Keto Butter Cookies!

By deiv3 on July 22, 2024

INGREDIENTS

Line two large baking sheets with silicone mats or parchment and prep your piping bag with a Wilton 1M tip.
In a large bowl, whisk the melted butter, powdered swerve, and vanilla until smooth.
In a separate bowl, whisk together the almond flour, coconut flour, xanthan gum, and salt until well combined. Make sure to get out ALL of the lumps!
Add the beaten egg and the flour mixture to the butter mixture and fold until a wet sticky dough forms. You want this dough to be nice and warm so it pipes easily!
Use the spatula to press the dough into the edges of the bowl using smooth strokes to help remove any air pockets. You want as few air bubbles as possibly the dough pipes smoothly! Next, gently form into a mound and scoop the dough into the prepared pastry bag.
Keeping the piping bag vertical, gently pipe the dough into rounds using two hands and firm pressure. You want to press hard enough that the ridges stay intact! Refrigerate the dough for AT LEAST 30 minutes before baking.
Heat oven to 350°F. Bake each tray for 9-12 minutes, watching for the ridges to brown slightly. Let cool completely before moving (they are delicate when warm) or dust immediately with powdered sweetener. Dip in chocolate of your choice!

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sweetener: In a medium-sized bowl, cream together the softened butter and erythritol until smooth and well combined. This can be done using a hand mixer or a stand mixer on medium speed.
Add Vanilla and Salt: Mix in the vanilla extract and salt until fully incorporated.
Add Almond Flour: Gradually add the almond flour to the butter mixture, mixing on low speed until a dough forms. The dough should be slightly sticky but manageable.
Form Cookies: Using a small cookie scoop or a tablespoon, portion out the dough and roll into balls. Place the dough balls onto the prepared baking sheet. Flatten each ball gently with a fork, creating a crisscross pattern on the top.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies will continue to firm up as they cool.
Cool: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. The cookies will be delicate when hot but will firm up as they cool.
Serve and Store: Enjoy your keto butter cookies immediately, or store them in an airtight container at room temperature for up to a week. For longer storage, you can keep them in the refrigerator or freeze them.

Butter Temperature: Make sure the butter is softened but not melted. This helps in creating a smooth dough that holds together well.
Sweetener: Erythritol is recommended, but other keto-friendly sweeteners like monk fruit or stevia blends can also be used. Adjust the amount to taste.
Flavor Variations: For a different flavor, you can add a pinch of cinnamon, a few drops of almond extract, or even a bit of grated lemon zest to the dough.
Chilling the Dough: If the dough feels too sticky to handle, you can chill it in the refrigerator for 15-20 minutes to make it easier to work with.

Enjoy these delightful keto butter cookies as a satisfying low-carb treat that perfectly complements your ketogenic lifestyle!