Our Low-Carb Sugar Cookies boast a delicate buttery texture that everyone will love! This recipe can be part of a low-carb, gluten-free, grain-free, keto, Atkins, diabetic, or Banting diet.
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I have been baking up a storm lately! There are cookies to bake and delightful desserts to create! I want to get some recipes out to all of you so you can do holiday baking and enjoy holiday goodies without wrecking your diet!
Of course, one of the classic cookies popular this time of year are sugar cookies. Sugar cookies were always my favorite cookies to make as a kid. I loved rolling out the dough and cutting it into shapes. I remember watching them bake through the oven door. the best part, of course was decorating them.
This sugar cookie dough can be rolled into a log, then sliced into perfectly round cookies, or it can be rolled out and cut into cookies. The choice is yours!
However you decide to shape them, these cookies taste delicious. They have a delicate texture and a buttery, almond-scented flavor. It’s hard to believe they are low-carb!
These Low-Carb Sugar Cookies are perfect for nibbling at home or taking to a holiday party. Add them to a platter with our Low-Carb Molasses Gingerbread Cookies, our Low-Carb Pecan Shortbread Cookies , and our Low-Carb Chocolate Hazelnut Cookies to make a delicious low-carb party tray. Enjoy!
Low-Carb Sugar Cookies
Our Low-Carb Sugar Cookies boast a delicate buttery texture that everyone will love! These delicious cookies can be part of a low-carb, gluten-free, grain-free, keto, Atkins, diabetic, or Banting diet.
Place almond flour, stevia/erythritol blend, baking soda, and sea salt in a food processor. Pulse a few times to blend.
Add vanilla and almond extracts and butter to the mixture. Pulse several times until the mixture sticks together and forms a dough.
Preheat oven to 375º Fahrenheit. Have 2 sheets of parchment paper about 15 inches long set aside. Spray a baking sheet with coconut oil.
For making circle shaped cookies:
Turn dough out onto a piece of parchment. Shape dough into a log shape, about 8 inches long by about 2 inches in diameter. Place dough in an air-tight container or wrap in plastic wrap. Refrigerate 3-4 hours.
Place dough on a cutting board. Using a serrated knife, cut the dough crosswise to form 16 equal sized cookies. Place cookies on the prepared cookie sheet, making sure there is at least an inch between them. Continue with baking instructions below.
For using cookie cutters:
Turn dough out onto a piece of parchment. Shape dough into a disk shape about 8 inches in diameter. Wrap dough in plastic wrap and refrigerate for 3-4 hours.
Place disk of dough onto a piece of parchment. Cover dough with an additional sheet of parchment. Roll dough out to a thickness of about 1/4 inch. Cut into desired shapes using cookie cutters. If the dough sticks to the cookie cutters, spray them with a bit of coconut oil before using them to cut the dough.
Place cookies on the prepared cookie sheet, making sure there is at least and inch between them. Continue with baking instructions below.
Bake cookies for 8-10 minutes or until edges begin to brown and tops are golden. Allow cookies to cool on the tray for 2-3 minutes, then transfer them to a cooling rack using a spatula and allow to cool completely. Decorate if desired.
Serving size: 1/16th of recipe (about 1 cookie, depending on the size)
Fat (g): 6
Carbs (g): 2
Fiber (g): 1
Protein (g): 2
Net carbs (g):1