Go Back
keto valentines heart sugar cookies
Print Recipe

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

Ingredients Links

 
 

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.