Spooky Keto Sugar Cookies
Get into the Halloween spirit with these delicious, low-carb, and gluten-free sugar cookies. Perfect for a spooky treat without the sugar crash!
Equipment
- Mixing Bowl
- Halloween Cookie Cutters
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 2.25 cups almond flour
- 2 tbsp coconut flour
- 1/4 tsp salt
- 6 tbsp butter, softened
- 1/2 cup Swerve (granular)
- 1 large egg
- 1/2 tsp vanilla extract
Royal Icing
- 1/2 cup powdered Swerve
- 1/2 cup powdered BochaSweet
- 1 tbsp egg white powder
- 2-4 tbsp water
- 1/2 tsp vanilla extract
Instructions
- In a bowl, whisk almond flour, coconut flour, and salt. In a separate large bowl, beat the softened butter and Swerve until creamy. Add egg and vanilla, then beat in the flour mixture until a dough forms.
- Lightly dust a work surface with coconut flour. Pat the dough into a circle, place a piece of parchment on top, and roll to 1/3‑inch thickness. Use Halloween-shaped cookie cutters to cut out cookies. Place on parchment‑lined baking sheets and freeze for 30 minutes.
- Preheat oven to 325°F. Bake frozen cookies for 12–14 minutes, rotating pans halfway, until edges just start to brown. Let cool completely on the sheets (cookies will firm up as they cool).
- Whisk together both powdered sweeteners and egg white powder. Add water 1 tablespoon at a time until the icing drizzles in ribbons. Stir in vanilla. Divide and tint with natural food coloring.
- Pipe outlines on cooled cookies, let dry 10–20 minutes, then “flood” inside the outlines with more icing. Use a toothpick to spread evenly. Let dry completely before stacking.
Notes
Nutrition per serving: Calories: 177 | Total Carbs: 4.8g | Net Carbs: 2.4g | Fats: 15.2g | Protein: 5g
