Quick and Easy Almond Flour Keto Butter Cookies Recipe with a Shortbread Texture within, Crunchiness of Almond Snaps around, and a Butter filling like a Fat Bomb. Those Sugar-Free, Gluten-Free, and Grain-Free Butter Cookies are made with only 4 Ingredients and Optional Vanilla Extract.
Keto Cookies
With a wide Choice of Keto Cookies already on our Blog, I can not forget to mention our most favorite Sugar-Free Meringue Cookies, Vanilla Crescents, or a great collection of over 35 Top Keto Cookie Recipes from around the world.
But we will never have enough. Cookies are baked throughout the whole year and I have already so many more on my list for you. Right now we have a Christmas baking rush and my Low Carb Gingerbread Cookies have been baked already for the 3rd time this month.
Brown Sugar Replacement
Years ago, when I have just started with Low Carb, there were almost none natural replacements in Sugar Substitutes. I have planted my Stevia, which I have used occasionally, but when it came to baking this was a bit of a problem.
My first and most loved Brand became Sukrin. Living in Europe, this was the only Brand I knew, which had not only white sugar replacements but later on came up with Brown Sugar Replacement as well.
That was groundbreaking for me. I had no idea I would ever be able to enjoy the Brown Sugar texture again.
But then came Lakanto with their fabulous Brown Sugar Replacement and I have immediately found my go-to Brown Sugar, I use not for all of my cooking and baking.
And there I went with our Sugar-FreeCranberry Sauce, Sesame Brittle Bars, or toppings for our Keto Peanut Butter Cheesecake. I just could not stop baking with it.
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Homemade Sugar Free Brown Sugar
You can even go ahead and learn How to Make Keto Brown Sugar in your home and use that.
Almond Flour
If you do follow me for a while you might have realized, I Love and prefer Almond Flour from all the possible Keto and Low Carb Flour Substitutes to bake and cook with.
Almond Flour, Meal or Ground Almonds is a great replacement in our lifestyle because of its neutral flavor, minimal carbohydrates, and excellent texture. Being a part of the Gluten-Free world helps big time as well.
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Can I replace Almond Flour with Coconut Flour?
Is it possible to replace Almond Flour with Coconut Flour in Keto Cooking and Baking?
That is a great question everyone asks.
When you are living our lifestyle for longer, you might already know the answer.
But when you are just starting, it is good to learn something new.
Even though both Almond and Coconut Flour are used regularly in baking, those 2 have a completely different consistency.
Almond Flour can be a substitute to normal flour by almost 1 to 1.
But Coconut Flour is much heavier and extremely dry. Replacing it within any recipe you have to count, that Coconut Flour needs much more liquid and very little amount as a replacement.
What is the ratio of Almond Flour to Coconut Flour?
The ratio of Almond Flour to Coconut Flour is 3 to 1.
For every Cup of Almond Flour needed, replace it with ¼ cup of Coconut Flour.
Additionally, bear in mind, that you will get a slight coconut taste when using coconut flour.
How To Make Almond Flour Keto Butter Cookies Recipe
Kitchen Gadgets needed:
Ingredients needed:
- Almond Flour
- Butter
- Brow Sugar Substitute
- Egg White
- Vanilla Extract – Optional
*Exact measurements are listed in the recipe card below.
STEP BY STEP INSTRUCTIONS ON BEST KETO BUTTER COOKIES
First Step: Prepare Ingredients
First of all, prepare all of your ingredients and preheat the oven to 180 Celsius or 350 Fahrenheit.
Make sure your butter is at room temperature as this will help heating up faster.
Vanilla extract is optional and if you would like to skip that is not a problem.
With regards to the almond flour, I have used plain grind almonds without the skin, but you can use whatever is available.
It is good to prepare your egg white in a big glass bowl, where you will mix everything at a later stage.
Second Step: Melt Butter & Sugar
On low heat, start melting the butter.
Let it cook for about half a minute and add a brown sugar substitute.
Make sure the sugar is fully dissolved.
Cook it on low heat for approximately 2 to 3 minutes.
As you see in the video, the sugar together with butter will start to slowly bubble. That is the time you can switch the heat off.
Third Step: Add Almond Flour & Mix
Once butter and sugar substitute are fully dissolved add almond flour and mix fully.
This is the step where you have to work fast as the brown sugar substitutes harden very quickly.
In this step, you can add a few drops of vanilla extract.
Make sure your egg white is in a glass bowl already prepared.
Fourth Step: Mix with Egg White
As you will see, your mixture will start hardening and this is the time you have to act fast.
Place all of the mixtures into the bowl with egg white and start mixing it fully.
Egg white will loosen the brown sugar a little bit and it will be much easier for you to form the cookies.
Fifth Step: Scoop
Depending on what size of cookies you would like to have, pick either a measurement Spoon or normal round shape scoop.
As you see in the video I like to make small cookies, and therefore I have picked a tiny scoop.
As the dough is oily, you do not have to be a worry about it sticking on the spoon.
One by one, scoop cookies onto the baking tray covered with parchment paper.
Sixth Step: Press
This step is optional depending on what type of cookies you would like.
As you see in our images some are a little thicker and some are completely flat.
If you prefer flat cookies, make sure you press either with your hands or the back of the spoon and make sure the cookies are as thin as possible.
This will make the cookies nice and crunchy.
If on the other side, you would like to have them a little bit thicker and chewier from the inside, I would suggest just leave the cookies the way they are.
Bear in mind that while baking those cookies are not going to flatten.
Bake at 180 Celsius or 350 Fahrenheit for approximately 8 to 10 minutes.
Tips and Tricks
Almond Flour Replacement – if you decide to choose Coconut Flour instead, please use a ratio of 3 to 1 as Coconut Flour is much drier and dense.
Press or not – You can get 2 different types of cookies depending if you decide to press them down or not. Those cookies are not going to spread much, so what size you place them into the oven, that is the size they stay.
More flat – you get them extra crispy. More round, you get the soft consistency in the middle
Cooling time – do not touch the cookies until they are fully cooled, otherwise, they will crumble.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
How do you store Keto Butter Cookies?
Those Keto Almond Flour Butter Cookies are great to be placed on your kitchen counter for 3-4 days.
Otherwise, store them in an Air Tight Container in the refrigerator for up to 5 days.
Anything longer, I would suggest freezing them.
Can you freeze Keto Butter Cookies?
You can certainly freeze almost any Keto Cookies you are baking.
This is the best solution and I do it with my cookies all the time.
When Christmas or Thanksgiving times comes, and you have to bake more than one selection this tip comes always in handy.
I normally start with baking a month before and store all of the different cookies in the freezer.
The day before they are needed, I just take the amount I need and place them on a paper tissue to thaw naturally for the next day.
Taste does not change and nobody will ever know you have baked them well in advance.
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Yield: 30 pcs
Almond Flour Keto Butter Cookies Recipe
Quick and Easy Almond Flour Keto Butter Cookies Recipe with a Shortbread Texture within, Crunchiness of Almond Snaps around, and a Butter filling like a Fat Bomb.
Those Sugar-Free, Gluten-Free, and Grain-Free Butter Cookies are made with only 4 Ingredients and Optional Vanilla Extract.
Prep Time2 minutes
Cook Time4 minutes
Additional Time10 minutes
Total Time16 minutes
Ingredients
- 1/4 Cup (1/2 Stick or 57g) Butter
- 1/4 Cup (35g) Brown Sugar
- 1/2 Cup (60g) Almond Flour
- 1 Egg White
- Vanilla Extract - Optional
Instructions
- Heat up the oven to 180C or 350F
- Prepare all of your ingredients
- On low heat, start melting the butter.
- Let it cook for about half a minute and add a brown sugar substitute.
- Cook it on low heat for approximately 2 to 3 minutes.
- Once butter and sugar substitute are fully dissolved add almond flour and mix fully.
This is the step where you have to work fast as the brown sugar substitutes harden very quickly. - Add a few drops of vanilla extract.
- Place all of the mixtures into the bowl with egg white and start mixing it fully.
- Depending on what size of cookies you would like to have, pick either a measurement Spoon or normal round shape scoop.
- This step is optional depending on what type of cookies you would like. If you prefer flat cookies, make sure you press either with your hands or the back of the spoon and make sure the cookies are as thin as possible.
- Bake at 180 Celsius or 350 Fahrenheit for approximately 8 to 10 minutes.
Notes
Almond Flour Replacement - if you decide to choose Coconut Flour instead, please use a ratio of 3 to 1 as Coconut Flour is much drier and dense.
Press or not - You can get 2 different types of cookies depending if you decide to press them down or not. Those cookies are not going to spread much, so what size you place them into the oven, that is the size they stay.
More flat - you get them extra crispy. More round, you get the soft consistency in the middle
Cooling time - do not touch the cookies until they are fully cooled, otherwise, they will crumble.
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Nutrition Information
Yield
6Serving Size
5 Cookies
Amount Per ServingCalories 84Total Fat 9gCarbohydrates 1gProtein 1g
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