Best Low Carb Sugar Cookies Recipes

Low Carb Sugar-Free Almond Cookies image

Provided by internetnut

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 cups almond flour
2 large eggs
1/4 cup unsweetened dried shredded coconut
1/4 cup da vinci sugar-free syrup, made with Splenda sugar substitute
2 tablespoons heavy whipping cream
3/4 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon baking powder
12 whole roasted almonds

Steps:

Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled high. Place a whole almond in the middle of each cookie.
Bake for approximately 10 minutes in a 350º oven or until the edges on the bottom begin to turn golden brown.

Nutrition Facts : Calories 39.8, Fat 3.4, SaturatedFat 2.2, Cholesterol 41.3, Sodium 25.2, Carbohydrate 0.7, Fiber 0.3, Sugar 0.2, Protein 1.5

Easy Low Carb Peanut Butter Cookies (Ketogenic, Low Carb, THM:S, Sugar-Free, Gluten Free) - Fit Mom Journey image

Provided by @MakeItYours

Number Of Ingredients 5

1 cup No-Sugar Added Peanut Butter, creamy or crunchy
¾ cup Lakanto Granulated Sweetener
¼ cup Almond Flour
1 Egg
1 tsp Vanilla Extract

Steps:

Preheat oven to 350.
Combine all ingredients ingredients in a mixing bowl and beat well to combine.
Line a cookie sheet with parchment paper. Use a cookie scoop to make round balls of dough.
Using a fork dipped in extra Lakanto, press a criss-cross pattern into the top of each cookie.
Bake for 12-15 minutes, then let them cool for 5 minutes on the pan.
Enjoy!

HALLOWEEN CUT-OUT SUGAR COOKIES LOW CARB AND GLUTEN-FREE image

Number Of Ingredients 16

Cookies:
2 cups almond flour (Honeyville)
2 tbsp GF oat flour (I used Bob's Red Mill)
½ tsp xanthan gum
¼ tsp salt
6 tbsp butter, softened
½ cup Swerve Sweetener or granulated erythritol
1 large egg
½ tsp vanilla extract
Icing:
4 tbsp butter, softened
¾ cup Swerve Sweetener or powdered erythritol
3 to 5 tbsp heavy cream, room temperature
½ tsp vanilla
3 drops red food coloring paste
3 drops yellow food coloring paste

Steps:

For the cookies, in a medium bowl, whisk together almond flour, oat flour, xanthan gum and salt. In a large bowl, beat butter and erythritol until creamy. Beat in the egg and vanilla extract, and then beat in almond flour mixture until dough comes together. Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/3-inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour. Preheat oven to 325F and line another baking sheet with parchment. Using pumpkin-shaped cookie cutter, cut out cookies and lift carefully with a small, offset spatula or knife. Place cookies at least 1 inch apart on prepared baking sheet. Re-roll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up). Bake cookies 12 to 14 minutes, or until they are just starting to brown around the edges. Remove from oven and let cool on pan. For the icing, beat together butter and powdered erythritol. Add cream, 1 tablespoon at a time, until desired consistency is achieved. Stir in vanilla and food coloring. Spread on cooled cookies.

Low Carb Sugar Cookies image

Provided by Dimpi

Categories Dessert

Time 45m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 9

2 ounces cream cheese
2 egg yolks
1 tablespoon butter, softened
1 teaspoon vanilla
6 (1 g) packets Splenda sugar substitute
2 tablespoons all-purpose flour
2 tablespoons wheat gluten flour (vital wheat gluten)
1/2 teaspoon baking powder
3/4 cup almond meal, from blanched almonds

Steps:

In a mixer with paddle attachment, cream together the first three ingredients until creamy and fluffy.
In a small bowl, mix together the flour, wheat gluten and baking powder. Add a pinch of salt if you like.
Once the mixture is creamed, add vanilla and mix well.
Now add Splenda and mix well.
Stir in the flour mixture by hand.
Finally stir in the almond flour.
Refrigerate the dough for about 30 min to make it easier to work with.
Preheat oven to 325°F Line baking sheet with parchment.
Form small marble size balls of the dough.
Put a ball of dough on the parchment and using the flat bottom of a glass press to flatten. Using a piece of parchment between the glass and dough will prevent it from sticking.
Bake in the oven for 8-10 min until the edges for golden.
Cool on a rack, and store in an airtight box.
Optional - coconut, coconut extract, almond extract, lemon extract, cinnamon etc.
I like to drizzle sugar free caramel or maple syrup over the cookies for a sweet delectable treat. Frosting for the lazy!
Note - 1 packet Splenda = sweetness of 2tsp sugar = 1 carb or less.