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.
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.
Spray a baking sheet with coconut oil. 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.
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.
Spray a baking sheet with coconut oil. 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.
Preheat oven to 375º Fahrenheit.
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