Keto Sugar Cookie Recipe – Lofthouse Copycat
Soft, buttery, and melt-in-your-mouth delicious — these Keto Sugar Cookies taste just like the famous Lofthouse cookies, but without the sugar or carbs. Perfectly sweet, fluffy, and topped with creamy frosting for guilt-free indulgence!
Ingredients
- Cookies:
- 2 cups blanched almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter softened
- ½ cup powdered erythritol or monk fruit blend
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract optional
- ½ tsp baking powder
- ¼ tsp salt
- Frosting:
- 3 oz cream cheese softened
- 3 tbsp unsalted butter softened
- ⅓ cup powdered erythritol adjust to taste
- ½ tsp vanilla extract
- Food coloring optional
- Sugar-free sprinkles optional
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat butter and sweetener together until light and fluffy.
- Add egg, vanilla, and almond extract; mix until smooth.
- In another bowl, whisk almond flour, coconut flour, baking powder, and salt.
- Gradually combine dry ingredients with the wet until a soft dough forms.
- Wrap the dough in plastic wrap and chill for 20–30 minutes.
- Scoop dough into 1.5 tbsp-sized balls, flatten slightly, and place on the baking sheet.
- Bake for 10–12 minutes until edges are just golden.
- Cool cookies completely on the sheet, then transfer to a rack.
- For frosting, beat cream cheese and butter until creamy.
- Add erythritol and vanilla, mix until fluffy.
- Tint with food coloring if desired.
- Spread frosting on cooled cookies and top with sugar-free sprinkles.
Notes
Chill the dough — it helps the cookies hold shape and stay soft.
Don’t overbake — they firm up as they cool.
Store in an airtight container in the fridge for up to 7 days.
Freeze unfrosted cookies for up to 2 months and frost after thawing.
Great for holidays — just tint the frosting to match the season!