Low Carb Sugar Cookies with Pink Frosting and Sprinkles

Indulge your sweet tooth without compromising your low-carb lifestyle with these delightful Low Carb Sugar Cookies with Pink Frosting and Sprinkles. Made with a blend of almond and coconut flours, these cookies are perfectly soft, buttery, and just the right amount of sweet thanks to a sugar-free erythritol base. Topped with a naturally pink cream cheese frosting, colored with pulverized freeze-dried strawberries, and finished with festive sugar-free sprinkles, these guilt-free treats are as charming as they are delicious. Ready in just 25 minutes, they’re perfect for any special occasion or as an everyday snack to satisfy your dessert cravings. Plus, they’re gluten-free, keto-friendly, and a crowd-pleasing favorite for anyone looking for a healthier take on classic frosted sugar cookies!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 20

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 0.75 cup Granulated erythritol (or other low-carb sweetener)
• 0.5 cup Unsalted butter, softened
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Baking powder
• 0.25 teaspoon Salt
• 2 ounces Cream cheese, softened
• 0.25 cup Powdered erythritol
• 2 tablespoons Unsweetened heavy cream
• 2 tablespoons Freeze-dried strawberries (for natural pink color)
• 2 tablespoons Sugar-free sprinkles

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, and salt.

Step 3

Using a hand mixer or stand mixer, cream the softened butter until light and fluffy. Add the egg and vanilla extract, and continue to mix until fully incorporated.

Step 4

Gradually add the dry ingredients to the wet ingredients. Mix using a spatula or mixer until a dough forms. The dough should be soft but not sticky.

Step 5

Roll the dough into 1-inch balls and place them onto the prepared baking sheet about 2 inches apart. Flatten each ball slightly with the palm of your hand or the bottom of a glass to form a cookie shape.

Step 6

Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 7

While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese with the powdered erythritol until smooth and creamy.

Step 8

Grind the freeze-dried strawberries into a fine powder using a blender or food processor. Add the powder and heavy cream to the frosting, and mix until fully combined and evenly pink.

Step 9

Once the cookies are completely cool, spread a thin layer of pink frosting over each one using a butter knife or offset spatula.

Step 10

Top each cookie with a sprinkle of sugar-free sprinkles for decoration.

Step 11

Serve immediately or store the cookies in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(727.2g)

Amount per serving	% Daily Value*
Calories	2488.5

Total Fat 232.9g	0%
Saturated Fat 90.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 574.6mg	0%
Sodium 1151.6mg	0%
Total Carbohydrate 306.0g	0%
Dietary Fiber 27.9g	0%
Total Sugars 15.0g
Protein 56.4g	0%

Vitamin D 53.8IU	0%
Calcium 545.7mg	0%
Iron 9.0mg	0%
Potassium 339.3mg	0%

*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.

Source of Calories

Fat: 59.1%

Protein: 6.4%

Carbs: 34.5%