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The Best Keto Sugar Cookies with Icing
Daniel Hayes

The Best Keto Sugar Cookies with Icing

Soft, buttery, and perfectly sweetened, these keto sugar cookies with icing deliver the classic cookie experience without the carbs. The cream cheese-enriched dough bakes into tender rounds that stay soft for days. Topped with a smooth, setting-friendly icing made from powdered allulose and coconut milk, this easy sugar-free dessert satisfies every craving. No alcohol-based extracts, no grains, and no compromise on flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American, Keto
Calories: 112
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups super-fine almond flour
  • 0.25 cup coconut flour
  • 0.75 cup powdered keto sweetener (allulose or erythritol blend)
  • 4 ounces full-fat cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1.5 teaspoons alcohol-free vanilla extract
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.75 cup powdered keto sweetener (for icing)
  • 2 tablespoons full-fat coconut milk (for icing)
  • 0.5 teaspoon alcohol-free vanilla extract (for icing)
  • 1 pinch salt (for icing)

Equipment

  • Baking Sheets 2 large, lined with parchment paper
  • Electric Hand Mixer or Stand Mixer With paddle attachment
  • Mixing Bowls Medium and large
  • Wire Cooling Rack
  • Rubber Spatula
  • Measuring cups and spoons
  • Cookie scoop (1 tablespoon) Optional but helpful
  • Small Whisk For icing

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter, cream cheese, and ¾ cup powdered sweetener with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Add egg and 1½ teaspoons alcohol-free vanilla extract. Beat on low until just combined. Scrape down bowl.
  5. Gradually add dry flour mixture to wet mixture, mixing on low until dough forms. Do not over-mix.
  6. Scoop tablespoon-sized portions (20g each) and roll into balls. Place 2 inches apart on baking sheets. Flatten to ½-inch thickness.
  7. Bake one sheet at a time for 8-10 minutes until edges are lightly golden. Centers will look soft.
  8. Cool on pan for 5 minutes, then transfer to wire rack. Cool completely (at least 30 minutes) before icing.
  9. For icing: Sift ¾ cup powdered sweetener into a bowl. Add ½ teaspoon vanilla and pinch of salt. Add coconut milk 1 tablespoon at a time, whisking until smooth and pourable.
  10. Dip cookie tops into icing or spread with an offset spatula. Let set at room temperature for 20-30 minutes.

Notes

For best results, use powdered allulose or a powdered erythritol-monk fruit blend. Powder your own sweetener if needed. Always use alcohol-free vanilla extract to avoid bitter aftertastes. Cookies are fragile right out of the oven—cool completely on the pan for 5 minutes before transferring. The icing sets within 20-30 minutes at room temperature. Store in an airtight container for up to 5 days.