Keto Sour Cream Cookies



-1/2 cup unsalted butter, room temp

-1 cup granulated sugar substitute 

-2 large eggs, room temp

-1/2 cup sour cream

-2 1/2 cups almond flour 

-1 tsp vanilla extract 

-1 1/2 tsp baking powder 

-1/4 tsp salt

For the icing:

-1 1/4 confectioner's sugar-sugar substitute 

-1/2 cup sour cream

-1/2 tsp vanilla extract

-food coloring (choose whatever colors you prefer)


1)Preheat oven to 350 degrees. Line a baking sheet with parchment paper + set aside. 

2)In medium sized bowl combine the soft butter, granulated sugar sub, vanilla extract. Mix until light and fluffy (use electric mixer)

3)Add both eggs, one at a time. Then mix in sour cream. 

4) Add the almond flour, baking powder, salt- and mix well. 

5) Place cookie dough in refrigerator and let chill for 30 minutes before baking.

6) Remove from fridge and use small cookie scoop to place dough on prepared cookie sheet. I left them in small balls and they flattened out in the oven. 

7) Bake for about 10 minutes or until the edges of cookie are light brown. Remove and allow cookies to cool fully before adding the icing (about 15 minutes)

How to make the icing:

1) In small bowl combine sour cream, vanilla extract and confectioner's sugar sub.

2) Divide the icing in bowls, depending on how many colors you would like to make. Then add 2-3 drops of food coloring to each bowl. 

3)Add the icing to fully cooled cookies and allow the icing to set. 

Recipe yields about 25 cookies! I made these for Easter last Sunday + they were the perfect treat! These cookies are great for any holiday as you can switch up the icing colors to go with the theme + even add sprinkles! I recommend storing them in the fridge when you are not eating them.  Unfortunately, this is not a dairy free cookie- but they are still so yummy! 

Tag me on Instagram @life.with.kimberli if you make these! Would love to see how yours came out + the colors you chose!