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5 from 7 votes

Keto Butter Cookies

These delicious Keto Butter Cookies use just a few ingredients and take minutes to make!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: cookie, Dessert, Snack, treat, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 15 cookies
Calories: 187kcal
Author: Lauren Kelly

Ingredients

  • cup Monk fruit or equivalent sugar free alternative
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups almond flour
  • teaspoon salt
  • ½ cup sugar free chocolate chips, melted
  • 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

When preparing your cookie sheet, you can either use parchment paper or a silicone mat.
You can also grease the pan if you'd like.
When creaming the butter with the Monk Fruit, you can use a hand mixer to add air which will make a fluffier cookie. Do not overmix if the egg is already added.
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.

Nutrition

Sodium: 78mg | Calcium: 38mg | Vitamin C: 1mg | Vitamin A: 212IU | Sugar: 1g | Fiber: 2g | Potassium: 34mg | Cholesterol: 27mg | Calories: 187kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 6g | Fat: 17g | Protein: 4g | Carbohydrates: 7g | Iron: 1mg