So you’re all into your keto lifestyle, but thinking you won’t be able to make your favorite sugar cookies this year? Think. Again. These low carb keto sugar cookies are here to save the day! You can even frost and decorate this keto sugar cookie recipe. Plus, they are so easy to make — just 20 minutes from start to finish. Make these coconut flour sugar cookies any time of year, and just change up the cookie cutters and sprinkles to match the holiday. I have plenty of keto cookie recipes with almond flour, such as my keto chocolate chip cookies and almond flour shortbread cookies, but readers with nut allergies have been asking me for low carb cookies with coconut flour, so here they are!

Ingredients & Substitutions

This section explains how to choose the best ingredients for coconut flour sugar cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Unsalted Butter – Let the butter sit on the counter for about 30-minutes to soften before using, which will allow it to cream nicely with a hand mixer. You could also use coconut oil for a dairy free option, but it will change the flavor slightly.Besti Monk Fruit Allulose Blend – If you need to use a different keto sugar substitute, I recommend crystalized allulose. Most other alternatives, including erythritol and most brands of monk fruit or stevia (which typically have erythritol as a bulking agent), will be more dry. See my sweeteners conversion chart for exact substitute amounts.Eggs – Make sure they are at room temperature, as cold eggs will solidify the softened butter. Flax eggs will probably work as a substitute, but I haven’t tried them in this keto sugar cookie recipe.Vanilla Extract – Use a high quality vanilla extract for the best flavor. Baking Powder – Used to increase the volume and lighten the texture.Sea Salt – Balances and brings out the sweetness.Wholesome Yum Coconut Flour – I don’t recommend any substitutions here, as coconut flour is very absorbent and any substitute will lead to a runny batter instead of cookie dough. If you want use almond flour, these keto cookies are the most similar.Xanthan Gum – This is an optional ingredient, but will make your cookies more sturdy and chewy.Icing – I used this keto cream cheese frosting recipe, but feel free to use any kind you like. Just make sure it’s sugar-free if you want these to be keto sugar cookies.Sugar-Free Sprinkles – These are the store-bought sprinkles pictured in this post. They may not be as vibrant, but they are all-natural and made without sugars and artificial colors. You can also make homemade sugar-free sprinkles to make bright ones.

How To Make Keto Sugar Cookies

This section shows how to make coconut flour sugar cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Storage Instructions

Store: Keep these low carb sugar cookies in an airtight container at room temperature for 4-5 days without frosting or 1-2 days with frosting. You can also refrigerate them for up to a week.Freeze: Place the keto sugar cookies on a parchment lined baking sheet and freeze until solid. Then, transfer to a freezer bag and freeze for up to 3 months. When ready to eat, thaw at room temperature.

If you like these keto sugar cookies with icing and sprinkles, you might like these, too: These cookies won’t darken much, and will continue to firm up as they cool. Do not over bake them, as coconut flour can dry out easily. Instead of forming the cookies into balls and flattening, do the following:

Chill. Form the dough into a ball and chill for 1 hour. Roll. Once the cookie dough is firm, remove it from the fridge and place between two pieces of parchment paper. Roll out to about 1/4-inch thick. Cut. Cut into shapes using cookie cutters. You can remove the excess dough away from the cut outs and just leave the cookies on the parchment paper, then slide onto the baking sheet. Bake. Follow the same instructions for baking.

Use a small cookie scoop to scoop the dough onto the baking sheet. Flatten with your palm to 1/4 inch thick (they will not spread much during baking), keeping them at least an inch apart. Baking option 2: Form the dough into a ball and chill for 1 hour. Once the cookie dough is firm, remove it from the fridge and place between two pieces of parchment paper. Roll out to about 1/4-inch thick. Cut into shapes using cookie cutters. You can remove the excess dough away from the cut outs and just leave the cookies on the parchment paper, then slide onto the baking sheet. Alternatively, you can carefully use a thin turner to transfer the cutout cookies to the parchment lined baking sheet. Any cookie dough you tore away from the cutout, you can form a ball with it and roll out again to make more cookies. Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it! *Nutrition facts do not include optional frosting and sprinkles.