It’s a Caramel Frosted Low Carb Sugar Cookie Recipe, Honey!



Hi, my honeys! The holiday season is the hardest time of the year to stick to ANY diet! I knew I was going to need reinforcements, so I came up with this killer lower carb soft sugar cookie recipe over the holidays! It was a pretty big hit with my family and friends, and it allowed me to indulge around the holidays without breaking the carb bank! These remind me of the soft sugar cookies you buy at the grocery store, and the low carb caramel frosting I would put up against actual frosting any day of the week--it's that good! Now that the holidays are over, I won't be putting festive sprinkles on these, but I will for sure be making these all year long to stave off the junk food cravings! One little tip with these is to refrigerate the dough for at least 30 minutes. You'll want it cold to be able to roll it out and use a cookie cutter for the most uniform bake on them. Use extra coconut flour on your cutting board while rolling it out and handling it, so it doesn't stick to your hands! Enjoy!

Lower Carb Soft Sugar Cookies with Caramel Frosting


Cookie Ingredients:

  • 1/2 cup butter, softened

  • 1/4 cup softened coconut oil

  • 3/4 cup Swerve granulated

  • 2 eggs

  • 2 teaspoons vanilla

  • 1/4 teaspoon almond extract

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 2 1/4 cups almond flour, packed down

  • 1/2 cup coconut flour


Frosting Ingredients:

  • 1/4 cup butter melted

  • 1/4 cup Swerve granulatedy

  • 1/2 cup heavy cream


Frosting Instructions:

1) Melt 1/4 cup butter over medium heat on the stove

2) Add your Swerve granulated sweetener

3) When sugar is completely melted, add your heavy cream

4) Stir occasionally on the stove for another 5-10 minutes or until it thickens.

5) Let cool on stove while you prepare and bake your cookies.

6) If the frosting gets too hard from sitting out, just reheat on the stove or in microwave to thin it out some.

6) Use a knife or spoon to frost.


Cookie Instructions:

1) In your stand mixer, cream together the butter, coconut oil, and sugar.

2) Add the eggs, vanilla and almond extract, mix until incorporated.

3) In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour.

4) With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.

5) Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap.

6) Refrigerate for at least 30 minutes and up to overnight.

7) Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.

Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick.

8) Cut out the cookies using your choice of cutters. Work somewhat quickly so the dough stays cold.

9) Using a spatula, transfer the cut cookies to the baking sheets.

10) Bake the cookies for 13-15 minutes, until lightly golden.

11) Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting. Note: These will take a little while to be firm enough to handle, so try to wait a bit so you don't have your cookies break apart on you.







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