Sugar-Free Sugar Cookies THM-Deep-S Keto

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)!

sugar-free sugar cookies

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.

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sugar-free sugar cookies

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!

Sugar-Free Sugar Cookies THM-Deep-S Keto

Recipe by blissfullypreparedCourse: THM-Deep-S, Cookies, Snack, DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





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!


  • Cream together:
  • 1/2 cup (112g) softened/room temperature butter (or 1/2 cup / 104g coconut oil for completely dairy-free) – NOT melted!

  • 1/2 cup powdered sugar-free sweetener* (I use Lakanto Golden and grind it into fine powder in my coffee/spice mill before measuring)

  • Then whip in:
  • 1 egg (about 50g without shell), room temperature, OR, if making these with collagen for dairy-free, use 2 TBS + 2 tsp (~41g) of egg whites instead.

  • 1 tsp vanilla extract

  • 1/4 tsp almond extract, optional (but sooo good!)

  • Then mix in dry ingredients:
  • 1/2 cup / 48g whey protein isolate (or 10 TBS + 2 tsp / 75g collagen peptides for completely dairy-free)

  • 1/2 cup (38g) oat fiber (or 10 TBS + 2 tsp / 50g oat fiber if using collagen)

  • 1/2 tsp baking powder

  • 1/2 tsp xanthan gum

  • 1/4 tsp sea salt

  • Sugar-free Royal Icing:
  • 1/2 cup powdered sugar-free sweetener

  • 2 tsp pasteurized liquid egg whites

  • 1/4 tsp cream of tartar

  • 2 TBS softened butter or coconut oil

  • Sea salt and vanilla extract to taste

  • Glucomannan, optional if need a thicker icing

  • Unsweetened almond milk or other milk/water of choice until reach desired consistency, optional

  • Natural food coloring


  • First, make sure your butter/coconut oil and egg/egg whites are room temperature (or submerge cold egg/saucer of egg whites in hot tap water for few minutes while gathering other ingredients).
  • Measure and mix dry ingredients (except sweetener) and set aside.
  • Cream butter/coconut oil with powdered sweetener until fluffy.
  • Then whip in egg/egg whites and extract(s).
  • Slowly add dry ingredients until everything is fully mixed and smooth.
  • Make a ball of the dough and wrap in saran wrap and place in fridge or freezer for a bit until the dough is firm (but can still be squeezed slightly).
  • While dough is chilling (this will vary but approximately 30 minutes), preheat oven to 350* and grease/parchment-line cookie sheet.
  • Now take 2 pieces of parchment paper and dust one with oat fiber (just a little to keep dough from sticking) and set dough ball on it when it’s ready to be worked. Then take other piece of parchment paper and set on top of the dough and flatten the dough ball a bit with the palm of your hand over the parchment paper. Then start rolling the dough until about 1/8″ – 1/4″ thick (for crispier cookies, make thinner, but watch that they don’t burn – they bake faster!).
  • Using cookie cutters, cut out the cookies and place them on the cookie sheet (it may help to place dough back in fridge/freezer for a few minutes if it becomes too soft/sticky to work with). These shouldn’t spread much when baking so they can be fairly close together (leave an inch or so between, though). Bake on lower rack for 7-9 minutes (I start really watching mine around 5-6 minute mark – you don’t want these to overcook!) or until the bottoms and edges are slightly golden.
  • The collagen cookies will be a little soft when they first come out of the oven so leave on pan until they firm up a bit. WPI cookies should be firm as soon as they come out of the oven. Transfer to cooling rack.
  • While the cookies cool, make the royal icing. In mixer, beat together the powdered sweetener, egg whites and cream of tartar for a couple minutes until fluffy. Scrape the sides of mixing bowl occasionally so everything gets well mixed. Then mix in softened butter, optional glucomannan, sea salt, vanilla extract, and a splash or two of preferred milk or water if too thick. Should be spreadable but not runny. Use natural food dyes to color the icing.
  • Now cookies are ready to decorate! After decorating, lay on plate or pan and place in fridge or freezer for about 30 minutes until the icing is hardened. Then they can be eaten or transferred to a container to store in the fridge. Enjoy!


  • If any ingredients appear to have a line through them, just click to side of ingredient (or on another ingredient) and the line should disappear. It’s a feature of the recipe plugin that allows people to cross off ingredients as they add them to a recipe. Also, the print feature of this plugin is a little wonky so always check over recipe print-outs to make sure all ingredients are included and correct. Another option is to copy and paste the recipe text and print through a different program.
  • I based the macro numbers on a full recipe (with butter and WPI) making 16 servings (but this will vary a lot) and does not include the icing. Each serving is roughly 67 calories, 0.1g net carbs, 6.1g fat, and 3g protein.
  • If using a different sweetener, check out this sweetener conversion chart.
Oat Fiber 500 LifeSource Foods Oat Fiber 500

Nutrition Facts

16 servings per container

  • Amount Per ServingCalories67
  • % Daily Value *
  • Total Fat 6.1g 10%
    • Total Carbohydrate 3g 1%
      • Dietary Fiber 2.9g 12%
    • Protein 3g 6%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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