Valentine’s Day Heart-Shaped Keto Sugar Cookie Recipe
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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!
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!
Related: Learn how I converted my family to the keto lifestyle!
How to Make My Valentine’s Day Heart-Shaped Keto Sugar Cookie Recipe
The Sugar Cookie Dough
To make the sugar cookies, begin by whisking Almond Flour, Coconut Flour, and salt together in a medium bowl, then set aside.
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.
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.
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.
Related: Love sugar cookies? Check out this blueberry swirl cheesecake with a sugar cookie crust!
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.
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.
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.
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.
Check out that recipes here: Homemade Sugar-Free Sprinkles
Looking for More Dessert Recipes?
Keto Chocolate Peanut Butter Cups
Yes, on keto, you can have your cake and eat it too!
Valentine's Day Keto Heart-Shaped Sugar Cookie Recipe
Valentine's Day just went low-carb with these sugar-free cookies with icing!
Ingredients
For the Cookies:
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Swerve Granulated Sweetener
- 2 eggs
- 1 tsp vanilla extract
For the Icing:
- 1-1/2 cups powdered Swerve Sweetener
- 4 ounces cream cheese, softened
- 1/4 cup heavy whipping cream
- (lukewarm water added in 1 tbsp increments if needed to thin out)
Instructions
For the Cookies:
- In a medium bowl, whisk together the almond flour, coconut flour, and salt.
- In a large bowl, cream together the butter and swerve sweetener with a hand mixer.
- Add the eggs and vanilla extract, then continue beating until well combined.
- Add the flour mixture and beat until the dough is very crumbly and will form a dough ball.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
- When ready, 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, so leave about 1/3 inch thick for softer cookies)
- Using your favorite cookie cutter, cut out the shapes and place on a parchment paper-lined baking sheet.
- Ball the "scrap" dough back out, and re-roll and re-cut, repeating the process until all the dough is used.
- 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.
For the Icing:
- 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)
- If needed, add lukewarm water in increments of 1 tbsp to thin out the icing. I needed about a total of 4 tbsp.
- 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: 1Amount Per Serving: Calories: 122Total Fat: 12gCarbohydrates: 2.5gNet Carbohydrates: 1.5gFiber: 1gProtein: 3g
I made these the other day I truly enjoyed them. I’m super clumsy in the kitchen but these ones were perfect. Thanks for the recepie!
So glad you enjoyed them!