough is too wet, but it will come together in the refrigerator. Do not add more flour.
- If cutting into shapes, divide dough into four sections. Roll out each on the silpat or parchment paper with plastic wrap on top. to 1/4 inch. Put back into freezer for 20 minutes. You will not be able to roll directly on cookie dough. It will stick.
- Prepare your baking sheet with parchment paper or silpat.
- Preheat oven to 325 degrees F. either convection or bake mode. Bake mode will take two minutes longer.
- Take out sheet of rolled dough one at a time. If the rolled out dough is too hard, just leave on counter for about five minutes or so. It warms up fast. You still want it to be very cold (semi-frozen) when you cut out the cookies. For best results, the dough should stick to the cookie cutter when you pull it up. Take that to your baking sheet and gently push the dough through. Get out next sheet of dough and continue to cut out cookies.
- Bake for 9 to 12 minutes. You want to see a slight golden at edges. Don't bake cookies until golden brown. They will dry to rock hard if you do that.
- Completely cool before touching. Otherwise cookies will fall apart. Once cooled, they will not crumble or fall apart. They are ready for glazing.
- Mix cream and confectioner's sweetener. Add water as needed to get a pouring consistency you desire. Add glaze after cookies completely cool.
- You can glaze them after cooled, but It's best to sit cookies out on counter a full twenty four hours to allow them to crisp up.
- They will last out on the counter at least 3 days. You can also freeze these cookies, or keep in refrigerator to extend the life of the cookie. Serve at room temperature.
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