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Free Printable: Low Carb & Keto Food List
Get It NowSo 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
Here I explain 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.
- 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.
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.
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.
Keto Sugar Cookies (1 Net Carb)
By
This low carb keto sugar cookies recipe with coconut flour, frosting, and sprinkles is perfect for any holiday. Ready in just 20 minutes!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Coconut Flour Sugar Cookies:
Optional Toppings:
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with parchment paper.
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In a deep bowl, use a hand mixer to beat together the butter and sweetener, until fluffy.
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Beat in the eggs, vanilla, baking powder, and sea salt.
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Gradually beat in the coconut flour.
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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.
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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.
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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.
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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).
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 small cookie
*Nutrition facts do not include optional frosting and sprinkles.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Coconut Flour Keto Sugar Cookies Recipe
99 Comments
Abigail
0The cookies would be a lot better with some coconut extract in it! I did not particularly enjoy them because of the lack of flavor. However, they came together great and were moist. Very good recipe compared to other harder coconut cookies that tend to burn and also be so hard you can’t eat them without a drink and crumble too much! I did not add xanthan gum and they were generally still easy to handle/not falling apart too much.
Another well done recipe! I will be trying more!
Maya | Wholesome Yum
0Thank you for the feedback, Abigail! Sugar cookies are typically pretty neutral in flavor, but feel free to add coconut extract if you want a coconut flavor.
Lacey
0I’m so excited to try these! Can I use date sugar instead of the monk fruit? What about maple syrup?
Thank you!
Maya | Wholesome Yum
0Hi Lacey, Yes, you can use date sugar but it would no longer be keto friendly. A liquid sweetener like maple syrup won’t work.
Sarah Gregg
0My husband does not like monkfruit at all as a sweetener, not even the blend I bought of yours, Can you use JUST the allulose as the sweetener in these cookies or any of the cookie recipes you have ?
Maya | Wholesome Yum
0Hi Sarah, Yes, you can. You’ll just need to multiple the amount by 1.3.
Andrea
0The cookies themselves turned out perfectly when I used baking option #1. The cream cheese frosting never firmed up much. I’m thinking about leaving the cream out of the frosting recipe next time so it’s not so wet. They tasted great anyway.
Maya | Wholesome Yum
0I’m glad you liked these cookies, Andrea! Yes, this cream cheese frosting is fairly soft, like a spread.
Lori
0How do you store these?
Maya | Wholesome Yum
0Hi Lori, I have storage instructions written up above.
carol
0Delicious cookies and easy to make. I tried both making the cookies right away as well as another batch put in the fridge for a few hours for it to harden. Both baked up perfectly. My only problem is that the finished cookies really never crisped up. Any thoughts on what I can do to get them to harden more?
Maya | Wholesome Yum
0Hi Carol, I’m glad you like the cookies! These are softer cookies rather than crispy. They’d turn out more crisp using erythritol instead of the allulose-based sweetener I use, but for me that’s not worth the tradeoff of the cooling aftertaste that erythritol has.
Jeannette
0Here is another cookie that is absolutely delicious. These sugar cookies WITH or without the frosting are absolutely fabulous! Yum!
Maya | Wholesome Yum
0Thank you, Jeannette! Yes, I think they are great both ways!
Jeannette
0Oh my goodness! Love these. They are even better with the frosting on them.
DH
0These turned out pretty good. I used melted coconut oil. Let the eggs come to room temp before adding. The dough was perfect, not too sticky, in fact I used my hands to roll them into balls, then flattened on baking sheet. Waited until the cookies were cool before trying one and they held together just fine, were not crumbly. Nice soft, slightly chewy texture. Not too sweet. As they were baking they smelt strongly of egg and I was afraid they would taste eggy but I couldn’t taste the eggs at all.
Louisa
0I am sorry but this recipe was not good. I followed all directions put the dough in the fridge overnight and had one heck of a time trying to roll them out was toooo sticky and crumbly and I ended up throwing all of it out. Big fail
Wholesome Yum D
0Hi Louisa, Sorry this recipe didn’t meet your expectations. Did you use Besti Monk Fruit Allulose Blend?
Karyn
0I’m allergic to coconut(almonds too.) is there another keto flour I can use?
Wholesome Yum D
0Hi Karyn, Sunflower flour or macadamia flour are an acceptable alternative to almond flour.
Alexa
0Hi!! I really struggled with these. The dough was both extremely sticky and crumbly at the same time. I couldn’t roll it out and it stuck to my hands, cutters, and counter really bad. I tried dusting it with flour but that made it worse, so I folded in some water and that helped a little bit but not a whole lot. They taste good but fall apart and were so difficult to make. Do you have any advice for next time? I’ve never had a hard time with any of your recipes so I want to figure these cookies out!
Wholesome Yum D
0Hi Alexa, Sorry this recipe didn’t meet your expectations. Did you use Besti Monk Fruit Allulose Blend?
Joy Winston
0I am curious – are any of these cookie crispy/crunchy or all that soft and chewy????
Wholesome Yum D
1Hi Joy, These cookies are soft and chewy.
joojoo
0I would also like to know same thing. Any, recipe like that. Not this one, but any from all of them. I want cookies to be crispy and crunchy. Not like little cakes.
Abi
0These were so fun to make around the holidays!!
Allyson Zea
0Thank you so much for this easy KETO recipe! I am definitely trying this over the holidays!
Ann R
0I make these all the time and I just made a ton for the holidays! Perfect every time!
Julia
0These 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
0These were really good! Even those not low-carb enjoyed them.
Journa Liz Ramirez
0This 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
0I’m going to make these for my hubby. He is diabetic and misses sweets.