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.
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.
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!
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.
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.
Third Step: Pour in the almond flour, erythritol, and baking powder and combine.
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.
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.
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.
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.
- 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
- ¼ cup powdered erythritol
- 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. Please the balls 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.