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Keto butter cookies in 15 minutes or less with only 1.5 total carbs. :-O With these being butter cookies, we needed to make sure they were loaded with butter. Right? And they are!
You will see other low carb butter cookies that are not as spread out and one reason this is, is because mine have more butter to almond flour ratio.
These are the ingredients for the best keto almond cookies with butter.
Almond and Coconut Flour: These cookies use almond because I wanted to keep the carbs low as possible. Almond flour has fewer carbs than coconut flour per weight. However, I used just a tiny bit of coconut flour to help with the structure of these butter cookies.
If you decide to not use coconut flour or change the amounts of the flour, please be aware that your cookies will not the same. I bet they still would taste great, but just know the results will vary.
Butter: I used butter in these as they are called butter cookies, after all. However, if you use another fat source such as coconut oil, the results will be different.
Coconut oil acts differently than butter in a baking recipe. Coconut oil is pure fat, as the butter has some trace protein and some milk solids. I do however have an eggnog cookie recipe that used coconut oil.
Pure Monk Fruit: These keto butter cookies with stevia or monk fruit are sweet with either. I personally like monk fruit extract over using stevia, however, if you don’t like monk fruit but like stevia, you can easily use stevia instead. It’s an easy swap in for your liking. You will have to judge how much stevia and sweetness you want.
What’s not a 1 to 1 swap out is using a bulk sweetener like erythritol. Common brands are Lakanto or Swerve. You can use this sweetener, but please understand that the end texture result will be different. If you do use this I would start with 2 tablespoons and add more as needed.
Other ingredients: egg, almond extract, and baking powder.
If you make these cookies any differently, please let me know in the comments below. This would also help others in the future, as I have not done any ingredient swaps for these butter cookies and do not know what the results would be.
Tips & Questions
Simple Tips in How to make Keto Butter Cookies Coconut Flour and Almond Flour
- Like for most baked recipes it’s best to have the butter and egg at room temperature. You will want the butter soft. For the egg, you can place it in a bowl of hot water to bring it to room temperature for a few minutes.
- For the almond flour, I like to measure it by using a scale as the measuring cup and weight never seem to come out as accurate as you want.
- Once all the dry ingredients are together, I also like to mix them together with a whisk to help get out the lumbs in the flour.
- To really kick this recipe up a notch, use browned butter. Make the butter the night before, place it in the fridge. Then pull it out and bring to room temp for the cookies.
Why are my keto cookies crumbly?
These should not be crumbly as I tossed in some coconut flour and used an egg. I was 1st trying to make these with no eggs and that defanitly makes your cookies crumble easily.
You also want to make sure you give your keto cookies enough time to cool so they don’t fall apart too.
How to make cookies fluffier & soft
Making these almon keto cookies fluffier and soft is pretty easy. Want to hear a little cookie secret that us bloggers know? When you have keto cookies with coconut flour, they automatically become fluffier and cakier. If I removed the coconut flour in these low carb butter cookies, they would be more crunchy.
This recipe is really simple to make. Once all of your wet ingredients (butter, egg, liquid sweetener and extracts) are blended together, you will beat in the dry ingredients (almond flour, coconut flour, baking powder, and sweetener).
Then it only needs 8 minutes to bake.
Yes these sugar free butter cookies with stevia are crispy and soft at the same time. Once the cookies have cooled down, the outside has a nice light crunch to them but the inside is still chewy. In my opinion they are best like this on the 1st day you make them.
Storing your gluten free keto cookies are really easy and you have some options too. It all comes down to how you like your cookie texture.
Leaving these out on the counter over time will turn your cookies into an all crunchy cookie. They do this, as the moist escapes into the air.
If you want your cookies to stay chewier over time, you will want to place them in an air tight container.
These cookies should be good for a week, if you can make them last that long. 🙂
Other Keto Cookie Recipes
If you make these keto cookies, please rate the recipe and let me know your thoughts in the comments.
- 1 tsp Coconut Flour
- 56 grams (1/2 Cup) Almond Flour
- 6 T Butter (room temp)
- 1 Egg (rooom temp)
- 1/8 tsp Baking Powder
- 1/4 tsp Pure Monk Fruit Liquid Extract (Lakanto is my favorite.)
- 1/8 tsp Pure Monk Fruit Solid Extract (If you want it sweeter.)
- 1/2 -1 tsp Almond Extract
- Preheat oven to 350 F.
- Measure out your dry ingredients into one bowl as you are warming your butter and egg to room temp, if needed. 🙂
- Mix dry ingredients together.
- Beat the butter on it's own, then add in the egg and other wet ingredients. Beat together.
- Pour in your dry ingredients into the wet and mix together.
- Scoop out cookie dough on a cookie sheet and spread them out a little. The batter will be sticky. I was able to flatten them into 3 cm circles. They will spread out another 2 cm or so.
- Put in oven for 8 minutes. Ovens will Vary.
- Quick photo steps
If you forgot to leave your egg out for room temperature, place it in a bowl of hot water for a fe minutes.
When I forget to leave the butter out to soften, I place it on top of the stove as it's preheating. Please don't let it turn to liquid though!
Please see the tips header for a few other recipe notes.
Nutrition Information:Yield: 15 Serving Size: 1 Cookie
Amount Per Serving: Calories: 66Total Fat: 6gCarbohydrates: 1.5gNet Carbohydrates: 1.2gFiber: 0.3gProtein: 1.5g