Are you looking for a delicious and easy-to-make keto-friendly cookie recipe? Look no further! My keto butter cookies are the perfect treat for anyone following a low-carb lifestyle.
These buttery, melt-in-your-mouth cookies are made with almond flour, powdered sweetener, and a hint of vanilla, creating a satisfying and guilt-free indulgence.
With only a few simple ingredients and minimal prep time, you can whip up a batch of these delightful cookies in no time. Whether you’re enjoying them as an afternoon snack or serving them to guests, these keto butter cookies are sure to impress.
Plus, they’re so easy to make that even novice bakers can achieve perfect results every time. So, let’s dive into the recipe and discover how you can create these irresistible low-carb cookies in your own kitchen!
👍 Why You’ll Love This Recipe
Keto-Friendly Indulgence- These butter cookies are the perfect treat for anyone following a ketogenic diet. With only 2 cups of almond flour and a low-carb sweetener, you can indulge in these delightful cookies without compromising your dietary goals.
Simple Ingredients, Extraordinary Taste- One of the best things about this recipe is its simplicity. With just a handful of common keto-friendly ingredients, you can create a batch of irresistible butter cookies that will impress your taste buds.
Quick and Easy Preparation- Making these keto butter cookies is a breeze, even for novice bakers. The recipe is straightforward and doesn’t require any special skills or equipment. In just a few simple steps, you can have a batch of delicious cookies ready to enjoy.
✨ Recipe Ingredients
To make the keto butter cookies you will need:
- 2 cup Almond Flour
- 1/3 cup Powdered Sweetener
- 1 Egg Yolk (large)
- 3/4 cup Butter
- 1 1/2 teaspoons Vanilla Extract
- 1/4 teaspoon Xanthan Gum
👨🍳 How To Make
Easily make the best low carb butter cookies:
Step 1
Start by preheating the oven to 350°F (175°C). Then, blend the egg yolk, butter, vanilla extract, and powdered sweetener for about 1 minute. The mixture will become smooth and fluffy.
Step 2
Add the almond flour and xanthan gum. Blend until everything is combined.
Step 3
Fill the cookie dough into a piping bag. Pipe onto a cookie sheet lined with baking paper. You don’t want to pipe them too flat, and make sure to leave enough space between the cookies (they will spread a bit).
Step 4
Bake the cookies for about 10 minutes. They should lightly brown on the ridges. Let the cookies fully cool before handling – they crisp up as they cool.
💡Tips
1. Use room temperature butter
When making keto butter cookies, it’s crucial to use room temperature butter. This allows the butter to blend smoothly with the other ingredients, resulting in a more cohesive dough.
Take the butter out of the refrigerator about 30 minutes before you start baking. You’ll know the butter is at the right temperature when you can easily press your finger into it, and it feels soft but not melted. Room temperature butter will help you achieve the perfect texture for your cookies.
2. Don’t overmix the dough
When blending the ingredients, be careful not to overmix the dough. Overmixing can lead to tough and dense cookies. Mix the dough until the ingredients are just combined, and you no longer see any streaks of flour.
Once the dough comes together, stop mixing. Overmixing can also cause the butter to warm up too much, which can affect the texture of your cookies. If you notice the dough becoming greasy or too soft, chill it in the refrigerator for 10-15 minutes before piping.
3. Use a piping bag for even cookies
To achieve evenly shaped and sized cookies, use a piping bag to portion out the dough. You can use a disposable piping bag or a reusable one. If you don’t have a piping bag, you can also use a ziplock bag with one corner snipped off.
When piping the cookies, hold the bag vertically and apply even pressure to ensure consistent sizes. If you find the dough is too soft to hold its shape, chill it in the refrigerator for a few minutes before piping.
4. Let the cookies cool completely
After baking, it’s essential to let the keto butter cookies cool completely before handling them. The cookies will be soft and fragile when they first come out of the oven, and trying to move them too soon can cause them to break or crumble.
Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to finish cooling.
As the cookies cool, they will firm up and develop their characteristic crispy texture. Once cooled, store the cookies in an airtight container at room temperature for up to a week.
You’ll Love These Recipes Too
If you liked my keto butter cookies recipe, make sure to check out these recipes too:
Keto Butter Cookies
- 2 cup Almond Flour
- 1/3 cup Powdered Sweetener
- 1 Egg Yolk (large)
- 3/4 cup Butter
- 1 1/2 teaspoons Vanilla Extract
- 1/4 teaspoon Xanthan Gum
- Start by preheating the oven to 350°F (175°C). Then, blend the egg yolk, butter, vanilla extract, and powdered sweetener for about 1 minute. The mixture will become smooth and fluffy.
- Add the almond flour and xanthan gum. Blend until everything is combined.
- Fill the cookie dough into a piping bag. Pipe onto a cookie sheet lined with baking paper. You don’t want to pipe them too flat, and make sure to leave enough space between the cookies (they will spread a bit).
- Bake the cookies for about 10 minutes. They should lightly brown on the ridges. Let the cookies fully cool before handling – they crisp up as they cool.
Great texture. great cookies