These Low Carb Keto Sugar Free Sugar Cookies with Almond Flour actually hold their shape and are so easy to make! No one will know they’re only 60 calories!
- HOLD THEIR SHAPE. <–Unlike the recent gluten dairy free free vegan sugar cookies.
- Are perfectly soft with crispy edges.
- Are SUPER yummy without sending you into a sugar coma.
- Taste amazing with a glass of low carb sugar free keto eggnog.
Not that it’s wrong to go into sugar coma land during the holidays, life is about the LIVIN’.
Umm of course you do because we’re talking about having 2 hands full of cookies. WHAT IS NOT TO AGREE WITH?
When it comes down to Christmas cookies, there is a HEATED battle between Mr. FFF and I about which holiday treat reigns SUPREME. He’s team healthy ginger snap and I am team almond flour sugar cookies.
Liiiike, until I made THESE healthy sugar cookies. BOY OH BOY internet friends, you are in for a TREAT.
We both just kinda sat there, munching on the adorable-ly shaped cookies, letting our tongues tingle with this addicting combination of sultry vanilla (sounds weird, but you’ll understand) and this underlying almond sensation that is just OH SO GOOD.
And they’re soft and chewy, and those crispy edges aaaaand they hold their shape!
Helllllo low carb keto sugar free sugar cookies that you can roll out and cut into all the holiday shapes that your cookie-loving heart can DREAM OF.
P.s Do NOT omit the almond extract. I don’t know if you’ve been putting it in your sugar cookies before but, if not, you are MISSING OUT.
When it marries with the almond flour, you’ve got this little nutty cookie that is one of the most delicious gifts you will give to your Christmas-cookie loving belly this holiday season.
And you thought gluten free sugar free sugar cookies could not exist.
Speaking of almond flour, you’ll want to use blanched almond flour, not unblanched to make these sweet-without-sugar low sugar healthy sugar cookies.
What is blanched almond flour?
Almond flour is made from blanched almonds, which are almonds that have their skins removed and is more finely ground than almond meal/unblanched almond flour. Almond meal is made from almonds with skins and isn’t as light and airy, which makes not as good for baking!
Is almond flour gluten free?
Sure is! It’s literally JUST made from almonds (so you could even make it at home if you have a high powdered blender!) which are naturally gluten free AND loaded with heart-healthy fats. This also means almond flour is keto! YAY.
Honestly, these cookies are perfect without frosting. Plain JANE. Totally AS IS. Munch away to your hearts content.
But, between you and me, I don’t think you’d be upset at yourself for choosing to SLATHER them with some kind of sugar free frosting or get super “Martha Stewart” on yourself and decorate them up with royal icing.
Alternately, you could do the lazy persons frosting method. Do you know this?
It goes like this:
- Make frosting.
- Don’t put frosting on Low Carb Keto Sugar Free Sugar Cookies with Almond Flour because HELLO that is time-consuming and requires cookie decoration prowess.
- Dunk cookies into frosting instead a La “Dunkaroos” style”<– And all my millennial friends go HEEYYYY.
This also allows you to dunk fingers in frosting. Just FYI.
Basically, EVERYONE is a winner.
Keto Sugar Cookies Recipe
In a large bowl, using an electric hand mixer, cream together the butter and monkfruit until well combined. Add in the egg and extracts and beat on high speed until fluffy.
Add all the remaining ingredients into the bowl and stir until well mixed.
Form the cookie dough into a disc, wrap tightly with saran wrap, and refrigerate for at least 6 hours, but best overnight.
Once chilled, preheat your oven to 375°F degrees and line a cookie sheet with parchment paper or a silpat.
Roll the cookie dough between two large pieces of parchment ** (one piece under the cookie dough and one on top of it, under the rolling pin) to about ¼ inch thick. Use your cookie cutters to cut into shapes and then GENTLY transfer to the prepared pan. If you have a small offset spatula, it will help a lot!
Bake until the edges are JUST lightly golden brown, about 10-11 minutes. They firm up a lot once cool.
Let cool on the pan completely.
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