Keto Sugar Cookies & Keto Royal Icing | Gluten free

erythritol

🥗Healthier: stevia

💰Cheaper: sugar substitute blend

Stevia is a natural sweetener with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Combine 1.5 cups of keto flour and 1/8 teaspoon of salt in a mixing bowl.

In another bowl, mix together 1/2 cup of allulose and 1 stick of room temperature butter until it turns into a dough.

Roll the dough into a ball and wrap it in plastic wrap.

Refrigerate the dough for 30 minutes.

For the royal icing, combine 1/2 cup of water, 2.5 tablespoons of egg white protein powder, 1/2 tablespoon of liquid allulose, and 1/2 teaspoon of vanilla extract in a bowl.

Beat the mixture until it becomes frothy, scraping down the sides as needed.

Add 1.75 cups of allulose to the frothy mixture and beat for 4-6 minutes until it reaches a shiny consistency.

Cover the royal icing with a wet rag to prevent it from drying out.

Take the chilled cookie dough and place it on a silicone mat dusted with keto flour.

Flatten the dough and cut out shapes using cookie cutters.

If the dough gets too soft, refrigerate or freeze it for 10-15 minutes before continuing.

Place the shaped cookies on a baking tray and bake at 375°F for 8-10 minutes, checking for doneness at 9 minutes.

Let the cookies cool completely before decorating with royal icing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens