Rich, buttery, melt-in-your-mouth cookies—just like the classic holiday tins, but low-carb and keto-friendly.
Ingredients
1 cup (230g) unsalted butter, softened
½ cup powdered erythritol (or preferred keto sweetener)
1 large egg, room temperature
1 tsp vanilla extract (or almond extract for a flavor variation)
2 cups finely blanched almond flour
2 tbsp coconut flour
¼ tsp salt
Instructions
- Make the Dough
In a mixing bowl, beat the softened butter and powdered erythritol for 2–3 minutes, until light and fluffy.
Add the egg and vanilla, mixing again until fully combined.
In a separate bowl, whisk together the almond flour, coconut flour, and salt.
Gradually add the dry mixture to the wet ingredients, stirring until a soft, pipeable dough forms.
- Shape the Cookies
Transfer the dough into a piping bag fitted with a large star tip.
Pipe 2–3 inch swirls onto a parchment-lined baking sheet, just like classic Danish butter cookies.
If the dough is too firm to pipe, let it soften slightly or add 1–2 tsp almond milk.
- Bake
Preheat the oven to 325°F (160°C).
Bake cookies for 12–15 minutes, until the edges are lightly golden.
Allow cookies to cool completely on the baking sheet—they will firm up as they cool.
Macros (per cookie, based on 20 cookies)
Calories: ~90
Net Carbs: ~1.5g
Fat: ~9g
Protein: ~2g
Happy cooking