Simple, delicious, and festive! These cut-out sugar cookies are perfect for your low-carb Valentine.
Guess Who’s ready for February?
This gal!
Because it’s love month and it just so happens I love pink heart-shaped foods. And cookies!
L-O-V-E C-O-O-K-I-E
When love month rolls around, I like to indulge all of the stuff people who eat sugar and gluten get to indulge in. Heart-shaped cookies, chocolate truffles, fudgy cakes, boozy berries & cream, etc. You know, the norm.
So when I found out that Stencil Revolution had these cookie stencils that came in fricken love phrases I said PLEASE SEND THEM NOW. And they did.
Obviously, I had to create a recipe that would allow me to eat cookies that say “You Rock” and “LUV YOU” for the entire month of February without having to deal with carbs and whatnot.
Not-That-Sugary Sugar Cookies
As far as cookies go, this one is not overly sweet which makes it PERFECT for getting iced. Not like, the Smirnoff kind of iced, but the sugary pink frosting kind. Which is way more appropriate for us as we are all grown up now. This is also the PERFECT cookie for shaping into other holiday themes like Christmas, Halloween, and all other cookie-centric holidays.
Swerve is a great option for sweeteners and it’s easy to find. If you don’t like the cooling sensation of erythritol (swerve) then Allulose is a great substitute! You just need to use a little more because it’s not as sweet!
If carbs are only a slight annoyance, Truvia baking blend is a mix of sugar and erythritol so you can save some carbs but feel like you are eating straight from the sugar cane.
It’s your cookie, sugar it how you want.
Easy Iced Sugar Cookies! {Gluten Free & Low Carb}
Eat your ❤ out, carbs!
Pin It! 📌
Rolling and cutting cookies is pretty basic so let’s not waste
precious time on that.
Icing these lovely little cookies takes some finesse.
For the best results, warm the icing ever so gently, like three seconds in the microwave, so it is thin enough to spread smoothly.
☝ IF you are wondering what this icing tastes like, it’s basically
sugary butter, meaning it tastes like sweet whipped
butter. SO. YEAH. IT’S GOOD.
Once you get it to the consistency you can spread, add the food dye.
Gel is the only way to go and you can get some HERE.
I did three small containers, starting with light pink, then dark pink,
and finishing with blue to make purple.
For the stencil portion of the project, the icing HAS to be solid.
Stick them in the fridge to harden before you try to stencil
or it’s an absolute disaster. Trust me.
For the Stenciling Color: I found that a mixture of mostly
food color and a tiny bit of icing worked best.
Want More Keto Treats?
Try These!!!
Mini Cookie Cups with Dark Chocolate Ganache
3 Ingredient No Bake 🥥 Coconut Cashew Cookies
Giant Chocolate Chip Cookie for Two!!! ✌
Easy Iced Keto Sugar Cookies!
Easy keto sugar cookies with three ingredient icing! Shape them to fit the season and then to fit in your mouth.
Ingredients
- 1 1/2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1/2 cup Granulated Keto Sweetener
- 1 Egg, room temperature
- 5 tbsp Butter, softened
- 1 tbsp Sour Cream (or Greel Yogurt)
- 1 tsp Vanilla Extract
Icing
- 6 tbsp Butter, softened
- 1/4 to 1/3 cup Confectioner's Style Swerve*
- Vanilla extract to taste
- Natural Red and Blue Gel Food Coloring
Instructions
Cookies
- Whisk together the dry ingredients until there are no lumps.
- In a separate bowl beat the egg, sour cream, and vanilla until combined.
- Slowly add the dry mix into the egg mixture, mixing until the dough forms.
- Add the butter and work it into the dough using your hands or a silicone spatula.
- Once the butter is completely worked into the dough, form it into a ball and wrap in cling wrap, kneading it a bit more to make sure the xanthan gum has hydrated, and refrigerate for at least 20 minutes.
- Once cool, roll the dough and cut (approx 12 cookies total) and bake at 350 for 10 minutes or until they begin to brown. Cool before icing.
Icing
- Mix the softened butter, vanilla, and powdered sweetener until smooth.
- Portion into three or four small dishes to make each color.
- Use 1 drop of red to make pink, two for dark pink, and a drop of blue for purple.
- To spread, place the dish in the microwave for 3-4 seconds, just so thin the butter. Stir well.
- Use a small spoon or knife to gently spread the thin icing over the cookie and let harden in the fridge completely.
- If you choose to stencil, add more red dye to 1 tbsp pink frosting and place the stencil firmly on the cookie. Swipe with the flat edge of a knife to place a small amount of the dye and lift gently.
Notes
*You can make any sugar substitute into confectioners by putting it in a dry blender or coffee grinder and blending it until it's a powder!
**Nutrition Facts do not include frosting. 1 tbsp Frosting = 80 cals 0 carbs
Nutrition Information
Yield 12 cookies Serving Size 1 cookieAmount Per Serving Calories 136Total Fat 12gCarbohydrates 4gNet Carbohydrates 2gFiber 2gProtein 4g
These look beautiful. I doubt I’ll ever be able to make them but I Pinned and Tweeted them.
We loved these cookies. They taste just like regular sugar cookies and were easy to make. The only change I made was to combine the ingredients in a different order — adding the butter last didn’t make sense to me. So I started by creaming the butter with the sweetener, then beat in the egg, sour cream and extract. Once combined, I added the dry ingredients. This worked well and avoided the need to knead in the butter. Great results. I’ll make these again.
You do rock! These are adorable! Love the mermaid look too. Yummy:)