Flavorful Keto Heart-Shaped Sugar Cookies with Spicy Jalapeño Ranch
These keto-friendly heart-shaped sugar cookies combine a buttery, tender texture with a spicy jalapeño ranch dip, offering a low-carb treat perfect for special occasions or everyday snacking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup powdered erythritol
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, room temperature
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 fresh jalapeño, finely minced
- 1 teaspoon dried dill weed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat ½ cup softened unsalted butter with ½ cup powdered erythritol until light and fluffy, about 2-3 minutes.
- Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until fully combined.
- In a separate bowl, whisk together 1 ½ cups almond flour, ¼ cup coconut flour, ½ teaspoon baking powder, and ¼ teaspoon salt until no lumps remain.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be slightly sticky but firm enough to roll out.
- Lightly dust a clean surface with coconut flour and roll the dough to about ¼-inch thickness. If dough is too soft, refrigerate for 10-15 minutes to firm up.
- Use a heart-shaped cookie cutter to cut out cookies. Gather scraps, re-roll, and cut until all dough is used.
- Place cookies about 1 inch apart on the prepared baking sheet and bake for 12-15 minutes or until edges are just golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While cookies bake, mix ½ cup sour cream, ⅓ cup mayonnaise, minced jalapeño, 1 teaspoon dried dill, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, pepper, and 1 tablespoon lemon juice in a small bowl. Stir well and refrigerate until serving.
- Serve the cookies warm or at room temperature with the spicy jalapeño ranch dip.
Notes
If dough is too soft, chill for 10-15 minutes before cutting shapes. Watch baking time closely to avoid burning. Use powdered erythritol for smooth texture. Jalapeño seeds can be removed for less heat. The dip can be refrigerated for 1-2 days. For dairy-free, substitute butter with coconut oil and use dairy-free sour cream and mayo.
Nutrition
- Serving Size: 1 cookie with 1 tabl
- Calories: 140
- Fat: 13
- Carbohydrates: 3
- Fiber: 2
- Protein: 3
Keywords: keto sugar cookies, low-carb cookies, jalapeño ranch dip, keto dessert, heart-shaped cookies, low-carb treats, keto snacks