Keto Sour Cream Cookies (Sugar Cookies)

Keto Sour Cream Cookies (Sugar Cookies)

Keto Sour Cream Cookies (Sugar Cookies)

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In my opinion, when it comes to choosing the perfect dessert option for the holidays, keto cookies should be at the top of the list. This is why I am confident that these keto sour cream cookies will make a lovely addition to your low carb holiday cookie plater.

These sour cream keto cookies are reminiscent of the old fashion cookies many of us grew up on. It’s the type of recipe that was commonly found in church community cookbooks.  

If like me you grew up in the 1980s then you might remember McCall’s sour cream cookie recipe. That recipe produced a light, soft, sweet delicious option. But, of course, it was also oh so loaded with carbs. 

Well, that’s the flavor profile I was after. Thankfully, this girl was able to produce for you just that. Consider these the keto version of that popular recipe.

I had to do some major tweaking since Keto Baking is NOTHING like traditional baking but this girl is quite proud of this low carb version and I’m hoping you will also fall in love with it. 

This sour cream cookie recipe uses almond flour, ensuring that it’s not only low in carbs but grain and gluten-free. If what you are wanting is a soft-baked cookie that’s made with coconut flour, then I recommend you try my Keto cream cheese cookies and then use the icing from this recipe. 

Although my cream cheese recipe won’t be exactly like these the sour cream icing will give you a little the tang you crave.

Keto Sour Cream Cookies

Perhaps you are not in the habit of adding sour cream to your cookie recipes, but trust me when I tell you it works. Because when you add a little bit of sour cream to cookie dough, it adds a depth of richness that is simply unmatched.

The sour cream gives these cookies a slight tang and the texture of soft-baked cookies, making them flat-out irresistible! Plus, this recipe for low carb old fashion sour cream cookies comes together easily and can be customized effortlessly.

Feel free to use this cookie recipe as is, or to replace the sour cream-colored icing with a sprinkle of confectioner’s sugar substitute or skip the icing entirely. I opted to tint the icing by adding a little food coloring, just for fun factor but this is also totally optional. 

As an added plus, these low carb sour cream cookies require no rolling or cutting. If you ask me that’s a great benefit because those types of recipes can be a bit more temperamental. 

The only thing this keto “sugar” cookie dough requires is a little chill time in the refrigerator. Easy peasy.

The following are the ingredients you’ll need.

Keto Sour Cream Cookies Ingredients

  • Almond flour, sifted
  • Unsalted Butter
  • Granulated Sugar-substitute
  • Confectioner’s Sugar-substitute 
  • Sour Cream
  • Eggs
  • Vanilla Extract
  • Baking Powder
  • Sea Salt

Materials Needed To Make Sour Cream Keto Cookies

In order to make these keto-friendly sour cream cookies, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools. Perhaps the only thing you may not have from this list is the 9-inch springform pan. 

  • Baking cookie sheet
  • Small cookie scoop
  • Electric mixer, stand-up or handheld 
  • Spatula
  • Mixing bowls
  • Sifter

Sugar Substitute Options

When it comes to choosing which sugar-substitute to use for these keto sour cream cookies, I have several options for you to pick from.  

My number one choice is Lakanto Monk Fruit because the texture and flavor are what I have found to be the closest tor real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market. 

Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this cookie recipe.

However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.

When it comes to icing you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones. 

Lastly, if you can’t easily find a more natural granulated sugar substitute you can also use Splendawith great success. 

You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly. 
Also as of yet, Splenda does not have a powdered sugar alternative.

Keto Sour Cream Cookies

yield: 24prep time: 45 minutes Cook time: 15 minutes total time: 1 HOUR

These keto sour cream cookies will remind you of the old fashion cookies you grew up on.


  • 1/2 cup of unsalted butter, room temperature
  • 1 cup of granulated sugar substitute
  • 2 large eggs, room temperature
  • 1/2 cup of full-fat sour cream 
  • 2 1/2 cups of finely milled almond flour, sifted
  • 1 teaspoon of vanilla extract
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of sea salt

Keto Sour Cream Icing

  • 1 1/4 cups of sugar substitute confectioner’s sugar
  • 1/2 cup of full-fat sour cream
  • 1/2 teaspoon of vanilla extract 
  • Food coloring, optional

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  1. Pre-heat oven to 350 degrees.
  2. Measure and sift the almond flour and set aside.
  3. In a medium-sized bowl using an electric mixer combine the softened butter, granulated sugar substitute, and vanilla extract. Mix until light and fluffy.
  4. To this mixture add the 2 eggs one at a time and sour cream. Combine until well incorporated.
  5. Next add the sifted almond flour, baking powder, salt and mix until just combined.
  6. Place the cookie dough in the refrigerator and allow to chill for 30 minutes before baking.
  7. Using a small cookie scoop, place the dough on a lightly greased baking sheet or parchment-lined sheet.
  8. Bake the cookies in the preheated oven until lightly brown around the edges.
  9. Allow the cookies to fully cool on a baking rack before adding the icing about 15 minutes.

Keto Sour Cream Icing

  1. In a small bowl combine the sour cream, vanilla extract and confectioner’s sugar substitute.
  2. Divide the icing depending on the number of colors you want. Then add 2-3 drops of food coloring.
  3. Add the icing to fully cooled cookies and allow the icing to set.
  4. Store leftovers in the refrigerator for up to 5 days. Freeze without icing for up to 3 weeks for the best results.

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