Keto Sugar Cookies

Name: Keto Sugar Cookies (1 Net Carb!)
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Ingredients: 1/3 cup Unsalted butter ((softened; or coconut oil for dairy-free)); 1/4 cup Besti Monk Fruit Allulose Blend; 2 large Eggs; 1/2 tsp Vanilla extract; 1/2 tsp Baking powder; 1/4 tsp Sea salt; 1/2 cup Wholesome Yum Coconut Flour; 1/4 tsp Xanthan gum ((optional, for chewier, sturdier, and less crumbly cookies)); 2/3 recipe Keto Cream Cheese Frosting; 4 tsp Sugar-free sprinkles

Jump to recipeThis low carb keto sugar cookies recipe with coconut flour, frosting, and sprinkles is perfect for any holiday. Ready in just 20 minutes!

By Maya Krampf

73 Comments

Keto sugar cookies with coconut flour up close.

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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!

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.

Get Besti Here

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

Keto sugar cookie recipe on a white surface.

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 crystalized 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.

Keto sugar cookie ingredients including Besti sweeteners.

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.

Prep. Preheat the oven. Line a baking sheet with parchment paper.
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 the baking sheet. 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!

Round keto sugar cookies with frosting and sprinkles.

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.

Christmas cutout coconut flour sugar cookies with frosting and sprinkles.

Storage Instructions

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.

If you like these keto sugar cookies with icing and sprinkles, you might like these, too:

Keto gingerbread cookies decorated with icing

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

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73 Comments

Allyson Zea
0 December 14, 2022Reply

Thank you so much for this easy KETO recipe! I am definitely trying this over the holidays!
Ann R
0 December 14, 2022Reply

I make these all the time and I just made a ton for the holidays! Perfect every time!
Julia
0 December 14, 2022Reply

These are so delicious! I made a double portion batch because we were passing them out to all of the teachers. They would not believe me when I said they are keto! These cookies were a hit!
Wendy
0 December 9, 2022Reply

These were really good! Even those not low-carb enjoyed them.
Journa Liz Ramirez
0 December 8, 2022Reply

This cookie is amazing! It’s easy to prepare and very delicious! I made these for our family gathering and they love them so much. Thanks, Maya, for this recipe. Would probably make these again.
Barrie
0 November 28, 2022Reply

I’m going to make these for my hubby. He is diabetic and misses sweets.
Letha
0 November 14, 2022Reply

OH MY GOSH! These are the best cookies ever! Their so light and fluffy and the cream cheese frosting is excellent! I just finally got to make these today! I made a double batch and only could eat two. I even made the cookies small. Their the size of a half dollar coin. I was just so in LOVE with them! Even my mom tried them and kept saying how light they were. I told my family when we get together for Christmas I will be making these. Wonderful recipe! I even used my Lakanto brand of monk fruit and it was fine. Thanks so much for sharing this recipe! Letha
Dottie Bacon
0 November 4, 2022Reply

I made these today, and they are delicious! I frosted them with the keto cream cheese frosting suggested in the recipe. These are delicious, and I’ll be making many more!! Yum yum!!
Letha
0 October 31, 2022Reply

Hi! I just had bariatric surgery on September 19 and have been looking into your recipes to use. Keto is close to bariatric diet so I’m excited to try these cookies and I can’t have regular flours because of the bariatric surgery I had. So I am very excited to use different flours again. I be used these flours before when I was on the paleo diet two years ago so I’m really familiar with how they work. I’m just not sure about my monk fruit. Is the Lakanto monk fruit ok to use in this recipe? Because I use this brand because it’s the only one I like and it does have xylitol in it instead of allulose so I’m wondering if that makes a difference? I’m going to be making these this weekend with my mom. She saw the recipe and really wants to make these first! Please advise?!!! Thank you! 😊
- Wholesome Yum D
  0 November 1, 2022Reply
  
  Hi Letha, Lakanto does not contain any xylitol, it contains erythritol, which is drying and I don’t recommend it. I recommend Besti Monk Fruit Allulose Blend for these cookies to avoid a dry or gritty texture. You can read more about it and substituting sweeteners in the post above.
Jeanette
0 January 2, 2022Reply

My daughter loved this recipe. She’s on a keto diet and usually, I make her chocolate cookies. But when she saw this with frosting she asked me to make them for Christmas. I did and they were so easy. She loved them and the cream cheese frosting you recommended and I ordered the sprinkles from Amazon. It was a great success. I would definitely make them again.
Harold Pringer
0 December 4, 2021Reply

Very delicious; I’m very new to keto, and this is my first time baking keto cookies; mine came out delicious, but a little on the spongy side just after cooling, is this to be expected?
- Harold Pringer
  0 December 4, 2021Reply
  
  I should’ve mentioned that I used Erythritol as my sweetener.
- Wholesome Yum D
  0 December 6, 2021Reply
  
  Hi Harold, Yes, you should allow the cookies to cool and firm up after baking.
Francy Moll
0 November 21, 2021Reply

Another great recipe. The texture is a tiny bit crumbly but they are pretty close to regular cookies. I like coconut flour instead of almond flour as I feel it makes the texture lighter.
Francy
0 November 7, 2021Reply

I actually feel like I’m eating cookies! These are really good and have a great texture. I used Monkfruit sweetener because that is what I had on hand, They have a “cooling” sensation I can’t get past. I need to find a better mix of sweeteners that don’t have the cooling effect. All in all, these are great for keto!
- Wholesome Yum D
  0 November 8, 2021Reply
  
  Hi Francy, The cooling sensation was due to the sweetener used. Using Besti as written in the recipe won’t have this issue.
  - Francy Moll
    0 November 21, 2021Reply
    
    I made them again and posted another review. Allulose does make them good!
Lisa Evans
0 July 23, 2021Reply

Delicious! Very easy to make.
Sherry Campbell
0 April 13, 2021Reply

Easy to make, not too sweet and great without the frosting; on a rainy day I decided to make these and my husband and I both ate 5 of them! I put a few sugar free sprinkles on top. Now my husband is eating them with his frozen yogurt (he’s not keto).
Jolynn
0 March 26, 2021Reply

Hi there, thanks for this recipe, I can’t wait to try it as is. But I am also looking for something a lot like this that I can add some extra protein too, to have almost like a quick breakfast cookie bar style thing. Do you think it would mess this recipe up too much to add some protein isolate? Thanks for any help! Love the website and I’ve already made the coconut flour tortillas. They are amazing and a lifesaver for me!
- Wholesome Yum M
  0 March 26, 2021Reply
  
  Hi Jolynn, I don’t recommend adding protein powder to this recipe, it would change the texture too much. I have a recipe for Chocolate Chip Protein Cookies and Protein Cookie Dough Bites that both contain protein in the recipe. I hope this helps!
- Jolynn Jarvis
  0 March 27, 2021Reply
  
  Thanks so much for the info and love the idea for the protein breakfast cookie! Will try all of these!
Jennifer Smith
0 March 23, 2021Reply

If I only have your allulose/monkfruit blend, I should use less, right? Thank you.
- Wholesome Yum M
  0 March 24, 2021Reply
  
  Hi Jennifer, The recipe uses Besti monk fruit allulose blend, so use the amount on the recipe card above.
  - Veronica
    0 May 24, 2021Reply
    
    Hello how much for replacement of the allulose to stevia? Since I use stevia only and date syrup or honey.
    - Wholesome Yum M
      0 May 24, 2021Reply
      
      Hi Veronica, This recipe will not work with a liquid stevia sweetener. It will work with a granulated stevia baking blend, but as mentioned in the post above, the texture will be more dry. If you still want to try it, you can use this sweetener conversion chart to determine how much you will need.
Jessie
0 January 21, 2021Reply

I just wanted to say thank you so much for posting this recipe. I tried this the other day and it is amazing! I’m not gonna lie, I was quite surprised at how wonderful they were! I’m going to be making more tonight. Thanks again!!!❤️
Rachel Castaneda
0 December 24, 2020Reply

Used monk fruit sugar. Pretty underwhelming but not terrible.
RS
0 December 17, 2020Reply

Thank you for this wonderful recipe! I was excited to find that it’s made with coconut flour as I prefer that. These are some of the best low carb and keto cookies I’ve had! The taste reminds me of the sugar cookies I’ve been used to. Except much more suited to my new diet! Highly recommend!
Kira
0 December 13, 2020Reply

These cookies turned out tasty. I used coconut oil instead of butter, so I feel like they had more of a coconut flavor. The dough was a little crumbly and I couldn’t make a balls, so I put a few splashes of heavy whipping cream and it made the dough moist and I was able to form the balls. I put keto buttercream frosting on top. Yum!
Missy
0 December 6, 2020Reply

I have an egg allergy which really stinks when one is trying to do keto. Any chance you’ve tried this with egg replacement like flax? I know coconut flour requires a lot of moisture. Any help/recommendations would be greatly appreciated.
- Wholesome Yum M
  0 December 7, 2020Reply
  
  Hi Missy, Yes, flax eggs should work fine, but they may be a bit more delicate.
Roberta
0 November 20, 2020Reply

Maya, please… could you help me to make my nephew happy and make some sugar-free sprinkles? I can’t find none here where we live nor on Amazon in our Country and can’t imagine how to elaborate a recipe to get something similar…I hope you’ll find something to suggest us 🙂
- Wholesome Yum M
  0 November 21, 2020Reply
  
  Hi Roberta, I don’t have a recipe for keto sprinkles, but you can make royal icing with Besti sweeteners and food coloring. Let it dry overnight and then chop into sprinkles.
Erin McCallum
0 November 13, 2020Reply

By far the best Keto cookie using coconut flour. I can’t use almond flour so I’m always excited to find a new recipe using coconut flour but usually I am disappointed because they turn out dry. NOT the case with your cookie. Moist, light and fluffy and not too sweet – absolutely delicious. I made the cream cheese icing and another great recipe. The combo is delicious. Thanks so much, I am adding this to my book and I know I will use it often!
Jack
0 October 4, 2020Reply

Is 1/3 cup butter realy 56g? Google says its 75g please help
- Wholesome Yum M
  0 October 5, 2020Reply
  
  Hi Jack, Thank you for catching this! The recipe has been updated with the correct amount of butter on the metric version of the recipe.
- Nancy
  0 January 11, 2022Reply
  
  My tummy and intestinal system can’t handle stright Allulose. I do have your monk fruit blend. But was wondering if Botha sweetener would replace the Allulose . Thanks for all your wonderful recipes ❤️🌹🙂
  - Maya | Wholesome Yum
    0 January 11, 2022Reply
    
    Hi Nancy, I haven’t tried that. You could try it, the texture might be different but should still work.
Shane
0 August 23, 2020Reply

Beats around the bush. I JUST WANT TO KNOW TWO THINGS… INGREDIENTS, and INSTRUCTIONS.
- Wholesome Yum M
  0 August 23, 2020Reply
  
  Hi Shane, The ingredients and instructions are located in the recipe card. If you cannot see it, you may want to check your browser settings to make sure you aren’t viewing the website in ‘Reader Mode.’
- MarthaJane Murphy
  0 October 28, 2020Reply
  
  I love these cookies!! Substituted lemon extract and monk sugar. My biggest issue is not eating all of them.
Amy
0 August 15, 2020Reply

Wow these are absolutely best keto cookie that I’ve made so far (not sure if I’ll waste my time on any other cookie recipe). These are by the fluffiest, lightest and moist cookie by far. I was skeptical with the coconut flour because I don’t care for coconut or coconut flavor but didn’t taste it at all. I didn’t add the frosting since I added Lily’s butterscotch chips. The actual cookie wasn’t very sweet. I was able to get 16 cookies out of the recipe. I gave 6 to a friend but due to my lack of self control and how delicious they are, they may all be gone today. I can see myself using this recipe to make chocolate chip cookies too. Thank you Maya for another outstanding recipe!
- MarthaJane
  0 October 28, 2020Reply
  
  I love these cookies!! Substituted lemon extract and monk sugar. My biggest issue is not eating all of them.
Diane Sheats
0 August 8, 2020Reply

Maya, I really look forward to trying these, mainly because almond flour is so expensive! Coconut flour recipes use so much less flour, too, and although almond flour baked goods are nutritious (all that protein!) sometimes I want something not so heavy.

I got excited when I saw your link titled “Coconut Flour Keto Shortbread Cookies – These are a great cookie to gift to others – they are so cute and everyone loves shortbread.” But taping took me to Almond Flour Shortbread (which I had already bookmarked to try soon). I thought you would like to fix that typo.

THANKS again for your amazing site and fabulous recipes. 🙂
- Wholesome Yum M
  0 August 9, 2020Reply
  
  Hi Diane, Thanks so much for letting me know! I hope you enjoy the Coconut Flour Cookies!
Robin Swett
0 July 15, 2020Reply

The cookies are very good!! I have tried so many recipes with almond flour and they all taste gritty. So glad to find these made with coconut flour. I didnt use the xanthan gum. I think I would bake mine just a minute or two longer to get a little more crispy. Topped w 1/2 recipe cream cheese icing & pecan pieces
Rita
0 July 4, 2020Reply

I didn’t enjoy the cake like spongy texture, most sugar cookies I am fond of are more dense
- Wholesome Yum M
  0 August 1, 2020Reply
  
  Hi Rita, Sorry these weren’t to your taste. If you are looking for a denser and more crisp cookie, I suggest trying Low Carb Cream Cheese Cookies.
Julie Bunn
0 July 2, 2020Reply

Absolutely love your sugar cookie recipe! Was wondering if you have a chocolate sugar cookie recipe?
- Melissa
  0 July 2, 2020Reply
  
  Hi Julie, I don’t have a chocolate recipe at the moment, but I do have a keto chocolate frosting recipe that would be delicious on these cookies!
- Lynn
  0 January 4, 2021Reply
  
  Maybe sub 1 T cocoa for 1 T coconut flour. ???
Ana
0 June 9, 2020Reply

Just made this and I LOVE THE FLAVOR!!! I would like to try to do some sort of crisp coconut cookies with this to have with coffee (that is how it is served in several coffee shops in my country, the Dominican Republic), I was thinking on rolling up the dough very thin between two sheets of parchment paper and skip the xhantam gum so they get more crispy and crumbly, please let me know if you have any other suggestion to make them extra crispy.

Thanks for all the recipes that you share, You are awesome!
April Leger
0 June 9, 2020Reply

These turned out so good! I decided not to use the Xanthan gum and the texture was perfect – just the right balance of chewy and crispy. My husband, who is diabetic absolutely loved them. They were yummy plain, but the cream cheese frosting put them on another level! Yum-O!
Celest
0 May 12, 2020Reply

My cookies came out perfect! Thanks!
Reanna
0 April 29, 2020Reply

These are so delicious and easy! I also made the keto cream cheese icing and LET ME TELL YOU I’m in loveee. (Side note: my bf is not keto and loved these!)
rose mary agee
0 March 18, 2020Reply

Do you have recipes for scones?
- Wholesome Yum M
  0 March 19, 2020Reply
  
  Hi Rose Mary, You can find my recipe for Almond Flour Blueberry Scones here!
Annette Callaghan
0 February 11, 2020Reply

I need to replace the Allulose as I live in South Africa and your brand is not available here. Is there an alternative please? Thank you.
- Wholesome Yum M
  0 February 26, 2020Reply
  
  Hi Annette, I think the most widely available keto friendly sweetener is erythritol. That is most likely what you will find in your area. I hope this helps.
Glory Moore
0 December 28, 2019Reply

Used this recipe for Christmas and LOVED the cookies! Very versatile too if you just change the way you decorate them. Everyone I shared them with had positive opinions and I thought they were fantastic! I am a cookie lover and I love these cookies!
Caroline
0 December 22, 2019Reply

Can you use stevia instead of Allulose with the same measurement given in the recipe?
- Maya | Wholesome Yum
  0 December 30, 2019Reply
  
  Hi Caroline, It would not be the same measurement. Check the sweetener conversion calculator here to determine the amount – it will vary widely depending on the brand and blend of stevia.
Carolyn
0 December 20, 2019Reply

Hi Maya,
I can’t get allulose here in Australia. Would xylitol be the best alternative ?
- Wholesome Yum M
  0 January 14, 2020Reply
  
  Hi Carolyn, Erythritol or Xylitol are good alternatives to allulose. They both have a slight cooling effect to them. If you are sensitive to that, I suggest going with an erythritol blend, which is not as noticable.
Cindy
0 December 20, 2019Reply

Where can I get allulose? I want to make these for the holiday!
- Wholesome Yum M
  0 January 11, 2020Reply
  
  Hi Cindy! I have my own lineup of keto sweeteners – Besti! We have two varieties of allulose: Monk Fruit with Allulose Blend, which is just as sweet as sugar; and Pure Allulose, which is 70% as sweet as sugar. Both are great options as daily use replacement for sugar, including baking and cooking applications. You can read about our full line of sweeteners and their best uses HERE: The Best Keto Sweeteners List & Comparison
Taylor
0 December 20, 2019Reply

These were so yummy! So soft with amazing flavor. Will definitely make again!
Jacki DeVaney
0 December 19, 2019Reply

Is it possible to substitute Swerve or Lakanto Monk Fruit in place of the allulose?
- Maya | Wholesome Yum
  0 December 20, 2019Reply
  
  Hi Jacki, Yes, but the texture won’t be quite as nice. If you prefer erythritol or monk fruit sweetener, I recommend my natural keto sweeteners here. Hope you’ll give them a try!
dave
0 December 17, 2019Reply

Do these cookies turn out crispy or have a snap?
- Wholesome Yum M
  0 December 18, 2019Reply
  
  Hi Dave, These sugar cookies are pretty soft. Think more ‘lofthouse’ style sugar cookies.

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