6 ingredients is all you need for this classic keto cookies recipe! Homemade low carb and keto butter cookies dipped in a rich sugar free chocolate make the perfect sweet treat.
These keto butter cookies are sweet, buttery, and perfectly light. They really make eating keto and low carb so much easier. With only a few simple ingredients and tools, you can enjoy this delicate keto cookie recipe over and over again...and the whole family will love them! I hope you give these low carb cookies a try!
They would go perfectly in a low carb cookie box, especially paired with my Keto Chocolate Chip Cookies, Keto Peanut Butter Cookies, and Snowball Christmas Cookies.
When it comes to keto desserts, almond flour is my go-to flour of choice. I always use this almond flour to make sure my keto cookies have the best consistency. This keto cookies recipe also uses a powdered sweetener instead of a granulated one. I wanted to make sure they melted in your mouth and had the best consistency. Those 2 ingredients paired up with butter, salt, and vanilla give these keto cookies the best flavor and texture.
Ingredients needed
This section explains how to choose the best ingredients for these keto cookies, what each one does in the recipe, and substitution options. For the printable recipe, see the recipe card below.
1 ½ cups almond flour (168 grams) - Like I said before, I really prefer a finely ground almond flour like Blue Diamond for my keto cookie recipes. It really makes a huge difference in keto baking recipes and the texture is better when you choose a finely ground almond flour. If you need a nut free and keto cookie, you can use sunflower seed flour.
⅓ cup powdered sweetener (64 grams) - I prefer Lakanto powdered sweetener for these low carb cookies because I think it has the best taste and is the closest to sugar.
¼ teaspoon baking soda - We are using just a little baking soda for a little rise in our cookies. We don't want too much rise so we can keep the nice ridges from our piping tip.
¼ teaspoon kosher salt - I always add salt to my cookies recipe, and sometimes more than a typical recipe calls for. I think it really gives cookies that something extra.
½ cup butter, softened (112 grams) - I personally use salted butter for all of my keto cookies. You can use unsalted as well.
1 teaspoon vanilla extract - All keto cookie recipes, and cookie recipes in general, need vanilla extract. Never skip this!
1 cup sugar free chocolate chips (224 grams) - This is what we are using to dip the bottom of our cookies in. I use Lily's sugar fee chocolate chips to keep these cookies keto friendly.
This section explains how to make this low carb cookie recipe step by step. For a full printable recipe, see the recipe card below.
Step 1 - Preheat the oven to 350F and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2 - In a large mixing bowl, combine the almond flour, baking soda, powdered sweetener and salt. Stir in the butter and vanilla and beat with an electric mixer until fully combined.
Step 3 - Spoon the keto cookie mixture into a piping bag with a star shaped tip (here is the one I used). Begin piping cookie mixture onto the baking sheet, about finger length, leave 2 inches between each cookie. This recipe will make approximately 16 cookies.
Step 4 - Place the low carb cookies into the preheated oven and bake for 10 minutes, or until the edges start to brown. Remove from the oven and let cool completely on the tray. When the cookies are completely cooled, place your sugar free chocolate chips in a microwave safe bowl and melt in 30 seconds increments until just melted.
- No piping tip?: If you don't have the start shaped tip, don't fret. You can use a scoop (about 1 to 2 tablespoons) to divide the batter into 16 equal sized keto cookies. Flatten them a bit with your fingers then bake as directed.
- Baking time: The cookies are done when the edges start to brown. This could be quicker than the directed time because all ovens are different. It's best to slightly underbake this keto cookie recipe than over-bake.
- Melting the chocolate: The best way to melt chocolate chips is in the microwave. I don't mix my chocolate chips with coconut oil because that is not necessary unless you want a softer set chocolate. Microwave them in a glass bowl 30 seconds at a time. Be sure to stir in-between each increment. When there are just a few chocolate chips left that are not melted, it is done. Don't over cook because that will cause the chocolate to seize.
Variations
- You are welcome to skip the chocolate on the bottom and have a plain keto cookie. You could also just drizzle it on the top of the cookies instead of dipping them.
- Make a chocolate filling or frosting and spread between 2 cookies to make a low carb cookie sandwich.
- Stir in a different extract in-place of vanilla. You could use lemon, orange, maple, or almond! They would still be considered a keto cookie because extracts have zero carbs.
Storage instructions
- Store: These low carb cookies are best kept in an airtight container for up to 4 days on the countertop, or up to a week in the refrigerator.
- Freeze: They could also be frozen in an airtight container for up to 4 months.
- Hand mixer - This one is really nice to look at, is reasonably priced, and it works really great.
- Piping bags - These are disposable so you don't have to worry about washing them.
- Piping tip - This is the one I used to make a good size keto butter cookie. They can also be used to make churros.
More Keto Cookie Recipes
If you love quick and easy keto cookie recipes, you will love these other popular low carb cookies:
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Keto Butter Cookies Recipe
Ingredients
- 1 ½ Cups almond flour (click here to see my favorite on Amazon)
- ⅓ Cup Powdered Sweetener (Click here to see my favorite on Amazon)
- ¼ teaspoon Baking soda
- ¼ teaspoon kosher salt
- ½ Cup butter, softened
- 1 teaspoon vanilla extract
- 1 Cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
Equipment
Instructions
- Preheat the oven to 350F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the almond flour, baking soda, powdered sweetener and salt. Stir in the butter and vanilla and beat with an electric mixer until fully combined.
- Spoon the cookie mixture into a piping bag with a star shaped tip. (see notes if you don't have tip). Begin piping cookie mixture onto baking sheet 2 inches apart. They should be about finger length. Makes approximately 16 cookies.
- Place into preheated oven and bake for 10 minutes, until edges start to brown. Remove from oven and let cool completely on the tray. When the cookies are completely cooled, place your sugar free chocolate chips in a microwave safe bowl and melt in 30 seconds increments until just melted. (see notes for tips)
- Dip the bottoms of each cookie into the melted chocolate and place back onto the baking sheet. Repeat this process with each cookie. Let cookies set (let set in the refrigerator to make this step go quicker). Store the cookies in an airtight container in the refrigerator for up to 1 week.
Jennifer's tips
- No piping tip? If you don't have the start shaped tip, don't fret. You can use a scoop (about 1 to 2 tablespoons) to divide the batter into 16 equal sized cookies. Flatten them a bit with your fingers then bake as directed.
- Bake time: The cookies are done when the edges start to brown. This could be quicker than the directed time because all ovens are different. It's best to slightly underbake than over-bake.
- Melting the chocolate: The best way to melt chocolate chips is in the microwave. I don't mix my chocolate chips with coconut oil because that is not necessary unless you want a softer set chocolate. Microwave them in a glass bowl 30 seconds at a time. Be sure to stir in-between each increment. When there are just a few chocolate chips left that are not melted, it is done. Don't over cook because that will cause the chocolate to seize.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
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