These 3-ingredient Keto Sugar Cookies are so easy to make, yet taste just as good as classic sugar cookies—maybe even better! They have a soft, buttery texture that melts in your mouth and are sweetened with a low-carb sugar substitute, making them perfect for anyone following a keto or low-sugar diet.
Whether you’re preparing for a holiday party, a cookie exchange, or just want a quick treat, these cookies are a great choice. You can enjoy them plain or decorate with a drizzle of keto icing for a festive touch. Best of all? You only need three basic ingredients!
Ingredients You’ll Need
To make these simple keto sugar cookies, you need:
- ½ cup (113 g) salted butter, softened to room temperature
- ⅔ cup (87 g) powdered erythritol or monkfruit sweetener
- 2 cups (205 g) superfine blanched almond flour
Note: Make sure the almond flour is superfine for the smoothest cookie texture. The sweetener should be powdered, not granular.
How to Make Keto Sugar Cookies
Step 1: Cream the Butter and Sweetener
In a large mixing bowl, add softened butter and powdered sweetener. Use a hand mixer or stand mixer to beat the mixture for about 2 to 3 minutes until it becomes light and fluffy. Scrape down the sides of the bowl if needed.
Step 2: Mix in the Almond Flour
Add the almond flour and mix with a spatula or wooden spoon until fully combined. The dough should be soft but not sticky.
Step 3: Roll and Chill the Dough
Place a large piece of parchment paper on a flat surface. Place the dough in the center and cover it with another sheet of parchment. Roll the dough between the two sheets until it’s about ¼-inch thick.
Slide the dough (still between the parchment) onto a tray and refrigerate for 20–30 minutes to let it firm up.
Step 4: Preheat and Cut
Preheat your oven to 325°F (160°C). Line two baking trays with parchment paper.
Remove the chilled dough and use 2-inch or 3-inch cookie cutters to cut out your desired shapes. Carefully place them on the prepared baking sheets, leaving about ¾ inch of space between each cookie.
Re-roll the leftover dough and repeat until you’ve used it all.
Tip: If the dough gets too soft while you’re working, pop it back into the fridge or freezer for a few minutes.
Step 5: Bake
Bake the cookies for 10 to 14 minutes or until the edges start to turn light golden brown. Baking time depends on the shape and size of your cookies.
Let the cookies cool completely on the tray before handling or decorating.
Optional: Add a Festive Touch
You can enjoy these cookies as-is, or drizzle some keto-friendly icing on top for a festive touch. You can also sprinkle with a little powdered sweetener before serving.
These 3-ingredient keto sugar cookies are buttery, soft, and so easy to make. Whether you’re baking for the holidays or just want something sweet without the carbs, these cookies are a perfect fit. They require no fancy ingredients or skills—just mix, roll, chill, cut, and bake!
Once you try them, you’ll want to make them again and again. Plus, they store well and are great for gifting!
FAQs
Are these cookies really keto-friendly?
Yes, they use almond flour, keto-approved sweeteners, and butter, making them low in carbs and suitable for a ketogenic diet.
Can I use regular sugar instead of erythritol?
For a keto version, you should stick to low-carb sweeteners. Regular sugar will increase the carb count and isn’t keto-friendly.
Can I make these cookies without chilling the dough?
It’s best to chill the dough for 20–30 minutes to help it firm up, making it easier to cut and shape without sticking.
What type of almond flour should I use?
Use superfine blanched almond flour for the smoothest cookie texture. Coarser flour may change the texture of the cookies.
How long do these cookies stay fresh?
Store them in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. You can also freeze them.
