These Amazing Sugar Free, Nut Free, Keto Sugar Cookies are the Best Low Carb Sugar Cookie Recipe you will ever need or want again! Only 1 carb per cookie with frosting!
Best Low Carb Keto Sugar Cookie Recipe
It's that time of year that we all start planning our delicious recipes for the holidays and especially your favorite Christmas cookies!
The classic cookie in my opinion is always the cut-out sugar cookies, but if you decided this was your year to eat less sugar or reduce your sugar intake, these refined sugar cookies are not something you want to indulge in.
I'm here to bring you hope because for those of us who have been doing this lifestyle for a long time, the ultimate best sugar cookie dough can in fact, be made without sugar and still be just as tasty as traditional sugar cookies!
And it is even possible to make these keto cut-out cookies, nut free as well !! I've done it for my tree nut allergic son and he loves them as do the rest of the family members!
Sugar Free Sugar Cookies is an oxymoron, I know! But it is possible and they are just as good when you want the traditional holiday cookies without cheating on your low carb or keto diet!
Don't believe me? You must give these low-carb sugar cookies a go and then tell me what you think!
Carbs in Classic Sugar Cookie
According to the app Cronometer, one basic iced sugar cookie has 14.1 grams of carbs, .2 fiber so 13.9 g net carbs. Quite high for just one cookie and will surely spike your blood sugar.
Our keto easy sugar cookies have just 1 g carbs per cookie with icing!
BEST KETO BUTTERCREAM FROSTING OR ICING
If you'd like a more sugar free buttercream frosting to spread on these keto cookies that's fine too and works equally as well. You could use my recipe for sugar free cream cheese frosting if you prefer over buttercream.
I felt it was easier to make a thin icing to simplify the process and dipping was easier to me than spreading or adding to a piping bag.
Can I Swap Different Flours?
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.
If you want to make these almond flour sugar cookies, 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 bit too wet using almond flour you may need to increase by adding ¼ cup at a time.
I don't recommend swapping the sesame with all coconut flour as coconut flour is denser and needs a lot more liquid and eggs. If you were making these cookies with just coconut flour, the rest of the recipe would need to change.
Obviously to keep these low carb and keto, I don't recommend swapping with all purpose flour or whole wheat pastry flour, but if you aren't watching carbs, they could be used in place of sesame.
You could also swap out the sesame flour with a gluten-free flour blend like from Bob's Red Mill. You could leave out the gelatin in this great recipe since most gluten free flours add xanthan gum, just be sure to check it's included.
Can I Change the Sugar Substitute?
CAN I LEAVE OUT THE GELATIN?
I would not leave out the beef gelatin powder because it truly helps with the nice chewiness in the texture of these cookies.
Any gelatin will work here, but not collagen peptides which does not gel up like gelatin.
You could swap out the gelatin with xanthan gum if you prefer.
SUGAR FREE SPRINKLES
The cookie and the icing is keto friendly and completely sugar free. The festive little decorations on top of the icing in my photos 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.
HOW TO MAKE KETO CUT-OUT SUGAR COOKIES
You will need just a few basic ingredients you probably already have in your pantry.
Butter- unsalted and softened is best. If you only have salted butter, just eliminate the added salt in the recipe.
Low Carb Sweetener- I used Swerve but you can certainly use whatever low carb sweetener you prefer. Here is my Sweetener Guide & Conversion Chart to help you with measurements. See notes above on what I would swap with.
Pure Vanilla Extract- a good brand since some have unpleasant aftertastes.
Eggs- I always use room temperature eggs since I have chickens. It helps incorporate ingredients better when they are room temp.
Beef Gelatin Powder- Powerhouse ingredient that creates a wonderful chewy texture and hold the cookie together for frosting.
Baking Soda & Baking Powder- Both are helpful in this recipe.
Sea Salt- Helps to balance sweet desserts, but leave it out if using salted butter.
Preheat oven to 350 degrees F. Line 4 cookie sheet pans with parchment paper to make 48 cookies. (Divide dough in half for making only 24 cookies and you can wrap the other half and freeze.)
Place the butter, Swerve and vanilla extract in the bowl of an electric stand mixer until combined.
Turn the mixer on low speed 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 on a stable work surface and use a rolling pin to roll out to ¼ inch thickness. Cover the bowl with plastic wrap for the rest of the dough and place in the fridge or freeze.
Use cookie cutters to shape and place on two lined cookie sheets.
Gather up the scraps, re-roll the dough, and cut out more shapes. You should have 24 cookies on two pans.
If you are concerned about spreading, please freeze the sheet pans for 15 minutes prior to baking or you could also place just 12 cookies at a time on a lined baking sheet pan and then bake.
Place the two prepared baking sheet pans in the oven and bake cookies for 10-12 minutes or until slightly golden brown 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.
How to Make Drop Sugar Cookies
Instead of rolling the cookie dough flat for cutting out shapes, roll the dough into small balls, about 1 tablespoon each then flatten slightly and place onto a parchment lined baking sheet pan. 12 per cookie sheet pan.
How to Store Sugar-Free Cookies Recipe
Once the sugar cookies are cooled completely you can store them in an airtight container and freeze for up to 3 months or you can refrigerate for 7-10 days.
You can store in the fridge or freezer with icing or frosting and decorations.
These Sugar Free Sugar Cookies are in my cookbook, Naturally Keto ORDER HERE on Amazon.
Tips for Making the Best Keto Sugar Cookies
Chill Cookie Dough to avoid too much spreading and will help keep their cut out shapes.
Don't Roll cookie dough too Thin as they will not be sturdy enough for frosting.
Allow to Cool on baking sheet pan as low carb gluten free cookies are more fragile then traditional cookies and can crumble if moved while warm out of the oven.
SUGAR-FREE Cookie Recipes & Desserts for Christmas
Sugar Free Sugar Cookie Recipe
Sugar Free Sugar Cookies
- 1 cup unsalted butter softened or 2 sticks
- 1 cup Swerve sweetener or225 grams
- 1 teaspoon vanilla extract or almond extract if you prefer
- 2 large eggs
- 2 cups sesame flour (240 grams) or blanched almond flour
- ¼ cup coconut flour or 33g
- 2 tablespoon beef gelatin powder or 1 teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Preheat oven to 350 degrees F. Line 4 cookie sheet pans with parchment paper.
- Place the butter, Swerve and vanilla extract in the mixing bowl of a stand mixer until combined.
- Turn the mixer on low speed 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 ¼ 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, re-roll the dough, and cut out more shapes. You should have 24 cookies on two pans. ( If you are concerned about spreading, please freeze the sheet pans for 15 minutes prior to baking or you could also place just 12 cookies at a time on a baking sheet pan and then bake.)
- 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 ¼ 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.