Keto Sugar Cookies with Almond and Coconut Flour

Keto Sugar Cookies with Almond and Coconut Flour

The perfect soft and chewy low-carb cookies that taste just like the real thing!

KEY INFO

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 18 cookies
• Difficulty: Easy
• Dietary: Keto, Low-Carb, Gluten-Free, Vegetarian

EQUIPMENT NEEDED

• Large mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop (or spoon)

Alternative: Use a whisk and wooden spoon if no mixer available

INGREDIENTS

Base:

• 2 cups almond flour (200g)
• 3 tablespoons coconut flour (21g)
• ¾ cup powdered erythritol (120g) [or preferred keto sweetener]
• 8 tablespoons unsalted butter, softened (113g)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• ¼ teaspoon salt

METHOD

1. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
2. In a large bowl, cream butter and sweetener until light and fluffy (3-4 minutes).

3. Beat in egg and extracts until well combined.
4. In a separate bowl, whisk together almond flour, coconut flour, and salt.
5. Gradually add dry ingredients to wet mixture, mixing until a soft dough forms.

6. Scoop dough into 1.5-inch balls and place on prepared baking sheets, spacing 2 inches apart.
7. Gently flatten each cookie with the palm of your hand or fork.
8. Bake for 10-12 minutes until edges are lightly golden.

9. Let cool on baking sheet for 5 minutes before transferring to a wire rack.

CRUCIAL TIPS

• Don’t overbake! Cookies should be slightly soft in the center when removed.
• Allow ingredients to reach room temperature before starting.
• Measure flours by spooning into measuring cups, don’t pack.
• Dough should be slightly sticky but manageable.

STORAGE & VARIATIONS

Storage:

• Room temperature: 3-4 days in an airtight container
• Refrigerated: Up to 1 week
• Frozen: Up to 3 months

Variations:

• Add sugar-free chocolate chips
• Roll in cinnamon “sugar” mixture
• Top with keto-friendly frosting
• Press chopped nuts into tops before baking

Common Mistakes:

• Using hot butter (makes cookies spread)
• Substituting ingredients without adjusting ratios
• Not allowing cookies to cool completely

Per Cookie (approximate):

• Calories: 120
• Net Carbs: 2g
• Protein: 3g
• Fat: 11g

Remember: These aren’t your grandmother’s sugar cookies, but they’re every bit as satisfying without the carb crash!