These keto sugar cookies are incredibly easy to make, super versatile, and have no sugar added. They don't spread while baking and are great plain or decorated with delicious low carb icing. Each grain-free cookie has only 1g net carb and is perfect for the holidays.
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent sticking and to make clean-up easier.
In a food processor add the almond flour, coconut flour, baking powder, and sweetener. Pulse a few times until the mixture is well blended and uniform in consistency.
To the dry ingredients in the food processor, add the egg, vanilla extract, almond extract, and softened butter. Pulse the mixture until it forms a sticky dough. The texture should be malleable but not overly wet.
Remove the dough from the food processor and place it on a clean surface. Form it into a log or disk shape. Wrap the dough in plastic wrap and refrigerate for 2-3 hours to firm up.
Once chilled, take the dough out and use a sharp knife to slice it into 12-14 evenly sized cookies. Alternatively, you can roll out the dough and use festive cookie cutters to shape the cookies.
Arrange the cookies on the prepared baking sheet. Bake in the preheated oven for about 8-9 minutes. Keep an eye on them as they can brown quickly due to their keto-friendly ingredients.
After baking, let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack. Once cooled, they are ready to be served. These cookies firm up as they cool, giving them the perfect texture.
Notes
Keto cookies can bake faster than traditional cookies, so it’s important to watch them closely to prevent over-browning.
If you want paleo sugar cookies, just use coconut oil in place of butter and follow the same steps.
Decorate with keto-friendly icing or a sprinkle of powdered sweetener once the cookies are completely cool.