KETO SUGAR COOKIES WITH CREAM CHEESE FROSTING

Are you looking for an easy dessert that's perfect for any holiday? I made these keto sugar cookies with cream cheese frosting for St. Patrick's Day. These sugar cookies are made with coconut flour and beef gelatin which make them soft, chewy, and delicious. Just like a sugar cookie should be!

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keto sugar cookies with cream cheese frosting

Ingredients

Cookies:

• 1/3 cup butter salted (softened)

• 1/4 cup monk fruit sweetener or erythritol

• 2 large eggs

• 1/2 tsp vanilla extract

• 1/2 tsp Bakewell Cream Baking Powder Starch Free

• 1/4 tsp Sea salt

• 1/2 cup coconut flour

• 1/2 tsp beef gelatin powder

Frosting:

• 4 oz cream cheese softened

• 2 tbsp salted butter

• 1/2 cup powdered erythritol

• 1 tsp vanilla extract

• 1 tbsp heavy whipping cream

Equipment needed:

• Hand mixer or Stand mixer

• Cookie sheet

• Parchment paper

• Cookie scoop

Directions

Cookies:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a mixing bowl add the butter and sweetener and beat with a mixer until fluffy.

3. Beat in the eggs, vanilla.

4. Gradually beat in the coconut flour, beef gelatin, baking powder, and sea salt.

5. Use a cookie scoop or teaspoon to scoop the dough. Next, roll the dough into a ball. Then place the ball of dough on a cookie sheet and flatten with your palm to about a 1/4 inch thick.

6. Bake for 8 minutes or until the cookies start to firm up but are still soft. Remove from the oven and cool completely on the cookie sheet.

7. Top with cream cheese frosting when the cookies are completely cool.

Cream Cheese Frosting:

1. Add the cream cheese and butter to a mixing bowl. Beat with a mixer until fluffy.

2. Beat in the sweetener and vanilla until well incorporated

3. Add the heavy whipping cream and beat again until creamy. You can add more or less heavy cream based on the desired consistency.

tips

You absolutely need a mixer for this recipe! You want the ingredients to incorporate well, and you want fluffy frosting. I highly recommend lining your cookie sheet with parchment paper or a baking sheet to prevent sticking. You can also use cookie cutters for this recipe. Just chill the dough until firm and roll the dough between 2 sheets of parchment paper, then use your favorite holiday cookie cutters. Make sure the cookies are completely cooled before topping with frosting. You can add food coloring to the frosting and also add sugar free sprinkles. Store any left over cookies in the refrigerator in a sealed container and layer with parchment paper. Let the cookies come to room temperature so they can soften before eating.

If you try this recipe, I'd love to hear your feedback in the comments or tag us on IG @animalbasedrn.