Keto Copycat Lofthouse Cookies

These Keto Copycat Lofthouse Cookies are soft, sweet, and topped with a creamy frosting that makes them irresistible. I love that they have the same melt-in-your-mouth texture as the classic bakery version but without the sugar and carbs. They’re perfect for satisfying a sweet craving while staying on track with my keto lifestyle.

Why You’ll Love This Recipe

I love how these cookies turn out tender and slightly cake-like, just like the ones from the store. They’re simple to make, use everyday keto-friendly ingredients, and feel like such a treat without the guilt. I also like that the frosting can be customized with different colors to fit any occasion, making them fun to share at parties or holidays.

Ingredients

Cookies:
1 ½ cup blanched almond flour
¼ cup coconut flour
½ cup powdered sugar-free sweetener
¾ tsp baking powder
¼ tsp salt
6 tbsp unsalted butter softened
2 large eggs
½ tsp vanilla extract

Frosting:
¼ cup unsalted or salted butter softened
½ cup powdered sugar-free sweetener
⅛ tsp natural pink food coloring powder or food coloring of choice (optional)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. In a mixing bowl, I whisk together the almond flour, coconut flour, sweetener, baking powder, and salt.
3. I add in the softened butter, eggs, and vanilla extract, mixing until a dough forms.
4. I scoop the dough into balls, place them on the baking sheet, and lightly flatten them into thick rounds.
5. I bake the cookies for about 10–12 minutes, until the edges are just set but not browned. Then I let them cool completely.
6. For the frosting, I beat the softened butter with the powdered sweetener until smooth and creamy.
7. I mix in the food coloring, if using, until the frosting is evenly colored.
8. Once the cookies are cooled, I spread the frosting generously over the tops.

Servings and Timing

This recipe makes about 12 cookies. It usually takes me around 15 minutes to prepare the dough and frosting, 10–12 minutes for baking, and another 10 minutes for cooling and decorating. In total, I spend about 35–40 minutes from start to finish.

Variations

I like to change these up by adding a touch of almond extract instead of vanilla for a slightly different flavor. Sometimes I sprinkle unsweetened shredded coconut or keto-friendly sprinkles on top of the frosting. For a festive look, I use different food coloring shades depending on the holiday or celebration.

Storage/Reheating

I keep the cookies in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months; I just separate layers with parchment paper. When I want one, I let it thaw at room temperature for about 20 minutes before enjoying. I don’t usually reheat these since they’re best eaten chilled or at room temperature.

FAQs

Can I make these cookies dairy-free?

Yes, I can substitute the butter with coconut oil or a dairy-free butter alternative.

Do these cookies spread in the oven?

No, they don’t spread much, so I flatten the dough slightly before baking.

Can I make the dough ahead of time?

Yes, I can prepare the dough, cover it, and refrigerate it for up to 24 hours before baking.

Can I freeze the frosting separately?

Yes, I can freeze the frosting in an airtight container and whip it again before using.

What kind of sweetener works best?

I like using powdered erythritol or a powdered monk fruit blend for a smooth texture in both the cookies and frosting.

How do I make the cookies softer?

I avoid overbaking and take them out as soon as the edges are set. This keeps them soft and tender.

Can I skip the food coloring?

Yes, the food coloring is just for appearance. The cookies taste just as delicious without it.

Do these cookies taste like traditional Lofthouse cookies?

They have a similar soft and frosted texture, but they’re less sweet and lighter since they’re keto-friendly.

Can I use all almond flour and skip the coconut flour?

I don’t recommend it because the coconut flour helps give structure and keeps the cookies from being too dense.

How thick should I make the cookies?

I like to flatten them to about ½ inch thick before baking for the best texture.

Conclusion

I love making these Keto Copycat Lofthouse Cookies because they let me enjoy a nostalgic treat while staying true to my keto goals. With their soft texture and sweet frosting, they feel indulgent but are surprisingly simple to prepare. Whether I make them for myself or to share, they always bring a little joy to the table.

Print