Keto Valentine's Day Heart Cookies

The Keto Valentine’s Day Heart Cookies are buttery, tender almond flour cut-out cookies shaped like hearts and kept strictly low carb with keto-friendly sweeteners. Lightly crisp on the edges with a soft center, they deliver a sweet, slightly nutty flavor that feels indulgent without the sugar crash. Baked and optionally decorated with a simple sugar-free icing, these charming cookies make the perfect keto Valentine’s dessert or gift for someone special.

Course Dessert, Snack

Cuisine American

Keyword almond flour cookies, heart cookies, keto cookies, low carb dessert, sugar-free cookies, valentine's day

Prep Time 20

Cook Time 10

Total Time 1

Servings cookies

Calories 90kcal

Equipment

Mixing bowl
Hand Mixer
Parchment Paper
baking sheet
Rolling Pin
heart-shaped cookie cutters
wire cooling rack

Ingredients

For the heart cookies

2 cups finely blanched almond flour do not use almond meal for best texture
1/3 cup granulated erythritol or erythritol-monk fruit sweetener keto-friendly granulated sweetener
1/4 cup softened unsalted butter soft but not melted
1 large egg room temperature if possible
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking powder gluten-free and aluminum-free if desired
1/4 teaspoon fine sea salt
1/4 teaspoon xanthan gum helps cookies hold their shape, optional but recommended

Optional flavor variations

2 tablespoons unsweetened cocoa powder for chocolate heart cookies, reduce almond flour slightly if dough is too dry
1/2 teaspoon ground cinnamon for warm spiced cookies
1/4 teaspoon sugar-free raspberry extract for a fruity twist

For the keto icing (optional)

1/2 cup powdered erythritol or powdered monk fruit blend keto-friendly powdered sweetener
2 tablespoons unsweetened almond milk more as needed for desired consistency
1/4 teaspoon pure vanilla extract
sugar-free natural food coloring optional, for pink or red Valentine designs

Instructions

Preheat the oven to 325°F and line a baking sheet with parchment paper.
Add the softened butter and granulated keto sweetener to a mixing bowl and beat with a hand mixer until light and slightly fluffy.
Beat in the egg and vanilla extract until the mixture looks smooth and well combined.
In a separate bowl whisk together the almond flour, baking powder, salt, and xanthan gum until there are no lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft but not sticky dough forms, then add any optional flavor variations if using.
Gather the dough into a flat disk, wrap it in parchment or plastic, and chill in the refrigerator for at least 30 minutes to firm up for rolling.
Place the chilled dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness.
Use heart-shaped cookie cutters to cut out cookies and transfer them carefully to the prepared baking sheet, re-rolling the scraps as needed.
Bake the cookies for 8 to 10 minutes until the edges are just turning lightly golden, watching closely to avoid overbaking.
Let the cookies cool on the baking sheet for 5 minutes, then move them gently to a wire rack to cool completely before icing.
To make the icing, whisk the powdered keto sweetener, almond milk, and vanilla in a small bowl until smooth, adding a few drops more almond milk if needed for a drizzling consistency.
Tint portions of the icing with sugar-free natural food coloring if desired, then drizzle or pipe over the cooled cookies and allow the icing to set before serving or packaging.

Notes

For best cut-out shapes, do not skip the chilling step, and chill the dough again briefly if it softens while you work. Almond flour cookies are delicate when hot, so let them cool before moving or icing to prevent breaking. Store the finished cookies in an airtight container at room temperature for up to one week or freeze in layers separated by parchment for up to two months. Each cookie has approximately 2 grams of net carbs, making them a sweet but keto-friendly Valentine treat.

Nutrition