Description
Homemade Danish Butter Cookies now come in a great low carb and keto version. Made with only a handful of ingredients that are probably already in your kitchen, they are only 1.2 net carbs per cookie!
Ingredients
- 1 ¼ cup almond flour
- ⅓ cup powdered swerve
- ¼ tsp salt
- 1 tsp baking powder
- 1 egg
- 8 tbsp butter
- 1 tsp vanilla
Instructions
- Gather all the ingredients together. Using the food processor, place the dry ingredients first, then add the butter and egg.
- Turn on the food processor, and mix until the dough forms.
- Scrape the keto dough out and place it onto a piece of plastic wrap. Form into a ball, and refrigerate for 30 minutes.
- PREHEAT THE OVEN TO 350 DEGREES WHILE THE DOUGH IS CHILLING
- Line a cookie sheet with parchment paper or a silicone mat.
- Use a 1” or 2” cookie scoop to make equal-sized balls.
- Roll each one into a round ball.
- Take a fork and gently press down diagonally to make a crisscross pattern.
- Bake the keto butter cookies for 12-14 minutes. You want them to be slightly golden brown on the top.
- After the cookies have come out of the oven, using a spatula transfer them over to a cooling rack. Let sit for a few minutes, then dig in!
CHOCOLATE DIPPED OPTION:
- Melt ⅓ cup sugar-free chocolate chips with ½ tbsp coconut oil.
- Dip half of each cookie into the melted chocolate. Place on a piece of parchment paper and let the chocolate set.
Notes
1.2 NET CARBS PER COOKIE
Preheat the oven while the dough is chilling in the fridge.
Use a food processor to make the dough, it will make the dough more cohesive and well combined.
Make sure the butter is softened to room temperature.
Use a fork to make a crisscross pattern.
1” cookie scoop makes 28 cookies.
2” cookie scoop makes 14 cookies.
You can replace the almond flour with sunflower seed flour, or walnut flour, 1:1 ratio.
Chocolate Dipped Option: Melt ⅓ sugar-free chocolate chips and ½ tbsp coconut oil. Dip half of each cookie into the chocolate and let on parchment paper.
To Store: Keep them in an airtight container or in a Ziploc bag then placed them in the fridge. Keto cookies don’t have the same preservatives as store-bought cookies. So leaving them out on the counter will cause them to become stale quicker. So definitely keep them in the fridge.
To Freeze: Place them in an airtight container or Ziploc bag and freeze for up to 1 month. Be sure the bag or container is completely sealed, otherwise they will end up getting freezer burn.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American