These keto butter cookies are crispy on the outside and soft and buttery on the inside with less than 1 net gram of carbohydrates per cookie! This recipe is quick and easy to make with only 4 ingredients, yet impressive enough to serve to family and friends with a deliciously simple decoration like sugar-free melted chocolate and chopped almonds.
- What Are Butter Cookies?
- Why Use Almond Flour To Make Keto Butter Cookies?
- Can I Use Margarine Instead of Butter For These Keto Cookies?
- What You Need To Make Keto Butter Cookies
- How To Make Everyday Keto Butter Cookies
- How To Store Keto Butter Cookies
- The Recipe:
Cookie recipes on a ketogenic diet are like gold – especially one that takes such little effort but results in one of the tastiest keto cookie recipes (besides these keto hazelnut flour cookies, or these gooey chocolate chip lupin flour cookies) and not to mention versatile!
However, you don’t have to be keto to enjoy these butter cookies! This has to be THE MOST kid-friendly cookie recipe in existence because they taste great and are so easy to make – my kids can literally dump all of the ingredients into the bowl and roll the dough balls before pressing them down with a fork on the cookie sheet!
On the other hand, this recipe can be a bit more refined just by using a fancy cookie press and dipping it into dark chocolate, rivaling the most upscale bakery in town!
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What Are Butter Cookies?
Butter cookies are said to have originated in Denmark (Danish biscuits), traditionally containing three ingredients: flour, sugar, and butter, of course. These fall under the category of “crispy” cookies because of the texture due to the higher proportion of butter to sugar – not to be confused with sugar cookies, which have a higher flour to butter ratio and are classified as “soft” cookies. Butter cookies have a softer dough, which works well for piping into different shapes, or in a cookie press as I often do. The dough will of course have a rich butter flavor – but it will also take on any added flavors including vanilla, almond, coconut, or chocolate, for example – making it one of the most versatile cookie recipes.
Why Use Almond Flour To Make Keto Butter Cookies?
Almond flour has a mild flavor, and a light, buttery texture. It is perfect for these keto butter cookies because it easily takes on the flavors it is combined with. This low-carb flour also has a high-fat content at 30 grams per one-half cup, resulting in a pronounced butter flavor with an extra crispy exterior. Other popular keto flour such as coconut, has a distinctive flavor, is more absorbent, and does not contain as much fat as almond flour, therefore making it a less “ideal” ingredient for making low-carb butter cookies (without altering the ingredient ratios).
Can I Use Margarine Instead of Butter For These Keto Cookies?
Yes, you can use margarine instead of butter to make these cookies, however, there are some characteristics of this butter replacement that will cause some slight differences in the finished keto butter cookies:
- The recipe will become vegan. Because most margarine on the market is made from hydrogenated vegetable oil instead of butter (churned heavy cream), it is completely plant-based.
- The keto cookies will lack a “buttery” flavor. Different brands will vary in taste, however, it will never match the taste of real butter.
Is There A Better Vegan Option Than Margarine To Make Butter Cookies?
Most margarine is highly processed due to hydrogenation (what makes the vegetable oil solid) and is a major cause of inflammation in the body. If you are looking to make this a vegan recipe without the adverse effects, try this alternative for your keto butter cookies instead:
Cacao butter – is the raw, unrefined version of cocoa that is extracted from the cocoa bean – it is what is left behind when the cocoa mass is removed, so expect the cookies to have a light chocolate scent! And because it is 100% fat (compared to butter which is 82%), use it to replace roughly 80% of butter in a recipe and use water for the other 20 percent. For this recipe use, 45 grams/3 Tbsp cacao butter + 1 Tbsp water in place of butter.
What You Need To Make Keto Butter Cookies
- Mixing bowl
- Electric mixer
- Silicone spatula or spoon
- Cling film
- Baking tray
- Parchment paper or silicone baking mat
- Spoon or cookie scooper
- Cookie press (optional)
How To Make Everyday Keto Butter Cookies
Cream the butter and erythritol in a bowl. Scrape down the sides of the bowl for the next step.
Place a sieve over the mixing bowl. Add the almond flour, vanilla, and baking powder if using. Sift the ingredients together and discard the larger pieces left in the sieve.
Whisk the sifted flour with the creamed butter, scraping down the sides if needed while mixing. Place the dough in cling film and refrigerate before baking.
Remove the chilled dough and scoop balls of dough onto a lined baking tray or place the dough into a cookie press to distribute. Bake the cookies until the edges are golden brown. Remove the cookies from the oven and allow them to cool and firm up before decorating.
How To Store Keto Butter Cookies
- Room temperature: store at room temperature in a sealed container for up to a week.
- Refrigerator: store the cookie dough in cling film for up to a week.
- Freezer: The cookie dough may be frozen in cling wrap for up to 4 months. To thaw leave at room temperature for 2-3 hrs before baking the cookies.
Everyday 4-Ingredient Keto Butter Cookies Recipe
- cookie press (optional)
Keto Butter Cookies
Keto Butter Cookies
- In a mixing bowl, add the softened butter and erythritol. Whip the butter with the erythritol until it turns into a creamy consistency and turns a pale color. Scrape down the sides of the bowl with a spatula.
- Place a sieve over the mixing bowl and add the almond flour and vanilla (and baking powder if using). Sift the ingredients into the whipped butter mixture. Discard any larger pieces left behind in the sieve.
- Mix the dry ingredients into the butter mixture until a soft dough forms, about 1-2 minutes. Remove the cookie dough from the bowl and wrap it in cling film. Refrigerate the dough at least 30 minutes before baking.
- While the dough is chilling, preheat the oven to 350°F/175°C. Line the baking tray with parchment paper or a silicone baking mat.
- After chilling, portion the dough on the prepared baking tray using a cookie press or a scooper. Bake for 10 minutes and until the edges are a light golden brown.
- Remove the cookies from the oven and allow them to cool on the counter. NOTE: The cookies will still be soft while they are warm, but will become firm as they cool.
Chocolate Glaze With Chopped Almonds (optional)
- In a microwave-safe bowl, melt the chocolate in the microwave for 45 seconds. Stir with a spatula to make sure it is melted evenly.
- Dip the tops or one-half of the butter cookies into the melted chocolate. Return the cookies to the baking tray and sprinkle the chopped almonds over the melted chocolate. Allow the chocolate to cool and harden on the tray before serving.
- This recipe makes 8-10 cookies depending on the size (I used a cookie press to make larger rectangles so this recipe yielded 8 cookies for me).
- Nutritions facts in the recipe card are based on 10 servings, PLAIN, WITHOUT THE CHOCOLATE AND ALMOND DIP. You can check your nutrition facts for specific brands and toppings at a site like: https://www.nutritionvalue.org/
What is your favorite keto cookie recipe?
Will you be trying this recipe? Let me know in the comments!