Just in time for the holidays, these incredibly delicious Keto Butter Cookies are sugar free, low carb, gluten free and so ridiculously easy to make!
'Tis the season for ALL the holiday baking!
I love this time of year. The Christmas music, buying gifts for friends and family and of course...baking!
We are talking about tons of cookies, brownies and treats for my family and to give away to family and friends. I love to share healthy cookie recipes with you all.
My Peppermint Crunch Cookies, Christmas Chocolate Chip Cookies, Red Velvet Cookie Cups, Gluten Free Butter Pecan Cookies are always on my baking list and now I am looking to add some sugar free options.
These keto butter cookies can be easily customizable to whatever people like. If you want to add sugar free chocolate chips, sugar free candy canes, sugar free sprinkles...whatever it is you want, go for it.
I drizzled these butter cookies with melted sugar free chocolate and then added diced pistachios....the possibilities are endless!
Apple Chai Latte, Low Carb Bulletproof Hot Chocolate or even some Spiked Apple Cider would be delicious with these cookies!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why You Should Make These Keto Butter Cookies
What I love most about these cookies is that they are the perfect combination of sweet and salty. That's why I always use salted pistachios, but if you are watching your salt intake or just want to buy unsalted, do what makes you happy.
I will always choose salted, just FYI. But you go ahead and do you, no judgement.
The beauty of keto butter cookies (especially for the holidays) is that you can customize them any way you like. Make Santa faces, ornaments, frost them....whatever you like!
They are so easy to make and you don't need to decorate all of the same. That's why they are perfect to decorate with the kids.
I would give each kid a few of them to decorate on their own, however they liked.
That was when they used to like helping me.
These cookies are perfect for cookie exchanges and holiday gifts especially for those who are cutting back on sugar. And I love to bring these to parties to ensure that I can enjoy a treat without any guilt.
Recipe Ingredients
This recipe only needs 8 simple ingredients... and one of them is salt! EASY!
I bet you have most of the ingredients for these keto butter cookies in your house already. And you don't need to use pistachios if melted chocolate.
- Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
- Monk fruit - or your sugar free sweetener of choice. I used the powdered form of Monk Fruit for this recipe. The brand I use all the time is this one.
- Butter - I always use 100% grass fed, organic unsalted butter which just plain old tastes better!
- Egg - I like to use cage free, organic eggs for extra nutrients.
- Vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Sugar free chocolate chips - I use Lily's Chocolate Chips that are sugar free and sweetened only with stevia and erythritol. You can use whatever you'd like in here.
- Pistachios - I like salted dry roasted pistachios that are already shelled and chopped. Super easy!
How To Make These Keto Butter Cookies
In a large mixing bowl, cream together Monk fruit, butter and vanilla around two minutes. Add egg, mix well and set aside.
In mixing bowl, mix together almond flour and salt. Add dry ingredients to the sugar and butter mixture in two increments.
Mix until fully combined. Using a cookie scoop (1 ½ tablespoon), scoop the dough into balls onto prepared cookie sheet.
Flatten out with a fork to roughly ¼ inch thick. Bake in preheated oven for 10-12 minutes or until the side of the cookies are slightly brown
Allow cookies to cool for a few minutes before drizzling with chocolate.
Sprinkle some chopped pistachios on top and enjoy!
Recipe FAQ's and Expert Tips
Basically the longer you bake these the crispier they get. So bake for at least the full 12 minutes if not a little more making sure to keep checking that the edges aren't burning.
I like to use unsalted, grass fed butter in this recipe. I like to be able to control the salt in my baked goods and grass fed just plain old tastes better!
Butter should be cold in these cookies for a crispier cookie. I use it straight out of the refrigerator.
Related Recipes
Low Carb Chocolate Brownie Cookies from Lauren Kelly Nutrition
Keto Chocolate Chip Cookies from Maebells
Almond Flour Thumbprint Cookies from Lauren Kelly Nutrition
Sugar Free Cream Cheese Cookies from Sugar Free Mom
Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!
Keto Butter Cookies
Ingredients
- ⅓ cup Monk fruit or equivalent sugar free alternative
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups almond flour
- ⅛ teaspoon salt
- ½ cup sugar free chocolate chips, melted
- ⅓ cup salted pistachios, finely chopped
Instructions
- Preheat oven to 325 degrees F.
- Line a cookie sheet with parchment paper or you can use a silicone mat.
- In a large mixing bowl, cream together Monk fruit, butter and vanilla around two minutes. The more you mix, the fluffier the cookies will be.
- Add 1 egg. Mix well and set aside.
- In a medium bowl mix together almond flour and salt.
- Add dry ingredients to the sugar and butter mixture in two increments.
- Mix until all the flour is incorporated.
- Using a cookie scoop (1 ½ tablespoon), scoop the dough into balls onto prepared cookie sheet.
- Flatten out with a fork to roughly ¼ inch thick.
- Bake in preheated oven for 10-12 minutes or until the side of the cookies are slightly brown.
- Cool cookies for 5 minutes on the baking sheet and then transfer to a cooling rack.
- Allow cookies to compeltely cool before drizzling with chocolate.
- In a microwavable bowl, melt choocate chips in 30 second increments at 50% power while stirring in between.
- Transfer melted chocolate to a disposable plastic bag and cut a small piece at the corner. You can also use a piping bag.
- Drizzle chocolate over cookies and sprinkle with pistachios.
Toni
My family loved these cookies! It was a huge hit at my house!
Lauren Kelly
So happy you liked them!
Erin
These were so delicious! My whole family loved them and asked me to make them again for Christmas. Thanks!
Lauren Kelly
I love that! Thanks Erin.
layla
oh my lanta! these cookie are something I never knew I needed! Thank you so much for sharing this recipe!
Lauren Kelly
Enjoy, Layla!
Steve
On the first try, I made 12 cookies on the recipe for 15. I did not have chocolate, so I substituted cinnamon. They took about 40 minutes to bake and came out good, except for a little salty. On the next try, I will cut the salt. My cookies were about a 1/2 inch thick, which is why they took longer to bake.
I could not help but to have 2 cookies while they were cooling. They are quite filling,
Lauren Kelly
I am glad you liked them! I have to try to make these with cinnamon instead of chocolate!