Keto Sugar Cookies | Sugar Free Cookies| Keto Recipes
Welcome to keto meals and recipes dot com. Today
I’m making sugar cookies that make amazing cut-out cookies for any special occasion. Today, we’re making Christmas cookies.
As well as being keto, this recipe is also sugar-free and gluten-free.
The macronutrient ratio for this recipe is 2.8 to 1 with 1.9 grams of total carbs,
1.4 grams of dietary fiber, resulting in 0.5 grams of net carbs per cookie. After
assembling all my ingredients, I begin by preparing the dry ingredients first. The order you add the dry ingredients doesn’t matter.
To start I place a fine sieve over a deep mixing bowl.
I poured the almond flour into the sieve, then I added the whey protein isolate,
Use a whisk or spatula
so as you’re stirring the dry ingredients will pass and aerate as they go through the sieve.
Discard any granules that are too large to go through the sieve.
stir to combine the dry ingredients in the bowl and
set aside for a moment. If you’re using a stand mixer,
you will use the paddle attachment.
For the rest of the steps, into the stand mixer bowl first add the unsalted butter, which is at room temperature.
Beat the butter at medium speed until it is smooth, and the color has become a much lighter pale yellow.
This will take about 2 to 3 minutes. Add the first of the two room-temperature eggs and beat again until the egg has been incorporated
into the batter.
Don’t forget to scrape the sides and bottom of the bowl once in a while, and add the second egg.
Beat until it too has been incorporated into the butter.
You will notice that the mixture looks curdled. Don’t worry.
That’s exactly how it should look at this point. Just to remind you, stop and scrape the bowl again
before you add the vanilla extract and the confectionery sweetener.
So that your sweetener does not create a dust storm, use a spatula to combine all the ingredients
then resume mixing at low speed.
Start adding the dry ingredients about one cup at a time, beating until all of your ingredients have been added to the butter mixture.
Continue beating for 2 to 3 minutes to ensure a really creamy, even texture and to ensure all the ingredients are well combined.
You will now notice that the cookie dough is very soft, but has a silky and smooth texture.
Because I’m going to make cutout cookies, this dough has to be refrigerated.
Although some people like to form it into a large brick and wrap it with cling wrap and then place it in the refrigerator, I
have found a shortcut that I would like to share with you.
I put a long sheet of parchment paper on my work surface,
then I place a second sheet of parchment paper on top of the dough.
I flattened the dough a bit with my hands.
I lay down two painter sticks as my guide. These sticks are placed over the top of the parchment close enough together
so that my rolling pin can easily glide over the sticks,
in other words so the distance between the sticks is slightly shorter than the length of my rolling pin.
I then roll until the cookie dough has been pressed out as much as it will go at the thickness of the painter sticks.
You’ll find that this is an absolutely perfect thickness to make cutouts, with this
keto sugar cookie dough at this thickness.
You’ll find that the cookies will be crispy, while having a nice, somewhat fluffy texture. Now that your dough has been rolled out,
remove the painter sticks and slide the parchment sheet with the dough onto your cookie sheet and refrigerate for three to four hours,
Or if you can, overnight. This will allow the dough to get to the perfect consistency
that makes cutouts very easy to do. When your dough has been chilled and you’re ready to make the cutouts,
slide the parchment from the sheet and back onto your work surface.
Also, re-line the cookie sheet with a fresh sheet of parchment. Remove the top parchment sheet and, with your chosen cutout, press out the
shapes in a way that will maximize how many cookies you can arrange on the dough surface.
Then carefully remove the extra dough around the cutouts.
This extra dough can be re-rolled, re-chilled and reused. When you’ve isolated your cutouts carefully,
slide the spatula under the cookie shape and place on the parchment-lined cookie sheet. Leave a bit of space between each cookie.
When you have arranged as many cookie cutouts as you can fit
without crowding good cookies, place the cookie sheet into the refrigerator for about 20 minutes.
This step is important. The chilling will help the cookies maintain their shapes and prevent them from
spreading out during baking. While your cutouts are chilling, pre-heat your oven to
150 degrees Celsius or 300 degrees Fahrenheit.
After 20 minutes, place the cookie sheet in the middle position of your oven and bake for 8 to 10 minutes.
Watching your baking time is really important.
Do not bake for any longer than I’ve indicated.
When you take your cookies out of the oven, the cookies will look very pale and still be a bit raw looking. That’s
exactly what you want. After removing them from the oven, leave the cookies on the tray until they cool to room temperature
Because of the internal heat of the cookies, they will keep baking as they cool down and will get to a nice
solid consistency. When your cookies are cool, use your spatula and carefully move the cookies onto a cooling rack and let them cool and
I found that my cookies needed about eight hours to get to the absolute perfect texture and crispiness.
You’ll find that these cookies are absolutely delicious without any icing at all, but if you do want to decorate them
I will show you how to make sugar free royal icing and
show you how I decorated a few of my cookies. I would like to wish everyone a very Merry Christmas and Happy Holidays.
Until next time, thank you for watching and see you next time. For your convenience,
I will post the link to the cookie cutters
I used, as well as the link for the printable recipes in the description below, and in my blog.