HOW TO MAKE KETO BUTTER COOKIES | WITH OPTIONS FOR EGGLESS, DAIRY FREE & VEGAN

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These keto butter cookies are so delicious and easy to make. I love using suitable kitchen tools to make the patterns on the cookies. This is a simple method of shaping the cookies so we do not need to roll and cut out the cookies which would end up with too much work. I have also showed you a simple method of making round flat cookies without having to roll and cut out the dough.

Traditionally, butter cookies are baked until just a little brown at the edges only for a soft and melt-in-the mouth texture. But you can make them a bit crispier by baking them longer.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 20]
NUTRITION INFO PER SERVING
Total Carb = 1.3 g
Dietary Fiber = 0.6 g
Net Carb = 0.7 g
Calories = 70
Total Fat = 6.5 g
Protein = 1.6 g

INGREDIENTS FOR ALMOND FLOUR VERSION
Unsalted Butter (softened) = 85 g / 3/8 cup
Almond Flour = 180 g / 1 1/2 cup
Monk fruit = 50 g / 1/4 cup
Egg Yolk = 1 large (Optional)
Vanilla Extract = 1 tsp
Salt = 1/4 to 1/2 tsp

INGREDIENTS FOR COCONUT FLOUR VERSION
Unsalted Butter (softened) = 85 g / 3/8 cup
Coconut Flour = 50 g / 6 1/2 tbsp
Monk fruit = 30 g / 2 1/3 tbsp (OR any keto friendly sweetener)
Vanilla Extract = 1/2 tsp
Salt = 1/4 tsp
(Note: This recipe yields 8 cookies at 20 g each. The cookies need to be baked for 10 to 12 minutes only to prevent burning)

FOR VEGAN, DAIRY FREE OR EGGLESS VERSION
1. You can omit the egg yolk without any change in all the other ingredients.
2. For vegan or dairy free versions, you can use the same amount of vegan butter to replace the regular butter.

DIRECTIONS
1. Preheat oven to 340F or 170C
2. In a bowl, whisk the butter and sweetener until creamy and pale in color.
3. Add the egg yolk, vanilla extract and whisk to combine.
4. Add the almond flour, salt and mix with a spatula until a dough is formed.
5. Shape the dough into a ball.
6. Portion the dough into 20 g each then shape into balls and use any kitchen tool to make patterns. In the video, I used a mini masher (you can use a fork too), meat mallet and egg whisk which makes beautiful design. Place on a baking tray lined with parchment paper. The dough will not spread much during baking, so you do not have to leave a huge gap in between. This recipe makes about 16 of these cookies at 20 g each.
7. Bake at the middle rack for 10 to 12 minutes for a softer texture and 13 to 17 minutes for a crispier texture. For a crispier texture, it is best to make the dough flatter. For a softer or melt-in-the mouth texture, it's fine to have a thicker dough. It is best to set a digital timer at certain intervals to check on the cookies to avoid burning them.
8. Cool for about 5 minutes then transfer the cookies to a wire rack to cool completely. The cookies will firm up once completely cooled.
9. Store in an airtight container. These cookies can be kept at room temperature up to a few weeks. They can be chilled and taste great out of the fridge. They can also be frozen.
10. The dough can be frozen and baked at any time.
11. As for the other option of making round cookies, shape the dough into a log then roll over the parchment paper. Use a kitchen towel core for support. Secure with a rubber band and freeze for 1 hour.
12. After 1 hour, remove the dough and coat with sweetener. This is optional but it makes a nice crunch on the crust. If you choose to do this, you may reduce the amount of sweetener in the dough.
13. Cut into 1/4 inch thick and place on a baking tray with parchment paper. The dough will spread slightly so leave a bit of gap in between. This recipe makes about 20 cookies at 20 g each.
14. Follow the same instructions above for baking.
15. Please note that in the video, I showed you 2 methods of shaping the dough. I actually made two of these recipes to be able to do that. It is not based on one recipe.