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Valentine’s Day Heart-Shaped Keto Sugar Cookies

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This is my favorite keto sugar cookie recipe and it’s perfect for making Valentine’s Day Heart-Shaped Keto Sugar Cookies. Surprise your family with this sweet holiday treat!

Valentine's Day Keto Heart Sugar Cookies Pin 1

Have I mentioned my family LOVES that I’m a food blogger? Since I started this website, they’ve had more holiday treats and desserts than ever before.

They definitely enjoy filling the roles as my resident food tasters. My teenager was especially excited when I made homemade sugar-free sprinkles!

He knew if there were sprinkles, there would soon be a dessert to sprinkle them on.

The sugar cookie portion of this recipe is identical to my Christmas sugar cookies. No need to mess with perfection!

But for the icing, I decided to use the royal icing recipe from my Baby Yoda Gingerbread Cookies.

As you can see, this Valentine’s Day Heart-Shaped Keto Sugar Cookie recipe brought together elements from several recipes.

And I must say, it was a hit with the entire family!

How to Make Valentin’s Day Heart-Shaped Keto Sugar Cookies

To make the sugar cookies, begin by whisking Almond Flour, Coconut Flour, and salt together in a medium bowl, then set aside.

Keto Sugar Cookies dry ingredients

Next, cream together butter and swerve granulated sweetener with a hand mixer in a large bowl. Add the eggs and vanilla extract, and continue beating until well combined.

Keto Sugar Cookies Wet Ingredients

Finally, add the flour mixture and beat until the dough is very crumbly and will form a dough ball.

Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour. I refrigerated one batch overnight, and it still worked perfectly.

You should be able to refrigerate the dough for up to 48 hours before baking.

keto sugar cookie dough

Once the dough is chilled and ready to be rolled out, preheat the oven to 325 degrees F.

Roll out the chilled dough between 2 pieces of parchment paper to desired thickness (the thinner they are, the crunchier the cookie will be. I recommend rolling out to about 1/3-inch thickness.

Using a heart-shaped cookie cutter, cut out the hearts and place on a parchment paper-lined baking sheet.

Keto Sugar Cookie Hearts

Ball the “scrap” dough back up, re-roll and re-cut, repeating the process until all the dough is used. And if a little cookie dough ends up eaten before it’s baked, that’s ok too, lol.

Bake at 325 degrees F for 8-12 minutes (depending on thickness), and until the edges just start to brown.

Remove from the oven and allow the cookies to cool for about 15 minutes before transferring to a cooling rack.

Keto Sugar Cookies baked

For the Royal Icing

Beat together the powdered Swerve, cream cheese, and heavy whipping cream in a medium bowl until well combined (about 3-4 minutes with the hand mixer)

If needed, add lukewarm water in increments of 1 tbsp to thin out the icing. I added about 1/3 cup total of lukewarm water to reach the consistency of royal icing.

You want the icing to spread smoothly without running.

Keto Royal Icing

Now for the fun part! You can use a knife to spread the icing, but you’ll have much better control if you pipe the icing on the cookies.

keto Sugar cookies iced

Now for the MOST fun part! Sprinkles!!! If you’ve never made your own sprinkles, let me tell you, they are so much easier to make than you would think.

Keto Sugar Cookies with Sprinkles

Check out that recipes here: Homemade Sugar-Free Sprinkles

Looking for More Dessert Recipes?

 Keto Chocolate Layer Cake

Keto Pumpkin Pie

Keto Chocolate Peanut Butter Cups

Keto Pecan Pie

Keto Cheesecake

Keto Dark Chocolate Brownies

Yes, on keto, you can have your cake and eat it too!

Valentine's Day Keto Heart Sugar Cookies Recipe Card

Valentine's Day Keto Heart-Shaped Sugar Cookies

Yield: 24
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Valentine's Day just went low-carb with these sugar-free cookies with icing!

Ingredients

For the Cookies:

For the Icing:

Instructions

For the Cookies:

  1. In a medium bowl, whisk together the almond flour, coconut flour, and salt.
  2. In a large bowl, cream together the butter and swerve sweetener with a hand mixer.
  3. Add the eggs and vanilla extract, then continue beating until well combined.
  4. Add the flour mixture and beat until the dough is very crumbly and will form a dough ball.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
  6. When ready, preheat the oven to 325 degrees F
  7. Roll out the chilled dough between 2 pieces of parchment paper to desired thickness (the thinner they are, the crunchier the cookie will be, so leave about 1/3 inch thick for softer cookies)
  8. Using your favorite cookie cutter, cut out the shapes and place on a parchment paper-lined baking sheet.
  9. Ball the "scrap" dough back out, and re-roll and re-cut, repeating the process until all the dough is used.
  10. Bake at 325 degrees F for 8-12 minutes (depending on thickness), and until the edges just start to brown.
  11. Remove from the oven and allow the cookies to cool for about 15 minutes before transferring to a cooling rack.

For the Icing:

  1. In a medium-size bowl, beat together the powdered Swerve, cream cheese, and heavy whipping cream until well combined (about 3-4 minutes with the hand mixer)
  2. If needed, add lukewarm water in increments of 1 tbsp to thin out the icing. I needed about a total of 4 tbsp.
  3. Spread the icing with a knife or use a piping bag and top with homemade sprinkles if desired.

Notes

**Additional time: 1 hour for the dough to chill

Don't forget to check out my recipe for Homemade SugarFree Sprinkles

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 12gCarbohydrates: 2.5gNet Carbohydrates: 1.5gFiber: 1gProtein: 3g

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