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Low Carb Sugar Cookies

These low carb sugar cookies will satisfy your sweet cravings without the guilt! Grab your cookie pan and start baking!
Course Dessert, Snack
Cuisine American
Keyword baking pan, cookie pan, low carb, low carb
Servings 24


  • aluminum baking pan
  • cookie rack


  • 1/2 cup butter softened
  • 4 oz cream cheese softened
  • 4 tsp vanilla extract
  • 1 tsp almond extract
  • 3/4 cup Swerve confectioner’s powdered sweetener
  • 4 cups almond flour
  • 2 tbsp arrowroot starch
  • 1 tsp baking powder
  • 1 tsp salt


  • In a large mixing bowl, cream the butter and cream cheese. Add the vanilla, almond extract, and sweetener.
  • Mix in the flour, arrowroot, baking powder, and salt. Stir until it forms a dough.
  • For cookie cutter shapes, form the dough into two balls and wrap them in plastic wrap. Refrigerate until  completely  chilled  (approx.  30  minutes).  Remove  from  the  fridge  and  roll  the  dough  out  between  two  sheets  of  parchment paper. You  want  the  dough  to  be  about  1/4  inch  thick for stamping out cookie cutter shapes.
  • For round cookies, roll the dough into a log shape about 6 inches long. Wrap it in plastic wrap and chill completely. Remove from the fridge and slice into 1/4 inch thick rounds.
  • Remove from the fridge and slice into 1/4 inch thick rounds.
    Arrange the cut cookies on baking sheets lined with parchment paper. Place them in the freezer for 10 minutes.
  • Preheat oven to 300° F.
  • Bake for 20 minutes, or until golden brown on the bottoms and edges. Cool completely before removing cookies from the baking sheet.
  • For the icing, whisk the sweetener, vanilla, salt, and enough water to give it a glazed consistency.
  • Arrange the cookies on the cooling rack. Drizzle or spoon the glaze over each cookie and let them set before serving.