Sugar-Free Sugar Cookies THM-Deep-S Keto

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These Sugar-Free Sugar Cookies are only 0.1g net carbs per serving and are THM Deep S, Keto, nut-free, gluten-free and have dairy-free options!

Finally Sugar-Free Sugar Cookies that are more nice than naughty! (but they still taste naughty!) These are the perfect treat to have around during the holidays (and other times of the year, too!) to satisfy those naughty Christmas/sugar cookie cravings without the guilt or weight gain! They’re essentially ZERO net carb per serving which is possibly the lowest net carb cookie recipe EVER. And they’re high-protein and high-fiber, to boot!

Yet they’re also kid-approved and allergen friendly, too. Both my kids (and Celiac husband) give TWO BIG THUMBS UP on these! 👍👍 They’re also gluten-free, nut-free, and have dairy-free options, as well. It’s possible that the oat fiber could be subbed with coconut flour (with maybe 25% less), too, but I haven’t tested this yet.

These are also probably the easiest cut-out cookies that I’ve ever made! There aren’t a ton of ingredients and I don’t have to spend all day making them! The dough is fuss-free and easy to work with, as well!

And they bake up so beautifully, too! It’s hard to believe they’re not made with all purpose gluten flour and regular sugar. They even get crispy (especially after they harden in the fridge for a bit)!

Two ways to make these Sugar-Free Sugar Cookies

These can either be made with butter and whey protein isolate (WPI) or with coconut oil and collagen peptides. The latter is for those who are sensitive to or avoiding all dairy. Either way is yummy and is THM Deep-S approved!

However, they do bake a little differently. The WPI version is the closest to traditional sugar cookies – light and crisp. The collagen version is a little more dense and chewy, but still really good! I recommend using butter flavored coconut oil, though, if you are sensitive to coconut flavor. But the vanilla and almond extracts compliment it well.

The collagen version uses just egg whites instead of a whole egg. This is to help keep the cookies from spreading as they bake (since the collagen isn’t as absorbent as WPI).

As the fats in them cool/harden, both types become more firm and crispy after fully chilling in the fridge.

How to make them

First, I make sure my butter/coconut oil is softened (not melted!) and that my egg/egg whites are room temperature. Even though we chill the dough before baking, the room temperature ingredients will be fluffier when creamed (and make lighter cookies).

To quickly bring the egg/egg whites to room temperature, submerge cold egg or saucer of egg whites into hot tap water for a few minutes while you gather your other ingredients.

While egg/egg whites are warming, mix the dry ingredients (except sweetener) and set aside. If you don’t have powdered sweetener, granular sweetener works, too, but the cookies won’t be as light. I actually just took my Lakanto Golden sweetener and ground it into a fine powder in my coffee/spice mill before measuring and it worked great!

Now we start putting everything together

Cream the butter/coconut oil and sweetener together until shiny and fluffy. Then add the extracts and egg/egg whites. Finally, slowly add in the dry ingredients until thoroughly mixed.

Then form a dough ball and wrap in saran wrap or something similar that’s non-stick and place the dough in the fridge or freezer until it’s firm but can still be squeezed a little. The amount of time for this will vary a lot, but generally about 30 minutes is what it has taken for me.

While the dough is cooling, go ahead and preheat your oven and prepare your cookie sheet (either by greasing or lining with parchment paper). You could also go ahead and make the icing, too, if you like.

Time to roll!

When your dough is ready to be worked, take two pieces of parchment paper. For the bottom piece, dust a little oat fiber before setting your dough ball on it. Then place your other piece on top of the dough (so the dough is sandwiched between the parchment papers). Using the palm of your hand, gently flatten the dough ball between the parchment papers. Then take a rolling pin and start rolling until the dough is about 1/8″ – 1/4″ thick. Thinner cookies will be more crisp, but they also bake faster so keep an eye on them!

We’re now ready to start cutting our cookies! My kids love this part. 😊 Just like with other cut-out cookie recipes, if the dough ever starts to become too soft/sticky to work with as you’re cutting, just put it back into the fridge or freezer for a few minutes to firm up.

These cookies should not spread much so they can be baked fairly close together (but not touching, maybe an inch between cookies). Start really watching them around the 5-6 minute mark so they don’t burn (this will vary with individual ovens and cookie thickness). They’re done when the edges and bottoms turn slightly golden.

The collagen version will be a little soft when they first come out of the oven so leave them on the pan until they firm up enough to be transferred to a cooling rack. The WPI ones can be transferred right away.

Sugar-Free Royal Icing

If you haven’t already made your Sugar-Free Royal Icing, you can make it while the cookies cool. My recipe is based off of the recipe by Wonderfully Made and Dearly Loved, but mine adds softened butter, vanilla extract, glucomannan, and sea salt. My family just prefers the flavor and texture this way. It also makes it shiny and harden better when the cookies are chilled. And, of course, you can add whatever food colorings you prefer (I used Simple Truth brand natural dyes from Kroger).

When the cookies have cooled and the icing is ready, it’s time to decorate! Of course this is my kids’ absolute favorite part lol. I did not have any sugar-free sprinkles for my family’s cookies but I let my kids add natural dye sprinkles to theirs (from Whole Foods).

When done decorating, place all the cookies on a pan/plate and set in fridge for a bit to let the icing harden before transferring to a container. They become crispier as they harden in the fridge, as well. And now’s mommy’s favorite part – EATING THE COOKIES! Nomnomnom!!! 😋🍪

Make sure to check out my other delicious THM Deep S cookie recipes, too!

LifeSource Foods Oat Fiber 500

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THM-Deep-S Cookie Roundup

Keto Dinner Rolls – NO CHEESE – THM-Deep-S

Chocolate Protein Donuts and Cupcakes THM-Deep-S