Just in time for the holidays, these incredibly delicious Butter Cookies are sugar free, keto, low carb and so ridiculously easy to make!
'Tis the season for ALL the holiday baking!
We had a really great day on Thanksgiving, just the 5 of us. I cooked, we watched football and we had a really, really nice day.
Now that Thanksgiving is over we can focus on being festive for Christmas!
Have you started to decorate for the holidays yet?
We decorated our house but we typically wait a couple of weeks before we get our Christmas tree. We get a real one so I don't want it to be completely dead on Christmas Day!
I love this time of year. I love Christmas music, buying gifts for friends and family and of course...baking!
I bake tons of cookies, brownies and treats for my family and to give away to family and friends.
We usually host a Christmas Eve party here but who know what Christmas will be like this year. We decided to just stay home, the 5 of us, for Thanksgiving because of all the craziness going on.
Nothing is stopping me from my holiday baking. I might not make as much but I am absolutely baking still.
It gives me joy and I think we could all use a little of that these days.
Ok, back to these cookies!
I always make my Peppermint Crunch Cookies, Christmas Chocolate Chip Cookies, Red Velvet Cookie Cups, Gluten Free Butter Pecan Cookies and now I am looking to add some sugar free options.
I decided to make Sugar Free Butter Cookies that 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!
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.
This recipe only needs 8 simple ingredients... and one of them is salt! EASY!
I bet you have most of the ingredients in your house already. And you don't need to use pistachios if melted chocolate.
The beauty of 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!
I use a cookie scoop when making my cookies so they are more uniform. If you do not have a cookie scoop you can take 2 tablespoons (soup spoon) and scoop the dough in one and help release with the other spoon.
This is a very light and fluffy cookie. While the cookies are baking, look at the edge of the cookie and when they start turning golden it is time to get them out.
Allow the cookies to cool off in the pan for an extra 5 minutes so they can finish cooking.
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.
Notes
Who needs all of that extra sugar, especially this time of year?
Not me!
I have so many other Christmas cookies here on my blog. Click here to check them out!
If you made these cookies or any of my other recipes, please come back and let me know how you liked them, I love to hear from you!
Thanks for stopping by!
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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!