Keto Butter Cookies
These delicate keto butter cookies combine rich butter and almond flour into crisp, melt-in-your-mouth spritz treats that hold their piped ridges beautifully.
Ingredients
- 2 cup almond flour (or ground almonds, 200g)
- 3/4 cup butter (room temperature, 170g)
- 1/3 cup powdered sweetener (55g, use 1/2 cup for a sweeter cookie)
- 1 egg yolk (large)
- 2 tsp vanilla extract (sugar free)
- 1/8 tsp xanthan gum (optional)
Instructions
- Heat the oven to 180 °C electric, 160 °C fan, or 350 °F. Line a cookie sheet with baking paper so the shaped dough has a clean, nonstick surface.
- Beat the room-temperature butter with the egg yolk, vanilla extract, and powdered sweetener for about 1 minute. The mixture should look smooth, pale, and airy, with no obvious streaks of butter.
- Mix in the almond flour and optional xanthan gum just until a uniform dough forms, then adjust the sweetness to taste if desired. The dough should come together in soft clumps and feel pliable when pressed between your fingers.
- Transfer the dough to a piping bag and pipe it onto the lined cookie sheet, leaving space between each shape. Keep the shapes thick rather than flat so the ridges stay sturdy as the cookies spread slightly.
- Bake for 10 to 12 minutes. Take the cookies out when the ridges are lightly browned and the centers look set.
- Leave the cookies on the baking sheet until completely cool before moving them. They will feel fragile while hot, then become crisp and easier to handle as they cool.
Notes
Butter consistency: Use butter that is pliable and bends easily under a fingertip without looking shiny or melted. Butter that is too cold will make piping difficult, while melted butter causes excessive spreading.
Sweetener choice: A powdered erythritol blend yields the crispest texture once chilled or cooled. Syrups and allulose retain higher moisture and result in softer cookies.
Cooling handling: Allow the cookies to cool completely on the baking sheet before lifting or transferring them. Warm low-carb cookies lack gluten structure and will crumble if handled early.
Storage: Store cooled cookies in an airtight tin away from humidity. If they lose crispness, resting them in a switched-off warm oven with the door ajar helps dry surface moisture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Nutrition Facts
Keto Butter Cookies
Amount per Serving
Calories
103
% Daily Value*
Fat
10.3
g
16
%
Saturated Fat
3.6
g
23
%
Cholesterol
22
mg
7
%
Sodium
55
mg
2
%
Potassium
35
mg
1
%
Carbohydrates
1.6
g
1
%
Fiber
0.8
g
3
%
Sugar
0.4
g
0
%
Protein
1.9
g
4
%
Vitamin A
180
IU
4
%
Calcium
15
mg
2
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!