It's so easy to make these keto butter cookies! They are crisp on the outside and deliciously soft and buttery in the centre. My gluten free keto spritz cookies require only 6 ingredients and are ready in less than 25 minutes.
Table of contents
What are butter cookies
Butter cookies are a very traditional type of shortbread biscuit. They have a high butter content, which make the dough soft enough to be piped rather than cutting or shaping it by hand.
In my home country Germany we would call this type of butter cookie "Spritzgebäck" (literally "squirting biscuits"). It's a popular Christmas cookie, but it's also enjoyed all year round as a classic afternoon biscuit.
It's February as I write this, it's raining outside and I simply need low carb butter cookies right now!
I made this recipe 3 times before I arrived at the perfect ingredient ratio. My gluten-free Keto Butter Cookies are crisp on the outside and deliciously soft on the inside. They taste delicate and ultra buttery, with lovely notes of almond and vanilla. Such a treat.
Almond spritz cookies are only 0.8g net carbs - and best of all, they look so pretty!
Let'e take a look at the ingredients.
Almond Flour - I always use ground almonds in my recipes, which is equivalent to regular almond flour in the US. Super-fine almond flour should work just as well here.
Butter - It is important that your butter is room temperature. Take it out of the fridge at least 30 minutes before baking.
Powdered Sweetener - I used powdered Bocha Sweet, but a powdered erythritol monk fruit sweetener, pure erythritol, xylitol or confectioners swerve will also work. I don't recommend using allulose because the cookies won't crisp up as well.
Vanilla Extract - An absolute essential for flavor. Make sure you choose a sugar free one.
Egg Yolk - Adding the egg yolk helps with the structure of the cookie.
Xanthan Gum - Optional. I added it to ensure the cookies have a sturdy texture.
How to make easy keto butter cookies
Blend the butter, egg yolk, vanilla extract and powdered sweetener for about 1 minute until smooth, fluffy and airy.
You can use a bowl and hand mixer here, or a food processor like I did. If the butter is nice and soft, it's even possible to simply use a fork.
Combine almond flour and xanthan gum, add to the butter mix and blend until combined.
Fill the low carb cookie dough into a piping bag and pipe onto a baking sheet lined with parchment paper.
Important! Don't pipe the butter spritz cookies too flat or they may become fragile. Also, leave space between the cookies as they will spread a little.
Bake for 10-12 minutes or until lightly browned on the ridges.
Let cool fully before touching. Almond flour cookies are very fragile when hot, but crisp up as they cool.
Equipment for keto spritz cookies
Piping Bag - Choose a sturdy piping bag. I have made the dough as soft as it can be, but it does need to be pressed out of the nozzle.
Cookie Press - This is a good alternative to a piping bag (Amazon aff link).
No equipment - You won't be making keto spritz cookies since there's no "spritzing", but you'll still make totally delicious Keto Butter Cookies. Simply scoop the dough with a spoon and shape into round cookies.
Egg Free: The most basic sugar free butter cookies require just 4 ingredients - almond flour, powdered sweetener, vanilla and butter. You could roll this kind of dough into a log, chill it in the fridge or freezer and then slice.
Coconut Flour: Not recommended. Coconut flour is more brittle than almond flour and the cookies would crumble without at least 1 full egg.
Chocolate chip butter cookies: Add sugar-free chocolate chips such as Choczero or Lily's.
Dairy free: Use a vegan butter or coconut oil as a substitute.
- Use 1 teaspoon of almond extract or orange extract
- Add lemon extract or the zest of lemons and 1 tablespoon of lemon juice
- Add an optional sprinkle of salt
- add 2 tablespoons of cocoa powder for chocolate cookies
Toppings and decorations
Here are a few variations I can think of for these shoer bread cookies:
- Dip half of the baked cookie in melted sugar free chocolate
- Sprinkle with chopped nuts or coconut chips
- Top with granulated sweetener before baking
- Instead of piping, scoop cookies onto the baking sheet or silicone mat and press a criss-cross pattern on top with a fork
Store keto spritz cookies in an airtight cookie jar or container for up to 1 week. I found they were especially delicious on day two - delicate, crisp and utterly buttery.
It's possible to make the cookie dough ahead of time and freeze it for up to 3 months. When you're ready to bake, simply defrost to room temperature and proceed with the recipe.
More keto cookie recipes
I love baking cookies so much that I have written an entire cookbook about them! Check out the Keto Cookies ebook here.
If you like sugar free cookies, you'll also love these recipes:
These keto peanut butter cookies are super soft.
My keto sugar cookies get tons of 5 star reviews!
Extra crispy Keto ginger cookies - so delicious.
Keto biscotti with pistachios!
These keto chocolate chip cookies are truly soul-satisfying.
Keto coconut flour cookies - so simple and so good!
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Keto Butter Cookiesfrom Sugar Free Londoner
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- Preheat the oven to 180 C electric / 160C fan / 350 F.
- Blend the butter, egg yolk, vanilla extract and powdered sweetener for about 1 minute until smooth, fluffy and airy.
- Add the almond flour and xanthan gum and blend until combined. Taste the dough and adjust sweetener to taste.
- Fill the cookie dough into a piping bag and pipe onto a cookie sheet lined with baking paper. Make sure you don't pipe them too flat or they may become fragile. Also, leave space between the cookies as they will spread a little.
- Bake for 10-12 minutes or until lightly browned on the ridges.
- Let the cookies cool fully before touching. They are very fragile when hot, but crisp up as they cool.
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