Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·
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Gluten FreeLow CarbVegetarianPaleoKeto
These delicious keto butter cookies have an almost shortbread taste. Just 4 ingredients are used to make this simple and easy cookie recipe. Baked with almond flour they are also gluten free and paleo.
Keto butter cookies are low in carbs but high in taste. The rich buttery flavour could almost convince you that they are the real thing!
Almond flour is a great low carb flour to bake cookies with. It helps gives these cookies a shortbread texture and does not overpower the flavour. Other low carb nut flours such as walnut or pecan could be uses as a replacement.
How to make keto butter cookies
Just 4 ingredients are need to make these low carb cookies:
- Almond flour
- Butter
- Low carb sweetener - I prefer to use powdered low carb sweetener so that there is no grainy texture. I like a monkfruit/erythritol mix.
- Vanilla extract
Recipe Tips
When the cookies are fresh from the oven they will be very delicate to handle. You must allow them to cool completely.
I store my cookies in a sealed container and keep them in the fridge.
Instead of rolling out the dough and using a cookie cutter, use a cookie scoop to form cookies. Hand made rustic or even cut they taste the same!
The almond flour could be replaced with walnut flour or pecan flour. Coconut flour should not be used as it will make a dry cookie.
More Low Carb Cookies to Bake
Pecan Cookies
Cream Cheese Chocolate Chip Cookies
Red Velvet Thumbprint Cookies
Keto Snowball Cookies
This recipe was originally published in 2013 and has now been revised along with better photographs.
Butter Cookies
Angela Coleby
Rich cookies made from almond flour
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Cookies
Cuisine American
Ingredients
- ½ cup butter softened
- ½ cup monkfruit/erythritol sweetener powdered low carb sweetener
- 1 ½ cup almond flour
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 180C/350F degrees.
In a medium bowl, cream the butter and the powdered sweetener.
Add the almond flour and vanilla extract and mix until you have a soft cookie dough.
Roll out the cookie dough between two pieces of parchment paper.
Using a cookie cutter, cut out the cookie shapes and place them on a parchment paper lined baking tray.
Bake for 15-20 minutes until the edge of the cookies are golden.
Remove the cookies from the oven and allow to cool completely before eating.
Notes
This made 14 cookies with a medium sized cookie cutter.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1cookieCalories: 127kcalCarbohydrates: 3gProtein: 3gFat: 13gFiber: 1g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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More Snacks
- Keto Tortilla Chips
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- Low Carb Spinach Feta Rolls
Reader Interactions
Comments
Dawn Edwards
I am not seeing the recipe and would love to try these.
Reply
Angela Coleby
I've updated the recipe so the recipe card shows.
Reply
janie
OH!!! THANK YOU for the carb count info. 2.5 per cookie will make these tonight 🙂
YUMMY! with hopes of them not falling FLAT outside at BBQ it SOOO Hot Texas we are all melting!!!! 🙂Reply
Angela Coleby
No problem Janie! I hear you on the heat...summer in Dubai was Texas heat! Enjoy the BBQ!
Reply
Lisa
Just found your Blog and love it! These cookies, and your Hazelnut Orange cookies are just what I'm looking for to use in this really pretty shortbread pan I have. It has a snowflake impression and after the cookies come out you dust them with a powdered sweetener. I know it's still Spring, (at least where I live) but Autumn is my favorite time of year and I was only able to use that pan once last year. As soon as you said your husband loves shortbread I knew. Thanks for the lovely recipes..
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Angela Coleby
Glad you found me Lisa! Love the sound of the shortbread pan! Photos of the results please!
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Michelle
Very easy and simple recipe. Very tasty and satisfied my craving thank you!!
Reply
Angela Coleby
Glad you enjoyed them! I keep meaning to play around with this recipe and add different flavours. Perhaps it is best left as it is..
Reply
Divalicious
Reblogged this on Divalicious Recipes and commented:
Simple gluten free cookies to start your week. Try and experiment with other flavours and let me know what worked for you!
Reply
issisk
Hi, I would like to try this but how many gram is 3/4 cup almond flour?
Reply
Divalicious
One cup is 96g so 3/4 of a cup will be about 72g. Happy baking!
Reply
linda
I use 112g as 1 cup of almond flour.
Reply
Breanne
Yummmm !! I just made these but I used coconut oil instead of butter and 2 additional tablespoons of erythritol. Such a delicious and sweet cookie that took no effort or time! Way to go with this one!
Reply
Divalicious
Ooooh!! Breanne, coconut oil...genius! Will have to try this! Sounds fabulous!!
Reply
Sharon
want to make these but how many carbs are in each cookie?
Reply
Divalicious
Hi Sharon. The net carbs for each cookie is 2.5g. Hope you enjoy them!
Reply
jamiemiD
I love the idea of this recipe. It sounds like something right up my alley. I don't like very sweet things, and this sounds sweet enough to satisfy my husband the Cookie Monster without being too sweet for me. It will also be the perfect amount of cookies for two people. I can only hope he doesn't eat them all before I get to taste one!
Reply
Divalicious
LOL! I have the same problem with mine! I have to almost wrestle sweet things out of his hands!
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