Discover easy Keto Lofthouse style soft sugar cookies, nut-free and gluten-free. Enjoy a delicious, guilt-free treat for everyone!
Deliciously Sweet Treats for Your Keto Lifestyle
This recipe focuses on creating easy keto “Lofthouse” style soft sugar cookies that cater to various dietary needs. These delicious treats are low in carbohydrates, making them suitable for those following a keto diet. They are also nut-free, gluten-free, sugar-free, and diabetic-friendly, allowing more people to enjoy a sweet snack without compromising their health goals.
The cookies are made using coconut flour, which not only keeps the carb count low but also adds a unique flavor and texture. Whether you are looking for a guilt-free dessert or a delightful treat to share with friends and family, these keto sugar cookies can satisfy your cravings while adhering to your dietary restrictions.
Indulge Guilt-Free: Heavenly Delights That Melt in Your Mouth!
in a large mixing bowl combine 94 G or around 3/4 cup of coconut flour 5 G or around 1 teaspoon of baking soda 5 G or around 1 teaspoon of baking powder for the texture of these cookies a combination of a little bit of baking soda and a little bit of baking powder creates that light soft texture that you.
Want in these cookies add 1 G or around a 4 teaspoon of salt and 61 G or around 1/3 cup of the granulated sweetener of your choice I’m using granulated monk fruit sweetener sift or whisk these all together until they’re fully combine and there are no lumps in the dry ingredients add three large room temperature eggs stir the eggs into the.
Dry ingredients until everything is fully combined and all the dry ingredients have been moistened by the eggs add 1/4 cup of room temperature butter that’s been slightly softened chop the butter into small pieces just until it starts combining with the rest of the ingredients then use your hands and massage the butter into the.
Ingredients until everything is fully combined and smooth add a/2 cup of room temperature plain Greek yogurt or sour cream and 2 teaspoons of vanilla extract stir everything all together until everything is fully combined and you have a smooth soft dough that’s formed form the dough into a ball then massage the dough in your hands for around 2.
Minutes making sure that everything is holding together really well then scoop the dough out around 2 tablespoons at a time onto your prepared baking sheet roll each scoop in into a smooth ball then press each ball out to a circle shape that’s around anywhere from a 4 inch to a/ in thick depending on how thick you want your cookie my cookies.
Were closer to a/2 in thick once they’re shaped place the cookies into your preheated oven and bake at 375° anywhere from 12 to 14 minutes or just until they’re very lightly golden around the edges make sure you don’t over cook these remember they are going to be very soft once they’re done baking remove them from the oven again they.
Still will be very very soft they will firm up slightly as they cool so allow them to cool in the pan for at least 10 minutes so they can firm up once the cookies have firmed up transfer them to a wire rack and allow them to cool completely before frosting them for the frosting in a large mixer Bowl Place 1/4 cup of very soft butter beat on medium.
For anywhere from 45 seconds to 1 minute or until the butter is completely smooth scrape down the sides of the bowl and push all the butter to the center of the bowl reduce the speed on your mixture to low and gradually add in around 125 G of the powdered sweetener of your choice I’m using a blend of powdered allulose and powdered monk fruit sweetener you.
Can stop the mixer and scrape down the sides as needed add 2 tbspoon of room temperature milk of your choice my favorite keto milk is always coconut milk and 1 teaspoon of vanilla extract beat on medium for another 45 seconds to 1 minute or until everything is fully combined and creamy now if you want a little bit more thick sturdy frosting.
Then add 1 teaspoon of coconut flour and beat on low just until the coconut flour is fully combined with the frosting once the cookies are completely cooled pipe your desired amount of frosting onto the cooled cookies then sprinkle your desired amount of rainbow sprinkles over the top of each cookie you can eat these immediately if you have any leftovers.
You can store them in your refrigerator in an airtight container for up to one week eat and enjoy
