Keto Butter Cookies
Delight in these wonderfully crisp and buttery keto cookies, perfect for any occasion. With a gentle vanilla aroma and the option for a rich dark chocolate dip, these low-carb treats are sure to be a hit!
Equipment
- Food Processor
- Piping bag
- Large Open Star Tip (e.g., Ateco #824)
- Baking Sheets
- Parchment Paper or Silicone Mats
- Wire Rack
- Heatproof Bowl (optional, for melting chocolate)
- Wax Paper (optional, for decorating)
Ingredients
Cookie Dough
- 2 cups almond flour
- 2/3 cup powdered erythritol-based sweetener (like Swerve)
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 1 large egg
- 1 teaspoon vanilla extract
Optional Decoration
- 3 ounces chopped sugar-free dark chocolate
- 1/2 ounce cocoa butter (or 1 tablespoon coconut oil)
- sugar-free sprinkles (optional)
Instructions
- Preheat your oven to 325°F (160°C) and prepare two baking sheets by lining them with parchment paper or silicone mats.
- In a food processor, combine the almond flour, powdered sweetener, and salt. Pulse briefly to ensure they are well mixed.
- Cut the softened butter into small chunks and add them to the food processor. Pulse again until the mixture resembles coarse crumbs.
- Introduce the egg and vanilla extract to the processor. Continue to process until the dough comes together and forms a cohesive ball.
- Fit a piping bag with a large open star tip (such as an Ateco #824) and fill it with the cookie dough. Holding the bag straight up, pipe the dough into tight circles, about 2 inches in diameter, onto your prepared baking sheets. Don't worry if they're not perfect; you can always scoop up any mistakes and re-pipe them!
- Bake the cookies for about 18 to 20 minutes, or until you notice the edges turning lightly golden brown.
- Carefully remove the cookies from the oven and turn the oven off. Let the oven cool down for about 15 minutes, then return the cookies to the warm, turned-off oven for an additional 15 to 20 minutes. This step helps them dry out and become perfectly crisp without over-browning.
- Take them out and allow them to cool completely on a wire rack before handling.
- If you wish to decorate, gently melt the chopped sugar-free dark chocolate and cocoa butter (or coconut oil) in a heatproof bowl set over a pot of barely simmering water, stirring until smooth.
- Dip half of each cooled cookie into the melted chocolate. Place them on a wax paper-lined sheet and sprinkle with sugar-free sprinkles if desired. Let the chocolate set completely before serving.
Notes
Enjoy these delicious keto-friendly butter cookies! They're perfect for holiday baking or a guilt-free treat.
Nutrition Information (per cookie, for 24 servings):
- Calories: 111 kcal
- Total Carbs: 3.5g
- Net Carbs: 1.8g
- Fats: 10.3g
- Protein: 2.5g
