Keto Sprinkle Sugar Cookies

One of the best pleasures on a low carb diet is Keto cookies. Our Keto sugar cookies are high in healthy fats and satisfy that sweet tooth. This Keto cookie recipe uses butter, cream cheese, almond flour, powdered sweetener, and vanilla extract. The final dough is folded together with sugar-free sprinkles for crunch and color. The dough is rolled out and cut into a scalloped circle. Feel free to use any other cookie shape around 2 ½” to 3”; any larger or smaller will change the cooking time.

Are these cookies Paleo?

No, with the addition of cream cheese and xanthan gum. These cookies are not Paleo-friendly.

How long do these cookies last?

These cookies will last up to three days in an airtight container at room temperature. Alternatively, they can be stored in the freezer for up to three months.

What does the xanthan gum do in this recipe?

The xanthan gum adds additional structure to the sugar cookie dough, making it easy to work with. Another way to ensure the dough is easy to work with is to make sure the dough stays chilled even throughout the rolling process.

Serving suggestions

To make the ultimate pairing, pair these Keto Sprinkle Sugar Cookies with our Keto Butter Coffee:

https://www.carbmanager.com/recipe-detail/ug:82007b3d-eabe-afc3-902e-a3e6e41e61d8/keto-butter-coffee

Net Carbs

1.2 g
Fiber

1.1 g
Total Carbs

5.9 g
Protein

2.1 g
Fats

8.9 g

96 cals

Quantity

Serving Size

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Butter

1 stick
Cream cheese

2 oz
Baking Aids Xanthan Gum

1 tsp
Powdered Erythritol (Icing Sugar)

0.67 cup
Almond flour

2.25 cup
Coarse Kosher Salt

0.5 tsp
Vanilla extract

2 tsp
Rainbow Sprinkles (sugar-free)

2 tbp

Step 1

Cream the salted butter, cream cheese, xanthan gum, and powdered sweetener for 5-7 minutes. Cream these ingredients for the entire length of time as it ensures a very light and fluffy cookie. Ensure all the ingredients are at room temperature, especially the butter and cream cheese, to aid in this process.
Step 2

Next, add in the almond flour, kosher salt, and vanilla extract. Then beat the almond flour in for 2-3 minutes. Gently fold in the sugar-free sprinkles until well combined.
Step 3

Divide the dough in half and wrap each in plastic wrap. Form each into a disk shape and chill for 30 minutes to one hour. You want to make sure the dough is properly chilled as the dough is sticky.
Step 4

Preheat an oven to 350 F. Once the dough is chilled, roll each dough out into a ¼” thickness in between two pieces of parchment paper. Then cut the dough using a 2 to 2 ½” round or scalloped edge circle cookie cutter. Place the cookies on a parchment paper-lined baking sheet.
Step 5

Chill the baking sheet with the cookies on for 10 minutes. Then bake the cookies for 8-9 minutes until puffed and very lightly golden brown. Allow them to cool most of the way on the cookie sheet, then remove them to a cooling rack.