Once the cookie dough is cooled, drop 1/4 cup round balls of dough onto your prepared cookie sheet.

Preheat oven to 325F and line a heavy-duty cookie sheet with parchment.

Wrap cookie dough in plastic wrap and place in the fridge for 30 minutes to cool.

Add remaining dry ingredients to the wet ingredients and blend on low until ingredients are well incorporated.

Add sweetener, vanilla, and egg to the butter and cream cheese mixture and mix on high until well blended.

Cream butter and cream cheese in a large bowl until the mixture is soft and spreadable.

If you made them smaller, you could cut the carbs even more, but you know sometimes you just want a big cookie, and in that case, this recipe works very well.

These are pretty big cookies too, they are thick, and 3 inches in diameter and still only clock in at five net carbs. The frosting is a half-sweet cream cheese whipped topping that I feel compliments them very well. They are not overly dry, but they are not moist, chewy cookies either, they land somewhere in between, just like traditional sugar cookies! The sprinkles on the top are also low carb and keto-friendly, and if you want the recipe, you can hop on over to this post. These keto cookies are soft and cake-like and melt in your mouth. So are these frosted keto sugar cookies good? Yes, yes, they are! I would say I would take a cookie over a piece of cheesecake any day, so long as the cookie was GOOD.

I’d say low carb cookies are the hardest to get right. They take a lot of testing and trials, and I usually get frustrated long before I ever get to the point I want. I had someone email recently asking me why I didn’t have more cookie recipes on the site.

Keto sugar cookie recipes