If you’ve ever had a classic Lofthouse cookie, you know exactly what I’m talking about: thick, soft sugar cookies topped with dreamy pink frosting. These iconic cookies are nostalgic for so many of us, but they’re also packed with sugar and carbs. So, I created this keto-friendly copycat lofthouse cookies recipe that’s every bit as pillowy and indulgent as the original—with just 2g net carbs per cookie!

These keto Lofthouse sugar cookies are perfect for holidays, birthdays, or whenever that sweet tooth strikes. I especially love them for decorating Christmas cookies. They’re the perfect pillow soft low carb sugar cookies! I’ll walk you through the recipe, explaining each ingredient, offering tips, and answering all your questions so you can bake them with confidence.

Ingredients: Why They Work

Creating keto sugar cookies that are soft, thick, and melt-in-your-mouth requires the right ingredients working together in harmony. Let’s dive into what makes this recipe so special:

Blanched Almond Flour

Almond flour is the backbone of this recipe, giving the cookies their soft yet slightly crumbly texture. I recommend blanched almond flour (not almond meal) because it’s finer and mimics the texture of traditional wheat flour. Plus, it’s naturally gluten-free and low carb.

Coconut Flour

A small amount of coconut flour balances out the almond flour, helping to absorb moisture and give the cookies just the right structure. Coconut flour is very absorbent, so a little goes a long way—this is key to preventing overly dense cookies.

Powdered Sweetener

For that classic “melt-in-your-mouth” sweetness, a powdered sugar-free sweetener is essential. Granulated sweeteners can make the cookies gritty, but powdered sweetener blends in perfectly. I use an erythritol/monk fruit blend.

Baking Powder

This is the leavening agent that gives the cookies their soft rise and light texture. Without it, the cookies would be dense and flat.

Salt

A pinch of salt enhances the flavors and balances the sweetness, making the cookies taste like the real thing.

Unsalted Butter

Butter is where the richness comes from. Softened butter creams together with the other ingredients to create a smooth, luscious dough. If you only have salted butter on hand, reduce the added salt in the recipe.

Eggs

Eggs bind the dough together and help create a soft, fluffy texture. Room-temperature eggs work best because they incorporate more evenly into the dough.

Vanilla Extract

A touch of vanilla rounds out the flavor profile, making these cookies taste like a classic sugar cookie. You could also add a hint of almond extract for extra depth.

Frosting: Creamy, Sweet, and Perfectly Pink

No Lofthouse cookie is complete without its signature frosting. Here’s what makes it magical:

Butter

The base of the frosting is softened butter, which gives it a creamy, spreadable texture. Use unsalted or salted butter based on your preference.

Powdered Sweetener

Again, a powdered sugar-free sweetener is key for a smooth and sweet frosting. You can sift it before mixing to ensure there are no clumps.

Food Coloring

Natural pink food coloring powder is my favorite way to get that classic Lofthouse cookie look, but you can use any food coloring you like—or skip it for a simple white frosting.

How to Make Keto Copycat Lofthouse Cookies

Here’s a step-by-step guide to baking these keto sugar cookies to perfection:

1. Prep the Oven and Pan
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and ensures even baking.
2. Mix the Dry Ingredients
   In a large bowl, whisk together the almond flour, coconut flour, powdered sweetener, baking powder, and salt. This helps evenly distribute the leavening agents for consistent cookies.
3. Add the Wet Ingredients
   Add the softened butter, eggs, and vanilla extract to the dry mixture. Stir until a dough forms. Let the dough rest for a minute or two—this allows the coconut flour to fully absorb the moisture and thicken.
4. Shape the Cookies
   Roll the dough into 12 evenly-sized balls. Place them on the prepared baking sheet and flatten each ball slightly with your fingers. Remember, the cookies will puff up as they bake!
5. Bake and Cool
   Bake the cookies for 8–10 minutes or until the edges are just set. Let them cool completely before frosting. This is crucial for ensuring the frosting doesn’t melt.
6. Make the Frosting
   Beat the softened butter and powdered sweetener until smooth and fluffy. Add food coloring if desired. Spread the frosting generously over the cooled cookies.

Tips for the Best Keto Lofthouse Cookies

• Chill the Dough: If your dough feels too soft, chill it in the fridge for 15–20 minutes. This makes it easier to shape the cookies.
• Don’t Overbake: These cookies are meant to be soft. Take them out of the oven as soon as the edges are set—they’ll firm up as they cool.
• Customize the Frosting: Add a splash of vanilla or almond extract to the frosting for extra flavor. You can also experiment with different food coloring shades for seasonal themes.

Substitution Options

Here are some swaps in case you’re missing an ingredient:

• Almond Flour Substitute: Sunflower seed flour can be used as a 1:1 substitute, but note that the cookies may develop a greenish tint due to a reaction with baking powder.
• Coconut Flour Alternative: You can replace the coconut flour with almond flour, but you’ll need to use about 4x the amount of almond flour than coconut flour. Coconut flour is extremely absorbent, which is why such a small amount can be used.
• Dairy-Free Option: Replace the butter with coconut oil or a plant-based butter alternative. Just note that the flavor will change slightly.

FAQ

Q: Can I freeze these copycat Lofthouse cookies?
Absolutely! Store unfrosted cookies in an airtight container or freezer bag for up to 3 months. Frosted cookies can be frozen as well, but the frosting may lose its texture slightly.

Q: What’s the best way to store leftovers?
Store frosted cookies in an airtight container in the fridge for up to a week. Let them sit at room temperature for 10 minutes before serving for the best texture.

Q: Can I use granulated sweetener instead of powdered?
I don’t recommend it. Granulated sweeteners can make the cookies and frosting gritty. Powdered sweetener gives a smoother result.

Why You’ll Love These Keto Copycat Lofthouse Cookies

This keto sugar cookies recipe is a game-changer for anyone on a keto or low-carb diet. They’re:

• Soft and Fluffy: Just like the classic Lofthouse cookies you grew up with.
• Low Carb and Sugar-Free: With only 2g net carbs per cookie, they’re a guilt-free treat.
• Customizable: Change up the frosting color or add sprinkles for a festive touch.

I hope you love these keto copycat Lofthouse cookies as much as I do! If you give them a try, I’d love to hear about it—leave a comment below, rate the recipe, or share a photo and tag me on Instagram @sarahsfitfood. I can’t wait to see your creations!

XO,
Sarah

Keto Copycat Lofthouse Cookies

@sarahsfitfood

Pillowy soft low carb sugar cookies with a thick layer of pink buttercream frosting… and they’re low carb and keto friendly with only 2g net carbs per big cookie!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 7 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Calories 185 kcal

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I’ll email this post to you, so you can come back to it later! -Sarah

Ingredients

  

1x2x3x

Cookies:

• 1 1/2 cups blanched almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered sugar-free sweetener
• 3/4 tsp baking powder
• 1/4 tsp salt
• 6 tbsp unsalted butter softened
• 2 large eggs
• 1/2 tsp vanilla extract

Frosting:

• 1/4 cup unsalted or salted butter softened
• 1/2 cup powdered sugar-free sweetener
• 1/8 tsp natural pink food coloring powder or food coloring of choice (optional)

Instructions

 

• Preheat oven to 350°F. Line a cookie sheet with parchment paper.
• In a large bowl, combine all dry cookie ingredients. Add softened butter, eggs, and vanilla, and stir until dough forms. Allow dough to rest for a minute or two to thicken.
• Form dough into 12 balls. Place on cookie sheet, and smooth and flatten each ball to slightly thinner than your desired thickness. Cookies will puff up and rise slightly while baking.
• Bake for 8-10 minutes. Allow to cool.
• To make frosting, combine softened butter and powdered sweetener (sift if needed to remove clumps) and mix until smooth. Add food coloring until desired shade is reached.
• Spread frosting on cooled cookies. Enjoy!

Nutrition

Calories: 185kcalCarbohydrates: 4gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 52mgSodium: 122mgPotassium: 13mgFiber: 2gSugar: 1gVitamin A: 333IUCalcium: 51mgIron: 1mg

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