3-Ingredient Keto Sugar Cookies: Easy, Delicious & Perfect for Low-Carb Cravings!

For those following a ketogenic diet or simply looking to reduce their sugar intake, traditional sugar cookies can be a tempting treat to avoid. However, with this 3-ingredient keto sugar cookie recipe, you can enjoy a delicious, guilt-free version of this classic cookie. These cookies are not only easy to make but also boast a soft, buttery texture that melts in your mouth.

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Ingredients

This recipe requires just three simple ingredients:

Superfine blanched almond flour
Sugar-free sweetener (powdered erythritol or powdered monk fruit erythritol blend recommended)
Butter

Some recipes call for unsalted butter to control the saltiness level better.

Step-by-Step Instructions

Here's how to make these easy keto sugar cookies:

Read also: Creamy Keto Dessert

Prepare the Dough: In a large bowl, cream together the softened butter and powdered sweetener until light and fluffy.
Combine Ingredients: Add the almond flour to the bowl and mix until evenly combined, forming a smooth dough.
Chill the Dough: Place the dough between two sheets of parchment paper and roll it out to about ¼-inch thickness. Refrigerate the dough for 20-30 minutes to firm it up. Chilling the dough is important to control spreading during baking, concentrate the flavor, improve the texture, and make it easier to handle.
Cut Out Shapes: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper. Use cookie cutters to cut out your desired shapes from the chilled dough. Place the cut-outs on the prepared baking sheets, leaving a little space between each cookie.
Bake: Bake the cookies for 10-14 minutes, or until the edges are lightly golden brown. Be careful not to overbake, as this can result in hard, crunchy cookies.
Cool: Let the cookies cool on the baking sheets for at least 10 minutes before transferring them to a cooling rack to cool completely. This step is crucial, as the cookies are fragile when they first come out of the oven and need time to firm up.

Tips for Success

Measure Ingredients Accurately: For the best results, measure your ingredients carefully. When measuring flour, use the spoon and sweep method or a food scale for even more accurate results.
Sift Almond Flour: Sifting your almond flour will help create a lighter, flakier cookie that melts in your mouth.
Don't Overbake: Overbaking will result in hard, crunchy cookies. To test for doneness, insert a toothpick into the center of a cookie. If it comes out clean, the cookies are done.
Cool Completely: Allow the cookies to cool completely on the baking sheet before transferring them to a cooling rack. This will prevent them from breaking.

Variations and Add-Ins

Chocolate Almond Flour Cookies: Add a scoop of cocoa powder to the dough for a chocolatey twist.
Extracts: Enhance the flavor of your cookies by adding a teaspoon of vanilla extract or almond extract to the dough.
Spices: Incorporate spices like cinnamon or nutmeg for a warm, comforting flavor.
Sugar-Free Sprinkles: Top the cookies with sugar-free sprinkles before baking for added color and crunch.

Frosting and Decoration

Once the cookies are cooled, you can decorate them as desired. Here are some ideas:

Keto Royal Icing: Mix together powdered monk fruit sweetener with heavy cream or coconut cream until smooth. Add a little water or lemon juice as needed to reach the desired consistency. Transfer the icing to a piping bag or zip-top bag with the end cut off and decorate your cookies.
Simple Icing: Whisk together powdered sweetener with water and a touch of vanilla extract until you reach your desired consistency. Add food coloring if desired.
Sugar-Free Sprinkles: Sprinkle the cookies with sugar-free sprinkles for a festive touch.

Storage Instructions

Counter: Store cooled cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking.
Freezer: Freeze baked cookies in a single layer on a baking sheet until firm. Then, transfer them to a zip-top bag and store them in the freezer for up to 6 months. You can also freeze the dough for up to 2 weeks. Place the rolled dough portions in a single layer on a baking sheet. Freeze until firm and then transfer to a zip-top bag for space-saving.

Choosing the Right Sweetener

The type of sweetener you use can affect the taste and texture of your cookies. Powdered erythritol or powdered monk fruit erythritol blend are recommended for this recipe. You can also try using allulose, but be aware that it may cause the cookies to brown too much before they are done baking.

Almond Flour vs. Almond Meal

It is important to use blanched almond flour, not almond meal, for this recipe. Almond flour is made from blanched (peeled) almonds and has a lighter color and finer texture than almond meal, which is made from whole, raw, unpeeled almonds.

Why These Cookies Work

Minimal Ingredients: This recipe requires just three simple ingredients, making it a convenient option when you're short on time or ingredients.
Naturally Gluten-Free and Grain-Free: Almond flour is naturally gluten-free and grain-free, making these cookies suitable for those with dietary restrictions.
Perfect Texture and Flavor: These cookies have a crisp, buttery exterior and a soft, melt-in-your-mouth interior.
Low-Carb and Keto-Friendly: These cookies are low in carbs and sugar, making them a guilt-free treat for those following a ketogenic diet or looking to reduce their sugar intake.