Keto Slice & Bake Sugar Cookies
These Keto Slice and Bake Sugar Cookies take just 5 minutes to whip up and can be adapted for any holiday! These easy-to-make cookies are sugar-free and gluten-free too!
Ingredients
For the cookies
- 1 cup almond flour (not superfine)
- 1/3 cup Wholesome Yum Coconut Flour
- 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1/2 cup unsalted butter softened
- 1/4 tsp gluten-free baking powder
- 2 tsp real vanilla extract
- 1/4 tsp xanthan gum
For the frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 tsp real vanilla extract
- 1/4 cup heavy whipping cream
- Natural Food Coloring (optional)
- Sugar-free sprinkles (optional)
Instructions
For the cookies
- Place the almond flour, coconut flour, powdered sweetener, baking powder, and xanthan gum in a food processor and pulse a few times to combine. Add 1/2 cup softened butter and process until a smooth dough is made.
- Remove the dough from the food processor and roll it into a log (about 2 1/2 inches in diameter) and wrap it in cling wrap. Place the dough in the freezer for about 30 minutes.
- Preheat the oven to 350 degrees F.
- Place parchment paper or a silicone mat on 2 baking sheets.
- Remove the dough from the freezer and unwrap it. Using a sharp serrated knife, slice the dough into 1/4 inch discs (about 24) and place 12 discs on each baking sheet, spacing them out evenly.
- Place one baking sheet in the refrigerator, place the other in the preheated oven and bake for 8 to 10 minutes, or until the cookies begin to turn golden brown around the edges.
- Remove the baking sheet from the oven and set it aside to cool. Place the remaining baking sheet in the oven and bake as before.
- Allow the cookies to cool completely before handling them. They are very soft and crumbly while they are warm.
For the frosting
- Combine the cream cheese, butter, powdered sweetener, and vanilla in a medium mixing bowl and mix well with an electric hand mixer.
- Slowly add the heavy cream until the frosting reaches the desired thickness.
- Divide the buttercream frosting into different bowls to add the food coloring if desired.
- Frost/decorate and top with sprinkles if using.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 118kcalCarbohydrates: 2gProtein: 1gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 33mgSodium: 36mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 0.01mgCalcium: 16mgIron: 0.02mg
Tried this recipe?Let us know how it was!