There is just something about butter, right? These keto butter cookies are quick to make and hard to screw up! With a hint of warm butter, they will melt in your mouth!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See Disclaimer.
Join Trina’s Community on Facebook: Keto Recipes and Support Group
Keto Butter Glaze Cookies
Butter is just one of those things that I have loved since I was a child. Don’t get me wrong, I don’t sit there and eat it with a spoon or anything. But I love butter on toast, on pasta, eggs cooked in it, and put on just about any kind of bread.
I just love how it tastes WITH things.
These keto butter cookies will give you just a hint of that delicious butter combined with cinnamon sweetness.
Pretty much an incredibly versatile cookie that can be made year-round for any occasion! But who needs an occasion? Make these any time!
These amazing little desserts will literally melt in your mouth and leave you wanting more! And at only about 2 carbs per cookie - I mean, why not have some more?
How To Make Gluten Free Butter Cookies
First, let’s get that oven preheated to 325 degrees.
In a medium bowl, mix together almond flour, coconut flour, baking powder, sea salt, cinnamon and xanthan gum. Mix well and set aside.
In a large bowl, add butter, sweetener, vanilla and egg. Using a hand beater, mix until combined.
Now, we combine the wet and dry ingredients, so add the flour mixture to the egg mixture and continue beating with hand beaters.
Roll dough into 1 – 1 1/2 inch balls and gently flatten in your hand.
Place on a cookie sheet in rows. They will spread out just slightly, but not much. They will mostly hold their shape.
Bake for 20 minutes or until lightly golden brown.
How Do You Make Keto Cookies Less Crumbly?
There are actually many ways, but I have one little secret. Are you ready for it? I use coconut flour! If you add some coconut flour in addition to the almond flour, it makes them a little fluffier as well as chewier.
I have an absolutely AMAZING keto chocolate chip cookie recipe that has optional coconut flour. Without it, the cookies spread out more and are crispier. With the coconut flour, they are fluffier and chewy!
It is definitely my little secret for easily adjuting the crunch or chewiness of a cookie!
Are These Low Carb Butter Cookies Crunchy or Chewy?
These cookies are definitely soft and chewy. What makes them unique is that while they are chewy, they do have a slight baked crunch on the outside.
Using less coconut flour will result in a slightly crunchier cookie if that is what you are looking for!
How Do You Store Butter Cookies?
It is best to store these tasty gluten-free butter cookies in an airtight container. I also recommend storing them in the refrigerator. I mean, that is assuming they aren’t eaten up in the first hour!
They should stay fresh for a good 3-4 days if stored properly. I keep them for longer, but 3-4 days is the safe recommendation!
Other Recipes You Might Like
- Preheat oven to 325 degrees.
- In a medium bowl, mix together almond flour, coconut flour, baking powder, sea salt, cinnamon and xanthan gum. Mix well and set aside.
- In a large bowl, add butter, sweetener, vanilla and egg. Using a hand beater, mix until combined.
- Add flour mixture to egg mixture and continue beating with hand beaters.
- Roll dough into 1 - 1 1/2 inch balls and gently flatten in your hand.
- Place on a cookie sheet.
- Bake for 20 minutes or until lightly golden brown.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 85Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 69mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 0gProtein: 2g
Nutrition is calculated using a third party plug-in. It is best to always validate!
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.