Keto Cut-Out Sugar Cookies. This recipe makes crunchy keto sugar cookies that are easy to roll out and that don’t rise when baked so they’re easier to decorate.
The cream cheese keeps them from being crumbly, which means they taste just as good as they look.
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Serving Size: 1 medium cookie
Yield: 21 servings
3/4 cup (150g) powdered erythritol // OR Swerve confectioner’s sweetener
1 large (55g) egg*
1/2 tsp (4g) salt (omit if using salted butter and cream cheese, drop to 1/4 tsp if using only one of those)
1/4 cup (56g) butter, room temperature
1 + 1/3 cups (125g) almond flour // OR other nut flour
1/4 cup (60g) cream cheese, at room temperature // OR nut/seed butter (unsweetened)
1/4 cup (30g) coconut flour // 1.5 tbsp (15g) psyllium husk powder // OR 1/4 cup oat fiber
1 tsp. (5ml) vanilla extract // OR 1/2 tsp. (2.5ml) almond extract
(optional) 1/2 tsp guar gum // OR 1/4 tsp. xanthan gum (OMIT if using cream cheese)
* do NOT use an extra-large egg! Using excess egg will result in a softer, more cake-like cookie. Make sure to weigh the egg (out of shell) to be sure.
Royal Icing (optional):
3 (105g) large egg whites (if you don’t want to eat raw eggs, use pasteurized egg whites or egg white powder + the amount of water called for on the package to rehydrate)
2 + 1/4 (400g) powdered erythritol // OR Swerve confectioner’s sweetener
1/2 tsp. (2.5ml) clear vanilla extract // OR 1/2 tsp. (2.5ml) clear almond extract
(optional) 1/2 tsp cream of tartar (or lemon juice)
1. Preheat the oven to 350F (175C). Prep a cookie sheet or equivalent flat baking pan by lining it with baking paper or reusable baking mat.
2. In a large bowl, combine the warm butter, warm cream cheese and mix well. Next, add the sweetener, salt and guar gum and mix thoroughly.
3. Next, add the egg and vanilla and mix thoroughly, then slowly incorporate the coconut flour, followed by the almond flour and mix until all lumps are gone and the dough is very thick. If your dough is wet enough to stick to your fingers, cover in plastic wrap and chill for 30 minutes until less sticky and easier to roll out. If your dough doesn’t stick to your fingers (this depends on how warm your butter, egg and cream cheese were when you started) then go ahead and move on to step #4.
4. Sprinkle a thin layer of coconut flour over a smooth, clean surface and place half of your cookie dough on top. Place a very big sheet of clear cling wrap (plastic wrap) over top and then roll the dough out to an even thickness (I’d recommend about 1/8″ // 3mm).
5. Peel off the cling wrap by pulling horizontally (see video above) and then cut out cookie shapes using either a cookie cutter or the rim of a cup (dip your cookie cutter lightly in coconut flour between cuts to keep the dough from sticking).
6. Use a thin metal spatula or the blade of a knife to carefully transfer each cookie cut-out to the prepared baking sheet and bake for 5 minutes at 350F (175C), then reduce the temperature to 300F (150C) for 15-20 more minutes, or until the edges are just starting to turn golden around the edges.
7. Cool the cookies for 3-5 minutes on the baking sheet, then move them to a cooling rack and let cool to room temperature before frosting or storing in an air-tight container.
If you want icing that will dry solid so that your designs will stay put and stay sharp, try this keto royal icing:
8. In an extremely clean bowl (no trace of oil or egg yolk) beat together the egg whites and cream of tartar until frothy. Next, sprinkle in the powdered sweetener slowly as you whip, until it has all been incorporated. Continue beating for 5-6 minutes or until it thickens (see video above). At this point add in any flavorings or food coloring.
Fill a piping bag or large ziplock bag with half of the icing and cover the remaining icing so that it doesn’t dry out. To make a flat layer of icing over the top of your cookie (as a base for other decorations), first pipe the edges of your cookie’s shape, then wait a few minutes for that to dry before mixing a few drops of water with a few tablespoons of the icing in a small bowl until it just reaches a pourable consistency. Carefully pour or spoon this thinner icing inside the outline you made on top of the cookie. Use a toothpick to swirl the icing around and spread it evenly inside the outline. Let this dry fully before making any designs on top with the thicker icing.