Sugar-free Butter Cookies
Delicious sugar-free butter cookies made with almond flour, coconut flour, and dark chocolate. Perfect for low-carb and keto diets.
Servings 12 portions
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.