Keto Coconut Flour Sugar Cookies — Low-Carb Holiday Treat

• 1 cup coconut flour
• 1 cup monkfruit sweetener or preferred granulated sweetener
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 3/4 cup butter, softened and at room temperature
• 1 1/2 tsp vanilla extract or extract of choice

Quick Keto Buttercream Frosting

• 1/4 cup butter, room temperature
• 2 cups powdered Swerve or powdered sweetener of choice
• 2 TBS milk of choice, room temperature
• 1 tsp vanilla extract or extract of choice

Cookies

• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• In a large mixing bowl sift or whisk together the coconut flour, sweetener, baking powder, and salt until smooth and lump-free.
• Add the eggs and beat on low for about 10 seconds to moisten the dry ingredients. Increase to medium-low and beat about 30 seconds until the mixture is combined and crumbly.
• Scrape the bowl sides. Add the softened butter and vanilla. Beat on low briefly to break up the butter, then increase to medium and beat about 30 seconds until a smooth dough forms.
• Gather the dough into a ball, pressing and kneading briefly by hand to ensure it is evenly combined and smooth.
• Chill the dough in the refrigerator for about 5 minutes to firm up, which makes cutting or shaping easier.
• If the dough is crumbly after chilling, massage it briefly in your hands. Add small amounts of milk, a teaspoon at a time, until it comes together smoothly.
• Roll or press the dough to about 1/4 inch thickness. Use cookie cutters to cut shapes. If you don’t have cutters, scoop 1 tablespoon portions and shape into rounds by hand.
• Bake at 350°F for 6–8 minutes, until the edges begin to brown lightly.
• Remove from the oven. Cookies will be soft at first but will firm up while cooling. Let them rest on the pan about 15 minutes, then transfer to a wire rack to cool completely before frosting.

Buttercream Frosting

• In a large bowl, beat the butter on medium speed until creamy, about 45 seconds.
• Sift in the powdered Swerve. If you don’t have a sieve, whisk the powdered sweetener in a small bowl first to remove lumps, then add to the butter.
• Add the milk and vanilla. Beat on low briefly to combine, then increase to medium and beat about 1 minute until smooth and spreadable. If the frosting is too thick to spread or pipe, add small amounts of milk until you reach the desired consistency.
• Scrape the bowl, then spread the frosting over cooled cookies. Divide and tint the frosting if you want colored decorations.

Approximate carbs: about 1 gram net carb per cookie (may vary by ingredients and portion size).