Keto Soft Sugar Cookie with Frosting

Our Keto Soft Sugar Cookies with Frosting are just like popular store-bought sugar cookies - but better - because these are low carb and Keto! The Keto cookie recipe is super soft and fluffy. Then each cookie is topped with a delicious frosting made from heavy cream and powdered sweetener. Once frosted, each cookie is topped with sugar-free sprinkles for an extra crunch and added color. You could use the low carb cookie dough to cut out into fun shapes, but we opted for a simple round cookie for this recipe.

What is the best type of powdered sweetener to use?

Please use a powdered erythritol for the best results!

How long do these cookies last?

These cookies will last up to three days in an airtight container at room temperature. Alternatively, they can be stored in the freezer for up to three months.

Are these cookies Paleo?

No, with the addition of xanthan gum, these cookies are off-limits for Paleo dieters!

Serving suggestions

To make the ultimate pairing, serve these Keto Soft Sugar Cookies with our Keto Non-Dairy Hot Chocolate:

https://my.carbmanager.com/daily-log?dialog=food-detail:ug:ff77a964-b7a1-bfc1-0a24-df5813960c00

Net Carbs

1.1 g
Fiber

1.1 g
Total Carbs

9.3 g
Protein

2.2 g
Fats

9.7 g

104 cals

Quantity

Serving Size

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Butter

1 stick
Cream cheese

2 oz
Baking Aids Xanthan Gum

1 tsp
Powdered Erythritol (Icing Sugar)

0.67 cup
Almond flour

2.25 cup
Coarse Kosher Salt

0.5 tsp
Powdered Erythritol (Icing Sugar)

0.67 cup
Whipping cream, extra heavy/gourmet, not whipped

4 tbsp
Rainbow Sprinkles (sugar-free)

1 tbp

Step 1

Cream the salted butter, cream cheese, xanthan gum, and powdered sweetener for 5-7 minutes. Cream these ingredients for the full length of time as it ensures a very light and fluffy cookie. Ensure all the ingredients are at room temperature, especially the butter and cream cheese, to aid in this process.
Step 2

Next, add in the almond flour, kosher salt, and vanilla extract. Then cream the almond flour in for 2-3 minutes. Divide the dough in half and wrap each in plastic wrap.
Step 3

Form each into a disk shape and chill for 30 minutes to one hour. You want to make sure the dough is properly chilled as the dough is sticky. The dough should stay chilled during the entire rolling and cutting process.
Step 4

Preheat an oven to 350 F. Once the dough is chilled, roll each dough disc out to a ¼” thickness. Then, cut the dough using a 2 to 2 ½” round cookie cutter. Place the cookies on a parchment paper-lined baking sheet.
Step 5

Chill the baking sheet with the cookies on for 10 minutes. You want to be sure the dough stays chilled throughout the entire process so the dough is easy to work with. If it begins to warm, roll up the dough and chill or freeze until firm again. Then bake the cookies for 8-9 minutes until puffed and very lightly golden brown. Allow them to cool most of the way on the cookie sheet, then remove them to a cooling rack.
Step 6

In the meantime, combine the remaining ingredients to make the frosting. Once the cookies are cooled. Use a small spatula to spread frosting over the top of each cookie. Add sugar-free sprinkles on top.