sugar cookie




Serving Size: 1 medium cookie (small by American standards)

Yield: 15 servings 

***The video above shows quantities for a full recipe, but in reality I only made a HALF-recipe, so it only shows enough dough to make 7-8 servings (8 cookies).




  • 1/3 cup (70g) powdered erythritol / xylitol // OR 1/3 cup (80g) powdered* isomalt / sorbitol

  • 1/4 cup + 3 tbsp (80g) powdered erythritol / xylitol

  • 1/2 tsp (4g) table salt (cut down to 1/4 tsp if using salted butter, omit completely if using both cream cheese and salted butter) 

  • 1 (55g) large** egg

  • 1 tsp. (5ml) vanilla extract // OR 1/2 tsp. (2.5ml) almond extract

  • 1 + 1/3 cup (125g) almond flour // OR other nut flour

  • 1/4 cup (30g) coconut flour // 1.5 tbsp (15g) psyllium husk powder // OR 1/4 cup oat fiber

  • 1/4 cup (56g) butter, room temperature

  • 1/4 cup (60g) cream cheese, at room temperature // OR nut/seed butter (unsweetened)

  • (optional) 1/2 tsp (2g) baking soda 

  • (optional) 1/2 tsp guar gum // OR 1/4 tsp. xanthan gum (OMIT if using cream cheese!)


    • **If you use erythritol/xylitol in place of isomalt/sorbitol, the cookies will not turn out with quite as good of a texture. Isomalt (and sorbitol) are better at mimicking how sugar acts when heated, BUT they do have a higher carb count than erythritol/xylitol. Decide for yourself if you want to eat a smaller portion but have a better tasting cookie. Also, using isomalt/sorbitol will lessen the sweetness of the cookie a bit, which is a good thing in my opinion.


      ** do NOT use an extra-large egg! Using excess egg will result in a softer, more cake-like cookie. Make sure to weigh the egg (out of shell) to be sure.





1. Preheat the oven to 325F (165C). Mix together the dry ingredients and wet ingredients in separate bowls, then add the dry to the wet a little at a time.


2. Roll into balls and either a) chill for 30 minutes for soft-center cookies, or b) flatten each ball on a baking sheet (as shown in the video above) and bake immediately for:


small cookies (1 tbsp dough ball):        8-10 minutes

medium cookies (2 tbsp):                    10-13 minutes

large cookies (3 tbsp):                        13-17 minutes



3. If you like your cookies extra crunchy, drop the temperature an extra 10 degrees (5 degrees Celsius) and bake for an extra 3-5 minutes, but keep in mind that the cookies will harden up after they've cooled to room temperature (so don't assume that if a cookie is soft right out of the oven it will still be soft later).













Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.




TPH Keto Sugar Cookie (1 serving):

(made w/ erythritol only)

kcal 97 / net Carbs 1g / Sugars 0g / Fat 9g / Protein 3g



Full-Carb Sugar Cookie (1 serving): 

kcal 150 / net Carbs 22g / Sugars 14g / Fat 6g / Protein 2g








When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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