I can’t think of a recipe I have been more excited to create in a long time. I have been trying to
make a low carb sugar cookie recipe that not only tasted great, but that could also be easily rolled
out and shaped. And on top of that, I wanted to make sure that this keto sugar cookie recipe was
nutritious as well. And drumroll please … we finally have a winner. These Keto Sugar Cookies
with Avocado check all the boxes. They taste great. They can be rolled out and shaped. And they
are packed full of nutrition. It doesn’t get much better than that!
Why did I add avocado to a keto sugar cookie recipe?
So why did I add avocado? Here’s the thing… there are lots of keto sugar cookie recipes out
there, but most of them call for large amounts of butter. Now, don’t get me wrong, a little butter
in the diet in fine. But when you add cups of it into a recipe, you are adding a large amount of
saturated fat. That’s the fat that can increase inflammation and raise unhealthy LDL cholesterol
levels. And since my goal is to provide you with recipes that not only taste great, but are also
good for you, I had to find a better way. That’s where avocado comes in. Avocado is packed full
on healthy plant-based fats (75% of avocado is made up of monounsaturated fats) and thanks to
its neutral flavor and creamy texture, it can be used in a 1:1 ratio as a swap for added fats in any
baked good. So, I decided to see what would happen if I removed the butter and replaced it with
avocado instead. The result: a damn delicious keto sugar cookie that contains healthy fats!
What happens when you add avocado to a sugar cookie recipe?
Since avocado is rich in good fats, it provides a great flavor and texture to keto sugar cookie
recipes. The only downside is the color. If you replace 100% of the butter in your sugar cookie
recipe with avocado, the cookies taste great and can still be cut and shaped, but they will have a
slight green tint to them. Since I was aiming to make keto Christmas sugar cookies, the green tint
worked just fine. But if you would prefer a more traditional colored sugar cookie, you can use
this trick instead. Replace just half of the butter in the recipe with mashed avocado. Sure your
cookies will have a slightly higher saturated fat content than if you used only avocado, but you
still are adding healthy fats, fiber, and nutrients. And remember – this is still a cookie recipe, so
you will most likely only be eating it on occasion anyway.
Can you make traditional sugar cookies with avocado too?
Not everyone needs a low carb sugar cookie. Maybe you are just looking for a way to boost the
nutrition content of your cookie instead. So I tested this recipe both ways. Depending on the
flour and sweetener you choose, you can create a keto sugar cookie OR a sugar-free sugar cookie
(that’s kind of an oxymoron right LOL) OR a cookie with plant-based fats. It’s totally your
choice.
How to make a keto sugar cookie recipe with avocado
If you are looking to make a keto sugar cookie, you will need to make sure you choose a low
carb flour and sweetener along with avocado. For this recipe, I used a blend of almond flour and
coconut flours (as a replacement to all purpose flour), erythritol as the sweetener (as a
replacement to added granulated sugar), and mashed avocado as the added fat (or you can use
half butter and half avocado if you prefer a more traditional sugar cookie color).
How to make sugar-free sugar cookies
If you don’t mind carbs in your cookies, but just want to cut down on the added sugar, this
version of the recipe is for you. For the dough, use all purpose flour (or whole wheat pastry flour
if you want a whole grain option with a similar texture). To cut the added sugar, use erythritol as
the sweetener. And then use either mashed avocado or a blend of mashed avocado and butter as
your added fat.
How to make a sugar cookie without butter
If you are just concerned about saturated fats, choosing to make a sugar cookie recipe without
butter can significantly reduce the amount of unhealthy fat in the recipe. Simply swap out the
butter the recipe calls for with equal amounts of mashed avocado. So if your recipe calls for one
cup of butter, swap it with one cup of mashed avocado instead. For the best consistency, I like to
make these cookies in a high-powered food processor to get the avocado as smooth and creamy
as whipped butter.
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- 1 cup mashed avocado
- 1 egg
- 1 1/4 cup erythritol
- 1 tsp vanilla
- 1 3/4 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp salt
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Step #1
In a separate bowl, mix together dry ingredients (except erythritol). Add mashed avocado, egg, vanilla, and erythritol into a mixer or food processor and cream together until fully blended. Slowly add in dry ingredients while mixing to create the dough.
-
Step #2
Roll dough out on parchment paper (sprinkle with almond flour or erythritol if needed to prevent sticking) to about ¼ inch thickness. Using cookie cutter, slice into desired shapes.
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Step #3
Place cookies on a parchment paper lined cookie sheet and bake at 350 F for 8 minutes or until edges look slightly crispy and brown. Remove from oven and allow to cool completely.
Decorate as desired!
- 1 cup mashed avocado
- 1 egg
- 1 1/4 cup erythritol
- 1 tsp vanilla
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
-
Step #1
In a separate bowl, mix together dry ingredients (except erythritol). Add mashed avocado, egg, vanilla, and erythritol into a mixer or food processor and cream together until fully blended. Slowly add in dry ingredients while mixing to create the dough.
-
Step #2
Roll dough out on parchment paper (sprinkle with almond flour or erythritol if needed to prevent sticking) to about ¼ inch thickness. Using cookie cutter, slice into desired shapes.
-
Step #3
Place cookies on a parchment paper lined cookie sheet and bake at 350 F for 8 minutes or until edges look slightly crispy and brown. Remove from oven and allow to cool completely.
Decorate as desired!
