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soft keto sugar cookies featured image

Soft Keto Sugar Cookies with Sugar Free Vanilla Frosting

  • Total Time: 1 hour 40 minutes
  • Yield: 12 frosted cookies 1x


This recipe for Soft Keto Sugar Cookies with Vanilla Frosting yields rich, buttery cookies that are crispy outside and soft and chewy inside. They're perfect topped with silky smooth sugar-free vanilla buttercream!




  • 1/4 teaspoon beef gelatin
  • 1 teaspoon boiling water
  • 3 tablespoons unsalted butter (at room temperature)
  • 1/4 cup full-fat sour cream
  • 1/4 cup Swerve Confectioners
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/4 teaspoon stevia glycerite
  • 1 cup almond flour
  • 4 teaspoons coconut flour
  • 1 teaspoon baking powder
  • 4 oz part-skim shredded mozzarella cheese


  • 1/3 cup heavy whipping cream
  • 2 large egg yolks
  • 1 1/2 tablespoons Swerve Confectioners
  • 1/8 teaspoon stevia glycerite
  • 1 pinch salt
  • 8 tablespoons unsalted butter (at room temperature)
  • 1 teaspoon pure vanilla extract



  1. Mix together the beef gelatin and boiling water in a small bowl and stir to dissolve; set aside.
  2. Cream together the butter, sour cream, Swerve Confectioners, egg, vanilla extract, almond extract, and stevia glycerite in a large bowl and set aside. Beat in the dissolved gelatin.
  3. Whisk together the almond flour, coconut flour, and baking powder in a medium bowl.
  4. Melt the mozzarella cheese in a microwave (in 30 second increments) or in a double boiler.
  5. Add the almond flour and mozzarella cheese to the butter mixture and stir vigorously to combine. It might be helpful to knead the dough a bit with oiled hands to help it come together.
  6. Form the dough into a ball, flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate until chilled. This takes about 2 hours in the fridge or 20 minutes in the freezer.
  7. Preheat the oven to 350F and line 2 large baking sheets with parchment paper or silpat liners. Roll the cookie dough out between 2 pieces of parchment paper to a circle about 1/4-inch thick. Use a cookie cutter in any shape you like to stamp out the dough into cookies, and then gather the scraps, re-roll, and repeat until the dough is all used. I used a 3-inch circle cookie cutter and got 12 cookies.
  8. Arrange the cookies on the prepared baking sheets and bake until golden on the bottom, about 12 to 15 minutes, rotating the trays once halfway through. Cool completely before frosting.


  1. Add the cream, egg yolks, Swerve Confectioners, stevia glycerite, and salt to a small saucepan over medium heat. Cook until the mixture is thickened, about 3 minutes, whisking constantly. Cool to room temperature and then chill.
  2. Use a handheld electric mixer to cream the butter and vanilla together in a large bowl. Beat in the chilled cream mixture until light and fluffy.
  3. Frost the cookies; serve.


  • Net Carbs: 2g net carbs per frosted cookie 
  • Store these cookies wrapped in the fridge for up to 1 week. I like to arrange them on a flat tray and not stack them to keep the frosting looking nice. Let them sit at room temperature for 10 minutes before serving.
  • In the cookies, instead of Swerve Confectioners, you can use 1/3 cup powdered monk fruit/allulose sweetener. And instead of stevia glycerite, you can use 1/2 teaspoon liquid stevia extract.
  • In the frosting, instead of Swerve Confectioners, you can use 2 tablespoons powdered monk fruit/allulose sweetener. And instead of stevia glycerite, you can use 1/4 teaspoon liquid stevia extract.
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American


  • Calories: 226
  • Sodium: 80
  • Fat: 21
  • Saturated Fat: 10
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 91

Keywords: Keto Sugar Cookies, Soft Keto Sugar Cookies