I had someone email recently asking me why I didn’t have more cookie recipes on the site. I’d say low carb cookies are the hardest to get right. They take a lot of testing and trials, and I usually get frustrated long before I ever get to the point I want. But I love cookies. I would say I would take a cookie over a piece of cheesecake any day, so long as the cookie was GOOD. So are these frosted keto sugar cookies good? Yes, yes, they are!
These keto frosted sugar cookies are melt in your mouth soft with a cream cheese frosting that doesn't taste overly sweet. The vanilla really shines in these little treats.
- 1/3 cup coconut flour
- 2 Tbsp protein powder
- 1 tsp baking powder
- 3/4 cup powdered erythritol
- 1 egg
- 2 ounces cream cheese
- 1/2 cup + 1 tbsp unsalted butter
- 1 1/3 cup almond flour
- 2 tsp vanilla
- 1/4 tsp salt
- 1 cup (8 ounces) full-fat cream cheese
- 1 tsp vanilla
- 1/2 cup whipping cream
- 1/3 cup powdered erythritol
- 2 drops pink food colouring
- Preheat oven to 325F and line a heavy-duty cookie sheet with parchment. * see notes below about cookie sheet.
- Cream butter and cream cheese in a medium-sized bowl until mixture is soft and spreadable.
- Add sweetener, vanilla, and egg to the butter and cream cheese mixture and mix on high until well blended.
- Add almond flour, coconut flour, baking powder, protein powder, and salt to the wet ingredients and blend on low until ingredients are well incorporated.
- Wrap cookie dough in plastic wrap and place in the fridge for 30 minutes.
- Once the cookie dough is cooled drop 1/4 cup round balls of dough onto your prepared cookie sheet, and press down with your fingers. The dough does not spread a lot, so the shape you create is the shape you will end up with, so try to flatten the dough evenly.
- Bake in a 325F oven for 14-16 minutes until the outside edges of the cookies just start to brown. Do not over bake.
- Frost with your favorite keto or low carb frosting
Low Carb Frosting:
- Cube one cup of cold full-fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.
- Add vanilla, food colouring, and powdered erythritol.
- Add 1/2 cup of full-fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Turn up to medium and then high until the whipped cream and cream cheese fluff up and resemble buttercream frosting.
- Do not overbeat. Over beating will cause the mixture to liquefy.
- If you do not have a heavy-duty commerical cookie sheet my recommendation is to either double up your pans by sliding an extra pan under the one you are using, or wrap the bottom of your cookie sheet with tin foil. Almond flour and coconut flour tend to over-brown and we need to protect the bottom of the cookies while they bake.
- Do not skip the protein powder. The protein powder replaces gluten and helps the cookie to stabilize and give it structure. Without the protein powder, the cookies will fall apart. You can use any flavour of protein powder you want.