With just the right amount of softness in the middle and firmness around the edges, you won’t believe these keto sugar cookies are gluten-free, sugar-free, and dairy-free!
- 1 cup Almond powder
- ⅓ cups Coconut Flour
- ⅓ cups Powdered sweetener (erythritol or monk fruit)
- ¼ teaspoons baking powder
- ½ teaspoon Xanthan gum
- ½ tablespoon gelatin powder
- 1 pinch Salt
- ½ cups Ghee or clarified butter
- 2 teaspoons Vanilla extract
- Powdered sweetener of your choice for frosting
Preheat the oven to 350ºF.
In a large bowl, combine the almond flour, coconut flour, powdered sweetener, baking powder, xanthan gum, gelatin and salt. Add the ghee and vanilla extract to the dry ingredients and mix well with a hand or hand mixer.
Roll the dough into a ball. Place the ball of dough between two large pieces of parchment paper on a counter or large cutting board. Roll out the dough until it is about 1/8 inch thick.
Cut the dough into the desired shapes. Place the cookie dough on a greased baking sheet.
Bake for 8 to 10 minutes. Let cookies cool completely before decorating and serving.
For the frosting, in a small bowl, mix the powdered sweetener with water. Add very small amounts of water at a time until desired consistency is achieved.