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So you’re all into your keto lifestyle, but thinking you won’t be able to make your favorite sugar cookies this year? Think. Again. These low carb keto sugar cookies are here to save the day! You can even frost and decorate this keto sugar cookie recipe. Plus, they are so easy to make — just 20 minutes from start to finish. Make these coconut flour sugar cookies any time of year, and just change up the cookie cutters and sprinkles to match the holiday.
I have plenty of keto cookie recipes with almond flour, such as my keto chocolate chip cookies and almond flour shortbread cookies, but readers with nut allergies have been asking me for low carb cookies with coconut flour, so here they are!
Why You’ll Love These Keto Sugar Cookies
- Perfect amount of sweetness
- Soft and chewy
- Minimal preparation
- Done in 20-minutes
- Just 61 calories and 1 net carb each
- Nut-free and gluten-free, with a dairy-free option
Made with Besti Monk Fruit Allulose Blend, you won’t even be able to tell these cookies are sugar-free and keto-friendly. This zero-calorie natural sugar replacement tastes and bakes just like regular sugar does — without the dryness or gritty texture that many sugar substitutes have.
Ingredients & Substitutions
This section explains how to choose the best ingredients for coconut flour sugar cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Unsalted Butter – Let the butter sit on the counter for about 30-minutes to soften before using, which will allow it to cream nicely with a hand mixer. You could also use coconut oil for a dairy free option, but it will change the flavor slightly.
- Besti Monk Fruit Allulose Blend – If you need to use a different keto sugar substitute, I recommend granulated allulose. Most other alternatives, including erythritol and most brands of monk fruit or stevia (which typically have erythritol as a bulking agent), will be more dry. See my sweeteners conversion chart for exact substitute amounts.
- Eggs – Make sure they are at room temperature, as cold eggs will solidify the softened butter. Flax eggs will probably work as a substitute, but I haven’t tried them in this keto sugar cookie recipe.
- Vanilla Extract – Use a high quality vanilla extract for the best flavor.
- Baking Powder – Used to increase the volume and lighten the texture.
- Sea Salt – Balances and brings out the sweetness.
- Wholesome Yum Coconut Flour – I don’t recommend any substitutions here, as coconut flour is very absorbent and any substitute will lead to a runny batter instead of cookie dough. If you want use almond flour, these keto cookies are the most similar.
- Xanthan Gum – This is an optional ingredient, but will make your cookies more sturdy and chewy.
- Icing – I used this keto cream cheese frosting recipe, but feel free to use any kind you like. Just make sure it’s sugar-free if you want these to be keto sugar cookies.
- Sugar-Free Sprinkles – These are the store-bought sprinkles pictured in this post. They may not be as vibrant, but they are all-natural and made without sugars and artificial colors. You can also make homemade sugar-free sprinkles to make bright ones.
How To Make Keto Sugar Cookies
This section shows how to make coconut flour sugar cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cream butter and Besti. Using a hand mixer, beat the butter and Besti in a large mixing bowl, until fluffy.
- Add wet ingredients. Beat in the eggs, vanilla, baking powder, and sea salt.
- Add flour. Gradually beat in the coconut flour until the keto sugar cookie dough forms.
- Add xanthan gum. Sprinkle (don’t dump) the xanthan gum over the cookie dough and beat. Let the cookie dough sit for a few minutes to thicken.
- Scoop and flatten. Use a small cookie scoop to scoop the dough onto a baking sheet lined with parchment paper. Flatten with your palm to 1/4 inch thick.
- Bake. Place the easy keto sugar cookies in the oven and bake until they start to firm up, but are still soft.
TIP: Don’t over bake.
These cookies won’t darken much, and will continue to firm up as they cool. Do not over bake them, as coconut flour can dry out easily.
- Cool. Let the cookies cool completely on the baking sheet before moving them, otherwise they will fall apart.
- Make frosting. If you want cookies with frosting and sprinkles, make the sugar-free cream cheese frosting according to the instructions here. You’ll use 2/3 of the entire batch for the cookies.
- Decorate. Spread the frosting over the cookies and top with sugar-free sprinkles. Enjoy!
VARIATION: Make holiday cutout cookies!
Instead of forming the cookies into balls and flattening, do the following:
- Chill. Form the dough into a ball and chill for 1 hour.
- Roll. Once the cookie dough is firm, remove it from the fridge and place between two pieces of parchment paper. Roll out to about 1/4-inch thick.
- Cut. Cut into shapes using cookie cutters. You can remove the excess dough away from the cut outs and just leave the cookies on the parchment paper, then slide onto the baking sheet.
- Bake. Follow the same instructions for baking.
- Store: Keep these low carb sugar cookies in an airtight container at room temperature for 4-5 days without frosting or 1-2 days with frosting. You can also refrigerate them for up to a week.
- Freeze: Place the keto sugar cookies on a parchment lined baking sheet and freeze until solid. Then, transfer to a freezer bag and freeze for up to 3 months. When ready to eat, thaw at room temperature.
More Keto Cookie Recipes
If you like these keto sugar cookies with icing and sprinkles, you might like these, too:
Tools To Make Coconut Flour Sugar Cookies
- Baking Sheet – You want to use a warp resistant, nonstick baking pan so that your keto sugar cookies bake evenly.
- Hand Mixer – I love that this small hand mixer can do anything that a larger one can, but it tucks away in the cupboard when I don’t need it.
- Small Cookie Scoop – If you aren’t rolling out these Keto sugar free cookies, this scoop is the perfect size.
- Holiday Cookie Cutters – If you want to transform your coconut flour sugar cookies into Christmas cookies, these are perfect! They have fun shapes like trees, angels, and snowflakes.
Coconut Flour Keto Sugar Cookies Recipe
Keto Sugar Cookies (1 Net Carb!)
This low carb keto sugar cookies recipe with coconut flour, frosting, and sprinkles is perfect for any holiday. Ready in just 20 minutes!
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Coconut Flour Sugar Cookies:
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a deep bowl, use a hand mixer to beat together the butter and sweetener, until fluffy.
Beat in the eggs, vanilla, baking powder, and sea salt.
Gradually beat in the coconut flour.
Sprinkle (don't dump) the xanthan gum over the cookie dough, then beat in. Let the cookie dough sit for a few minutes to thicken.
Baking option 1:
Use a small cookie scoop to scoop the dough onto the baking sheet. Flatten with your palm to 1/4 inch thick (they will not spread much during baking), keeping them at least an inch apart.
Baking option 2:
Form the dough into a ball and chill for 1 hour. Once the cookie dough is firm, remove it from the fridge and place between two pieces of parchment paper. Roll out to about 1/4-inch thick. Cut into shapes using cookie cutters. You can remove the excess dough away from the cut outs and just leave the cookies on the parchment paper, then slide onto the baking sheet. Alternatively, you can carefully use a thin turner to transfer the cutout cookies to the parchment lined baking sheet. Any cookie dough you tore away from the cutout, you can form a ball with it and roll out again to make more cookies.
Bake for about 7-8 minutes, until cookies start to firm up, but are still soft. (They won't darken much, and don't firm up fully until after they cool.) Remove from the oven and cool completely before moving or adding icing.
If you want cookies with frosting and sprinkles, make the cream cheese frosting recipe according to the instructions here. You'll use 2/3 of the entire batch for the cookies. Spread the frosting over the cookies (about 1.5 tsp (7.5 g) per cookie) and top with sprinkles (about 1/4 tsp (1.25 g) per cookie).
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Serving size: 1 small cookie
*Nutrition facts do not include optional frosting and sprinkles.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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