Keto Christmas Sugar Cookies are here, and they are the best sugar cookies ever!
These cookies contain 0.5g carbs each, so you can enjoy two, three, or more. They make a wonderful addition to any Christmas table and, if you pierce a small hole before baking, they’ll also work beautifully as Christmas tree decorations.
Soft and irresistibly tasty, these treats are both sugar-free and gluten-free. I recommend doubling or tripling the batch—these cookies disappear quickly.
How To Make Keto Christmas Sugar Cookies
This recipe uses a blend of low-carb flours: ground almonds, lupin flour and a small amount of arrowroot starch. The arrowroot lightens the texture; if you omit it, expect a denser, shortbread-like cookie and consider increasing the almond or lupin flour slightly.
For sweeteners I use a mix of pure stevia powder and erythritol. This combination balances stevia’s bitterness and reduces the cooling effect of erythritol. If you use erythritol alone you may want 30–40% more, but expect some minty cooling. Using only pure stevia can yield bitter results.
Using just the egg white keeps the cookies lighter. Save any unused yolk in an airtight container in the fridge for up to 24 hours and use it in an omelette or scrambled eggs.
The remaining ingredients are regular baking staples: butter, vanilla, baking soda and baking powder.
Expect the dough to be quite sticky.
6 Tips for Working with Sticky Dough
- Roll the dough into a long, thin rectangle before freezing. It chills faster and stays workable longer.
- Ensure the dough is cold and firm before rolling. In a warm kitchen, work with one-quarter at a time and keep the rest chilled.
- Use a silicone pastry mat and dust it frequently with arrowroot flour to prevent sticking.
- Dust a little flour over the dough as you work.
- Cover the dough with cling film while rolling so it doesn’t stick to the rolling pin; cling film allows you to see the dough as you work.
- Lift cut shapes with a flexible spatula to keep edges neat.
These cookies are intentionally not overly sweet because any icing or decoration will add sweetness. If you prefer undecorated cookies and find them too mild, add a light dusting of icing ‘sugar’ substitute.
If you’re unfamiliar with traditional Royal Icing, see the Recipe Notes section below for a simple method.
Prefer crisp biscuits? Roll the dough thinner and bake until the edges are golden brown.
Enjoy!
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Keto Christmas Sugar Cookies
Ingredients
- 50 g butter unsalted, softened
- 1 tsp vanilla extract
- 40 g erythritol
- ¼ tsp pure stevia powder
- 50 g ground almonds
- 50 g lupin flour
- 5 g arrowroot flour (about 1.5 tsp)
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 egg white about 30g
- arrowroot flour for dusting
Instructions
- Beat the butter with vanilla, erythritol and stevia until smooth and creamy.
- Combine the dry ingredients (ground almonds, lupin flour, arrowroot, baking powder and baking soda), then add them to the sweetened butter and mix until combined.
- Whisk the egg white until frothy but not meringue-stiff, then fold it into the mixture.
- Knead gently (wearing food-safe gloves if preferred) to a smooth, soft dough. Place the dough on one half of a sheet of cling film, fold the film over and flatten with a rolling pin into an oblong about 33cm (13″) long. This will chill and firm up faster and be easier to roll later.
- Freeze the dough for 10 minutes.
- Preheat the oven to 170 °C.
- Dust a pastry mat with arrowroot, place the chilled dough on it, cover with cling film and roll out thinly. Cut shapes quickly, dusting the mat as needed to prevent sticking, until you have 24 cookies.
- Place the cut cookies on a baking tray lined with non-stick parchment.
- Bake for about 10 minutes, removing them before the edges turn golden; the cookies should remain pale.
- Allow the cookies to cool completely, then turn them over and let them air-dry further. They will firm up more as they dry.
- Decorate with icing ‘sugar’ substitute or Royal Icing if desired (see Notes).
Notes
These soft cookies will harden over time as they air-dry. For a crispier biscuit, roll thinner and bake until edges brown.
To make Royal Icing: whisk a small egg white (or 7g egg white powder reconstituted with 50g water) with 1/2 tsp lemon juice until just frothy. Gradually add icing ‘sugar’ substitute until you reach a piping consistency (roughly 80–100g). Pipe immediately. Store any leftover icing airtight in the fridge for up to 7 days or in the freezer for up to 2 months.
Use accurate kitchen scales when possible for best results.
Nutrition
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Calories: 38 kcal
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Carbohydrates: 0.5 g
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Protein: 1.5 g
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Fat: 3 g
This recipe is straightforward, festive, and low in carbs—perfect for holiday baking and sharing. Happy baking and Merry Christmas!