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Keto Sugar Cookie Recipe
Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.
Posted by William Lang on Jul 04 2025
Keto Sugar Cookies with Keystone Pantry Allulose
Buttery, tender, and perfectly sweet without the sugar spike!
💡 Why These Cookies?
Sugar cookies are a classic — simple, sweet, and satisfying. But traditional sugar cookies are loaded with carbs. This keto version delivers the same soft texture and delightful flavor with a fraction of the carbs, thanks to Keystone Pantry Allulose.
🍪 Ingredients & Purpose
| Ingredient | Quantity | Purpose |
|---|---|---|
| Almond flour (blanched, superfine) | 2 cups (192g) | Provides structure and a mild, buttery flavor. Almond flour is naturally low-carb and high in healthy fats, making it perfect for keto baking. Superfine texture ensures a smooth cookie crumb. |
| Keystone Pantry Allulose | ¾ cup (144g) | Our sweetener of choice! Allulose browns like sugar, adds sweetness without the carbs, and helps create that soft, chewy texture we love in sugar cookies. Unlike erythritol, it won’t leave a cooling aftertaste. |
| Unsalted butter (softened) | ½ cup (113g) | Adds richness, moisture, and that signature buttery flavor essential to sugar cookies. Butter also helps with tenderness. |
| Egg (large) | 1 | Acts as a binder, holding the cookie together, and contributes to a soft, tender texture. |
| Vanilla extract (pure) | 1 ½ teaspoons | Enhances sweetness and brings out that classic sugar cookie flavor. |
| Baking powder | ½ teaspoon | Adds just a hint of lift, keeping the cookies from being too dense without making them cakey. |
| Salt | ¼ teaspoon | Balances sweetness and deepens flavor. Even in sweet bakes, salt is key to making other flavors pop. |
| Optional: Almond extract | ¼ teaspoon | Adds a delicate, fragrant depth that complements the vanilla and almond flour. Great if you like a more complex flavor! |
📝 Instructions
1️⃣ Preheat and Prep
Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even browning.
2️⃣ Cream Butter and Allulose
In a large mixing bowl, use an electric mixer to beat together the softened butter and Keystone Pantry Allulose until light and fluffy — about 2-3 minutes. This step incorporates air for tenderness and ensures the sweetener is well distributed.
💡 Why cream? Creaming butter with sweetener helps to create a fine, tender crumb while encouraging slight spreading as the cookie bakes.
3️⃣ Add Egg and Extracts
Beat in the egg, vanilla, and (optional almond extract) until fully combined. The mixture should look smooth and creamy.
4️⃣ Add Dry Ingredients
In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry mix to the wet mixture, stirring until a cohesive dough forms. If it seems sticky, let it rest for 5-10 minutes — almond flour absorbs moisture as it sits.
💡 Why rest? Resting allows the almond flour to hydrate, making the dough easier to handle.
5️⃣ Shape the Cookies
Scoop the dough by tablespoonfuls and roll into balls. Place them on the prepared baking sheets about 2 inches apart. Flatten slightly with your palm or the bottom of a glass for a classic sugar cookie shape.
👉 Optional: Sprinkle with a little extra allulose or press with a cookie stamp for decoration!
6️⃣ Bake
Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers may look slightly soft — that’s perfect! They’ll set as they cool.
7️⃣ Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. This prevents overbaking and helps achieve that soft, chewy center.
⚡ Nutritional Estimate (per cookie, ~20 cookies)
| Calories | ~95 |
| Fat | ~8g |
| Net Carbs | ~1.5g |
| Protein | ~3g |
🎯 Why Keystone Pantry Allulose?
✅ Tastes and bakes like sugar — no weird aftertaste.
✅ Browns beautifully for a true sugar cookie look.
✅ Won’t spike blood sugar — allulose has minimal impact on glucose or insulin levels.
✅ Moisture retention — keeps cookies soft longer.
🍽️ Tips for Success
🌟 Chill dough for 30 minutes if you want sharper edges or are using cookie cutters.
🌟 Store in an airtight container — they stay soft for several days!
🌟 These freeze beautifully. Just thaw at room temperature before enjoying.
❓ Keto Sugar Cookies with Keystone Pantry Allulose – FAQ
1. Are these cookies really keto-friendly?
Yes! Each cookie has about 1.5g net carbs, making them perfect for a keto or low-carb lifestyle. The almond flour and Keystone Pantry Allulose keep carbs low while still delivering classic sugar cookie flavor and texture.
2. What makes Keystone Pantry Allulose better than other sweeteners?
Allulose bakes and browns just like sugar, giving cookies that golden color and soft chew. Unlike erythritol, it doesn’t leave a cooling aftertaste and helps retain moisture so the cookies stay fresh longer.
3. Can I roll and cut these cookies like traditional sugar cookies?
Yes! If you want cut-out cookies, simply chill the dough for 30–45 minutes before rolling. This helps the dough firm up so you can use cookie cutters without losing shape.
4. How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or bag for up to 2 months. Thaw at room temperature before serving.
5. Can I make these cookies dairy-free?
Absolutely! Just replace the butter with a plant-based alternative like coconut oil or vegan butter. The texture will be slightly different but still delicious.
6. Do I have to use almond flour?
Almond flour works best for this recipe. Coconut flour or other low-carb flours don’t substitute 1:1 and will change the texture. For best results, stick with superfine blanched almond flour.
7. Will these cookies spread while baking?
They spread just slightly to create a soft, chewy center with lightly crisp edges. If you want them to hold a sharper shape (for cookie stamps or cut-outs), chilling the dough before baking will help.
8. Can I add frosting or decorations?
Yes! For a keto-friendly option, use a sugar-free royal icing or dust lightly with extra allulose before baking. These cookies are also great as a base for holiday decorating.
9. What’s the texture like?
They’re buttery, soft, and slightly chewy, just like traditional sugar cookies — but without the sugar crash.
10. Can I double the recipe?
Definitely. This recipe scales up easily, making it perfect for parties, holidays, or meal prep. Just be sure to cream the butter and allulose thoroughly for the best texture.