Small Batch Keto Sugar Cookies
When you want a cookie or two, but don't want to make a whole batch. These sweet, buttery keto sugar cookies topped with creamy, colorful buttercream frosting are perfect for your next cookie fix.
1 cookie
6
Servings
198
Calories
19g
Fat
3.6g
Protein
1.1g
Net Carb
2.6g
Total Carbs
If you don’t want to make an entire batch of sugar cookies, just make a few with this small batch keto cookie recipe. Portion controlled recipes like this one and my single-serve chocolate chip cookie recipe keep you from overdoing it on the sweets while still enjoying that flavor you miss.
How these keto cookies differ from the others
- Minimal, simple ingredients – Unlike other low carb sugar cookie recipes, this recipe is simple and requires minimal ingredients that you likely already have in your keto pantry. If you have almond flour, sugar-free sweetener, butter, egg, vanilla and baking powder, you can make these cookies!
- Lofthouse copycat – The buttercream frosting is tinted a playful shade of pink, reminiscent of the popular soft, melt-in-your-mouth Lofthouse cookies.
- Portion controlled – What really sets these cookies apart is the small-batch approach. When you crave homemade cookies but don’t want to commit and invest in a large number of servings, this small batch cookie recipe not only saves time but also conserves ingredients. It’s ideal for small households or for moments when a sweet craving strikes unexpectedly. Like when your mother-in-law invites you over and has a fresh package of Lofthouse cookies out for the kids. They taunt you but you aren’t going to give in because you can just make your own. Ain’t nobody got time to make a big batch of cookies at 9pm.
How to make keto sugar cookies from scratch
The beauty of making a small portion of keto sugar cookies with a classic, tender crumble and rich, smooth buttercream is that everything can be made in one bowl!!
- Grab your bowl and add butter, sweetener, egg and vanilla. Cream until smooth.
- Then add and mix in the dry ingredients to that same bowl – almond flour, baking powder and salt.
- Roll out the dough or just make a giant sugar cookie. Refrigerate to keep the dough from sticking to the parchment paper and cookie cutter.
- Punch out your cookie shapes with a cookie cutter.
- Bake at 350°F for 7 minutes.
- Make creamy sugar-free buttercream frosting by mixing butter, sweetener, vanilla and milk into the same bowl. Don’t forget to clean & dry the bowl before making the frosting. Or use the same dirty bowl if you are feeling extra lazy and don’t mind a little cookie dough texture and flavor in your frosting.
Keto Lofthouse Cookies Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Sugar Cookie Ingredients
2 tablespoons unsalted butter, softened - 2 tablespoons sugar-free sweetener
- 2 tablespoons beaten egg
- 1/2 teaspoon vanilla extract
- 3/4 cup almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Buttercream Frosting Ingredients
- 4 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar-free sweetener
- 1 teaspoon milk of choice
- 3/4 teaspoon vanilla extract
- pink food coloring
- sugar-free sprinkles
Small Batch Keto Sugar Cookies Directions
-
Mix wet ingredients
In a small bowl, cream the butter and sweetener together with an electric mixer or use a fork. Stir in the beaten egg and vanilla.
Ingredients
- 2 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons sugar-free sweetener
- 2 tablespoons beaten egg
- 1/2 teaspoon vanilla extract
Quick Tip
Crack an egg in a small dish. Whisk with a fork until beaten. Then measure out 2 tablespoons. -
Mix in dry ingredients
Add almond flour, baking powder and salt. Stir to combine.
Ingredients
- 3/4 cup blanched, super-fine almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
-
Roll out cookie dough
Mold cookie dough into a ball and place in between two sheets of parchment paper. Roll out the dough using a rolling pin until the dough is about ¼ inch (~½ cm) thick. Place into the refrigerator for 15 minutes. Preheat oven to 350°F.
Quick Tip
Rolling the dough in between parchment paper keeps the dough from sticking to the work surface and the rolling pin. Refrigerating the dough will help it firm up to keep it from sticking to the parchment paper and cookie cutters. -
Cut into shapes
Remove cookie dough from the refrigerator. Carefully punch out round cookies with cookie cutter. Use a spatula to transfer the cookie to a parchment lined baking tray. If dough seems too soft, put back in the refrigerator for 5-10 more minutes or add in another tablespoon or two of almond flour.
Quick Tip
I used a 2-inch round biscuit cutter. -
Bake the cookies
Refrigerate baking tray with cookies for 5 minutes before baking. This will keep them from spreading too much while baking. Then transfer to the oven and bake at 350°F for 7 minutes or just until the edges ever so slightly turn golden brown. Remove from oven and let cookies cool completely on the tray before handling.
Quick Tip
Cookies will still be soft and delicate when they first come out of the oven. They need to 100% cool completely before picking them up or else they will crumble and you will be sad & mad at me at the same time. Then I will cry too because you'll send me an angry comment. -
Make the frosting while the cookies bake
To make the frosting, mix butter, powdered sweetener and vanilla using an electric mixer in a small bowl. Add pink food coloring until a soft pink develops.
Ingredients
- 4 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar-free sweetener
- 1 teaspoon milk of choice (nut milk, cow's milk, heavy cream, etc(
- 3/4 teaspoon vanilla extract
Quick Tip
You can use the same bowl you used to make the cookie dough. Just rinse it out and dry it with a paper towel. -
It's all about the frost
Spread or pipe frosting on each cookie. Top with sprinkles.
Quick Tip
I used regular sprinkles in these photos because I thought they looked prettier, but you can use sugar-free sprinkles.
