Save the Elephant!

To celebrate Save the Elephant Day I’m making Elephant Shaped Sugar Cookies! The best part? I’m making my famous Sugar Cookie recipe AND Keto Sugar Cookies! If you have little helpers then decorating these cookies will be a blast (and somewhat messy!), but whichever cookies your family decides to bake is guaranteed to be delicious.

If you’re looking for elephant cookie cutters, this is my go-to.

Keto Sugar Cookies

Ingredients needed:

2 cups of almond flour

2 tablespoons of coconut flour

¼ teaspoon of salt

6 tablespoons of Kelapo Coconut Oil (Or Kelapo Ghee)

½ cup Swerve Sweetener granular

1 large egg

½ teaspoon of vanilla extract

Royal Icing

½ cup of powdered Swerve Sweetener

½ cup of powdered xylitol

1 tablespoon of egg white powder

5 tablespoons of water at room temperature

½ teaspoon of vanilla extract

Natural food coloring

To start making the dough for the cookies, prepare your countertop by placing a large piece of parchment paper and then lightly dusting with coconut flour. In a medium-sized bowl, whisk together with almond flour, coconut flour, and salt. In a large bowl, beat the coconut oil and sweetener with a hand mixer until creamy. In that same bowl, beat in the egg and vanilla extract. Next, beat in the almond flour mixture until a dough consistency comes together. Turn the dough out onto the prepared work surface. Pat into a rough circle and then top with a large piece of parchment paper. Roll out to about 1/3-inch thickness. Place the whole mat on a cookie sheet and chill in the refrigerator for at least an hour.

Next, preheat the oven to 325 degrees and line two large baking sheets with parchment paper. Using the elephant cookie cutter of choice, cut out cookies and lift carefully with a small offset spatula or knife. Place cookies on the prepared baking sheets. Re-roll your dough and cut out more cookies (if your dough gets too soft to work with, you can return it to the refrigerator for a bit to harden up). Place the cookies in the oven and bake the cookies 12 to 14 minutes, or until they are just starting to brown around the edges, switching and rotating the pans halfway through baking. Remove from the oven and let cool completely on pan. The cookies will still be quite soft when removed from the oven but will firm up as they cool.


In a large bowl, whisk together the sweeteners and the egg white powder. Add water, 1 tablespoon at a time, whisking in between, until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons, but shouldn’t be too thin. Whisk in the vanilla extract. Divide into separate bowls and add food coloring in small amounts until the desired color is achieved. Place the icings in small Ziploc bags with the very corner snipped off to pipe outlines. Let the outlines dry at least 10 to 20 minutes before filling in. To fill in the outlines, pipe frosting into the outline in a back and forth motion. It does not have to be perfect and there may be gaps. Then simply use a toothpick to fill the icing into the gaps.

Let the flooded icing dry completely before adding any additional icing decoration.

Sugar Cookies

Ingredients needed:

3 cups of all-purpose flour

½ teaspoon of salt

1 cup of Kelapo Ghee

1 cup of granulated sugar

1 large egg

1 tablespoon of vanilla extract

1 teaspoon of baking powder

½ teaspoon of almond extract

Mix the flour, baking powder and salt then set aside. In a small dish, whisk together the egg, vanilla extract, and almond extract. In a mixing bowl, add the melted Kelapo Ghee and granulated sugar and mix for about 5 minutes or until it’s a light creamy color. Gradually add the vanilla, almond egg mixture into the ghee mixture while beating with a hand mixer until it is well combined. Lower the speed of your mixer to low. Gradually, in 3 additions, add in the flour mixture. Scrape the bowl well after the last addition and beat on low speed until flour blended in. At this stage, you’ll see chunks of cookie dough. Dust a large mixing bowl with 1 tablespoon of flour. Scrape the cookie dough into a bowl then gather the dough together. Using your hands knead the cookie dough for about 10-20 seconds until dough comes together. Using your hands, shape the dough into a disk. Wrap the dough in a plastic wrap and refrigerate overnight.

When ready to bake, preheat the oven to 375 degrees. When taking the dough out of the fridge, don’t worry if the dough is hard as a rock. If that happens, quarter the dough. Take one piece and microwave on high for 5-8 seconds to soften it up a little, it should be super soft, just soft enough so you can roll it out, you’ll still need to apply a little bit of pressure. Cut up remaining dough into smaller pieces, set aside. Place microwaved piece between your rolling guides, either between 2 pieces of parchment or if you have large silicone mat you can use it also ( for the guides you can use 2 painter’s sticks glued together on each side, or 2 pieces of ¼ -inch wood rods will work great). Cut out as many cookies as you can using your favorite elephant cookie cutter! Gather scraps and to the scraps add a fresh piece of cut-up down you set aside. Re-roll and repeat until you are done with all the cookies. Place the cookies on a light-colored baking sheet lined with parchment paper. Chill the cutouts in the fridge for about 10 minutes, or in the freezer for 5. Bake cookies for 10 to 11 minutes and make sure to turn the sheet once halfway through the baking. Let the cookies cool on the baking sheet for 5-7 minutes, transfer to a cooling rack. Decorate the cookies as you prefer then enjoy.

Enjoyed these recipes? Comment below so we can see your Elephant Cookies!

Peace, love and Kelapo

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