Recipes - Desserts and Sweets - Simple Sugar Cookies

Simple Sugar Cookies

157g
FAT
35g
PROTEIN
25g
NET CARB
Easy
MACRONUTRIENT RATIO: 2.6:1
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil

This simple and forgiving recipe is perfect for creating many different cookies and desserts. Below is the basic dough that can be used for cut out cookies, pie crusts, or anything else you can dream up! It comes together easily in a food processor, is easy to roll out, holds onto fat beautifully and most importantly, tastes delicious! Use as much or as little of the dough as you need, the leftover will freeze very well wrapped tightly in plastic. One batch of dough will be enough to make at least 3 dozen 1 inch cookies.

To change the flavor of the cookies, experiment with adding different flavor extracts, or additions such as chopped nuts or spices such as cinnamon & ginger. This dough does not contain any sweetener, however you may add as much or little according to your taste preferences. Granulated stevia is preferred for baking, it does not have as strong of a bitter aftertaste after heating.

Try some of our other keto desserts!

Chocolate Avocado Truffles

Snickerdoodles

Marshmallows

Gingerbread

And our all-time most popular recipe to date: Ketogenic Caramel 

 

INGREDIENTS

1 tablespoon or 8 grams arrowroot starch
1/4 cup or 28 grams coconut flour
1 cup or 112 grams almond flour
1 stick or 114 grams butter, very cold and cut into cubes
1 large or 50 grams raw egg

DIRECTIONS

1 Add all the dry ingredients to a food processor bowl. Pulse several times to combine.
2Add the cubed butter and raw egg to the dry mixture. Run the processor until all the ingredients are combined and there are no traces of the egg or dry ingredients remaining. The mixture should look like large pieces of wet sand that hold together easily with pinched between your fingers.
3Remove the mixture from the bowl onto a piece of plastic wrap. Wrap the dough tightly in the plastic pressing it together into a disk shape. Refrigerate the dough for about 30 minutes before rolling.
4Roll the dough between two pieces of plastic wrap to prevent sticking. Cut into cookie shapes.
5Bake the cookies in a preheated 350 degree oven for about 10-12 minutes. They should be lightly browned on the edges. Allow the cookies to cool before storing in an airtight storage container.

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