Quick Keto Coconut Flour “Sugar” Cookies

Quick Keto Coconut Flour “Sugar” Cookies

Quick Keto Coconut Flour “Sugar” Cookies

This recipe is designed to teach everyone how to make quick and easy keto coconut flour "sugar " cookies.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 24 medium cookies

Ingredients

  • 1 cup coconut flour
  • 1 cup monkfruit sweetener or granulated sweetener of choice
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 3/4 cup room temperature butter, softened
  • 1 1/2 tsp vanilla extract or extract of choice

Quick Keto Buttercream Frosting

  • 1/4 cup room temperature butter, softened
  • 2 cups powdered Swerve or powdered sweetener of choice
  • 2 TBS milk of choice, room temperature
  • 1 tsp vanilla extract or extract of choice

Instructions

Cookies

  • Preheat oven to 350 degrees.. Line 2 large baking sheets with parchment paper
  • In a large mixer bowl sift or whisk coconut flour, sweetener, baking powder, and salt until fully combined and no lumps remain
  • Add eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium low. Beat on medium low about 30 seconds or until combined and crumbly
  • Scrape down the sides of the bowl if needed. Add the butter and the extract. Beat on low about 10 seconds to break up the butter. Increase speed to medium. Beat on medium another 30 seconds or until combined and smooth dough has formed
  • Scrape down the sides of the bowl and push the dough to the center of the bowl. Press the dough into a large ball and massage in hands to make sure everything is combined and smooth
  • Place in the refrigerator about 5 minutes so all the ingredients can set well
  • Remove from the refrigerator. Massage in hands if any large pieces crumble off your dough is too dry add small amounts of milk until smooth if needed
  • Press or roll dough out to about 1/4 inch thick. Use cookie cutters and cut dough into desired shapes. If no cookie cutter scoop dough out 1 TBS at a time and shape into round cookies by hand
  • Bake at 350 degrees about 6-8 minutes or until golden around the edges
  • Remove from the oven. They will be soft but will firm up as they cool. Allow to cool in the pan about 15 minutes to firm up. Transfer to a wire rack and allow to cool completely before frosting them

Buttercream Frosting

  • In a large mixer bowl beat butter on medium about 45 minutes or until creamy
  • Sift in the powdered Swerve. If no sieve. Whisk powdered Swerve in a small bowl until no lumps in the Swerve. Then add to the butter.
  • Add the milk and extract. Beat on low about 10 seconds to moisten the dry ingredients. Increase the speed to medium. Beat on medium about 1 minute or until creamy and able to spread easily. If the frosting seems to thick and will not spread easily or will not pipe through a piping bag add small amounts or milk until desired consistency
  • Scrape down the sides of the bowl and push the frosting to the center of the bowl. Spread the desired amount of frosting over cooled cookies. If desired divide the frosting and add food coloring for decorating

Notes

This recipe yields about 24 medium cookies
1 cookie contains about contains about 1 gram of net carbs


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