Keto Sugar Cookies with Almond & Coconut Flour – Soft, Buttery & Guilt-Free

Keto Sugar Cookies with Almond & Coconut Flour – Soft, Buttery & Guilt-Free

Keto sugar cookies that actually taste like the real deal? I know what you’re thinking – impossible.

Trust me, I’ve been down that road of disappointing keto desserts that taste like cardboard with a sprinkle of false hope. But these babies changed everything for me.

KEY INFO:

• Prep time: 15 minutes
• Cook time: 12 minutes
• Total time: 1 hour 15 minutes (including chilling)
• Servings: 14 cookies
• Difficulty level: Easy
• Dietary tags: Keto, gluten-free, vegetarian, low-carb (only 1g net carbs per cookie!)

EQUIPMENT NEEDED:

• Electric mixer (or strong arms and patience)
• 2 mixing bowls
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cookie scoop or spoon
• Rolling pin (if making cut-outs)

Simple alternatives: Use a clean wine bottle instead of a rolling pin, mix by hand if no mixer available

INGREDIENTS:

• 2 cups almond flour (200g) – [use sunflower seed flour for nut-free]
• ¼ cup coconut flour (30g)
• ½ cup softened butter (115g) – [coconut oil works but changes texture]
• 1 tbsp cream cheese (15g), softened – [Greek yogurt works too]
• ¾ cup powdered monk fruit sweetener (150g) – [erythritol or Swerve work perfectly]
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp salt
• ½ tsp baking powder

METHOD:

1. Line your baking sheet with parchment paper and set aside.
2. Whisk together almond flour, coconut flour, salt, and baking powder in a medium bowl.
3. Cream the butter and cream cheese with an electric mixer until light and fluffy – about 2 minutes of proper beating.
4. Add the monk fruit sweetener and beat for another minute until well combined.
5. Beat in the egg and vanilla extract until smooth.
6. Gradually add the flour mixture – start your mixer on low speed or you’ll have flour everywhere (learned this the hard way).
7. Mix until a soft dough forms – it should hold together but not be sticky.
8. Form the dough into a disk, wrap in plastic wrap, and chill for at least 45 minutes. This step is non-negotiable – skip it and your cookies will spread like pancakes.

9. Preheat oven to 350°F (175°C).
10. Roll dough between two sheets of parchment to ¼-inch thickness, then cut with cookie cutters. Or simply scoop tablespoon-sized portions and flatten with your palm.
11. Place cookies 2 inches apart on your prepared baking sheet.
12. Bake for 10-12 minutes until edges are just starting to turn golden. Centers should still look slightly underdone – they’ll continue cooking on the hot pan.
13. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

CRUCIAL TIPS:

• Don’t overbake – these cookies firm up as they cool, so pull them when edges are barely golden
• Chill overnight for even better flavor and easier handling
• Use finely ground almond flour – coarse almond meal makes grainy cookies
• Room temperature ingredients mix better and create smoother dough
• Press cookie cutter straight down – twisting creates uneven edges that won’t bake evenly

STORAGE & SCALING:

Storage: Keep in airtight container for 5 days at room temp, 1 week refrigerated, or freeze for 3 months

Scaling: Double or halve recipe maintaining exact ratios – I’ve tested both successfully

Common mistakes to avoid:

• Skipping the chill time (seriously, don’t)
• Overbaking (they go from perfect to hockey pucks fast)
• Using cold butter (creates lumpy dough)

Variations that actually work:

• Frosted version: Beat 4oz cream cheese + 2 tbsp butter + ½ cup powdered sweetener + 1 tsp vanilla
• Lemon twist: Add 1 tbsp lemon zest to dough
• Dairy-free: Swap butter for solid coconut oil, skip cream cheese
• Holiday sprinkles: Press sugar-free sprinkles gently into tops before baking

The first time I made these, my non-keto husband ate six before I could stop him. He had no idea they were “diet cookies” until I told him.

That’s when I knew I’d cracked the code.

These aren’t just good “for keto cookies” – they’re genuinely delicious cookies that happen to fit your macros. The almond flour gives them that perfect tender crumb while the coconut flour adds just enough structure.

Pro tip from my kitchen disasters: If your dough seems too wet, add coconut flour one tablespoon at a time. If it’s too dry, add softened butter bit by bit. The dough should feel like Play-Doh – smooth and pliable.

Trust the process, especially that chilling step. Your future cookie-loving self will thank you.