#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
2 h 0 min
cook time
25 min
ready time
2 h 25 min
Keto Chocolate Butter Cookies
If you loved boxes full of Italian butter cookies as a kid, you’ll cry tears of joy over this Keto butter cookie recipe made with melted chocolate. The great thing about butter cookies is they sound perfect for the Keto diet! The high-fat cookies just need a few substitutions for low-carb baking ingredients. A Keto flour blend and sugar substitution are all that’s needed, plus some Keto chocolate chips, which can all be found in regular grocery stores' baking aisles. The Keto chocolate butter cookies are just like the kind you ate when you were younger: extra lightweight but dense to bite into, powdery but moist, and best of all chocolatey. At your discretion, you can dust your warm chocolate butter cookies with baker’s cocoa powder or additional powdered erythritol. Serve these yummy treats during holiday festivities, at potlucks, baking charities, or make a plate for yourself to snack on.
Powdered Erythritol
The Keto diet has come a long way as far as popularity across the globe. Many brands now make Keto-friendly products for baking, so you can make all the Keto cookie recipes you want. Powdered erythritol will be extremely useful to you while you learn to make Keto recipes. It can be used exactly like powdered sugar, which is a main ingredient in traditional butter cookies.
What Are Butter Cookies?
Butter cookies can come in a variety of shapes and flavors. They are traditionally made with an almond flavor to complement the butter but can feature chocolate coatings, nonpareils, and crushed nuts. You may recall Italian butter cookies, which are old-school cookies you’ll find in just about every bakery. They’re easier to make and even easier to eat by the pound!
Net Carbs
1.9 g
Fiber
2.1 g
Total Carbs
6.5 g
Protein
3.9 g
Fats
14.5 g
155 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, unsalted
6 tbsp
Powdered Erythritol (Icing Sugar)
2 tbsp
Vanilla extract
0.13 tsp
Almond extract
0.13 tsp
Raw egg
2 large
Almond flour
1 cup
Coconut flour
0.5 tbsp
Tapioca Flour
0.5 tbsp
Salt
1 dash
Dark Chocolate Chips (Keto-friendly)
120 chips
Recipe Steps
steps 4
2 h 25 min
Step 1
In a stand mixer with a paddle attachment, beat the butter at a low to medium speed. Continually scrape down the bowl with a spatula and blend the butter until you have a creamy, room temperature consistency. Cream the butter by blending powdered erythritol into the butter next. Once the butter is super smooth, blend in a few drops of vanilla and almond extracts and any eggs. Sift the almond flour, coconut flour, tapioca flour, and salt together in a small bowl.Step 2
Blend the dry ingredients into the wet ingredients in the stand mixer. Set the cookie dough aside in your refrigerator temporarily while you melt the chocolate chips. Melt the chips (approximately 120 chips per 1 ounce) in a double boiler on your stove. Use a rubber spatula to scrape the melted chocolate into the cookie dough. Then, blend the chocolate and cookie dough together in the stand mixer one final time until there is a very creamy, sticky dough.Step 3
Return the cookie dough to a refrigerator to chill for at least 20 minutes. Once chilled, you can prepare either a baker’s pastry bag fitted with a large cupcake piping tip or something as simple as a Ziploc bag with the corner cut off. Fill your piping bag with the cookie dough and line a sheet tray with parchment paper. Pipe about a 2 ½-inch wide cookie in your preferred style. These cookies were piped in a traditional round star shape.Step 4
Once the cookies are piped, transfer the tray to your freezer. Freeze the cookies for 60 minutes before turning on the oven to preheat to 350 degrees. Once heated, bake the cookies for approximately 20 minutes. Look for crisp edges around the cookie’s perimeter, and make sure the butter has completely baked in the center of each cookie. They should naturally release from the parchment paper when the cookies are baked through.
