Step 1 of 10
Soft and Chewy Keto “Sugar” Cookies
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
Tools
Step 2 of 10
Soft and Chewy Keto “Sugar” Cookies
Combine the softened butter, cream cheese, and erythritol in a large mixing bowl. Using a mixer with a whisk attachment, mix on medium speed until pale and fluffy, about 1 minute.
Tools
Step 3 of 10
Soft and Chewy Keto “Sugar” Cookies
Add the egg and vanilla extract. Continue to beat on medium speed until light and fluffy, 30 seconds to 1 minute.
Tools
Step 4 of 10
Soft and Chewy Keto “Sugar” Cookies
To measure almond flour, spoon it into a cup and level off (don't scoop or tap the cup, as this packs in extra, which can mean the cookies stay in balls in the oven rather than spread. Turn the mixer to low speed. Add the almond flour, baking soda, and salt to the bowl. Mix for about 1 minute to combine all ingredients.
Tools
Step 5 of 10
Soft and Chewy Keto “Sugar” Cookies
Form the cookie dough into 24 balls. Arrange on the prepared baking sheets.
Tools
Step 6 of 10
Soft and Chewy Keto “Sugar” Cookies
Preheat the oven to 350°F.
Tools
Step 7 of 10
Soft and Chewy Keto “Sugar” Cookies
Place the baking sheets in the freezer for 10-15 minutes. Alternately, freeze the dough balls on a small baking sheet or large plate, and transfer back to the baking sheets just before baking.
Tools
Step 8 of 10
Soft and Chewy Keto “Sugar” Cookies
Bake the cookies on middle and upper-middle racks of oven until they are puffy and slightly golden brown at edges, 11-13 minutes.
PRO TIP The cookies may seem under-baked at the 11-13 minutes mark, but they will firm up to the ideal texture once cool.
Tools
Step 9 of 10
Soft and Chewy Keto “Sugar” Cookies
Check to see that cookies are done. Remove from oven or add time as needed.
Tools
Step 10 of 10
Soft and Chewy Keto “Sugar” Cookies
Allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks. Serve and enjoy. Store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.