The Best Soft-Baked Keto Sugar Cookies
There’s nothing quite like a classic, soft-baked sugar cookie. But when you’re living a low-carb lifestyle, that buttery, sweet nostalgia can feel out of reach. Not anymore! This recipe delivers everything you love about the original—a tender, chewy texture, a hint of vanilla and almond, and endless decorating possibilities—without the sugar and carbs. Using a blend of coconut flour and cream cheese, we’ve perfected a dough that’s easy to work with and bakes into a perfectly soft, melt-in-your-mouth cookie every single time. Get ready to satisfy your sweet tooth, guilt-free!
Ingredients
• What You Will Need
• 1/3 cup unsalted butter, softened, 76g
• 1 oz cream cheese, softened, 28g
• 1/3 cup granular Swerve Sweetener, 67g
• 1 large egg, room temperature
• 1 tsp vanilla extract, 5 ml
• 1 tsp almond extract, 5 ml
• 1 cup coconut flour, 112g (or see for a flour blend option)
• 1 tsp baking powder, 4g
• 1/4 tsp salt, 1g
• Natural food dye, optional
Instructions
1. Directions
2. Preheat your oven to 350°F or 175°C. Line two baking sheets with parchment paper.
3. In a large mixing bowl, use an electric mixer to cream together the softened butter, cream cheese, and Swerve Sweetener until light and fluffy, about 2-3 minutes.
4. Beat in the egg, vanilla extract, and almond extract until just combined.
5. In a separate, medium bowl, whisk together the coconut flour, baking powder, and salt.
6. Gradually add the dry to the wet , mixing on low speed until a thick, cohesive dough forms. If using food dye, mix it in now.
7. Using a small cookie scoop or a spoon, portion out the dough into 30 rounded balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Gently flatten each ball of dough with the palm of your hand or the bottom of a glass.
9. Bake for 8-10 minutes, or until the edges are set and the centers are no longer glossy. The cookies will not brown significantly.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Size: 1 cookie
• Makes: 30 cookies
• Calories: 36
• Carbohydrates: 1g
• Fat: 1g
Pro Tips
• for Perfect Keto Cookies
• For easier handling and less spread, chill the cookie dough for at least 30 minutes before scooping and baking. This helps the coconut flour fully absorb the moisture.
• These cookies will be very soft when they first come out of the oven. Allow them to cool completely on the baking sheet or a wire rack to firm up properly.
• For a finer, less dense texture, use a combination of 1/2 cup coconut flour and 1/2 cup fine almond flour instead of 1 cup of coconut flour.
• Don’t overbake! Pull the cookies from the oven when the edges are just set. They will continue to cook on the hot pan and will result in a perfectly soft center.
FAQ
Q: Can I use a different flour instead of just coconut flour
A: Yes, for a finer and less dense texture, the recipe suggests using a combination of 1/2 cup coconut flour and 1/2 cup fine almond flour.
Q: How do I prevent my keto cookies from spreading too much
A: To prevent spreading and make the dough easier to handle, chill it for at least 30 minutes before scooping and baking. This allows the coconut flour to fully absorb the moisture.
Q: Why are my cookies so soft when they come out of the oven
A: These cookies are meant to be very soft when they first come out of the oven. You must let them cool completely on the baking sheet or a wire rack to allow them to firm up properly.
Q: How do I know when the cookies are done baking
A: The cookies are finished when the edges are set and the centers are no longer glossy. They will not brown significantly, so it’s important to pull them from the oven at this stage to keep them soft.
