Simple low carb keto sugar cookies are perfect for any holiday or special occasion. These sugar-free and gluten-free treats are sure to be loved by all.
It seems like this year has really flown by. I’m so unprepared for the holidays. It’s been a good year for me, though. And, the blog has done really well. In fact, it was recently named one of the Top Low Carb Blogs on the Planet!
My husband’s family has been baking the same holiday cookie recipe for as long as I’ve known them. It’s a classic holiday treat that’s been passed down from generation to generation. We got the recipe from my husband’s paternal grandmother.
Although I haven’t eaten the cookies since moving to low carb, I always participate in the cookie making and decorating. However, I’m not the only one avoiding gluten and sugar anymore. So, I thought I’d create some low carb keto sugar cookies this year based on the original recipe.
To be honest, it wasn’t that difficult to convert the recipe over. All I had to do was replace the flour and sugar. The rest of the ingredients were all low in carbs.
I also downsized the recipe in half because those on a keto diet usually don’t eat many sweets. And, when making the cookies for myself, I replace the egg with a gelatin egg or use the gelatin water to replace only the egg white.
Since finding out that I have severe sensitivity to egg whites, I avoid them as much as possible. I’m not sensitive to the yolk, though, so I don’t worry about eating those.
The first batch of these low carb keto sugar cookies were actually made with a gelatin egg (1 tablespoon gelatin dissolved in 3 tablespoons water, then whisked over low heat until frothy). The ones shown in the photos were made with one yolk and two thirds of a gelatin egg to replace the egg whites.
The only downside to using a gelatin egg is that you don’t get the same rise as an actual egg. It’s not a big deal in a sugar free sugar cookie recipe, but it tends to make flatter cakes and breads.
Because this is such an old recipe, it uses lard as the fat which was much more popular for baking than butter years ago. And, I find that lard makes for a lighter and crisper keto sugar cookies.
It’s not hard to make your own lard, either. You just want to be sure to use high quality pork fat like pasture raised. If you don’t have the time, you can buy pasture raised heritage pork lard online. But, if you want the absolute best, leaf lard is the premium product to buy.
The cheaper lard that you typically find in your grocery store is hydrogenated to extend shelf life. You want to avoid hydrogenated fats because they have been shown to raise LDL (bad) cholesterol and lower HDL (good) cholesterol.
I also tried baking the cookies with ghee since it’s pure butter fat and doesn’t have the unwanted dairy proteins in it. It does give a buttery flavor, but I prefer the taste and texture of the cookies with lard.
Other than this old family cookie recipe, I’ve never used lard regularly in cooking or baking. It tends to be more expensive to buy, particularly the high grade leaf lard.
I’m not sure why I didn’t attempt to make these sugar free sugar cookies sooner. It turned out to be such an easy recipe conversion. They will be my go to holiday cookies from now. I’ll be baking them this year along with my cream cheese cookies and peanut butter blossoms.
Do you have a traditional cookie recipe that’s been handed down in your family? Have you tried a low carb version? If not, you definitely need to give these a try!
Recipe Video Showing the Slice and Bake Method
Low Carb Keto Sugar Cookies Recipe – Gluten Free
Low Carb Keto Sugar Cookies - Gluten Free
Simple sugar free sugar cookies are perfect for any holiday or special occasion. These sugar-free and gluten-free treats are sure to be loved by all.
- 1/4 cup powdered low carb sweetener
- water as needed
Beat all ingredients together or pulse together in a food processor until dough forms. If dough is a little sticky, it's best to sprinkle in some coconut flour on the outer surfaces when rolling.
Roll dough out between two pieces of parchment paper to desired thickness (between 1/8 and 1/4 inch). Thinner cookies bake quicker and tend to be more crisp. Sprinkle a little extra coconut flour (or almond flour/sunflower seed flour) on to dough as needed. Dough can also be rolled into a log and frozen for 20-30 minutes and then sliced into circles for easy "slice and bake" cookies.
Cut into shapes and place on parchment lined baking pan.
Bake in oven at 350°F for 8-10 minutes or until edges are lightly browned.
Remove from oven, let cook on rack for about 5-10 minutes then transfer cookies to a cooling rack until completely cooled.
Pour the powdered sweetener in a small bowl. Add enough water to make a thin glaze. Divide and add coloring as desired (I go for natural food coloring). Brush glaze onto cookies in thin layer and allow to dry.
Almond flour can be replaced one-for-one with sunflower seed flour. You can also replace the coconut flour with almond or sunflower seed flour.