Keto Valentine's Day Heart Sugar Cookies

Keto Valentine's Day Heart Sugar Cookies. These little keto valentines cookies are so cute and fun! The dough is nice to work with and easy to make. These cookies come out quite perfect every time!

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The dough for this Keto Valentine's Day Cookie Recipe is actually based off of one of my original Keto Shortbread Cookie Recipes and then is altered slightly by adding an egg and a touch more xanthan gum to make these extra soft, perfectly round cookies.

This really is the only difference between shortbread cookies and sugar cookies in general!

This keto sugar cookie dough uses some common keto ingredients including ; almond flour, coconut flour and xanthan gum.

The Almond flour provides our base for the cookies and gives them sub substance and richness with its higher fat content while coconut flour helps the dough to be more absorbent of liquid and slightly lighter than if we were to use almond flour alone.

The xanthan gum is used to bind all of the ingredients together and provide a small amount of elasticity as gluten would in regular sugar cookie recipes. This helps the cookies to not be crumbly and to have a smoother overall texture.

Another ingredient this recipe contains that's slightly less common in keto baking (but my absolute FAVOURITE) is arrowroot starch.

Arrowroot starch is used in these Keto Valentine's Day Heart Sugar Cookies to provide a lightness and almost melt-in-your-mouth quality to the dough.

Cornstarch is often found in traditional melt-away shortbread cookies and is also a great substitute for arrowroot starch if you don't have it. We use a small amount in our recipe to keep the cookies low carb.

In terms of sweetener in these Keto Grinch Sugar Cookies, I used my favourite powdered monkfruit/erythritol blend from Lakanto. They recently changed the packaging on this and it now says “2x as sweet as sugar” when originally it said 1:1.

I'm not sure if they changed their blend or just re-named it because I always found it sweetener than sugar initially anyways so just be careful when adding this, maybe start with less and see if they need more.

(3/4 cup is generally a perfect amount for any sweetener though. You can use granulated monkfruit/erythritol sweetener or any other sweetener you prefer).

Ingredients In Keto Valentine's Day Cookies

Almond Flour
Coconut Flour
Arrowroot Starch
Xanthan Gum
Powdered Monkfruit/Erythritol Sweetener
Vanilla Extract
Almond Extract
Gel Food Colouring

Tools I Used To Make Keto Valentine's Day Heart Sugar Cookies

Spatula
Cookie Sheets
Parchment Paper
Mixing Bowls
Hand Mixer
Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
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Tips For Making Keto Valentine's Day Cookies

I recommend using gel food colouring rather than liquid for this recipe as it's more potent and won't water down your icing! If you don't have pink, you can use some red instead! Or use two different colours for your cookies if you're feeling creative.
For the royal icing, toothpicks can be useful! I use them to add the food colouring to the icing or to fix any mistakes on my cookies.
When rolling out your dough, make sure the surfaces are lightly greased. You can also sprinkle some coconut flour if you find your dough sticking at all. Refrigeration can also make this dough easier to work with if you are having any difficulty or are working in a warmer climate!
If you don't have xanthan gum, you can still make these cookies. Just know that they may be a tad bit more crumbly. You can add 1/8th tsp ground psyllium husks as a substitute.
If you don't have arrowroot starch, you can substitute cornstarch OR if you don't have either, just an extra tablespoon of almond flour.
These cookies will come out very soft but will firm up slightly as the cool so just be sure to let them cool enough before transferring them to a plate or wire rack afterwards.

How To Store Keto Valentine's Day Heart Shaped Cookies

Store these heart shaped cookies in an airtight container at room temperature for up to 5 days OR freeze for a future snack by layering in an airtight container between pieces of wax paper.

@mouthwateringmotivation
Keto Strawberry Marshmallow Chocolates 🍓🍫 2.4 NET Carbs | Link in bio. 😌 #ketodesserts #ketorecipes #ketodiet #fyp #foryou #ketovalentines

♬ Lofi – Domknowz

Other Keto Valentine's Recipes You May Like:

Keto Valentine's Heart Sugar Cookies Recipe

Serves: ~24 cookies

Cookies

3/4 cup salted butter softened, 180g
3/4 cup powdered monkfruit/erythritol sweetener 144g
1 egg, room temperature
1 1/4 tsp vanilla extract
1/2 tsp almond extract (optional)
1 1/2 cups almond flour 168g
1/2 cup coconut flour 56g
1 tbsp arrowroot starch 8g (or cornstarch is OK if you don't have it)
1 tsp xanthan gum
1/4 tsp baking powder
1/8 tsp salt (1/4 tsp if using unsalted butter)

Icing

1 cup powdered monkfruit/erythritol sweetener, 144g
1 1/2 – 2 tsp meringue powder
2 – 2 1/2 tbsp warm water or as needed
red or pink gel food colouring

Directions:

Pre-heat oven to 350*F. (If your oven runs hot and browns cookies quickly like my newer oven, try 325*F and bake the cookies for an extra few minutes).
In a large bowl, beat together the butter and sweetener until light and fluffy. Add your egg and extracts and beat once more until combined.
In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
Refrigerate your dough for 10-15 min prior to rolling (this is optional, I skip it often but it can be helpful if you find it difficult to cut shapes without tearing your cookie dough).
Line cookie sheets with parchment paper and set aside.
Take two large pieces of parchment paper, grease them lightly with oil or butter and then place your dough in-between them. Form the dough into a rough ball then flatten it between the two pieces of parchment by pressing down with your hand. Then roll the dough out to be ~1/4 inch thick or thick enough that the the dough won't easily tear.
Use a greased, heart shaped cookie cutter to cut cookies out. Gently lift the hearts with a spatula or your hand and place them onto the parchment-lined baking sheets evenly spaced apart. Re-roll out scraps of dough as needed and repeat this process until all of the cookie dough is used up. (Feel free to refrigerate the dough occasionally if you find it softening too much).
Bake the finished cookies for 7-12min (7-8min is usually enough for 350*F, 12min if baking at 325*F). The cookies will be soft when they first come out and should only have browned slightly around the edges and on the bottoms. Let them cool mostly on their trays, then transfer to a wire rack to speed up the cooling process. They will continue to firm up as they cool. Once the cookies have fully cooled, you can frost them!
For the frosting, simply mix the first 3 frosting ingredients in a small bowl until thick (it should be thick enough to pipe so make sure not to add too much water) then add the red or pink gel food colouring as well.
Place the frosting in a small ziplock bag and cut off a very small corner (or put it in a piping bag with a fine tip) and pipe heart outlines just slightly inside the border of the cookies. You can fill them in or just pipe the outside of the hearts.
Let the frosting harden on the cookies before serving. Enjoy your Keto Valentine's Heart Sugar Cookies!

Nutrition for 1/24th of recipe(1 cookie): 109 calories | 9.8g fat | 1.3 NET carbs | 2.1g protein | 1.6g fiber

Store these cookies in an airtight container at room temperature for up to 5 days OR freeze for a future snack by layering in an airtight container between pieces of wax paper.

@mouthwateringmotivation
Keto Strawberry Marshmallow Chocolates 🍓🍫 2.4 NET Carbs | Link in bio. 😌 #ketodesserts #ketorecipes #ketodiet #fyp #foryou #ketovalentines

♬ Lofi – Domknowz

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Keto Valentine's Heart Sugar Cookies Recipe

Calories: 109kcal

Ingredients

Cookies

3/4 cup salted butter softened 180g
3/4 cup powdered monkfruit/erythritol sweetener 144g
1 egg room temperature
1 1/4 tsp vanilla extract
1/2 tsp almond extract optional
1 1/2 cups almond flour 168g
1/2 cup coconut flour 56g
1 tbsp arrowroot starch 8g or cornstarch is OK if you don't have it
1 tsp xanthan gum
1/4 tsp baking powder
1/8 tsp salt 1/4 tsp if using unsalted butter

Icing

1 cup powdered monkfruit/erythritol sweetener 144g
1 1/2 - 2 tsp meringue powder
2 - 2 1/2 tbsp warm water or as needed
red or pink gel food colouring

Instructions

Pre-heat oven to 350*F. (If your oven runs hot and browns cookies quickly like my newer oven, try 325*F and bake the cookies for an extra few minutes).
In a large bowl, beat together the butter and sweetener until light and fluffy. Add your egg and extracts and beat once more until combined.
In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
Refrigerate your dough for 10-15 min prior to rolling (this is optional, I skip it often but it can be helpful if you find it difficult to cut shapes without tearing your cookie dough).
Line cookie sheets with parchment paper and set aside.
Take two large pieces of parchment paper, grease them lightly with oil or butter and then place your dough in-between them. Form the dough into a rough ball then flatten it between the two pieces of parchment by pressing down with your hand. Then roll the dough out to be ~1/4 inch thick or thick enough that the the dough won't easily tear.
Use a greased, heart shaped cookie cutter to cut cookies out. Gently lift the hearts with a spatula or your hand and place them onto the parchment-lined baking sheets evenly spaced apart. Re-roll out scraps of dough as needed and repeat this process until all of the cookie dough is used up. (Feel free to refrigerate the dough occasionally if you find it softening too much).
Bake the finished cookies for 7-12min (7-8min is usually enough for 350*F, 12min if baking at 325*F). The cookies will be soft when they first come out and should only have browned slightly around the edges and on the bottoms. Let them cool mostly on their trays, then transfer to a wire rack to speed up the cooling process. They will continue to firm up as they cool. Once the cookies have fully cooled, you can frost them!
For the frosting, simply mix the first 3 frosting ingredients in a small bowl until thick (it should be thick enough to pipe so make sure not to add too much water) then add the red or pink gel food colouring as well.
Place the frosting in a small ziplock bag and cut off a very small corner (or put it in a piping bag with a fine tip) and pipe heart outlines just slightly inside the border of the cookies. You can fill them in or just pipe the outside of the hearts.
Let the frosting harden on the cookies before serving. Enjoy your Keto Valentine's Heart Sugar Cookies!

Notes

Tips For Making Keto Valentine's Day Cookies

I recommend using gel food colouring rather than liquid for this recipe as it's more potent and won't water down your icing! If you don't have pink, you can use some red instead! Or use two different colours for your cookies if you're feeling creative.
For the royal icing, toothpicks can be useful! I use them to add the food colouring to the icing or to fix any mistakes on my cookies.
When rolling out your dough, make sure the surfaces are lightly greased. You can also sprinkle some coconut flour if you find your dough sticking at all. Refrigeration can also make this dough easier to work with if you are having any difficulty or are working in a warmer climate!
If you don't have xanthan gum, you can still make these cookies. Just know that they may be a tad bit more crumbly. You can add 1/8th tsp ground psyllium husks as a substitute.
If you don't have arrowroot starch, you can substitute cornstarch OR if you don't have either, just an extra tablespoon of almond flour.
These cookies will come out very soft but will firm up slightly as the cool so just be sure to let them cool enough before transferring them to a plate or wire rack afterwards.
Store these cookies in an airtight container at room temperature for up to 5 days OR freeze for a future snack by layering in an airtight container between pieces of wax paper.