Recipe Video - OnlineCook

April 29, 2025

Meet your new favorite keto cookie recipe! Super-fine almond flour, erythritol, cream cheese, and butter come together to make these easy, soft keto "sugar" cookies. While they appear and taste like classic sugar cookies, these guilt-free cookies are low in carbs, making them keto diet approved. They're incredibly rich thanks to the butter, cream cheese, and egg, while erythritol (a sugar-alcohol-based alternative sweetener) and vanilla extract provide the perfect amount of sweetness. Not only are they low-carb, but they're also gluten-free and grain-free — plus you can feel good about using erythritol because it's natural and tastes like sugar without the extra calories. An added bonus: they only take about 20 minutes to make.These keto cookies are perfect for any party or special occasion. They're always a hit around Christmas — sugar cookies are a holiday staple in most American households — and they make a great healthy option for holiday cookie swaps. The recipe is a Yummly original created by Sara Mellas. Variations: Looking to spice up your keto sugar cookie recipe? Here are a few great options to make it your own: Pump up the almond. Try substituting almond extract for vanilla extract to give your cookies a warm, toasted almond flavor. Your almond sugar cookies will smell divine right out of the oven! You can even top them with sliced or slivered almonds. You can save any leftover cookies in a cool, dry pantry or cupboard for up to three weeks, or frozen for up to three months. If you have any leftovers, that is!

8 Ingredients

Recipe

Soft and Chewy Keto “Sugar” Cookies

OnlineCook

Ingredients

Servings

Warning0 allergens identified

Instructions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Combine the softened butter, cream cheese, and erythritol in a large mixing bowl. Using a mixer with a whisk attachment, mix on medium speed until pale and fluffy, about 1 minute.

Add the egg and vanilla extract. Continue to beat on medium speed until light and fluffy, 30 seconds to 1 minute.

To measure almond flour, spoon it into a cup and level off (don't scoop or tap the cup, as this packs in extra, which can mean the cookies stay in balls in the oven rather than spread. Turn the mixer to low speed. Add the almond flour, baking soda, and salt to the bowl. Mix for about 1 minute to combine all ingredients

Form the cookie dough into 24 balls. Arrange on the prepared baking sheets.

Preheat the oven to 350°F.

Place the baking sheets in the freezer for 10-15 minutes. Alternately, freeze the dough balls on a small baking sheet or large plate, and transfer back to the baking sheets just before baking.

Bake the cookies on middle and upper-middle racks of oven until they are puffy and slightly golden brown at edges, 12-13 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks. Serve and enjoy. Store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.

Video Tutorial Bite Tutorial

Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Almond Flour Sifting Secret 🌾
Always sift your super-fine almond flour before measuring to eliminate clumps and ensure a light, uniform texture in your keto cookies.
Cream Cheese Temperature Trick 🧀
Let your cream cheese and butter sit at room temperature for 30 minutes before mixing to create a smoother, more homogeneous dough that blends more easily.
Chilling Dough Precision ❄️
Chill the cookie dough for 15-20 minutes before shaping to prevent spreading and create a more defined, professional-looking cookie.
Erythritol Grinding Hack 🥄
Pulse erythritol in a food processor to create a more powdery consistency, which helps it dissolve more completely and prevents a grainy texture in your cookies.
Even Baking Pro Tip 🍪
Use a cookie scoop or weigh each dough ball to ensure uniform size and consistent baking, preventing some cookies from being over or undercooked.