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    Home » Dessert Recipes » Cookies & Bars » Keto Butter Cookies

    Keto Butter Cookies

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Oct 23, 2020 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto butter cookies
    pinterest image for keto butter cookies

    Keto Butter Cookies are sweet, chewy, buttery, and delicious! You can make gooey butter cookies with just 8 ingredients and 20 minutes. They are low carb, gluten-free, grain-free, and Trim Healthy Mama friendly too. 

    a stick of 5 cookies and one on its side

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    Is it just me, or are cookies the best dessert ever? They are great when you need a fast snack, when you want something to take to a new neighbor, or when you want something to impress your friends at the next party you are going to. There really is no wrong time when it comes to cookies.

    I had a gooey butter cake once upon a time and I've dreamed about it ever since. When I saw a recipe for Ooey Gooey Butter Cookies from Amanda at I Am Baker I just had to try to make a low carb keto version. These keto butter cookies are impressive too. Low carb butter cookies melt in your mouth, will leave you satisfied, and keep your sweet tooth in check. They are one of my favorite sugar free gluten free keto cookies.

    overhead shot of a plate with keto butter cookies

    What You Need To Make Gooey Butter Cookies

    I will never grow tired of recipes that you only need a handful of ingredients for, especially when it’s COOKIES! Let’s look at what you will need:

    • Softened butter - I use salted butter. The salt balances the other flavors.
    • Cream cheese - use full-fat softened cream cheese.
    • Sweetener -  I use my homemade blend of stevia, erythritol, and xylitol but offer alternatives in the recipe carb notes.
    • Egg yolk - just one egg yolk. Any more and your cookies will be cakey.
    • Pure vanilla extract -  to change it up add some lemon extract or almond extract instead.
    • Blanched almond flour - almond flour has a mild flavor and a smooth texture great for low carb baking.
    • Powdered erythritol - for the cookies and the topping.
    • Baking powder - if you don't bake often make sure to check that it is fresh.

    And after these delicious cookies keep the same ingredients out to make my Keto Butter Cake!

    ingredients in small bowls including almond flour, cream cheese, sweetener, and butter

    How To Make Keto Butter Cookies

    Just like most cookie recipes, these are pretty low-key and don’t take a lot of prep work or steps. Here are the simple steps to make a batch:

    First Step: Warm the oven to 350 degrees and line a large cookie sheet using a piece of parchment paper. 

    creamed butter and sweetener in a mixing bowl

    Second Step: Use an electric mixer to cream together the softened cream cheese, butter, and sweetener together. Then add in the egg yolk and pure vanilla extract and mix well. 

    a mixing bowl with batter and a rubber spatula

    Third Step: Pour in the almond flour, erythritol, and baking powder and combine. 

    balls of dough on a parchment lined baking sheet

    Fourth Step: Use a large cookie scoop and make cookie dough balls. Roll each cookie dough ball and roll it in the powdered erythritol. Put the cookie dough balls onto the baking sheet and lightly press down, so they are about half an inch high. 

    Expert Tip: The dough for these keto butter cookies does not spread so flattening them before baking is a must.

    cookie dough pressed into circles on parchment

    Fifth Step: Bake the cookies for 10-12 minutes or until they have just started to get a little golden color. They shouldn’t be wet on top. It’s important not to overbake them, or they won’t be gooey. 

    baked low carb cookies on a wire rack

    Sixth Step: Once they are done baking, let them cool and keep them at room temperature for 2-3 days. You can also store them in the fridge and heat in the microwave for a couple of seconds before serving. 

    Can I Swap the Almond Flour For Coconut Flour?

    Nope! While there are other recipes that you can make some adjustments to and use coconut flour in place of almond flour, this isn’t one. Using coconut flour will result in dry, unappealing cookies. To get the perfect texture and flavor combination, you really need to use almond flour. 

    Do I Need Salted or Unsalted Butter?

    For most baking, it’s a good idea to use unsalted butter; however, with these keto butter cookies, you can use salted if you want. Both options work well and will taste great. If you use unsalted simply add a pinch of salt.

    a hand holding up one of the keto butter cookies

    Gooey Butter Cookies Variations

    As usual, I have a few suggestions to consider for variations of these keto butter cookies. You can keep them the way I have written or try out some additional flavors. Here are some fun ideas I think you may enjoy. 

    • Sprinkles - Roll the dough balls in your favorite low carb sprinkles instead of the powdered sweetener. They are wonderful if you are trying to make them for a certain holiday or gathering. 
    • Sugar-Free Chocolate - You can melt some sugar-free chocolate and drizzle it on top of the freshly baked cookies. It tastes good and makes them look gourmet too. 
    • Cinnamon - Add a dash or two of cinnamon to the batter. It’s a yummy way to add some spice. 
    • Pumpkin Pie Spice - If you love everything that tastes like pumpkin, you can certainly add in some pumpkin pie spice. Just add ½ - 1 teaspoon. 
    • Almond Extract - Another way to make the keto butter cookies have even more flavor is by exchanging the vanilla for almond extract instead. Give it a try and let us know what you think. I made a completely new cookie by using almond extract and rolling the balls in almond meal. Go check out my keto almond cookies for more info.

    If you like these make sure to try my Keto Lemon Cookies, Almond Flour Chocolate Chip Cookies, and Keto Butter Cake next!

    a hand holding half of one of the keto butter cookies

     

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    close up overhead shot of a plate with keto butter cookies

    Keto Butter Cookies

    Keto Butter Cookies are sweet, chewy, buttery, and delicious! You can make gooey butter cookies with just 8 ingredients and 20 minutes.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Course: Dessert
    Cuisine: American
    Servings: 10
    Calories: 166
    Author: Taryn

    Ingredients

    • ¼ cup butter softened (not melted)
    • 4 oz cream cheese softened
    • ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 egg yolk
    • ½ teaspoon vanilla
    • 1 ¼ cups almond flour
    • ¼ cup powdered erythritol
    • 1.5 teaspoon baking powder

    Topping:

    • ¼ cup powdered erythritol
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    Instructions

    • Preheat oven to 350. Line a large cookie sheet with parchment paper.
    • Cream together the butter, cream cheese, and sweetener with an electric mixer. Add in the egg yolk and vanilla and mix.
    • Add in the rest of the dough ingredients and mix until incorporated.
    • With a large cookie scoop, scoop dough into 10 balls, and roll in the additional powdered erythritol. Place the balls of dough on the prepared baking sheet. Press down gently until they are half an inch high.
    • Bake for 10-12 minutes until they are barely golden and no longer look wet on top. Do not over bake or you will lose the gooey butter cookie texture.
    • Store at room temperature for 2-3 days. For longer storage they can go in the refrigerate but need to be warmed before serving for the right texture.

    Notes

    Nutrition: the nutrition facts are for 1 cookie when making 10 big cookies. Each cookie has 3 NET carbs.
    Powdered Erythritol: you use ¼ cup in the cookie batter and then roll the cookies in an additional ¼ cup powdered erythritol. 
    To Reheat: place the cookies on a microwave-safe plate and heat up for 10 seconds or so until they are hot. Don’t overheat them in the microwave, or they will become hard. 
    To Freeze: freeze for up to two months. Keep them in a freezer-safe bag or container—thaw and reheat before eating. 
    Notes on Sweeteners: I have not tried subbing other sweeteners in this recipe so I'm not sure they will work. This particular combination of a granular sweetener and a powdered sweetener makes these the perfect texture.
    I use my own blend of xylitol, erythritol, and stevia in most of my recipes. This is a granular sweetener twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
     
     

    Nutrition

    Serving: 1cookie | Calories: 166 | Carbohydrates: 4g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 78mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 320IU | Calcium: 77mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

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    Reader Interactions

    Comments

    1. Stacy says

      March 15, 2022 at 10:35 am

      This looks and sounds like a yummy cookie.5 stars

      Reply
    2. Ryan says

      February 09, 2022 at 9:13 am

      Turned out great! Going to make some frosting to try next time. One thing I learned…do NOT overbake. Takeout just prior to looking done. They finish baking in baking sheet on pan and are great. When I waited for goldwn beown they were too hard and crunchy.5 stars

      Reply
    3. Sarah L. says

      November 24, 2021 at 8:54 pm

      This is, by far, one of the best cookies I’ve made. Thank you so much for the recipe! I keep coming back to your site because I’ve tried AND succeeded with so many of your recipes. You always seem to have exactly what I’m looking for!! 😁 This was my first attempt, but I had so much faith in you from your previous recipes that I actually did a double batch right off the bat! 😁 Wish I had tripled it! 😂 I actually used a combination of Lakanto monk fruit and erythritol and they turned out beautifully!! So tasty warm, but also so good at room temp too! Perfection!5 stars

      Reply
    4. Emily says

      November 11, 2021 at 6:10 pm

      Tried this using powdered Lakanto. Came out fluffy, not flat, but the bottoms were very dark. Only baked for 10 mjn.

      Reply
      • Taryn says

        November 12, 2021 at 11:28 am

        I use airbake baking sheets when baking all my cookies. They help prevent burned bottoms. You could also try moving it to a higher rack.

        Reply
    5. Norah says

      May 01, 2021 at 10:00 pm

      The flavor is good, but mine also went flat, I did not space them out for spreading so they
      turned out like monkey bread filling the whole baking pan. I had two balls left over and baked those separately after I saw what was happening. We actually liked the very thin cookie with golden edges way better than the thicker pieces we cut out of the pan. Next time I will add lemon zest and lemon extract as mentioned above and space them for spreading. Had I read these comments earlier, I might have tried a couple test cookies first, instead of after baking the rest.3 stars

      Reply
    6. Michele says

      April 30, 2021 at 12:20 am

      Looks simple enough! My mouth is drooling already! <35 stars

      Reply
    7. Peg says

      April 29, 2021 at 12:35 am

      Have you made a lemon version of these? Would you have an idea how much juice & zest to use?

      Reply
      • Taryn says

        April 29, 2021 at 9:40 am

        I'd use extract instead of lemon juice. You can add 1 tsp extract and 1 tsp zest.

        Reply
    8. Kath Gardner says

      April 28, 2021 at 6:55 pm

      They look very similar to something I currently buy and would like to find a keto version of. Why do you not use the egg white? Does that affect the softness?

      Reply
      • Taryn says

        April 28, 2021 at 11:12 pm

        Too much egg would make them cakey.

        Reply
    9. Stephanie says

      February 27, 2021 at 2:32 pm

      Same as comment above - I doubled the recipe the first time I made these and they were ok. Second and third times, single recipe, flat as a pancake. The butter is used from the fridge but perhaps its all overmixed or perhaps the dough should be left to in the fridge for a while before putting in the oven? Maybe the temperature is too high? I use granulated erithrytol and powdered erithrytol. Taste delicious but disheartening when they flatten.

      Reply
      • Taryn says

        February 27, 2021 at 4:19 pm

        Is it hot or humid where you live? This recipe seems to be a little particular. I wonder if the weather can affect it. Also, double-check the date on your baking powder.

        Reply
      • Nicole says

        March 20, 2022 at 1:45 am

        Probably best to follow the recipe-erythritol behaves much differently than the blend of sweeteners listed in the ingredients.

        Reply
    10. Kay says

      January 13, 2021 at 1:53 am

      What's the difference between the erythritol and sweetener? Can't I just use erythritol?5 stars

      Reply
      • Taryn says

        January 13, 2021 at 10:05 am

        I have not tested these with all erythritol. My sweetener is a blend of erythritol, xylitol, and stevia. I do not like pure erythritol because of the cooling effect it has. However, I think using granular erythritol in place of my sweetener could work. This specific recipe needs both a granular and powdered sweetener.

        Reply
        • Ali says

          February 14, 2021 at 10:31 am

          I used Truvia for all the sugar ingredients and they came out great! I didn’t have powdered erythritol so I blended the truvia to make it powdered. These came out great! I think I’ll try some of the flavor additions you suggested next time as well

    11. Peggy says

      December 02, 2020 at 7:22 pm

      Yum! I made them with Splenda and the came out great!!5 stars

      Reply
    12. Sarah says

      October 27, 2020 at 1:59 pm

      I made these today, and they completely bombed! I used Lakanto monkfruit instead of Gentle Sweet, but used a conversion calculator. They completely flattened out during baking. Any ideas?

      Reply
      • Taryn says

        October 27, 2020 at 3:57 pm

        I really think these won't work with other sweeteners that's why I mention this in the notes. Did you use all granular lakanto or part granular and part powdered?

        Reply
      • Kay says

        January 13, 2021 at 1:47 am

        I got this right the first time but now they keep coming out flat!:(5 stars

        Reply
        • Taryn says

          January 13, 2021 at 10:04 am

          Could your butter be too soft?

    13. Melinda says

      October 24, 2020 at 12:53 am

      Can splenda be used instead of erythritol? Erythritol and I don't get along, because it contains sugar alcohols.

      Reply
      • Taryn says

        October 24, 2020 at 9:55 am

        I'm sorry but I'm not sure. I do not test my recipes with Splenda. If you try it please let me know how they turn out.

        Reply
    14. Betsy says

      October 23, 2020 at 10:07 am

      You list this 2 times,
      ▢ ¼ cup powdered erythritol

      Do we add it to the cookie mix and to the top?

      Reply
      • Taryn says

        October 23, 2020 at 10:42 am

        Yes! I will make a note to avoid confusion.

        Reply

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