These Amazing Sugar Free Sugar Cookies are the Best Low Carb Sugar Cookie Recipe you will ever need or want again! Only 1 carb per cookie!
Best Low Carb Sugar Cookies
It’s quite hard to believe sugar cookies, can be made sugar free? I mean if you’re new to this way of eating it seems odd to even call them sugar cookies right? But for those of us who have been doing with lifestyle for a long time, the ultimate best sugar cookie can in fact be made without sugar and still be just as tasty as traditional sugar cookies! Don’t believe me? Make these cookies and then tell me what you think!
Back in 2011 when I started my blog I was still eating whole wheat, so I did in fact make a Sugarless Sugar Cookie using whole wheat. Then I found out I was very gluten intolerant, while not celiac, very very sensitive to gluten, so I made Gluten Free Sugar Cookies. But finally I’ve got this keto sugar cookie recipe I’ve had plans for about 2 years to make and finally got around to adapting my orginial recipe.
If you’d like a more sugar free buttercream frosting to spread on these cookies that’s fine too and works equally as well. I felt it was easier to make a thin icing to simply the process and dipping was easier to me than spreading.
The cookie and the icing is keto friendly and completely sugar free. The festive little decorations on top of the icing are not keto friendly unfortunately. But since these are for my kids to make I couldn’t forgo letting them decorate to their hearts content.
Hope you enjoy having fun with your family making the best sugar free sugar cookies for the holidays!
Best Sugar Free Sugar Cookies (Low Carb Keto, Nut Free, Gluten Free)
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Sugar Free Sugar Cookies
Sugar Free Icing
- 3/4 cup Swerve confectioners sweetener divided
- 3 tbsp water
- natural food coloring
Preheat oven to 350 degrees F.
In a stand mixer combine butter, Swerve and vanilla extract until combined.
Add eggs and mix on low until incorporated.
Whisk together flours, beef gelatin, baking soda, baking powder and salt.
Add dry ingredients to wet in mixer and blend until well combined. Place half the batter in the fridge.
Spread half the dough out between two pieces of parchment and roll out to 1/4 inch thickness. Use cookie cutters to shape and place on parchment lined baking sheet.
Once all shapes have been made, do the same with the other half of the dough in the fridge.
Bake cookies for 10 minutes and allow to cool before moving to a wire rack.
Once completely cooled you can make the icing.
Separate the Confectioner sweetener by placing 1/4 cup each into 3 different bowls. Add 1 tablespoon of water to each bowl and mix until smooth. Add food coloring to desired color. You can then dip the top of each cookie into the icing and let excess drip off, then place back onto baking sheet. Add decorations if desired.
Store in an airtight container. You can also store and freeze these.
- The brands I like for sesame flour are Kevala and Sukrin which both show fiber. You can also just use hulled sesame seeds and grind them in a blender to be finer for this recipe.
- I do mention above you can swap out the sesame flour for almond though I have not tested it in this recipe. I have tested swapping sesame for almond in other recipes without issue. If the dough looks a little too wet using almond flour you may need to increase by adding 1/4 cup at a time.