Low Carb Cut Out Cookies

Whether you’re eating low carb yourself or know someone who is, by choice or by need…

there are so many people with diet restrictions but that doesn’t mean they can’t enjoy a delicious treat! 

low carb cut out cookie recipe no flour, no sugar, decorated cookies for holidays, birthdays, diabetics, #keto #lowcarb #cookie #christmas #sugarcookie #nosugar


Cut out cookies are often loaded with sugar, these have zero sugar in them,

they don’t even use regular flour.

While that may be new to some of you, most people who are eating low carb, keto, gluten-free or diabetic are used to different ingredients that the traditional flour and sugar cookie dough.

Just in time to make for that someone special!

I recall making diabetic cookies years ago, some for my grandfather, then years later some for my father-in-law, they were both diabetic, the cookies I made were just ok, there weren’t lots of ingredients to change things up like there are today.
So I’ve made batches and batches of these to be sure everyone will like them, and they do.

These won over even the non-low carb eaters.

I’m not sure what they were expecting, most people who tried the cookies didn’t know they weren’t made without flour and sugar, some knew and said they taste great, like real cookies!

low carb, gluten-free, kept cookies, healthy, diabetic, www.createdbydiane.com


  • First, let’s talk sweeteners. I’ve done some research and so many sweetener alternatives raise blood sugar. I wanted to be sure the cookies I made had the least impact on blood sugar I could make. Which lead me to use erythritol. Erythritol is made from sugar alcohol, has zero calories and does not raise blood sugar, is produced naturally which won’t interfere in dental health I read. That’s a WIN-WIN! It was discovered in 1848, I have no idea what took so long for me to find out about it, but I’m glad I know now. (I’ve been using it for about a year now in place of regular sugar).
  • For the flour replacement, I used almond flour. I made the cookies using the almond flour out of the bag, and even tried it ground up finer, which is the way I prefer, I used a food processor to grind the flour smoother, and actually made the dough in the food processor. Which took only a minute to whip up. If you don’t have/want to use a food processor that’s ok, I made a few batches just mixing the ingredients and they were really good too. I just prefer the lighter, finer texture of putting the almond flour in the food processor.
  • Now onto the frosting. We all know frosting is primarily made from sugar, it’s usually really sweet. The recipe I made is creamy and delicious without being overly sweet and again no real sugar was used. It’s made with cream cheese and it’s super-yummy!  The cream cheese icing does get a little more translucent as it dries (if you leave them at room temperature for a day) you can store them in the fridge especially if you want it to stand out, add white food coloring or a color of your choice and add more icing if you want it to look opaque in color.


chocolate almond flour low carb no sugar cookies and frosting www.createdbydiane.com


I also include in the instructions on how to make chocolate almond flour cookies, so if you like chocolate these are a great option without added sugar.

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Low Carb Cut Out Cookies and icing recipes

Servings: 20 cookies


  • 1/2 cup unsalted butter if using salted butter reduce salt in the ingredient list
  • 1/2 cup granulated Swerve sweetener erythritol
  • 1/2 an egg whisk a large egg and use 2 tablespoons of the egg mixture
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1 teaspoon baking powder I use Clabber girl with is gluten-free
  • 1/2 teaspoon salt
  • *additional almond flour as needed for cookie cutter or to re-roll dough is it's wet/sticky

cream cheese icing

  • 4 oz cream cheese room temperature
  • 3 tablespoons butter room temperature
  • 2 tablespoons granulated or powdered Swerve Sweetener-erythritol
  • 1/2 teaspoon vanilla extract or your favorite flavor and a drop of food coloring if desired


  • In a food processor, process butter and sweetener until it's creamy and well blended.
  • Add in egg and vanilla, almond flour, baking powder, salt and pulse to blend completely.
  • If the dough is really wet/sticky add a tablespoon more of almond flour at a time until it's workable.
  • I found that 2 cups of almond flour was plenty.
  • The dough will pull away from the sided of the food processor, remove dough and roll it into a ball.
  • Then roll it out in between wax paper sheets to 1/4 " thick. I use two wood dowels to be sure my cookies are even.
  • Bake cookies on parchment lined baking sheets at 325° for 9-10 minutes just until the edges start to turn golden (not dark brown) remove cookie tray from oven and allow cookies to cool completely on baking sheet. They will continue to cook and firm up.


  • Whip the cream cheese and butter along with sweetener until smooth, if you have any lumps, press it through a fine sieve before applying to cookies.
  • Using an offset spatula spread icing over cookies and dust with cinnamon or sprinkles if desired (yes sprinkles are full of sugar, I just couldn't help myself they are so colorful! You could top them with crushed nuts, cocoa powder, unsweetened coconut for a fun topping.


For CHOCOLATE Cookies, reduce the almond flour by 2 tablespoons and add 2 tablespoons to 1/4 cup dutch process cocoa.










The website is to inspire and help you with practical ideas. My opinions are not intended as medical advice.
I disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.


  1. Thanks for sharing this great cookie recipe, I am so happy to see it. I get all your emails they are my favorite.

  2. I’ll be making these today for sure. I was wondering if you Know how many carbs are in each cookie. I’m sorry if you posted it and I just missed it.

    My 4 year old grad nephew has type 1 diabetes and my niece has to adjust the amount of insulin given before meals according to the number of carbs he’s going to have. Apparently these days it’s not so much about sugar as it is about carbs raising blood sugar.


    1. I do not know, I suggest putting the ingredients into an online calorie counter. Some people will make larger cookies, some smaller, all calculators are estimates so whatever you would normally use for figuring out your needs (or the needs of people you feed) will be more accurate than for me to do it. Some poles remove items out of a final count for net carbs/total carbs, either way there are many options to calculate.

    2. Thanks, I think my niece may have something that she enters in the ingredients and it calculates everything. Your cut out cookies were very easy to make and my family loved them.

      Thanks again

    1. I have not used stevia in these cookies, it tends to taste overly sweet for me. If you have baked with it before feel free to substitute it in this recipe in the amount you would adjust it to in other recipes. As it is most likely not a 1:1 substitution ratio.

  3. I don’t see any cutting out instructions. I’d appreciate that, because I have never made cut out cookies before…

    1. Lightly flour your work surface, or place the cookie dough between 2 pieces of wax paper and roll it with a rolling pin to 1/4” thick. Then flour your desired cookie cutter (any shape you prefer, simple shapes are easiest to work with) press the cookie cutter into the rolled out dough, transfer cookies onto a baking sheet (I line mine with parchment paper)with a metal spatula. And you’re then ready to bake them. I have lots of posts with more tips on cut out cookie here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html

    2. Alternatively you can scoop the dough into 1 tablespoon sized balls and bake them as well, or gently flatten them into a disk shape abs bake them.

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