Crispy, buttery cookies surrounded by sweet, creamy white chocolate icing. These keto frosted animal cookies are sure to take you right back to your childhood, without any of the sugar or carbs!
Why This Keto Frosted Animal Cookies Recipe is the Best
1. Nostalgic flavor, keto-friendly ingredients.
All the buttery sweetness of the original cookies—without the sugar, flour, and high carbs.
2. Perfectly crisp and light texture.
The combination of almond flour, coconut flour, powdered sweetener, and butter gives these cookies that signature crunch you remember.
3. Fun to decorate (and even more fun to eat!).
Use small animal-shaped cookie cutters, or get creative with any shape you have on hand. The colorful white chocolate “frosting” makes them irresistibly cute.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Almond Flour
This is the base of the cookies and gives them a rich, buttery flavor and crisp texture. Make sure to use finely ground blanched almond flour for the smoothest dough.
Coconut Flour
Adds structure and helps the cookies hold their shape while baking.
Sugar-Free Sweetener
I recommend a powdered erythritol/monk fruit blend for optimal crispiness and sweetness.
Xanthan Gum
Keeps the dough from falling apart or crumbling and helps the cookies hold together after baking.
Baking Soda
Helps them bake evenly and turn a light golden brown.
Butter
Softened unsalted butter adds rich flavor, crisp, and helps bind the dough.
Vanilla Extract
Brings that classic sugar cookie flavor to the dough.
Sugar-Free White Chocolate Chips
These are melted down to create the sweet, creamy frosting. Split the melted chocolate into two bowls and add a drop of pink food coloring to one for the signature look. Add 1 tsp of butter or coconut oil if needed to help with melting.
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I'll email this post to you, so you can come back to it later! -Sarah
How to Make Keto Frosted Animal Cookies
1. Make the dough
Combine all the dry ingredients in a bowl. Add the softened butter and vanilla, mixing until a thick dough forms.
2. Chill the dough
Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes to firm up.
3. Roll and cut
Preheat the oven to 325°F. Roll the chilled dough between two sheets of parchment paper until about ¼ inch thick. Cut out shapes using small animal cookie cutters (around 2×1 inches).
Tip: If you don’t have animal-shaped cutters, any small cookie cutter will work!
4. Freeze briefly before baking
Place the shaped cookies on a parchment-lined baking sheet and freeze for a few minutes. This helps them keep their shape in the oven.
5. Bake
Bake for 5–7 minutes, until lightly golden on the edges. They’ll still be soft right out of the oven but will crisp up as they cool.
6. Frost and decorate
Once the cookies are fully cooled, melt sugar-free white chocolate chips in two bowls. Add 1 tsp of butter or coconut oil if needed to help with melting. Add a drop of pink or red food coloring to one bowl. Frost each cookie and top with optional sugar-free sprinkles before the chocolate hardens.
7. Let them set
Place cookies on parchment or wax paper and let the coating harden. You can speed this up by chilling them in the fridge or freezer.
Tips for Success
1. Chill before baking.
Cold dough holds its shape better and prevents over-browning.
2. Don’t overbake.
They’ll seem soft when you take them out, but they firm up perfectly as they cool.
3. Work in batches.
The dough softens quickly—rolling and cutting half at a time keeps the shapes clean and even.
Try This Keto Frosted Animal Cookies Recipe!
These nostalgic, crunchy, perfectly sweet little cookies are so much fun to make and share. Share a photo on Instagram and leave a rating if you give this recipe a try. If you have any questions, feel free to leave a comment below 🙂
XO,
Sarah
Keto Frosted Animal Cookies
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 1 cup finely ground blanched almond flour
- 2 tbsp coconut flour
- ½ cup powdered/confectioners sugar-free sweetener erythritol + monk fruit blend recommended
- ½ tsp xanthan gum
- ¼ tsp baking soda
- ¼ tsp salt
- 7 tbsp unsalted butter softened
- ½ tsp vanilla extract
- ¾ cup sugar-free white chocolate chips melted
Instructions
- Combine all dry ingredients in a mixing bowl. Add softened butter and vanilla, and mix until a thick dough forms.
- Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Remove dough from the fridge and and place between two pieces of parchment paper. I chose to cut the ball in half and work with half the dough at a time.
- Preheat oven to 325 degrees F.
- Roll dough between parchment paper to about ¼-inch thick. Remove top layer of parchment paper and begin cutting into shapes using approximately 2×1-inch animal shaped cookie cutters.
- Carefully place cut cookies onto a parchment lined cookie sheet.
- Put the cookie sheet in the freezer for a few minutes before baking to make the dough cold again.
- Bake for 5-7 minutes, just until lightly golden brown on the edges (mine were perfect in 6 minutes).
- Cookies will still seem very soft when they first come out of the oven, but will crisp up as they cool.
- Allow to cool completely.
- Split white chocolate chips between two small microwave-safe bowls. Add 1 tsp of butter or coconut oil if needed to help with melting. Microwave in 15-20 second increments, stirring in between, until smooth.
- Add a drop of red or pink food coloring to one of the bowls of melted white chocolate.
- Frost each cookie, place on parchment or wax paper, and add sprinkles (optional) before the white chocolate dries, if desired.
- Allow white chocolate to harden. You can speed up this process by placing frosted cookies in the fridge or freezer for a few minutes.
- Enjoy!
Love to try them but I would like to know how many carbs are in them
Thank you! The full macros and carb count are included in the post.
Love how crispy they are!
So perfect and crispy!!