You might be wondering, “How can you make a sugar cookie without using real sugar?” The answer is simple—and surprisingly delicious! These Keto Almond Sugar Cookies are sweetened with Swerve, a sugar substitute that looks, bakes, and tastes like the real thing.
By using Swerve in a 1:1 ratio in place of traditional sugar, you get all the flavor and texture of a classic sugar cookie, without the carbs. The result? A perfectly sweet cookie that fits right into your keto lifestyle. No compromises, just pure cookie satisfaction.
Ingredients
2 cups butter-flavored shortening
1 cup Swerve granular
1 cup Swerve brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
4 cups almond flour’
2 tsp. baking soda
2 tsp. cream of tartar
Additional Swerve granular
Instructions
In a large mixing bowl, cream together the shortening and Swerve granular.
Add eggs one at a time, beating after each addition.
Beat in the vanilla and almond extracts.
In a separate bowl, combine the almond flour, baking soda and cream of tartar. Gradually add the dry mixture to the creamed mixture.
Divide the dough into two large balls and wrap in plastic wrap. Place in the refrigerator to chill for at least one hour.
Remove the dough from the refrigerator and roll about a teaspoonful into balls and place on an ungreased baking sheet about 2″ apart. Flatten the balls with the bottom of a glass that has been dusted with Swerve granular.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Enjoy your cookies!
If you like this recipe, you may also like the following recipes:
Keto Old-Fashioned Peanut Butter Cookies
Keto Almond “Sugar” Cookies
Equipment
- 1 measuring cup
- Measuring spoons
- 1 large mixing bowl
- Electric mixer
- Plastic wrap
- 1 baking sheet
- 1 flat-bottomed glass
Ingredients
- 2 cups butter flavor shortening
- 1 cup Swerve granular
- 1 cup Swerve brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 4 cups =almond flour
- 2 tsp. baking soda
- 2 tsp. cream of tartar
- Additional Swerve granular
Instructions
- In a large mixing bowl, cream together the shortening and Swerve granular.
- Add eggs one at a time, beating after each addition.
- Beat in the vanilla and almond extracts.
- In a separate bowl, combine the almond flour, baking soda and cream of tartar. Gradually add the dry mixture to the creamed mixture.
- Divide the dough into two large balls and wrap in plastic wrap. Place in the refrigerator to chill for at least one hour.
- Remove the dough from the refrigerator, roll about a teaspoonful into balls and place on an ungreased baking sheet about 2"apart. Flatten the balls with the bottom of a glass that has been dusted inSwerve granular.
- Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
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