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5 from 1 vote

Coconut Heart Keto Sugar Cookies

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!
Prep Time16 mins
Cook Time25 mins
Total Time41 mins
Course: Dessert
Cuisine: American
Servings: 48 Cookies
Calories: 81kcal


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

  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 4 cups confectioner erythritol
  • almond milk to thin out icing to desired consistency
  • natural food coloring of your choice


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.


Calories: 81kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 83mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Calcium: 16mg | Iron: 1mg