#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
30 min
cook time
35 min
ready time
1 h 5 min
Keto Sugar Cookies with Buttercream
You will love these Keto Sugar Cookies with Buttercream! Our super-soft Keto sugar cookies are addictive from the start. The dough begins with salted butter, cream cheese, almond flour, and vanilla extract for flavor. These are the perfect cookies for the holiday season! Once the cookie dough is rolled into a thick layer, each cookie is cut and baked to perfection! Each cookie is baked until lightly golden brown, cooled, and frosted with our super light and fluffy buttercream. Our cookies are one of the best ways to hit fat macros for the day!
What kind of butter should I use?
Please use conventional room temperature salted butter for this recipe. We have found grass-fed butter not to work as well in cookies because of its different properties.
Can I add different flavors to these cookies?
Yes! We used vanilla extract in the dough and almond extract in the buttercream, but feel free to add peppermint or other extracts for a festive flair.
Serving suggestions
To make the ultimate pairing, pair our Keto Sugar Cookies with Buttercream with our Keto Coconut Cream Peppermint Fat Bombs:
https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:a9485064-69d8-6ba7-2088-d9836d51790f
Net Carbs
1.4 g
Fiber
1.6 g
Total Carbs
13.1 g
Protein
3.1 g
Fats
17.4 g
182 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
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
Baking powder
0.5 tsp
Powdered Erythritol (Icing Sugar)
0.67 cup
Butter
1 stick
Almond extract
1 tsp
Recipe Steps
steps 6
1 h 5 min
Step 1
Preheat an oven to 350 F. Cream the salted butter, cream cheese, xanthan gum, baking powder, and powdered sweetener for 3-4 minutes. Cream these ingredients for the full 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 cream the mixture for 2-3 minutes. Divide the dough in half and wrap each in plastic wrap.Step 3
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. The dough should be fairly firm even during the rolling process.Step 4
Unwrap one of the doughs and place in between two pieces of parchment paper. Roll the dough to a ¼” thickness, then cut the cookies using a 2 ⅝” round cookie cutter (or another cutter around the same size). Chill the baking sheet with the cookies on for 10 minutes.Step 5
You want to be sure the dough stays chilled throughout the entire process, so the dough is easy to work with. If it begins to warm, roll up the dough and chill or freeze until firm again. Bake the cookies for 10-12 minutes or until puffed and very lightly golden brown. Allow the cookies to cool on the baking sheet before transferring to a cooling rack.Step 6
In the meantime, combine the remaining ingredients to make the frosting. Beat the ingredients in a stand mixer bowl until light and fluffy, about 4-5 minutes. Once the cookies are cooled, use a small spatula to spread frosting over the top of each cookie.
Comments
Pattonmadill 3 years ago
Assuming I add baking powder with the almond flour and not the icing? Instructions do not say. I can’t imagine putting baking powder in the icing.
recipewriter 3 years ago
Yes that is correct!
josie0695 3 years ago
In addition to the comments from coffeemugmishap, there's a problem with steps 4 & 5 -- they overlap and give contradictory instructions. This one really needed another edit before being published! Disappointed because most recipes from CarbManager are accurate and thorough. I look forward to trying this recipe (and upgrading the rating) when it is corrected.
recipewriter 3 years ago
Hello- the recipe has been updated with clearer instructions. I hope you try this recipe and like it as much as I did!
coffeemugmishap 3 years ago
Typo in recipe - says to add almond flour twice when one should be extract. Also the photo shows square dough when it specifies a round. And why would you wrap it in plastic before you make it into a round? Why are we paying premium when no one is editing these?
recipewriter 3 years ago
I apologize the recipe was unclear. The step that says to add almond flour was referring to adding the almond flour and then creaming the almond flour in for 2-3 minutes. Thank you for your comments. I have edited the recipe to be more clear. You want to wrap the dough in plastic wrap and into a disk shape first to increase the surface area of the dough so it will chill faster. Then the dough is rolled out to a 1/4" thickness and cut into round shapes.