Love-Heart Keto Sugar Cookies for Valentine's Day 💕
Celebrate Valentine's Day with these delightful and healthy keto sugar cookies! These low-carb, sugar-free treats are perfect for sharing your love without the guilt.
Ingredients
For the Cookies
- 3/4 cup salted butter softened
- 3/4 cup powdered monkfruit/erythritol sweetener
- 1 large egg room temperature
- 1 1/4 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tablespoon arrowroot starch (or cornstarch for substitution)
- 1 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt (use 1/4 tsp if using unsalted butter)
For the Icing
- 1 cup powdered monkfruit/erythritol sweetener
- 1 1/2 - 2 teaspoons meringue powder
- 2 - 2 1/2 tablespoons warm water or as needed
- red or pink gel food coloring
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). If your oven tends to brown cookies quickly, try 325°F (160°C) and bake a few extra minutes.
- Cream the Wet: In a large bowl, beat the softened butter and powdered sweetener together until they’re light and fluffy. Add the egg and both extracts, then beat again until everything is smoothly combined.
- Mix the Dry: In a separate bowl, whisk together all the dry cookie ingredients: almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, and salt.
- Combine Dough: Pour the dry mix into the wet ingredients and stir well until a thick, cohesive dough forms and everything is fully incorporated.
- Chill (Optional): For easier handling, refrigerate your dough for 10-15 minutes before rolling it out. This step is optional but helpful, especially if you find the dough difficult to cut without tearing.
- Prep for Rolling: Line your cookie sheets with parchment paper and set them aside. Take two large pieces of parchment paper and lightly grease them with oil or butter.
- Roll it Out: Place your dough between the two greased parchment sheets. Form it into a rough ball, then flatten it by pressing down with your hand. Roll the dough out evenly to about 1/4 inch thick – thick enough so it won't easily tear.
- Cut Shapes: Use a greased heart-shaped cookie cutter to cut out your cookies. Gently lift each heart with a spatula or your hand and place them onto the parchment-lined baking sheets, spaced evenly apart. Re-roll any dough scraps as needed until all the dough is used up. If the dough gets too soft, feel free to pop it back in the fridge briefly.
- Bake to Perfection: Bake for 7-12 minutes (7-8 minutes for 350°F, up to 12 minutes for 325°F). The cookies will be soft when they first come out and should only be slightly browned around the edges. Let them cool mostly on their trays, then transfer them to a wire rack to finish cooling completely. They will firm up as they cool! Once fully cooled, you can frost them.
- Whip up the Icing: For the frosting, simply mix the powdered sweetener, meringue powder, and warm water in a small bowl until it reaches a thick consistency suitable for piping (avoid adding too much water!). Stir in your red or pink gel food coloring.
- Decorate with Love: Transfer the icing to a small zip-top bag and snip off a tiny corner (or use a piping bag with a fine tip). Pipe delicate heart outlines just inside the border of your cookies. You can fill them in or simply pipe the outlines.
- Set and Serve: Allow the lovely frosting to harden on the cookies before serving. Enjoy your delightful and healthy Keto Valentine's Heart Sugar Cookies!
Notes
Nutrition Information (per serving, 1 cookie):
Calories: 109
Total Carbs: 2.9g
Net Carbs: 1.3g
Fats: 9.8g
Protein: 2.1g
Calories: 109
Total Carbs: 2.9g
Net Carbs: 1.3g
Fats: 9.8g
Protein: 2.1g
