Sugar Free Keto Butter Spritz Cookies

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It’s so easy to make these keto butter cookies! They are crisp on the outside and deliciously soft and buttery in the centre. My gluten free keto spritz cookies require only 6 ingredients and are ready in less than 25 minutes.

a stack of Keto Butter Cookies

What are butter cookies

Butter cookies are a very traditional type of shortbread biscuit. They have a high butter content, which make the dough soft enough to be piped rather than cutting or shaping it by hand.

In my home country Germany we would call this type of butter cookie “Spritzgebäck” (literally “squirting biscuits”). It’s a popular Christmas cookie, but it’s also enjoyed all year round as a classic afternoon biscuit.

It’s February as I write this, it’s raining outside and I simply need low carb butter cookies right now!

I made this recipe 3 times before I arrived at the perfect ingredient ratio. My Keto Butter Cookies are crisp on the outside and deliciously soft on the inside. They taste delicate and ultra buttery, with lovely notes of almond and vanilla.

Almond spritz cookies are only 0.8g net carbs – and best of all, they look so pretty!

Ingredients

ingredients to make sugar free butter cookies

Let’e take a look at the ingredients.

Almond Flour – I always use ground almonds in my recipes, which is equivalent to regular almond flour in the US. Super-fine almond flour should work just as well here.

Butter – It is important that your butter is room temperature. Take it out of the fridge at least 30 minutes before baking.

Powdered Sweetener – I used powdered Bocha Sweet, but a powdered erythritol monk fruit sweetener, pure erythritol, xylitol or Swerve will also work. I don’t recommend using allulose because the cookies won’t crisp up as well.

Vanilla Extract – An absolute essential. Make sure you choose a sugar free one.

Egg Yolk – Adding the egg yolk helps with the structure of the cookie.

Xanthan Gum – Optional. I added it to ensure the cookies have a sturdy texture.

How to make easy keto butter cookies

butter and sweetener mix in a food processor bowl

Blend the butter, egg yolk, vanilla extract and powdered sweetener for about 1 minute until smooth, fluffy and airy.

almond flour cookie dough in a food processor bowl

Combine almond flour and xanthan gum, add to the butter mix and blend until combined.

Fill the low carb cookie dough into a piping bag and pipe onto a baking sheet lined with parchment paper.

Important! Don’t pipe the butter spritz cookies too flat or they may become fragile. Also, leave space between the cookies as they will spread a little.

piped cookie dough on a cookie sheet and a piping bag

Bake for 10-12 minutes or until lightly browned on the ridges.

Let cool fully before touching. Almond flour cookies are very fragile when hot, but crisp up as they cool.

baked piped cookies on a cookie sheet

Equipment for keto spritz cookies

Piping Bag – Choose a sturdy piping bag. I have made the dough as soft as it can be, but it does need to be pressed out of the nozzle.

Cookie Press – This is a good alternative to a piping bag (Amazon aff link).

No equipment – You won’t be making keto spritz cookies since there’s no “spritzing”, but you’ll still make totally delicious Keto Butter Cookies. Simply scoop the dough with a spoon and shape into round cookies.

butter cookies in a bowl

Variations

Egg Free: The most basic sugar free butter cookies require just 4 ingredients – almond flour, powdered sweetener, vanilla and butter. You could roll this kind of dough into a log, chill it in the fridge or freezer and then slice.

Coconut Flour: Not recommended. Coconut flour is more brittle than almond flour and the cookies would crumble without at least 1 full egg.

Dairy free: Use a vegan butter as a substitute.

Flavours: Replace 1 teaspoon vanilla extract with almond extract or orange extract.

Toppings and decorations

  • Dip half of the baked cookie in melted sugar free chocolate
  • Sprinkle with chopped nuts or coconut chips
  • Top with granulated sweetener before baking
hand holding a bitten into cookie showing the inside

Storage

Store keto spritz cookies in an airtight cookie jar or container for up to 1 week. I found they were especially delicious on day two – delicate, crisp and utterly buttery.

It’s possible to make the cookie dough ahead of time and freeze it for up to 3 months. When you’re ready to bake, simply defrost to room temperature and proceed with the recipe.

I love baking cookies so much that I have written an entire cookbook about them! Check out the Keto Cookies ebook here.

If you like sugar free cookies, you’ll also love these recipes:

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a stack of Keto Butter Cookies

Keto Butter Cookies

from sugarfreelondoner.com

Keto Butter Cookies are all the name suggests – buttery! It’s a super easy cookie recipe that can be piped for a pretty shape for keto spritz cookies or simply formed into regular round cookies. Only 0.8g net carbs per cookie!

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Course Dessert

Cuisine British

Servings 24

Calories 103 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Preheat the oven to 180 C electric / 160C fan / 350 F.

  • Blend the butter, egg yolk, vanilla extract and powdered sweetener for about 1 minute until smooth, fluffy and airy.

  • Add the almond flour and xanthan gum and blend until combined. Taste the dough and adjust sweetener to taste.

  • Fill the cookie dough into a piping bag and pipe onto a cookie sheet lined with baking paper. Make sure you don’t pipe them too flat or they may become fragile. Also, leave space between the cookies as they will spread a little.

  • Bake for 10-12 minutes or until lightly browned on the ridges.

  • Let the cookies cool fully before touching. They are very fragile when hot, but crisp up as they cool.

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Notes

0.8g net carbs per cookie. Makes 24 cookies. 
Store in an airtight container at room temperature for up to 1 week. 
Use a sturdy piping bag, a cookie press or simply form cookies with your hands. 
Taste the dough before piping and adjust sweetness to your liking. I would say that ⅓ cup is the minimum.
The recipe works with less butter (in my first attempt I used only ½ cup / 116 grams. The texture was a little firmer, but nice. However, I found the dough was just too difficult to pipe. If you plan on spooning the dough, feel free to reduce the butter amount. 

Nutrition

Calories: 103kcalTotal Carbohydrates: 1.6gProtein: 1.9gFat: 10.3gSaturated Fat: 3.6gFiber: 0.8gSugar: 0.4g

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