Low Carb Butterkeks
Indulge in the delightful simplicity of Low Carb Butterkeks, a healthier spin on the classic butter cookie that's both satisfying and guilt-free. Made with almond flour and sweetened with erythritol, these buttery treats are perfect for those following a low-carb or keto lifestyle. With a light vanilla aroma and a melt-in-your-mouth texture, these cookies come together quickly with minimal prep time and bake to perfection in under 15 minutes. Each bite offers the nostalgic flavors of traditional Butterkeks, enhanced by wholesome, nutrient-rich ingredients. Ideal for snack-time or as a thoughtful homemade gift, these golden cookies pair wonderfully with a cup of coffee or tea. Whether you’re hosting guests or treating yourself, Low Carb Butterkeks offer elegance and indulgence in every bite!
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Recipe Information
Ingredients
- 150 grams almond flour
- 100 grams unsalted butter
- 50 grams erythritol or preferred low-carb sweetener
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, cream the unsalted butter and erythritol together until the mixture is light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
In another bowl, sift together the almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to let it firm up.
Once the dough is chilled, roll it out on a lightly floured surface to about 5mm thickness.
Cut the dough into rectangles, approximately 5x3 cm, using a cookie cutter or knife.
Place the cut cookies onto the prepared baking sheet, leaving some space between each cookie.
Use a fork to gently press patterns into the top of each cookie if desired.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 6.0 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 369 mg | 28% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
