Sugar Free Flooded Cookies

Sugar Free Flooded Cookies

Hands on Time: 25 Minutes

Total Time: 45 minutes, plus 3 hours chilling time

Makes: 20


Nutritional Information:

Net Carbs: 1.8g

Protein: 1.7g

Fat: 9.2g

Calories: 96.7kcal


How fun are decorated cookies? Using Sukrin Icing to create a

sugar-free royal icing means that you can indulge in your

artistic side and make any number of beautiful designs.

Imagine a plate of these eggs on the table!

Naomi included a basic keto cookie recipe that is easily rolled and cut with cookie cutters.





¾ cup plus 2 tablespoons of almond flour

3 tablespoons of Sukrin Monk

2 tablespoons of Sukrin Defatted Almond Flour

¼ cup of butter, cut into cubes

½ teaspoon of baking powder

1 teaspoon of vanilla

Royal Icing:

2 egg whites

3 cups of Sukrin Icing

1 teaspoon of cream of tartar

Water (optional)





Place Almond Flour, Sukrin Monk, Sukrin Defatted Almond Flour and baking powder into a food processor and pulse a few times to combine.

Add the butter cubes and the vanilla and blitz until the dough forms a ball. Don’t panic if it seems like it will never come together, it will go from dry looking crumbs to a dough ball in seconds.

Remove and knead lightly until smooth.

Shape into a flat rectangle and wrap in plastic wrap.

Chill in the fridge for 3 hours.

Pre-heat oven to 375⁰ F

Roll dough out between sheets of baking paper until it is about ¼ inch thick.

Cut into desired shapes and place on lined cookie trays.

Re-roll and cut until all of the dough is used up. If it starts to get too soft to work with easily, return it to the fridge for a few minutes.

Bake for 10 minutes and let cookies cool on the trays before removing to cooling racks.

Royal Icing:

Sift the Sukrin Icing and cream of tartar into a bowl and add the egg whites.

Mix by hand or on low with a mixture until well combined.

Add water, 1 teaspoon at a time to get the desired consistency.

You want the icing for the outline of your cookie to be a still, pipeable consistency but the flooded center to be a bit runnier to allow it to flow.

Tint your icing to the colors you have chosen and then pipe the outline of each cookie.

Once the outline is set firm (usually only a few minutes) carefully pipe the flooded centers.

Use a toothpick to remove any bubbles or to assist the icing into place.

Allow this to set before piping over the top of it or your colors will run together.

To achieve a frosted look, dip the wet iced cookies into granulated Sukrin.

Store in a covered container for up to 5 days.


This recipe was created by the talented Naomi Sherman, creator of


Click HERE for a PDF version of this recipe.