Roll out sugar cookies are a holiday standard, so when trying to figure out what to bake this weekend, there wasn’t even a question. I dug out my reindeer cookie cutter, and set to work on making vegan keto sugar cookies. These bad boys are super simple, require only 4 ingredients, and are extra adorable. Plus, they’re gluten free, grain free and nut free. What’s not to love?

I didn’t bother frosting these, because frosting is just added carbs, and I honestly didn’t think they needed it. You could decorate with a keto frosting, chocolate, or selective decorative sugar (but obviously limit that!). If you end up making these, I’d looove to see pictures, so be sure to tag me on Instagram!

Notes on Baking Gluten Free Vegan Keto Sugar Cookies:

• Letting the dough rest for a few minutes before rolling it out will allow the coconut flour to absorb the moisture from the cream cheese, making the whole process of cutting out cookies a lot easier.
• More intricate designs will be more difficult to cut out, so I’d recommend simpler cookie cutter shapes if you aren’t a cookie pro. There were a lot of broken reindeer in the making of this recipe!
• I only used 1/4 cup of granulated sweetener, but if you like things on the sweeter side, you could increase this to 6 tablespoons.
• For sweeteners, I prefer to use Lakanto. It’s the brand I’ve found that works best for baking, and doesn’t upset my stomach. You can save 15% if you shop on their site using the code MeatFreeKeto.
• I really like the combination of almond extract and vanilla extract, but you could easily just go with vanilla, and these will taste awesome.
• Be sure to roll out the dough evenly, or you will have parts of the cookie that cook well, and then parts that burn. 🙁
• Seriously, let these cool or they will fall apart!
• Silicone baking mats really make this process a million times easier.
• If you aren’t vegan, you can easily just use regular cream cheese, or a 50/50 blend of cream cheese and butter.
• Keep in mind while calculating macros that certain sugar alcohols, like erythritol, should be subtracted from the total carbs!
• While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only!

Vegan Keto Sugar Cookies

Print Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 20 adorable cookies

Calories 54

Equipment

• silicone baking mat

Ingredients

• 8 ounces vegan cream cheese (225g)
• 3/4 cup coconut flour (84g)
• 1/4 cup granulated sweetener (48g)
• 1 tsp each vanilla and almond extracts

Instructions

• Preheat oven to 350°F (180°C).
• Cream together sugar, cream cheese and extracts.
• Mix in coconut flour until everything forms a pretty stiff dough.
• Roll out dough on a silicone baking mat (I used wax paper on top of the dough as well), and cut into shapes with adorable or festive (or both!) cookie cutters. If the dough is too sticky, try chilling it for about 5-10 minutes so it hardens up again. You can also sprinkle the surface of the dough very lightly with more coconut flour.
• Line up on a cookie tray, and bake for about 20 minutes, until the edges are golden.
• Let cool for at least 10-15 minutes, so the cookies set up and don't crumble, and enjoy!

Notes

To calculate net carbs - subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.

For sweeteners, I prefer to use Lakanto. It’s the brand I’ve found that works best for baking, and doesn’t upset my stomach. You can save 15% if you shop on their site using the code MeatFreeKeto.

Nutrition

Serving: 1 | Calories: 54kcal | Carbohydrates: 2.8g | Protein: 1g | Fat: 4.2g | Fiber: 1.5g