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Gluten Free Low Carb Vegetarian Paleo Keto

These delicious keto butter cookies have an almost shortbread taste. Just 4 ingredients are used to make this simple and easy cookie recipe. Baked with almond flour they are also gluten free and paleo.

Keto butter cookies are low in carbs but high in taste. The rich buttery flavour could almost convince you that they are the real thing!

Almond flour is a great low carb flour to bake cookies with. It helps gives these cookies a shortbread texture and does not overpower the flavour. Other low carb nut flours such as walnut or pecan could be uses as a replacement.

How to make keto butter cookies

Just 4 ingredients are need to make these low carb cookies:

Almond flour
Butter
Low carb sweetener - I prefer to use powdered low carb sweetener so that there is no grainy texture. I like a monkfruit/erythritol mix.
Vanilla extract

Recipe Tips

When the cookies are fresh from the oven they will be very delicate to handle. You must allow them to cool completely.

I store my cookies in a sealed container and keep them in the fridge.

Instead of rolling out the dough and using a cookie cutter, use a cookie scoop to form cookies. Hand made rustic or even cut they taste the same!

The almond flour could be replaced with walnut flour or pecan flour. Coconut flour should not be used as it will make a dry cookie.

keto butter cookies with a glass of milk

More Low Carb Cookies to Bake

Pecan Cookies

Cream Cheese Chocolate Chip Cookies

Red Velvet Thumbprint Cookies

Keto Snowball Cookies

This recipe was originally published in 2013 and has now been revised along with better photographs.

Butter Cookies

Angela Coleby

Rich cookies made from almond flour

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Prep Time 20

Cook Time 20

Total Time 40

Course Cookies

Cuisine American

Servings cookies

Calories 127 kcal

Ingredients

½ cup butter softened
½ cup monkfruit/erythritol sweetener powdered low carb sweetener
1 ½ cup almond flour
1 teaspoon vanilla extract

Instructions

Preheat the oven to 180C/350F degrees.
In a medium bowl, cream the butter and the powdered sweetener.
Add the almond flour and vanilla extract and mix until you have a soft cookie dough.
Roll out the cookie dough between two pieces of parchment paper.
Using a cookie cutter, cut out the cookie shapes and place them on a parchment paper lined baking tray.
Bake for 15-20 minutes until the edge of the cookies are golden.
Remove the cookies from the oven and allow to cool completely before eating.

Notes

This made 14 cookies with a medium sized cookie cutter.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1cookieCalories: 127kcalCarbohydrates: 3gProtein: 3gFat: 13gFiber: 1g

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