These low-carb, keto, and gluten-free sugar cookies are delicious! Although they may not be as sweet as their standard counterparts, they are just as simple to make and pair incredibly well with almost anything - including coffee and cream cheese frosting!

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INGREDIENTS
224g almond flour (link: [ Ссылка ])

120g low-carb sweetener (erythitrol or allulose) (link: [ Ссылка ])
24g coconut flour ([ Ссылка ])
7 tbsp (99g) unsalted butter
1 tsp baking powder
1 egg
2 tsp vanilla extract (link: [ Ссылка ])
1 tsp almond extract (optional) (link: [ Ссылка ])
pinch of salt (link: [ Ссылка ])


DIRECTIONS
1. In a bowl, add the almond flour, coconut flour, baking powder, and salt. Mix to combine and set aside.
2. In a large bowl, add the butter and sweetener of choice. Using a stand mixer or hand mixer, 'cream' the butter and sweetener until the sweetener has somewhat dissolved and the mixture is light and airy.
3. Add the egg, vanilla extract, and optional almond extract to the creamed butter/sweetener. Mix until the ingredients are combined - it will appear as if it is 'broken' and won't mix further.
4. Add the dry ingredients in thirds and continue mixing until you have a soft dough. You may need to switch to a spatula and eventually your hands.
5. Roll the dough out onto a piece of parchment paper or a silicone mat. Fashion the dough into a circular disc and press it to the desired height of your cookies (roughly a ⅓ to a ¼ inch works well as these cookies don't spread when they bake).
6. Place the dough along with the paper/mat onto a baking sheet, cover with cling wrap, and refrigerate for at least 1 hour.
7. Preheat the oven to 325°F/165°C and remove the dough from refrigerator and cut your desired shapes from the dough.
8. Combine any excess dough and roll into a disc once more and continue cutting shapes until no dough is left. If the dough becomes to soft, place it back into the fridge for 20 minutes to cool along with the cut out cookies (so that they all remain at the same temperature)
9. Bake the cookies on a silicone mat (or if you want darker bottoms, straight on the pan) for 10-15 minutes or until they edges begin to brown. For me, it took roughtly 20 minutes.
10. Remove the cookies and transfer to a cooling rack to cool before applying the frosting.
11. Enjoy!


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