Keto Sugar Cookies
Soft, buttery keto sugar cookies with crisp edges and a tender center, made from almond flour and a powdered monk fruit blend. At just 1.6g net carbs each and ready in about 30 minutes, they taste like the classic cut-out cookie without the sugar crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 18. Values are estimates; brands vary.
These keto sugar cookies bring back the classic buttery, vanilla-sweet treat without a gram of real sugar or wheat flour. Soft in the middle with lightly crisp edges, they come together in one bowl for just 1.6g net carbs each.
Ingredients
- 2 1/2 cups blanched almond flour, fine-ground
- 2 tbsp coconut flour
- 1/2 cup powdered monk fruit / erythritol sweetener
- 1/2 cup unsalted butter, softened
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tbsp powdered sweetener, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt.
- 2
In a large bowl, beat the softened butter and powdered sweetener together until light and fluffy, about 2 minutes. Beat in the egg, vanilla, and almond extract until smooth.
- 3
Add the dry ingredients to the wet and mix until a soft, cohesive dough forms. If it feels sticky, chill it in the fridge for 15 minutes for easier handling.
- 4
Scoop level tablespoons of dough and roll into 18 balls. Place them about 2 inches apart on the sheets and gently flatten each to roughly 1/4 inch thick with the bottom of a glass.
- 5
Bake for 10 to 12 minutes, until the edges are just golden. The centers will look soft — that's correct, they firm up as they cool.
- 6
Let the cookies rest on the sheet for 10 minutes before transferring to a rack. Dust with powdered sweetener once fully cooled, if desired.
Tips & notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months. The dough also freezes well — roll into balls and bake from frozen, adding 1 to 2 minutes.
- Use a powdered (confectioners-style) monk fruit or erythritol blend, not granular, so the cookies aren't gritty and spread evenly.
- Don't skip the rest on the hot sheet. Almond flour cookies are fragile while warm and need that time to set before moving.
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Frequently asked questions
- How many carbs are in keto sugar cookies?
- Each cookie has just 1.6g net carbs (3.1g total carbs minus 1.5g fiber), 118 calories, 3.0g protein, and 11.0g fat. This recipe makes 18 cookies, so one or two easily fit a keto macro budget.
- Can I make cut-out shapes with this dough?
- Yes. Chill the dough for 30 minutes, then roll it 1/4 inch thick between two sheets of parchment and cut with cookie cutters. Bake on parchment and watch them closely, as thinner cut-outs may bake a minute or two faster.
- Why did my keto sugar cookies turn out crumbly?
- Crumbliness usually means the dough was over-mixed or the butter wasn't soft enough to bind. Make sure your butter is fully softened, don't overwork the dough, and let the cookies cool completely on the sheet before handling so they set.
