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These Keto Slice and Bake Sugar Cookies take just 5 minutes to whip up and can be adapted for any holiday! These easy-to-make cookies are sugar-free and gluten-free too!
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These Keto Slice and Bake Sugar Cookies are a MUST make, I promise!
I don't know about you, but it isn't really Christmas at my house until the smell of cookies baking fills the air.
Every year I start the holiday season off by watching National Lampoon's Christmas Vacation and baking cookies.
Does anyone else have a certain movie they have to watch to start the season off?
Or a favorite cookie they just can't wait to make for Christmas?
This is that cookie for me.
When I first went low carb I of course thought that meant holiday cookies were off the table. I was bummed. Baking cookies has always been a tradition of mine going back soooo many years. That first Christmas was a rough one.
But that made me determined to figure a way to keep my tradition going. So I hit the interwebs to search for recipes. I took those recipes and twisted them a bit to meet my families taste, and these were the first cookies I made.
It was springtime so I added some berries to them and came up with these Low Carb Berry Cream Cheese Sugar Cookies.
Everyone loved them. Even my picky sweets-loving granddaughter!
I was shocked, and so damn happy!!
I am pretty easy to please, my non-keto family members?
Not so much!!
If these cookies can keep a speak-your-mind kind of 4-year-old happy I am pretty sure your family will love them too!
In This Post
🥘Ingredients
These are the ingredients needed to make these Keto Slice and Bake Sugar Cookies.
For the cookies:
- Wholesome Yum superfine almond flour
- Wholesome Yum coconut flour
- Besti monk fruit and allulose powdered sweetener
- Butter
- Gluten-free baking powder
- Pure vanilla extract
- Xanthan gum
For the frosting:
- Cream cheese
- Butter
- Besti monk fruit and allulose powdered sweetener
- Pure vanilla extract
- Heavy whipping cream
- Natural Food Coloring (optional)
- Sugar-free sprinkles (optional)
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Keto Slice and Bake Sugar Cookies. You will find the full directions in the recipe card at the bottom of the post.
Place the almond flour, coconut flour, powdered sweetener, baking powder, and xanthan gum in a food processor and pulse a few times to combine. Add the softened butter and process until a smooth dough is made.
Remove the dough from the food processor and roll it into a log (about 2 1/2 inches in diameter) and wrap it in cling wrap. Place the dough in the freezer for about 30 minutes.
Remove the dough from the freezer and unwrap it. Using a sharp serrated knife, slice the dough into 1/4-inch discs.
Place the discs on the baking sheet, spacing them out evenly.
🍽 Equipment
The equipment need to make these Keto Slice and Bake Sugar Cookies are; Measuring cups and spoons, a food processor, a large baking sheet, a sharp serrated knife, and a spatula.
Storage
Store these keto slice and bake sugar cookies in an airtight container in a cool dry place for up to 2 weeks.
I haven't frozen baked sugar cookies.
💭Top tip
Try to cut the keto slice and bake sugar cookies in even slices so they will bake evenly.
FAQ about Keto Slice & Bake Sugar Cookies
Yes, you can keep the wrapped cookie dough in the refrigerator for up to 5 days, or in the freezer for 9 to 12 months.
Absolutely! Just roll the dough into 2 balls. Then roll the balls between 2 sheets of parchment paper until it's the desired thickness and place the dough on 2 baking sheets and into the freezer for 15 minutes
Store the baked sugar cookies in an airtight container in a cool dry place. They will last for about 2 weeks.
More Keto & Low Carb Cookie Recipes
- Low Carb Pumpkin Chocolate Chip Cookies
- Keto Double Chocolate Chip Cookies
- Keto Lemon Thumbprint Cookies
- Keto Tagalongs
- Keto Milano Cookies
- Keto Pignoli Cookies
Keto Slice & Bake Sugar Cookies
Ingredients
For the cookies
- 1 cup almond flour (not superfine)
- 1/3 cup Wholesome Yum Coconut Flour
- 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1/2 cup unsalted butter softened
- 1/4 tsp gluten-free baking powder
- 2 tsp real vanilla extract
- 1/4 tsp xanthan gum
For the frosting
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 tsp real vanilla extract
- 1/4 cup heavy whipping cream
- Natural Food Coloring (optional)
- Sugar-free sprinkles (optional)
Instructions
For the cookies
- Place the almond flour, coconut flour, powdered sweetener, baking powder, and xanthan gum in a food processor and pulse a few times to combine. Add 1/2 cup softened butter and process until a smooth dough is made.
- Remove the dough from the food processor and roll it into a log (about 2 1/2 inches in diameter) and wrap it in cling wrap. Place the dough in the freezer for about 30 minutes.
- Preheat the oven to 350 degrees F.
- Place parchment paper or a silicone mat on 2 baking sheets.
- Remove the dough from the freezer and unwrap it. Using a sharp serrated knife, slice the dough into 1/4 inch discs (about 24) and place 12 discs on each baking sheet, spacing them out evenly.
- Place one baking sheet in the refrigerator, place the other in the preheated oven and bake for 8 to 10 minutes, or until the cookies begin to turn golden brown around the edges.
- Remove the baking sheet from the oven and set it aside to cool. Place the remaining baking sheet in the oven and bake as before.
- Allow the cookies to cool completely before handling them. They are very soft and crumbly while they are warm.
For the frosting
- Combine the cream cheese, butter, powdered sweetener, and vanilla in a medium mixing bowl and mix well with an electric hand mixer.
- Slowly add the heavy cream until the frosting reaches the desired thickness.
- Divide the buttercream frosting into different bowls to add the food coloring if desired.
- Frost/decorate and top with sprinkles if using.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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