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!
Best Low Carb Keto Sugar Cookies
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!
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!
And it is even possible to make these keto sugar cookies, nut free!! I've done it for my tree nut allergic son and he loves them as do the rest of the family!
Don't believe me? You must give these cookies a go and then tell me what you think!
KETO BUTTERCREAM FROSTING OR ICING
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 simplify the process and dipping was easier to me than spreading.
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.
Recently I've found two companies that sell sugar free sprinkles! The first company is Good Dee's and the second is from Stoka Nutrition.
HOW TO MAKE KETO SUGAR COOKIES
INGREDIENTS
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.
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.
Sesame Flour & Coconut Flour- These are the nut free, low carb flours I used in my recipe which makes a really nice chewy texture.
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.
DIRECTIONS
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 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.
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MORE SUGAR FREE CHRISTMAS RECIPES
- Sugar Free Chocolate Cream Pie
- 4 Ingredient Caramel Candy
- Keto Pecan Snowballs
- Chocolate Snowballs
- Low Carb Peanut Butter Blossoms
BEST KETO SUGAR FREE SUGAR COOKIES
Sugar Free Sugar Cookies
Ingredients
Sugar Cookies
- 1 cup unsalted butter softened or 2 sticks
- 1 cup Swerve sweetener or225 grams
- 1 teaspoon vanilla extract
- 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
Sugar Free Icing
- ¾ cup Swerve confectioners sweetener divided
- 3 tablespoon water
- natural food coloring
Instructions
- 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 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.
Icing
- 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.
Notes
- 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 ¼ cup at a time.
- This recipe was first published in November 2018 and updated with video in December 2019.
- Sugar Free Sprinkles can be found here on Amazon.
dee
Good golly Miss Molly. These are so good. Thank you for developing this recipe. You are a food scientist, aren't you!
Cabby
Hello I’m wanting to make these just wondering if I can use something other than coconut flour? My mum is allergic to it.
Thank you.
Jane
I made theses cookies for Easter with Buttercream frosting and they were the best I have ever had, they melt in your mouth!! I did have to add quite a bit more almond flour and put the dough in the refrigerator. I also had to use a very basic cookie cutter as the dough tended to stick. The effort was worth it, they were delicious and I am so thrilled I can keep up the Easter Tradition in a more healthy way!! Thank you!!!!!!
Cathy
Hi! I just made these delish sugar cookies!! And let me tell you...these are probably my best that I have made to date.
Here’s what I used:
I didn’t have sesame flour, I used almond flour. Now, the recipe calls for 2C sesame flour so I used just that of almond flour. It was still a little wet/sticky so I had to use an additional 1.5C of almond flour for a total of 3.5C almond flour. They came out perfect! It does tweak the macros however...I was able to get about 38 cookies from this batch and that came out to 1.6 NET gram of carbs per cookie w/o the frosting. I also used xantham gum as I didn’t have beef gelatin in hand and still came out perfect! These are definitely staying with us for any holiday! Thank you so much Brenda!
Cathy
Brenda
Thank you for updating us on the almond flour amount!
Ginny Nienow
Cathy, thank you so much for the recommendation on increasing the amount of Almond flour to 3.5 cups, that worked out so much better for rolling and getting them off the paper to the cooking sheet. I would definitely advise anyone using this recipe to do this.
Thanks again Ginny N
Tierney
Your cookies turned out so well! What is the secret to avoid spreading? My cookies always spread and never look as "sharp" as yours
Brenda
I usually freeze for an hour or longer.
Joanne Shaw
I made my own sesame flour but dough e was very moist. I added more sesame flour but could not get them off the parchment paper. The only sesame seeds I could find were hulled sesame seeds. DO you think that is the problem? I am going to chill the remaining dough for longer and see.
Brenda
Did you grind the seeds first?
Connie
Do you know if knox gelatin will work same as your powdered gelatin? I have a bunch here trying to use up.
Brenda
Yes that will work.
Margaret Meeuwen
I love sugar cookies and I have looked for a low carb recipe that tastes closest to the full carb version. This recipe gets an A+. The beef gelatin worked wonderfully and I made it with finely ground almond flour. Fabulous!
Brenda
Did you use the same amount of almond flour as sesame in the recipe?
Kathy
Good morning! Thank you for the recipe! I have great lakes collagen both the green label and red label. Could I use either of these in this recipe? Kathy
Brenda
It won't work the same as gelatin. You can use this from Great Lakes:https://amzn.to/2UpYicI
Pam
First of all, just thank you for all you do! You have fantastic recipes for someone, like me, who eats Keto. Now, for the question: what did you use for the decorations on the cookies?
Brenda
The decorations my kids used are not sugar free, the icing and the cookie are but not the decorations.
Cherl
Am trying these tomorrow--my husband has been feeling decidedly deprived of cookies since we started on Keto. I find that monk fruit sweetener has that "cooling" feeling when you eat it, but it isn't unpleasant and it tastes the same. Thank you so much for this recipe!!
Lea
I just made these using Almond Flour. The dough is very soft. I succumbed to taking enough dough out of the fridge to roll and cut 1 cookie at a time. What a pain! Was it like that using the sesame flour? Also I used Swerve but I think like most of these alternative sweeteners is has a “minty” feeling as you eat it and an aftertaste as well. I find that to be true with pretty much anything I have tried. I can’t use sugar alcohols, they really upset my stomach. Any other suggestions?Also I had to turn my oven down to 300 for 10 minutes. The first batch was way too dark.
Brenda
Oh wow that is a pain. I will test these with almond flour. Maybe it should be increased a bit as the sesame might be more dense then almond. Sorry you had trouble. Have you tried monk fruit sweetener?
Lea
Thanks. I have tried Monk fruit sweetener and I find the same thing. I think I’m leaning more towards Stevia in smaller amounts.
Sabrina Perrin
I find that if I mix monkfruit and stevia it helps cut down on the cooling aftertaste. And only in small amounts. Seems more than a 1/4 cup and it just doesn’t matter much. Just my experience.
melissa
Making these for a diabetic. Probably will use almond flour and measure by cups not grams. I understand due to moisture etc grams are more precise but.... Would the recipe be at it's best w 2 cups of almond flour or do i need to do this another way.
enjoy the recipes and comments.....Thank you
Brenda
I've not tested it using almond flour but I do think the same amount should work. If the dough looks too wet then add 1/4 cup more.
Mary Swale
I just purchased your ketosis cookbook for $37 but immediately after making the purchase I rec'd an offer for $27. Can you please consider offering me a $10 credit? With Christmas and 3 kids to buy for I would feel so grateful to you for your kindness. Please consider this please. Sincerely, Mary K Swale
Brenda
You must be mistaken for another blogger. I do not have a ketosis cookbook for sale.
Irish Kinney
Do you use salted or salted butter?
Brenda
I actually used salted and these were perfect but unsalted is fine too.
kat
Beef allergy. Will regular gelatin do?
Brenda
I would replace with xanthan gum, 1 teaspoon.
Amy
Have you made these dairy free? My daughter is gluten, dairy, and soy free(newly) and we are looking for recipes.
Brenda
Maybe use a coconut oil for the butter? Though I've not tested it.
Bethany S.
Amy,
If you don’t need this recipe to be keto, you could substitute a dairy-free baking margarine. We use fleischmanns unsalted sticks, but they do have soy lecithin (my soy-allergic son does fine with it, but double check with your allergist).
Joëlle
Hi Bethany, I don’t know if this would work for you, but how about a mixture of ghee butter (normally casein and lactose free, found at Whole Foods) and safe margarine for your little one? My husband is dairy intolerant but ghee butter is fine for him. I usually cut it down with margarine for two reasons: it has a very strong buttery flavor, which we are not used to any more, and it is quite a bit pricey. I have also seen olive oil as a butter replacement. If you are not afraid of experimenting, go for it!
fr j
im a bit confused (nothing new)... 1 oz of sesame flour is 10g if carbs.... how does 2 cups of that break down to 1 carb each, considering the 1 additional carb from coconut flour?
im looking forward to the recipe, using almond flour instead..
thanks, merry Christmas!
Brenda
Sorry for the delay I was double checking my nutrition. I use WordPress Recipe Plug in and I can input the nutrition manually if the database doesn't have the ingredient, which it did not for the sesame I used. So first off, some sesame flours do not show any fiber. If you use actual sesame seeds and grind them you keep the fiber and you can certainly do that in this recipe. I used the Sukrin brand of sesame meal and not flour so I edited that above in the recipe to clarify also as you probably know, cups and grams aren't compatible. I weighed my 2 cups I used and it was 170 grams which I added above for others to see, most nutrition calculators would say that 2 cups of whatever has 250 grams in it, but like I said I weighed and mine was 170grams. The Sukrin brand has only 6 carbs per 100 grams of sesame meal and 15 grams of fiber. I noticed other brands do not have any fiber and they are called sesame flour so you do have to be careful what brand you use. The Kevala brand is good too. But in any case you can simply buy sesame seeds and grind them in a blender to make them finer for this recipe. Bobs Red Mill has hulled white sesame seeds that for 29grams has 7 carbs and 5 fiber so you could use that.
JJ
Any substitute for sesame flour? Hubs is allergic to nuts and sesames... joy. what is the purpose of it? can i swap for more coconut flour?
Brenda
I would have to test it out with coconut to be sure. I'll work on it.
Patti
Is there a substitute for the beef gelatin powder? If not what else would you use it in? Thanks!!
Brenda
I would suggest using about 1 tsp xanthan gum, but honestly I would also say to invest in a bag of the beef gelatin powder. It's so good to make baked goods have a crispness to them. I use it in my chocolate chip cookie recipe, in my quick keto toast as well.