These low carb, keto friendly butter cookies are eggless and made with almond flour and butter. Perfect for the holidays like Christmas.
These butter cookies are very low in carbs and make for a healthy treat during the holidays. They are not too sweet, with a texture that reminds me of Danish butter cookies or shortbread biscuits. These are quite possibly my simplest-ever homemade cookies. You’ll only need four ingredients to make these simple cookies — almond flour, butter, low carb sweetener (erythritol), and vanilla extract. That’s right, no eggs needed, as room temperature butter binds everything together. You don’t need a hand mixer or any equipment at all; a mixing bowl and a spoon will do. It takes 5 to 10 minutes to whip everything together, and another 10 minutes to bake.
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 (more on that later), 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. I buy the granulated form of erythritol online, and use my Nutribullet to pulverize it into powdered form, which is easily mixed into dough. 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.
Ingredients
- 1 cup blanched almond flour
- 1/4 cup powdered erythritol sweetener
- 3 tablespoons salted butter softened to room temperature
- 1/2 teaspoon vanilla extract
Instructions
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Preheat the oven to 350 F.
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Prepare a baking sheet lined with parchment paper or a nonstick baking mat.
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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.
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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.
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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.
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Bake at 350 F until the cookies are golden around the edges, 8 to 10 minutes depending on the thickness of the cookies.
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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 |
I have Gestational Diabetes so I was so happy to try this recipe! Of all the sweets I have tried to make with stevia this had the least funky fake sugar flavor. I felt like I was eating a normal cookie!!
After trying multiple recipes THIS IS DEFINITELY THE ONE! I switched the vanilla extract for maple extract and they came out amazing! Thanks so much for this recipe! ….and the house smells amazing too 😉
Thank you so much for this AMAZING recipe. This one is a HOME RUN!!! They are chewy and delicious right out of the oven but they are just as good at room temperature. I sprinkled the tops of mine with a little granular Xylitol. They taste better than some “real” cookies we bought the other day.
I used ground almonds, they were fantastic! My daughter says I can make them again…
Very yummy, even my husband loved them. Added a little lemon zest because I love all things lemon. But they did spread some while baking. Next time I will try to keep them thicker when I press them with a fork. Worth making again!
Just made it and they are really yummy
I made a double batch, one with erythritol and one with equal erythritol and stevia, in both I subbed the vanilla for almond extract flavor. I also did both as bars in loaf pans and didn’t roll into balls, being my oven is out, I baked them in my toaster oven. I liked the stevia blend so much better, I’m yet to welcome the cooling effect of the erythritol, I could see it being tolerated in a minty baked good. But it just ruins the overall taste of the dish to have it taste as though a mint extract was… Read more »
I made them and they were very yummy! And I also since there is no egg in this recipe I didn’t bake them the next time I left them in balls popped them in the fridge and made fat bombs out of them! very very yummy!
What a fabulous idea, Becky 🙂 Glad you enjoyed them!
Thank you!