Almond Flour Keto Butter Cookies Recipe

A quick and easy recipe for almond flour butter cookies, with a shortbread texture inside, a crunchy almond flour crunch around it and a butter filling like a tin of fat. These cookies are sugar, gluten and grain free and are made with only 4 ingredients and extra vanilla extract.

 

Keto Biscuits

With so many keto cookies already on our blog, I can’t resist mentioning our favorite sugar-free meringue cookies, vanilla cupcakes, or a great collection of over 35 keto cookie recipes from around the world.

But we can never have enough. Cookies are baked all year round, and there are so many on my list for you already. Right now it’s Christmas baking time and my low-carb gingerbread cookies are on their third bake. Times this month.

Substitution of brown sugar

Years ago, when I started using low-carb products, there were virtually no natural substitutes for sugar. I planted my stevia, which I used from time to time, but when it came to cooking, it was a bit of a problem.

My first favorite brand was Sukrin. Since I live in Europe, this is the only brand I know of that not only replaced white sugar, but then offered brown sugar substitutes.

 

It was incredible to me. I never thought I would be able to enjoy the texture of brown sugar again.

But then Lakanto came out with its fantastic brown sugar substitute, and I immediately found my way to brown sugar, which I don’t use in cooking or baking.

And I was there with our sugar free cranberry sauce, our sesame bars or the fillings for our Keto Peanut Butter Cheesecake. I couldn’t stop cooking with it.

Lakanto has been kind enough to give all our subscribers a 20% discount on ALL their products with our discount code : LOW COOL.

Almond flour

If you’ve been following me for a while, you may have noticed that I like and prefer almond flour over all types of ketos and low-carb flour substitutes for cooking and baking.

Flour, semolina or ground almonds are an excellent substitute in our lifestyle because of their neutral taste, minimal carbohydrate content and excellent texture. It also makes it possible to be part of a gluten-free world.

And just like our loyal readers, Wholesome Yum Foods has been kind enough to offer all our subscribers a 10% discount on ALL their PRODUCTS with our discount code : LOW-CARBON NOCARB.

 

Can I replace almond flour with coconut flour?

Can you substitute coconut flour for almond flour when cooking and baking?

That’s a good question to ask everyone.

If you’ve been following our way of life for a while, you may already know the answer.
But when you start, it’s good to learn something new.

Although almond flour and coconut flour are regularly used in baking, these two flours have a completely different texture.

Almond flour can replace regular flour at a ratio of almost 1:1.

But coconut flour is much heavier and very dry. If you substitute it in a recipe, remember that coconut flour requires much more liquid and very little as a substitute.

What is the ratio of almond flour to coconut flour?

The ratio of almond flour to coconut flour is 3 to 1.

Replace each cup of almond flour you need with ¼ cup of coconut flour.

Also remember that if you use coconut flour, you will have a slight coconut taste.

 

How to make keto butter cookies with almond flour Recipe

Kitchen utensils required:

Ingredients are required:

STEP-BY-STEP INSTRUCTIONS FOR THE BEST KETO BUTTER COOKIES

First step: Ingredients for the preparation

First, prepare all the ingredients and preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Make sure your oil is at room temperature, as it heats up faster.

Vanilla extract is optional, and if you want to leave it out, that’s no problem.

For the almond flour, I used regular unpeeled almonds, but you can use whatever you have on hand.

It is a good idea to prepare the whipped egg whites in a large glass bowl where you will mix everything later.

 

Second step: Soluble oil and sugar

Start to melt the butter over low heat.

Simmer for half a minute and add the brown sugar substitute.

Make sure the sugar is completely dissolved.

Cook over low heat for about 2 to 3 minutes.

As you can see in the video, the sugar slowly starts to bubble with the butter. This is the time when the heating can be turned off.

 

Third step: Add almond flour and mix

Once the butter and sugar substitute are completely dissolved, add the almond flour and mix thoroughly.

At this stage you have to work fast because the brown sugar substitute hardens very quickly.

At this point you can add a few drops of vanilla extract.

Make sure your egg whites are in a glass bowl that has already been prepared.

 

Fourth step: Blending with egg white

As you will see, your mixture will begin to harden and it is time to act quickly.

Put all the mixtures in a bowl with the egg whites and start mixing them completely.

The egg white will loosen the brown sugar a bit and make it easier to form the cookies.

 

Fifth step: Bucket

Depending on the size of the cookies, choose a measuring spoon or a regular round spoon.

As you can see in the video, I like to make small cookies, so I chose a small spoon.

Because the dough is buttered, you don’t have to worry about it sticking to the spoon.

Place the cookies one at a time on a baking sheet lined with baking paper.

 

Step 6: Press

This step is optional, depending on the type of cookie you want.

As you can see from our photos, some are slightly thicker and some are completely flat.

If you prefer flat cookies, press them down with your hands or the back of a spoon, making sure the cookies are as thin as possible.

It makes the cookies wonderfully crunchy.

However, if you want the cookies to be a little thicker and softer on the inside, I recommend leaving them as they are.

Please note that these cookies do not flatten when baked.

Cook at 180 degrees Celsius or 350 Fahrenheit for about 8-10 minutes.

 

Tips and Tricks

Substitute almond flour – if you choose to use coconut flour, use a 3:1 ratio because coconut flour is much drier and denser.

Click or don’t click – You may receive 2 different types of cookies depending on whether you choose to click down or not. These cookies don’t spread much, so the size you put in the oven is the size they will hold.

Flatter. You get them very crispy. Rounder, you get a soft consistency in the middle.

Cooling time – Do not touch the cookies until they are completely cooled, otherwise they will crumble.

FREQUENTLY ASKED QUESTIONS AND ANSWERS

How to store Keto Butter Cookies

Keto almond flour cookies keep very well on the counter for 3-4 days.

You can also keep them in an airtight container in the refrigerator for up to 5 days.

If not, I suggest freezing them.

 

Can you freeze keto butter cookies?

You can certainly freeze almost any cookie you bake.

It’s the best way, and I do it all the time with my cookies.

If it’s Christmas or Thanksgiving and you have more than one cooking choice, this tip is always handy.

I usually start baking a month in advance and keep all the different cookies in the freezer.

The night before, I take the amount I need and put it on a paper towel to thaw naturally the next day.

The flavor doesn’t change and no one will ever know you cooked them ahead of time.

Save it for later:

 

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Did you make this recipe? Mention @lowcarb_nocarb or tag #lowcarb_nocarb on Instagram or our Facebook support group.

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Preparation time
2 minutes

Cooking time
4 minutes

Overtime
10 minutes

Total time
16 minutes

Instructions

  1. Heat oven to 180C or 350F
  2. Prepare all your ingredients
  3. Start melting butter on low heat.
  4. Simmer for about half a minute and add the brown sugar substitute.
  5. Cook over low heat for approximately 2-3 minutes.
  6. Once the butter and sugar substitute are completely dissolved, add the almond flour and mix well.
    At this stage you have to work fast because the brown sugar substitute hardens very quickly.
  7. Add a few drops of vanilla extract.
  8. Add all of the mixture to the bowl with the egg whites and begin mixing thoroughly.
  9. Depending on the size of the cookies, choose a measuring spoon or a regular round spoon.
  10. This step is optional, depending on the type of cookies you wish to use. If you prefer flat cookies, press them down with your hands or the back of a spoon, making sure the cookies are as thin as possible.
  11. Cook at 180 degrees Celsius or 350 degrees Fahrenheit for about 8 to 10 minutes.

nuts

Substitute almond flour – if you choose to use coconut flour, use a 3:1 ratio because coconut flour is much drier and denser.

Click or don’t click – You may receive 2 different types of cookies depending on whether you choose to click down or not. These cookies don’t spread much, so the size you put in the oven is the size they will hold.

Flatter. You get them very crispy. Rounder, you get a soft consistency in the middle.

Cooling time – Do not touch the cookies until they are completely cooled, otherwise they will crumble.

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Performance information

Proceeds

6

Performance measurement

5 cookies

Maintenance fee

Calories 84Total fat 9gCarbohydrates 1g Protein 1g

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frequently asked questions

Can I use almond flour as part of a keto diet?

Yes, almond flour is one of the most eco-friendly flours. With only 10.6 grams of pure grains per 100 grams, it contains 7 times less grain than conventional flour.

What is the best brand of keto oil?

Raw grass-fed butter can be one of the healthiest dairy products on a ketogenic diet menu. Raw grass-fed butter is essentially pure raw butterfat; it contains no carbohydrates, sugar or one gram of protein.

Is coconut flour or almond flour better for keto?

Since I have limited the use of almond flour and tend to make keto pastries, coconut flour is my favorite. Coconut flour is naturally low in carbs – less than almond flour, in fact! (Coconut flour contains 2 net carbs per 1/4 cup; almond flour contains 3.) It’s also rich in fiber and contains virtually no phytic acid.

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