These Coconut Heart Keto Sugar Cookies are the perfect Valentine's Day treat! They are perfect for kids, parties, or even as gifts. And the best part is they are keto, low-carb, grain-free, and gluten-free!
Keto Sugar Cookies
Coconut Heart Keto Sugar Cookies may sound too good to be true…but they are the real deal!
These cookies are keto-friendly and will for sure put you in the Valentine's Day spirit!
They are the perfect texture with the royal icing on top.
Plus, these heart cookies are so easy to make and come together in under 20 minutes!
Hacks for Keto Sugar Cookies
Almost all traditional sugar cookie recipes contain lots of sugar and flour, so they are loaded with carbs and consequently are not keto-friendly.
They are the perfect low-carb dessert that are actually good for you! The coconut and almond flours add extra fiber, which will keep you satisfied after one or two cookies (though we don't blame you if you want more!).
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What's In Keto Sugar Cookies?
To make our keto sugar cookies, we used the following low-carb ingredients:
- Cream cheese
- Egg yolk
- Confectioner erythritol
- Coconut extract (optional)
- Vanilla extract
- Almond flour
- Coconut flour
- Xanthan gum
- Kosher salt
How to Make Keto Sugar Cookies
Our recipe is divided in two parts: the cookies and the royal icing.
Let's go over step-by-step instructions on how to make these cookies.
You will need a heart-shaped cookie cutter before you get started!
Step #1. Make the Cookie Dough
Make the dough by combining all the wet ingredients in a mixing bowl and mix with an electric mixer until smooth.
Then, add dry ingredients and beat again.
Step #2. Cut out the Heart Shapes
Use a heart-shaped cookie cutter to cut out the cookies from the dough.
Transfer the heart cookies to a baking sheet lined with parchment paper or a silicone baking mat.
Re-roll the excess dough and cut out more heart shaped cookies until the dough is used up.
You should get about 48 medium-sized cookies from the dough.
Step #3. Bake the Cookies
This recipe yields 48 cookies and about 12 cookies fit on a baking sheet.
If you don't have multiple baking sheets, you can make the cookies in batches. They only take a few minutes to bake, so it won't add much extra time.
Add the cookies to the oven and bake at 350°F for 10-14 minutes or until they are lightly golden!
Step #4. Make the Keto Royal Icing
While the cookies are baking, make the icing, which is super simple to make!
Mix on low speed first, then on high speed towards the end.
If using just one color of icing for the cookies, stir in a few drops of food coloring to the icing and beat to combine.
If using more than one color of icing, simply divide the icing into smaller bowls and then put the desired food coloring in each bowl.
Step #5. Frost Your Keto Sugar Cookies
To “frost” the cookies, scoop a tablespoon of the icing into a piping bag (or sandwich bag with the corner snipped off).
The consistency should be thick; use this small bit of icing to draw the outline of your heart cookies.
To “frost” the inside of the hearts, thin out the remaining icing with a touch of almond milk until you get a good flooding consistency – that way, the icing will fill up the heart outline from the thicker icing.
Make Sure To Let Your Cookies Cool Before Adding Icing
If you add the icing while they are still warm, it could melt.
If you want runny or clear icing on top, frost the cookies while they are warm.
But if you want the frosting to stay thick and colorful, then wait until the cookies are completely cool first.
The Perfect Keto Sweet Treat
Make these keto sugar cookies for that special someone in your life, or for a Valentine's party or play date!
These cookies are kid-approved – they won't even know these are keto!
They are the perfect way to satisfy your sweet tooth while keeping your body in ketosis!
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For the Cookies
- 1 cup cold butter
- 4 ounces cream cheese
- 1 cup confectioner erythritol
- 1 large egg yolk
- 2 teaspoons coconut extract (optional)
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
For the Icing
For the Cookies
- Heat your oven to 350°F. Line a baking sheet(s) with parchment paper. (This recipe yields 48 cookies and about 12 cookies fit on a baking sheet. If you don't have multiple baking sheets, you can make the cookies in batches. They only take a few minutes to bake, so it won't add much extra time.)
- Place the cold butter, cream cheese, and confectioner erythritol in a large mixing bowl and beat with an electric mixer on medium-low speed until smooth.
- Add in the egg yolk, vanilla extract, and coconut extract (if using) and beat again on medium speed until combined.
- Add in the flours, xanthan gum, and salt and beat one more time until a dough forms.
- Roll out the dough to about 1/4-inch thick. (Use confectioner erythritol under the dough and sprinkled on top and on the rolling pin to keep the dough from sticking.)
- Use a heart-shaped cookie cutter to cut out the cookies. Re-roll any excess dough and keep cutting out the more cookies until all the dough is gone.
- Transfer the cookies to the lined baking sheet(s).
- Bake for 10-14 minutes or until golden.
- Let cook completely before icing the cookies.
For the Icing
- Beat the egg whites and vanilla extract until frothy with an electric mixer on medium-low speed.
- Slowly add in the confectioner erythritol and mix on low speed, then turn the speed up to high.
- Beat for 5 minutes.
- If using one color of icing, stir in a few drops of food coloring to the bowl. If using more than one color, divide the icing into small bowls and then put in the desired food coloring.
- Take a tablespoon of icing and place it in a sandwich bag. Snip one corner of bag to make a small piping hole.
- Using this icing, outline the cookie (this icing should be thicker and will hold in your inside aka "flood" icing).
- Once you have piped the outline on each cookie, thin out the remaining icing in the bowl(s) with a touch of almond milk until you get a good flooding consistency.
- Transfer this thinner icing to a sandwich bag, snip off one small corner of the bag, and pipe the icing to fill in the outline of the heart.
- Use a toothpick to spread the icing so that it reaches the outside piped edges.
We Can't Wait To See You Try It!
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