The best keto non-sugar cookies you will ever make.

This sugar-free cookie recipe makes a strong yet tender cookie that pairs well with your favorite sugar-free frostings and decorations.

Perfect for any holiday or event, and so much fun to decorate!


Cookies:

Royal Icing:

  • 120 g Sukrin Melis Sweetener Powder
  • 2 to 4 tablespoons room temperature water
  • ½ teaspoon vanilla extract
  • Natural food coloring

Cookies:

  1. Prepare your work surface with a silicone baking mat or a large piece of parchment paper and lightly dust with coconut flour.
  2. In a medium bowl, combine almond flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener until creamy.
  3. Add the egg and vanilla extract and beat the almond flour mixture until the dough is smooth.
  4. We spread the dough on the prepared work surface. Cover the dough with a large sheet of parchment paper. Roll out to a thickness of 2-3 cm.
  5. Using a cookie cutter of your choice, cut out the cookie and gently pry it up with a small spatula or knife.
  6.  Collect the cuttings and roll out the dough again to cut out as many cookies as possible.
  7. Preheat oven to 165 C.
  8. Bake the cookies for 12 to 14 minutes, or until they begin to brown around the edges, switching and turning the tins halfway through.

Remove from oven and let cool completely. When the cookies are removed from the oven, they will still be soft, but will become hard as they cool.

Royal Icing:

  1. Combine sweeteners in a large bowl.
  2. Add water, 1 tablespoon at a time, whisking until you get the desired consistency.
  3. Whisk in the vanilla extract.
  4. Divide into separate bowls and add small amounts of food coloring until desired color is achieved.
  5. Place the icing in small zip bags or pastry bags, cutting the very corner around the pipe. Allow the circuits to dry for at least 10-20 minutes before pouring.
  6. Allow the filled frosting to dry completely before adding any additional decorations.