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Good old butter cookies…
The classic among holiday cookies.
I have so many beautiful memories from my childhood involving simple butter cookies:
the fun I had while cutting out the cookies using every different cookies cutter we had,
the loving time spent together with my mother in the kitchen,
even the bellyaches I had because I ate too much raw dough.
Even though these cookies are so simple, they unleash strong feelings of nostalgia.
Between all of the more “fancy” keto Christmas cookies which I posted on this blog, I also wanted to give my childhood favorite a nice and cozy spot.
The quest of translating this simple butter cookie recipe into a keto-friendly version wasn’t as easy as I was hoping.
Even though almond flour and sweeteners such as erythritol are great low carb alternatives for wheat flour and sugar, they won’t act the same way all the time.
This recipe is an example for this, but after a few botched batches, I finally found a way to make ketogenic butter cookies that look amazing, taste amazing and are amazingly healthy.
OTHER KETO CHRISTMAS COOKIES:
Keto Pecan Snowball Cookies Keto Shortbread Cookies Keto Chocolate Crinkle Cookies Keto Jam Thumbprint Cookies Keto Vanilla Crescent Cookies Keto Cinnamon Star Cookies Keto Coconut Macaroons
KETO BUTTER COOKIES INGREDIENTS:
Only 4 ingredients needed!
What you’ll need for this recipe: (You can find the exact amounts needed on the recipe card at the end of this post.)
It doesn’t affect your blood sugar, it’s very safe and has a very natural sweet taste to it!
Plus: It behaves almost like sugar when you use it for low carb baking.
You can use other granulated sweeteners that won’t affect your blood sugar as well.
Keep in mind though that you might have to adjust the amount if you use something else.
Erythritol is about 70% as sweet as sugar whereas other sweeteners such as monk fruit and stevia are much sweeter than sugar.
Taste a tiny bit of the dough before oversweetening it and adjust accordingly!
HOW TO MAKE KETO BUTTER COOKIES:
1. Mix the ingredients for the dough:
Mix all of the ingredients in a large bowl and knead the dough with your hands until your get a smooth mass.
Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
2. Roll out the dough and cut out the cookies:
Preheat the oven to 350°F/180°C.
Roll out the dough.
I like to place the dough between two sheets of parchment paper so the dough won’t stick to the countertop nor the rolling pin.
Cut out the cookies with cookie cutters.
3. Transfer to baking tray:
Transfer the cookies onto a baking tray lined with parchment paper.
This part may be a little bit tricky because almond flour and erythritol don’t always act the same way as wheat flour and sugar (probably the missing gluten – it acts like glue.)
The cookies break rather easily and you have to be careful when transferring them onto the baking tray.
I slowly lifted one side and used a cake lifter/knife to help me get them from the countertop onto the baking tray.
4. Bake in the oven:
Bake in the oven for approx. 7 minutes.
☝︎ Keep an eye on the cookies because in my experience, almond flour tends to burn faster than wheat flour.
5. Serve:
Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee.
OTHER POPULAR KETO HOLIDAY RECIPES: (VIDEO)
(Video moves to the top of the post on desktop.)
Nutrition Info:
One keto butter cookie has 0.3g net carbs (0.9g total carbs and 0.6g dietary fiber), 2.3g fat, 2.0g protein, and 31 calories.
One of the cookies I made had a weight of approx. 0.3 oz (8g) and the recipe yields approx. 40 cookies.
The nutrition info may vary if you make bigger or smaller cookies.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
HOW TO STORE THE KETO COOKIES:
Store in an air-tight container for approx. 1-2 weeks.
They may get a bit softer after a few days but they’ll stay delicious!
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Healthy No Bake Ferrero Rocher Keto Fat Bombs Healthy No Bake Pumpkin Pie Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Keto Cinnamon Star Cookies (Keto Christmas Cookies) Healthy Keto Coconut Macaroons (Traditional German Christmas Cookies) Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
These Keto Butter Cookies may bring back nostalgic childhood memories! They're super simple, keto-friendly and delicious! Perfect for the holidays.
Mix all of the ingredients in a large bowl and knead with hands until you get a smooth dough.
Cover with plastic wrap and chill in the fridge for 30 minutes.
Roll out the dough and cut out the cookies using a cookie cutter.
Tip: I usually place the dough between two sheets of parchment paper so the dough won't stick to the countertop nor the rolling pin.
Transfer the cookies onto a baking tray lined with parchment paper.
This may be a bit difficult - use a cake lifter or knife to transfer the cookies onto the baking tray.
Bake for approx. 7 minutes.
Keep an eye on the cookies! In my experience, almond flour tends to burn faster than wheat flour.
Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee.
Store in an air-tight container for approx. 1-2 weeks.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 cookie (approx. 0.25 oz/ 8g)
Servings 40
- Amount Per Serving
- Calories 31
- % Daily Value *
- Total Fat 2.3g4%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.6g3%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Mix all of the ingredients in a large bowl and knead with hands until you get a smooth dough.
Cover with plastic wrap and chill in the fridge for 30 minutes.
Roll out the dough and cut out the cookies using a cookie cutter.
Tip: I usually place the dough between two sheets of parchment paper so the dough won't stick to the countertop nor the rolling pin.
Transfer the cookies onto a baking tray lined with parchment paper.
This may be a bit difficult - use a cake lifter or knife to transfer the cookies onto the baking tray.
Bake for approx. 7 minutes.
Keep an eye on the cookies! In my experience, almond flour tends to burn faster than wheat flour.
Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee.
Store in an air-tight container for approx. 1-2 weeks.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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Hi! I just made these cookies, but I wonder how you could end up with 40 as I made 12 really not so big… are the quantities right?. They also became all flattened and I did put the dough in the fridge before. They are good; I added some rose petals and switch the vanilla extract for almond extract
Thank you for the recipe!