Keto Copycat Lofthouse Cookies
Indulge in the nostalgic delight of classic Lofthouse-style cookies without the sugar or carbs! This keto-friendly version captures the iconic soft, cake-like texture and sweet, vibrant frosting, making it the perfect guilt-free treat for any occasion. Prepare to impress with these irresistibly tender and beautifully frosted cookies.
Prep Time
20 minutes
Cook Time
8-10 minutes
Total Time
35 minutes (plus cooling time)
Servings
Makes 12 cookies
Keywords
Why This Recipe Delivers
- Achieves that iconic soft, tender, and cake-like texture without traditional flour.
- Completely sugar-free, making it perfect for keto and low-carb lifestyles.
- Captures the nostalgic flavor of classic frosted cookies, satisfying sweet cravings.
- Relatively quick and easy to prepare, ideal for a homemade treat.
- Customizable frosting colors allow for festive variations for any occasion.
Ingredients
- Cookies:
- 150 grams (1 ½ cups) blanched almond flour
- 30 grams (¼ cup) coconut flour
- 60 grams (½ cup) powdered sugar-free sweetener
- 3.75 grams (¾ teaspoon) baking powder
- 1.25 grams (¼ teaspoon) salt
- 85 grams (6 tablespoons) unsalted butter, softened
- 2 large eggs
- 2.5 milliliters (½ teaspoon) vanilla extract
- Frosting:
- 56 grams (¼ cup) unsalted or salted butter, softened
- 60 grams (½ cup) powdered sugar-free sweetener
- 0.6 grams (⅛ teaspoon) natural pink food coloring powder or food coloring of choice (optional)
Instructions
- Preheat your oven to 175°C (350°F). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking, preparing it for the delicate cookie dough.
- In a spacious mixing bowl, thoroughly combine all the dry cookie ingredients: blanched almond flour, coconut flour, powdered sugar-free sweetener, baking powder, and salt. Whisk them together until uniformly blended. Next, add the softened unsalted butter, large eggs, and vanilla extract. Stir these wet ingredients into the dry mixture until a cohesive, soft dough forms. Allow the dough to rest for 1-2 minutes; this gives the flours time to absorb moisture and slightly thicken, making it easier to handle.
- Divide the rested dough into 12 equal portions. Roll each portion into a smooth ball and then place them on the prepared parchment-lined baking sheet. Gently flatten each cookie ball with the palm of your hand or the bottom of a glass to your desired thickness. Remember, these cookies will puff up slightly during baking, so aim for a thickness slightly thinner than your final desired result.
- Carefully transfer the baking sheet to the preheated oven and bake for 8-10 minutes. The cookies are ready when the edges are lightly golden and the centers are set but still soft. Avoid overbaking, as this can lead to a dry texture. Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet before frosting. Cooling ensures the frosting won't melt.
- While the cookies are cooling, prepare the frosting. In a medium bowl, combine the softened butter and powdered sugar-free sweetener. If your sweetener has any clumps, sift it first for the smoothest consistency. Mix with an electric mixer on medium speed until the frosting is light, fluffy, and perfectly smooth. If using, add the natural pink food coloring powder (or your chosen color) in small increments, mixing after each addition until your desired shade is achieved.
- Once the cookies are entirely cooled, generously spread the prepared frosting over the top of each cookie. For that classic Lofthouse look, you can swirl the frosting with a small offset spatula. Serve immediately and enjoy your freshly made keto-friendly treat!
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons (or kitchen scale)
- Parchment paper
- Baking sheet
- Electric mixer (handheld or stand mixer)
- Offset spatula (for frosting, optional)
Essential Success Tips
- Ensure butter is truly softened to room temperature for both the cookies and frosting, but not melted. This creates a smoother dough and fluffier frosting.
- Do not overmix the cookie dough once wet ingredients are added; mix just until combined to maintain a tender crumb.
- Flatten the cookie dough balls evenly before baking to ensure uniform thickness and consistent baking results.
- Bake until the edges are just set and lightly golden; pulling them out slightly underdone (but set) will ensure a wonderfully soft, moist texture once cooled.
- Always cool cookies completely before frosting. Applying frosting to warm cookies will cause it to melt and slide off.
Professional Cooking Secrets
- For the ultimate light and fluffy frosting, make sure your powdered sugar-free sweetener is sifted before adding to the butter. This removes any potential clumps and ensures a silky-smooth finish.
- To achieve perfectly uniform cookies, use a kitchen scale to weigh out your dough portions before rolling them into balls. This ensures even baking and a professional presentation.
- If your cookie dough feels too sticky to handle, chill it in the refrigerator for 10-15 minutes. This will firm up the butter and make it much easier to roll and flatten.
Notes
- Storage: Store these Keto Copycat Lofthouse Cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen without frosting for up to 1 month; thaw completely before frosting and serving.
- Flavor Variations: Experiment with different extracts in the frosting, such as almond extract for a marzipan-like flavor, or lemon extract for a bright, zesty touch. You can also add a pinch of cinnamon to the cookie dough for a subtle warmth.
- Color Fun: Don't feel limited to pink! Use any food coloring to match holidays, events, or simply your favorite color.
Frequently Asked Questions
Can I use a different type of sugar-free sweetener?
Yes, most powdered erythritol-based sweeteners (like Swerve, Lakanto Monk Fruit Sweetener, or Allulose) will work well in this recipe. Just ensure it's powdered to maintain the desired texture for both the cookies and frosting.
Are these cookies gluten-free?
Yes, by using almond flour and coconut flour, these cookies are naturally gluten-free. They are an excellent option for those with gluten sensitivities or following a gluten-free diet.
Why did my cookies spread too much?
Several factors can cause spreading: your butter might have been too warm, your oven temperature might be inaccurate (too low), or you might have used too little flour. Ensure your butter is just softened, not melted, and consider chilling the dough briefly before baking if it feels very soft.
Nutrition Facts (Per Serving)
Calories: approximately 160-180 per cookie, Fat: 15-18g, Protein: 4-5g, Net Carbs: 2-3g.
Allergy Information
Contains tree nuts (almond) and dairy (butter), and eggs. While the recipe is gluten-free, always check individual ingredient labels for cross-contamination warnings if allergies are severe.
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