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
- 1 cup unsalted butter softened or 2 sticks
- 1 cup Swerve sweetener or225 grams
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups sesame flour (240 grams) or blanched almond flour
- 1/4 cup coconut flour or 33g
- 2 tbsp beef gelatin powder or 1 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Sugar Free Icing
- 3/4 cup Swerve confectioners sweetener divided
- 3 tbsp water
- natural food coloring
Preheat oven to 350 degrees F. Line 4 cookie sheets with parchment paper.
Place the butter, Swerve and vanilla extract in a stand mixer until combined.
Turn the mixer on low and add 1 egg at a time until incorporated.
In a large bowl, whisk together flours, beef gelatin, baking soda, baking powder and salt.
Add half the dry ingredients to wet in mixer and blend until well combined. Repeat with the remaining dry ingredients.
Spread half the dough out between two pieces of parchment and roll out to 1/4 inch thickness. Cover the bowl with the rest of the dough and place in the fridge. Use cookie cutters to shape and place on two lined cookie sheets. Gather up the scraps, reroll the dough, and cut out more shapes. You should have 24 cookies on two pans.
Place the two pans and bake cookies for 10 minutes or until slightly browned around the edges. Allow to cool completely before moving to a wire rack.
While the first batch of cookies is in the oven, repeat this process with the remaining dough.
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. Let them set before storing.
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.