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?

I use Swerve, a powdered erythritol, and I write about that here.

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. 

Nutrition Value

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

Amazing Keto Chocolate Chip Pecan Cookies

White Chocolate Raspberry Macadamia Nut Cookies

Chocolate Chip Pecan Blondies

Lemon Basil Shortbread

Keto Soft Pumpkin Cookies

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. 

Print

Keto Sugar cookies

Grain Free, Sugar Free, Soft Keto Sugar Cookies with Cream Glaze

Servings 15

Calories 94kcal

Ingredients

Dry Ingredients

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon unflavored gelatin powder

Wet Ingredients

• 1/2 cup unsalted butter
• 3/4 cup Swerve granulated sweetener
• 1/4 cup full fat sour cream
• 2 eggs
• 1 teaspoon vanilla extract

Cream Glaze

• 2 tablespoons heavy cream
• 1 cup Swerve Confectioner's Sweetener
• 3 tablespoons water or more as needed

Instructions

Dry Ingredients

• 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.

Cream Glaze

• 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.

Notes

If you don't have powdered unflavored gelatin, use 1/4 teaspoon xanthan gum. 

Nutrition

Serving: 1of 15 | Calories: 94kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Fiber: 1g

The post Keto Sugar Cookies You Can Cut Out appeared first on Spinach Tiger.

Did you know you can have your cake and eat it too when it comes to low-carb, keto friendly baking? And, if you’re like me, you love cake, and you love cake with frosting.

A low-carb vanilla buttercream frosting is a must as a basic, and once you get this, you can play around with adding flavors.

Since I’ve started a home based keto friendly bakery, I’ve had to make sure my frostings are perfect, and make sure the basic recipes that people love, taste like they always remember.

I started a home keto bakery quite by accident, and it’s taking off. I currently sell small cakes like you see below. You can see more on my bakery page.

What is the best sweetener for low carb buttercream?

I use Swerve. They make a great confectioner’s sweetener along with a granular sweetener. Read here why I love this product and how I use it.

What’s the difference between frosting and icing?

Frosting is made with butter and confectioner’s sugar, whereas icing is more of a glaze and doesn’t have butter. Icing is thinner, sweeter and glossier. Icing could be made with heavy cream, but it could also be made with milk water or juice.

Frosting is thick and most often made with butter, cream cheese or a combination of both, along with heavy cream, and that’s exactly how this buttercream is made.

I tend to add a touch of cream cheese to my frostings, but I don’t want them to taste like cream cheese unless they are a bonafide cream cheese frosting like this low-carb cream cheese frosting.

How do you make a low-carb vanilla buttercream frosting?

This low-carb vanilla buttercream frosting is made with Swerve’s confectioner’s sugar, butter, a small amount of cream cheese, pure vanilla extract or vanilla paste and heavy cream. It took a while for me to get it right (for me). You may add more of this or that, but I think one of the keys is vanilla paste. I like to see those little specks of vanilla dispersed through the frosting.

You all loved my low-carb chocolate buttercream frosting, and you will love this just as much. If you’re following a low-carb, sugar free life style, this makes layered cake possible and scrumptious. This recipe is for a one layer cake or 12 cupcakes, so double it for a double layer cake.

Like all my frostings, low-carb vanilla buttercream frosting freezes exceptionally well.

The question now is what cake recipes do I choose to use low carb vanilla buttercream frosting with?

This double layer cake went to a bakery customer. I used my small offset spatula to make this simple, classic design.

How about this keto low-carb chocolate cake, a new and improved recipe. 

I look forward to posting a lot more cake recipes with this classic vanilla buttercream. I’m thinking wedding cake cupcakes with a drop of almond extract and I still haven’t given you my most delicious keto vanilla cake recipe yet.

This is one of the ways my bakery decorates the celebration cake. Bakery information here.

Make Rosettes

• Disposable Large Piping Bag  (these are textured and the only piping bags I use)
• 1M or 2D piping tip

Hold piping bag perpendicular (no angle) , starting in center, pipe starting from an inch above cake, down and then in circle, slightly overlapping. Practice on a plate first, then put that practice back in the bag. One thing we sometimes do is the same design on the first layer. If we don’t like it, that layer becomes the center. If we love it, it becomes the top.

More Low Carb Frostings from Spinach Tiger

Low Carb Cream Cheese Frosting

Low Carb Chocolate Frosting

Low Carb Lemon Cream Cheese Frosting

Low Carb Strawberry Frosting

Print

Vanilla Buttercream Keto

Delicious keto friendly buttercream frosting for cake or 12 cupcakes

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 127kcal

Author Angela Roberts

Ingredients

• 1 cup butter
• 2 tablespoons cream cheese
• 1 cup Swerve confectioner's sweetener
• 1 teaspoon vanilla paste
• 1 tablespoon heavy cream if needed
• Dash salt
• 
  
• Kitchen Tools
• Parchment Rounds
• Off-set Spatula

Instructions

• The key to this frosting is beating the butter for five full minutes.
• Once the butter is whipped, add the cream cheese.
• Add the vanilla paste. If I want a serious vanilla taste, I'll add more vanilla paste.
• Add salt.
• Add heavy cream, if needed. If you are going to pipe scoop out with large spoon, hold sideways over bowl. Frosting should plop back into bowl in about a second or two. If it doesn't you will need to add a little heavy cream.
• Refrigerate or freeze until ready to use. If you take out from refrigerator, give it a chance to come down to room temperature.

Nutrition

Serving: 1Serving | Calories: 127kcal | Fat: 14g

The post Low Carb Vanilla Buttercream Frosting appeared first on Spinach Tiger.