American · Dessert
Keto Sugar Cookies
A low-carb riff on the classic American sugar cookie, built on almond and coconut flour instead of wheat and sweetened entirely with allulose so the buttery, vanilla-forward flavour of the original survives without the sugar spike.
$1
10 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
238Calories
6.1gProtein
21.7gFat
14.8gCarbs
1.2gSugar
3.4gFiber
224mgSodium
72mgChol
7.2gSat Fat
212mgPotassium
73mgCalcium
1mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
8gAllulose
0.3gAlcohol
Goes well with
Belgian Blonde Ale
local
Black Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet.
2
Cream the softened butter and allulose together in a bowl until light and slightly fluffy, about 2 minutes.
3
Beat in the egg yolk and vanilla extract until fully combined.
4
In a separate bowl, whisk the almond flour, coconut flour, baking powder and salt together.
5
Fold the dry ingredients into the butter mixture until a soft dough forms; it will be slightly sticky — this is normal for an almond flour dough.
6
Divide the dough into 2 equal portions and roll each into a ball, then flatten gently to about 1.5cm thickness on the lined sheet, spacing well apart.
7
Bake for 11-13 minutes until the edges are just turning golden; the centres will still look soft.
8
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully — the cookies firm up considerably as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g blanched, fine almond flour
- 22g22g softened butter
- 16g16g allulose
- 1/21/2 egg yolks, lightly beaten (9g)
- 2g2g vanilla extract
- 1g1g baking powder
- 0.5g0.5g salt
- 5g5g coconut flour
