Keto Butter Cookies Recipe
6 ingredients is all you need for this classic keto cookies recipe! Homemade low carb and keto butter cookie dipped in a rich sugar free chocolate make the perfect sweet treat.
Servings: 16
Calories: 171
Equipment
Ingredients
- 1 ½ Cups almond flour (see my favorite on Amazon)
- ⅓ Cup sugar free powdered sweetener
- ¼ teaspoon Baking soda
- ¼ teaspoon kosher salt
- ½ Cup butter, softened
- 1 teaspoon vanilla extract
- 1 Cup Sugar free Chocolate Chips
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.
Notes
- 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
Calories: 171 | Carbohydrates: 7g | Protein: 3g | Fat: 15g | Fiber: 5g