top of page
Search

Low Carb Butter Cookies

These low carb Keto friendly butter cookies are eggless and made with almond flour and butter. These cookies are perfect for killing that sugar craving that you may be experiencing while working on maintaining ketosis.



HOW TO MAKE BUTTER COOKIES FROM SCRATCH:

These butter cookies took a bit of experimenting to get right. I started with my shortbread butter bars recipe and replaced wheat flour with almond flour, white sugar with erythritol, and omitted the egg. The resulting dough was way too buttery and sticky to handle. My next iteration used significantly less butter, just enough to form a cohesive cookie dough. Eggs aren’t necessary in this recipe — the softened butter binds all of the ingredients together nicely. Note that I used softened butter at room temperature, not melted liquid butter.



I use erythritol as a low carb sweetener for all of my keto dessert recipes, like chocolate chip cookies and peanut butter cookies. Erythritol doesn’t impact blood sugar or insulin, as our bodies actually cannot digest it. If you prefer, you can substitute erythritol with another powdered sweetener; note that erythritol is about 70% as sweet as white sugar.


These butter cookies will keep their shape during baking and will not spread, so take care to form them to your desired shape before baking. I used a fork to indent a standard criss-cross pattern onto the cookies, but other ideas include making a thumb print and fill with jam, or sprinkling with sweetened cinnamon like snickerdoodles. These cookies are not too sweet, so they’re a blank canvas for adding other flavors, toppings, and decorations.




Low Carb Butter Cookies With Almond Flour

Simple butter cookies perfect for the holidays. Keto and low carb friendly.

Prep Time 10 minutes Cook Time 10 minutes Servings 12 servings Calories 80 kcal

Ingredients

Instructions

  1. Preheat the oven to 350 F.

  2. Prepare a baking sheet lined with parchment paper or a nonstick baking mat.

  3. In a mixing bowl, combine all ingredients, thoroughly stirring until resembling a dough. As you stir, initially it will look crumbly and then it will form into a cohesive dough.

  4. Use the dough to form 1-inch balls, placing them on the baking sheet. There should be about 12 balls, separated from each other by about 2 inches.

  5. Flatten each dough ball using a fork, then rotate 90 degrees and flatten again, forming a criss-cross pattern. Or form into a different desired shape and pattern.

  6. Bake at 350 F until the cookies are golden around the edges, 8 to 10 minutes depending on the thickness of the cookies.

  7. The cookies will be very soft when they come out of the oven. Let cool completely before removing them from the baking sheet.



Nutrition Notes

This recipe yields 0.5 g net carbs per serving (1 cookie). Nutrition information does not include erythritol because it cannot be digested by the body.


Nutrition Facts Per Serving

Calories 80

Total Fat 8g 12%   

Saturated Fat 2g 10%   

Trans Fat 0g

Cholesterol 8mg 3%

Sodium 30mg 1%

Potassium 60mg 2%

Total Carb 1.5g 1%   

Dietary Fiber 1g 4%   

Sugars 0.5g

Protein 2g

Vitamin A 2% ·

Vitamin C 0% ·

Calcium 2% ·

Iron 2%

Comments

bottom of page