This recipe for keto rolled sugar cookies is not only easy but also fun to make! It makes the perfect keto cookie dough to use with Christmas cookie cutters to make beautiful, decorated cookies.
Honestly, they’re great any time of the year, whenever you’re craving a sweet and pretty treat.
These are low-carb cut-out sugar cookies that rival traditional sugar cookies, minus all the sugar and carbs!
The dough forms easily for a wonderful recipe all family members will enjoy, especially during Christmas time.
With a simple yet delicious base and a super smooth keto royal icing that doesn’t require meringue powder, this is the keto sugar cookie recipe you’ll want to make with the kids.
These keto-friendly cut-out cookies are sure to add extra cheer to your holidays!
The sugar-free cookies feature a buttery vanilla flavor and the perfect amount of sweetness.
Break out your favorite cookie cutters and grab the food coloring, because this recipe makes a keto-rolled sugar cookie perfect for decorating!
Plus, at only 1.4 net carbs per cookie, these low-carb sugar cookies are slated to be part of your favorite Christmas cookies during this time of the year when holiday food temptations are at their peak.
If you’re a fan of keto holiday rolled-out cookies, then you should check out our keto gingerbread cookie recipe.
You’ll also enjoy our massive collection of keto cookies!
Keto Rolled Sugar Cookies
In my book, no dessert says Christmas, quite like a decorated cookie. That’s why I created an easy-to-work-with cookie dough recipe.
In fact, you should invite the children to help you with this recipe and give them a healthier holiday cookie this year.
Start a new tradition by making sugar-free cookies with your family using cookie cutters. These cookies taste as close to the real thing as possible.
It was also important to me that the cookies were not too sweet so that I could use as much icing as I wanted when decorating them.
These keto cut-out cookies aren’t like your traditional cookies because they are actually an adaptation of my favorite keto crust recipe.
The reason for using this base is that it creates a keto dough that is easy to roll out and cut out shapes.
What’s great about this cookie dough is that it’s not temperamental and can be made the day before; it can even be frozen for up to two days.
Get perfectly shaped cookie shapes every time with this easy-to-work rolled-out cookie dough.
How To Make Low-Carb Rolled Sugar Cookies
This sugar cookie dough features a combination of low-carb flour for the right consistency.
The cookie dough is an adaptation of fathead dough, except that it uses a blend of almond and coconut flour as well as butter, egg, and mozzarella cheese. It’s why it’s such an easy roll-out dough.
This cookie dough comes together rather quickly and then needs to chill in the refrigerator for at least 30 minutes or in the freezer for about 15 minutes.
You’ll be combining the flour, a little sweetener, melted butter, eggs, and melted mozzarella cheese into a large bowl.
Then, it’s just a matter of kneading the dough ball to combine all the ingredients.
The best part is that you can knead the dough by hand and not use a hand mixer.
Just use two sheets of parchment paper to sandwich the dough and give your stand mixer a break.
If you do decide to use an upright mixer, do so with a hook attachment.
Then, wrap the dough in parchment or plastic wrap and allow it to chill in the refrigerator.
After your dough has chilled, roll it between two sheets of parchment paper until it has a ¼ inch thickness, and use cookie cutters to cut out the cookies.
If you have trouble with your cookies breaking when lifting them, try rolling the dough a bit thicker.
If you don’t have cookie cutters, you can always use a glass cup or even the ring from a mason jar lid!
Once baked and cooled completely, these cookies are ready for decorating. Because they are sturdy and have a smooth surface, they make great cookies for easily creating designs.
Keep in mind that using mozzarella cheese in this recipe does not mean the cookie tastes cheesy, so don’t let that deter you from making these low-carb cookies.
Keto Royal Icing
Let’s talk about this keto decorating icing because it’s pretty amazing! It comes together very quickly and is a dream to work with!
You’ll make the icing using a confectioner’s sugar substitute, vanilla extract, a tiny amount of boiling water, and some sugar-free maple syrup.
My “secret” ingredient is sugar-free maple syrup, which replaces corn syrup and helps create a super smooth icing.
And don’t worry, you won’t taste the syrup because we’re using so little.
This keto royal icing recipe is great for piping, flooding, and outlining cookies. It’s thick enough for piping yet thin enough to flood with just the same.
Once set, it hardens to create a beautiful shell that makes for beautiful keto Christmas cookies that will still be intact when transporting them!
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I recommend placing parchment paper between the layers of the cookies when storing them so the icing isn’t disturbed.
Keto Rolled Sugar Cookies Ingredients
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The following are the ingredients you’ll need to make these low-carb cut-out cookies: Note that a printable recipe card is available at the bottom of the page.
- Almond flour finely milled
- Coconut flour
- Unsalted Butter, room temperature
- Granulated Sugar-substitute
- Pre-shredded mozzarella cheese
- Eggs, room temperature
- Pure vanilla extract
- Salt
- Confectioner’s sugar substitute for the icing
- Sugar-free syrup, for the royal icing viscosity
Materials To Make Low-Carb Rolled Sugar Cookies
In order to make these keto-friendly rolled sugar cookies, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools.
- Baking cookie sheet
- Small cookie scoop
- Spatula
- Pieces of parchment paper
- Large bowl
- Microwave-safe medium bowl
- Rolling pin
- Cookie cutters (different shapes)
- Cooling rack
- Piping bag
Sugar Substitute Options For Sugar-Free Sugar Cookies
When it comes to choosing which sugar substitute to use for these sugar-free rolled sugar cookies, I have several options for you to pick from.
My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest to real sugar and because the flavor really fools your taste buds.
It’s like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has 0% impact on blood sugar.
Personally, I don’t particularly enjoy using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could use the stevia and erythritol-based brand Pyure for this cookie recipe.
However, if you go this route, you will want to use half the amount called for in this recipe since it’s much sweeter.
When it comes to icing, you will have to use a confectioner’s sugar substitute.
Both Lakanto and Swerve have great ones, as well as a small amount of sugar-free syrup to keep the icing flowing easily.
Lastly, if you can’t easily find a more natural granulated sugar substitute, you can also use Splenda with great success. However, please note that Splenda does not have a confectioners’ sugar substitute.
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A cookie that won’t kick me out of ketosis is what I consider a major win, and I’m sure you feel the same way.
That’s why my goal is to create keto cookies that help make this ketogenic diet easier and more delicious!
I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
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I pray these keto cookbooks will make keto a delicious breeze for you.
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Keto Rolled Sugar Cookies
It's a fail-proof recipe for keto rolled sugar cookies! It features a keto royal icing that makes these not only easy but fun to make! Use cookie cutters to make beautiful, decorated cookies.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup finely milled almond flour
- 1/2 cup coconut flour
- 2/3 cup granulated sugar substitute
- 1/2 teaspoon sea salt
- 2 large eggs, room temperature
- 2 cups pre-shredded mozzarella, melted
- 1 teaspoon vanilla extract
Keto Royal Icing
- 2 cups confectioners sugar substitute
- 1/4 cup sugar-free maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon boiling water, more as needed
Instructions
- In a medium-sized bowl, combine the coconut flour and the almond flour, sugar substitute, and salt.
- Melt the unsalted butter and set aside.
- To the dry ingredients, add the melted butter and combine quickly.
- Next, add the two whole eggs and combine.
- Melt the mozzarella cheese in the microwave for a total of 90 seconds stirring halfway through. Once it comes out of the microwave mix well until fully incorporated. You can also melt the mozzarella cheese in a double boiler.
- Add the melted mozzarella cheese to the mixture and knead the dough with your hands until all the cheese is blended well into the pie dough. I recommend you do so between two sheets of parchment paper so the dough doesn't stick to your hands.
- Place the cookie dough in the refrigerator for 30 minutes.
- While the dough chills, prepare your icing.
Keto Cookie Dough
Keto Royal Icing
- Preheat the oven to 350 degrees.
- Combine the confectioner's sugar substitute, sugar-free maple syrup, and vanilla extract in a small bowl.
- Next, slowly add one tablespoon of boiling water and combine. If the keto icing is too thick, add more boiling water. Your icing should run smoothly and quickly.
- Divide the icing and food coloring to create your colors for decorating.
- Add the icing to a piping bag or a large sandwich bag and set aside.
- Once the dough has chilled, roll it out between 2 sheets of parchment paper until about 1/4" thick.
- Use your cookie cutters to cut out your shapes. Place them on a parchment-lined cookie sheet. Bake for 15 to 20 minutes until lightly browned.
- Allow cookies to cool completely before decorating.
Notes
To protect your beautiful designs, store leftovers in an airtight container with parchment paper between layers. They can be kept in the refrigerator for up to five days.
You can make your dough a day ahead. Wrap it in parchment paper and store it in an airtight container in the refrigerator. Allow it to soften on the counter for about 20 minutes before kneading and rolling the cookie dough.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 65Total Fat: 5.3gSaturated Fat: 2.4gCholesterol: 19mgSodium: 36mgCarbohydrates: 2.5gNet Carbohydrates: 1.4gFiber: 1.1gSugar: 0.1gProtein: 1.9g
