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a stack of Keto Butter Cookies
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Keto Butter Cookies

Katrin Nürnberger from sugarfreelondoner.com
Keto Butter Cookies are all the name suggests - buttery! It's a super easy cookie recipe that can be piped for a pretty shape for keto spritz cookies or simply formed into regular round cookies. Only 0.8g net carbs per cookie!
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Calories 103kcal

Equipment

Ingredients

Instructions

  • 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.

Video

Notes

0.8g net carbs per cookie. Makes 24 cookies. 
Store in an airtight container at room temperature for up to 1 week. 
Use a sturdy piping bag, a cookie press or simply form cookies with your hands. 
Taste the dough before piping and adjust sweetness to your liking. I would say that ⅓ cup is the minimum.
The recipe works with less butter (in my first attempt I used only ½ cup / 116 grams. The texture was a little firmer, but nice. However, I found the dough was just too difficult to pipe. If you plan on spooning the dough, feel free to reduce the butter amount. 

Nutrition

Calories: 103kcal | Total Carbohydrates: 1.6g | Protein: 1.9g | Fat: 10.3g | Saturated Fat: 3.6g | Fiber: 0.8g | Sugar: 0.4g