Tender-soft with a crispy edge and a creamy strawberry frosting, these easy Keto Sugar Cookies come together in just 30 minutes. They make the perfect sweet, low-carb snack to enjoy with friends and family during the festive, holiday season.
Sugar cookies are well, full of sugar…
So not something we want to indulge in when we’re following a low-carb, ketogenic or trying to cut down on sugar.
The good news is…
It’s super simple to whip up a keto-friendly version of this popular recipe without too much fuss.
And that’s what we’re all about here at Appetite For Energy….
Simple, healthy, low-carb food without spending all day in the kitchen.
Amen to that.
This recipe for keto sugar cookies is ideal for:
- Christmas cookies
- Pot-luck
- Cookie swaps
- Kids parties
- Afternoon tea
- Brunch
- Mothers day
- Any ol’ time you need a cookie fix…
Sugar cookies are one of the easiest sweets treats to make and if you’re in a hurry, the icing can be left off.
If you L.O.V.E. cookies, you’ll also love these:
- Keto Chocolate Chip Cookie Sandwiches
- Keto White Chocolate Macadamia Nut Cookies
- Quick & Easy Low-Carb Cinnamon Roll Muffins (Keto)
Cooking Tips & Tricks for Keto Lemon Sugar Cookie with Strawberry Frosting
- Leftovers should be refrigerated and can be kept for 2-3 days
- Freezing keto sugar cookies? The cookies can be frozen without the frosting in an airtight container with parchment paper between each. Make sure they have completely cooled before freezing. These cookies can also be flash frozen. Freeze the cookies in a single layer on a tray. Once frozen, they can be added to a ziplock bag and they won’t stick or freeze together.
- Too sweet or not sweet enough? Sweetener and lemon extract can be adjusted to taste
- Butter and cream cheese too hard? Microwave briefly in 10 seconds bursts until they soften
- Keto sweeteners substitutes? I used erythritol, but any low-carb sweeteners can be used like Swerve, Lakanto Monk Fruit, Erythritol/Monk Fruit blends or other Erythritol/stevia blends. Be sure to taste test the dough and add more sweetener if needed.
- Making the frosting: You may need to use less sweetener depending on how naturally sweet your strawberries are.
- Cookies can be hand-rolled into balls and lightly pressed down if a more uniform shape is desired
How to make Keto Lemon Sugar Cookie with Strawberry Icing
Let’s go!!
Pre-heat the oven to 350F (180c).
Get your ingredients for keto sugar cookies ready: almond meal, baking powder, 2 oz (56g) cream cheese, butter, 2 tablespoons low-carb sweetener, egg, vanilla extract, lemon extract.
Mix together well in a large bowl
Use a scoop or large spoon to make dough balls of about 1.5 tablespoons each. Drop onto a baking sheet, ensuring they are not too close together.
Bake at 350F (180c) for 8-10 minutes until lightly golden brown on the bottom edges.
While the keto cookies are baking, add the strawberries to a high powered blender or food processor and blend until smooth.
I use my mini-food processor for this which makes for easy washing up as it can be washed in the dishwasher.
Whip the cream cheese using a hand mixer (or stand mixer) for 1 minute. Add the pureed strawberries and 2 tablespoons of low-carb sweetener and blend until well incorporated.
Remove cookies from the oven and allow to cool for a few minutes before moving to a cooling rack.
Leave the cookies to FULLY cool before spreading the icing on each one.
ENJOY ♥♥♥♥♥
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Keto Lemon Sugar Cookie with Strawberry Frosting
Ingredients
- 1 cup almond flour
- 4 tablespoons butter room temperature
- 2 oz cream cheese room temperature
- 2 tablespoon powdered erythritol sweetener or granular
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon lemon extract
- 1 egg
Frosting
- 1/2 cup sliced strawberries
- 4 oz cream cheese
- 2 tablespoon powdered erythritol sweetener or granular
Instructions
- Mix together almond flour, butter, 2 oz (57g) cream cheese, 2 tablespoons sweetener, vanilla, baking powder, lemon and egg
- Drop by rounded spoonfuls onto cookie sheet (about 1 1/2 tablespoons each)
- Bake at 350 F (180c) for 8-10 minutes until light golden brown on bottom edges
- Remove cookies from oven and let cool for a few minutes before removing to a cooling rack
Frosting
- Add berries to high powdered blender or food processor and blend until smooth
- In large bowl using hand mixer (or in stand mixer) whip cream cheese for 1 minute
- Add pureed strawberries and 2 tablespoons of sweetener and continue blending until smooth and incorporated
- Use knife to spread frosting on fully cooled cookies
Notes
- Leftovers should be refrigerated and can be kept for 2-3 days
- Freezing keto sugar cookies? The cookies can be frozen without the frosting in an airtight container with parchment paper between each. Make sure they have completely cooled before freezing. These cookies can also be flash frozen. Freeze the cookies in a single layer on a tray. Once frozen, they can be added to a ziplock bag and they won’t stick or freeze together.
- Too sweet or not sweet enough? Sweetener and lemon extract can be adjusted to taste
- Butter and cream cheese too hard? Microwave briefly in 10 seconds bursts until they soften
- Keto sweeteners substitutes? I used erythritol, but any low-carb sweeteners can be used like Swerve, Lakanto Monk Fruit, Erythritol/Monk Fruit blends or other Erythritol/stevia blends. Be sure to taste test the dough and add more sweetener if needed.
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