Delicious sugar-free butter cookies made with almond flour, coconut flour, and dark chocolate. Perfect for low-carb and keto diets.
Equipment
- Convection oven
Ingredients
For the cookie dough:
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tbsp psyllium husk optional
- 1 tbsp erythritol
- 2 tbsp whole milk
- 2 tbsp butter
- 2 tbsp cream cheese
- ¼ tsp ground cinnamon
- ¼ tsp vanilla extract
For decoration:
- 1 oz dark chocolate 85%
- 1 tsp butter
- 1 tbsp whole milk
- A pinch of shredded coconut
Instructions
In a medium bowl, combine all cookie dough ingredients. Microwave for 30 seconds at 600W to soften the butter and cream cheese.
Mix well and knead by hand until you have a smooth dough.
Once slightly cooled (you may refrigerate for 10 minutes), shape the dough into a ball.
Take small portions and roll them into balls with your hands. Place them on a baking tray lined with parchment paper. Flatten each ball gently into a round cookie shape. Do not worry if they are not identical.
Preheat the oven to 180°C (350°F). Bake for 10 minutes on one side, then flip and bake for 5 more minutes.
Remove from the oven and let the cookies cool on a wire rack.
For the decoration, melt the chocolate with the milk and butter in a bowl (20–30 seconds in the microwave at 600W). Stir until smooth.
Dip or drizzle the cooled cookies with the chocolate mixture. Sprinkle with shredded coconut if desired.
Let them rest until the chocolate sets.
