Go Back
Print
Low Carb Cut Out Sugar Cookies Recipe

Valentine's Day Low Carb Cut-Out Cookies

These low carb cookies are an excellent substitution for those traditional cut out cookies for holidays.

Course Dessert
Cuisine American
Keyword Cookie
Cook Time 10 minutes
Servings 17 cookies

Ingredients

Dry Ingredients

  • 3/4 cup Almond Flour
  • 1/3 cup Erythritol Granular
  • 2 tbsp Coconut Flour
  • 1/2 tsp Baking Powder
  • 2 pinches Sea Salt Course

Wet Ingredients

  • 1/4 cup Butter (softened)
  • 1 tbsp Cream Cheese
  • 3/4 tsp Vanilla Extract
  • 1/4 tsp Almond Extract

Icing

  • 1 tbsp Butter
  • 3/4 cup Pink Sukrin
  • 1/2 tsp Almond Extract
  • 3 tbsp Heavy Whipping Cream
  • 1 tbsp Cream Cheese

Instructions

  1. Sift all the dry ingredients together into a mixing bowl.

  2. Mix all the wet ingredients together in a ramekin.

  3. Pour wet ingredients into the bowl with the dry ingredients and combine thoroughly.  You will have a nice dough ball when mixed together well enough.

  4. Cover and chill dough in refrigerator for an hour.

  5. After a hour remove dough from refrigerator and lay on parchment paper big enough to roll your dough out on.  You do not need any flour to roll out this dough on parchment paper.  (Plus any flour will change your carb count.)

  6. Roll your dough out to between 1/8 and 1/4 inch thick or until you get to a thickness that you prefer.  Cooking times may vary.

  7. Use the desired cookie cut outs to stamp cookies and transfer to a baking sheet lined with a clean sheet of parchment paper. You will probably need to assist the dough with some support underneath to transfer to the baking sheet.

  8. Any left over dough can be pressed back together and rolled out again in order to make more cut out cookies.

  9. After transferring cookie dough to the baking sheet, bake at 325 degrees for 10-11 minutes, or until edges begin to turn brown.  They should not be too dark around the edges.  These are very fast cooking cookies.

  10. Remove cookies from oven when done and place on a cooling rack.  Do not decorate with icing until the cookies are cooled down, or the icing will run off the cookies.

  11. After completely cooling cookies, they are ready to decorate.

  12. After decorating store cookies un-stacked so that your icing designs don't smudge.  I use a deviled egg container upside down and put the cookies on the lid for storage.  You can use any container that has a nice size lid. Or multiple containers. Store in refrigerator.

Recipe Notes

You can use coloring gel-based food color for any color icing you would like. I like using the Wilton brand.

Based on 17 cookies, and with the ingredients I used for this recipe, the carb count for each cookie is: 3.5 grams total carbs and 3.0 grams net carbs.

Note: Carb counts can vary greatly depending on the brand of ingredients that you use.