When baking delicate pastries like cut cookies, you have to keep your expectations realistic when it comes to low-carb. These sugarless sugar cookies are no exception. The dough is harder to work with and doesn’t hold together as well due to the lack of gluten. The finished cookie is also a lot more like to break if you’re using cookie cutter that yield cookies with small pieces sticking out. That was what happened with the lovely mermaid cookies pictured here (*I know, not super Christmassy but I made them with a theme in mind.) But as long as you keep your expectations in check, this sugarless cookie recipe keeps you enjoying this timeless classic Christmas cookie.
Sugarless Keto Sugar Cookies Recipe
Ingredients:
- 10 tablespoons butter, at room temperature
- 2/3 cup erithrytol, powdered in a spice/coffee grinder
- 40 drops liquid stevia (vanilla-flavoured if you have it)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 2½ cups almond flour
- ⅔ cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon Himalayan pink sea salt
- ¼ teaspoon cream of tartar
Directions:
In a large bowl, using an electric hand mixer, cream together the butter and erithrytol until well combined. Add in the eggs, cream of tartar and extracts and beat on high speed until fluffy.
Add all the remaining ingredients into the bowl and stir until well mixed. Form the cookie dough into a disc, wrap tightly with saran wrap, and refrigerate for at least 6 hours (overnight is best if possible). If you’re in a rush, you can put it in the freezer for 2 hours instead, but more gradual cooling will give the best consistency.
Once chilled, preheat your oven to 375°F degrees and line a cookie sheet with parchment paper or a silicon mat.
Roll the cookie dough between two large pieces of parchment or silicon mats (one piece under the cookie dough and one on top of it, under the rolling pin) to a ¼ inch thick. If the dough is too sticky, sprinkle on a little coconut flour.
Use your cookie cutters to cut into shapes and then GENTLY transfer to the prepared pan. An offset spatula can be helpful for this. Try to use simple cutters without a lot of small details. The lack of gluten makes these cookies more fragile simpler shapes are best.
Bake until the edges are lightly golden brown, around 10-11 minutes. They firm up a lot once cool. Allow to cool on the pan completely. These cookies are delicious on their own, but if you really miss having icing, try this keto-friendly version of royal icing.
If you give this sugarless keto sugar cookie recipe a try, let me know how it goes in the comments. Or if you post pics on Instagram, tag me so I can see them. :) Happy Christmas baking!
