Sugar-Free Butterkeks
Indulge guilt-free with this delightful recipe for Sugar-Free Butterkeks, a healthier twist on the classic German butter biscuit! Crafted with unsalted butter and sweetened naturally with erythritol, these buttery cookies are perfect for anyone seeking a sugar-free treat without compromising on flavor. Featuring a hint of vanilla and a satisfying crisp texture, these biscuits are easy to make, requiring just 20 minutes of prep and a short baking time. The dough is rolled thin and cut into charming rectangles before baking to golden perfection. Ideal for coffee breaks or as a light snack, these sugar-free cookies are sure to please your taste buds while fitting seamlessly into a low-sugar lifestyle. Try this recipe for an irresistible combination of comfort and health in every bite!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 50 grams Erythritol
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Milk
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, beat the unsalted butter and erythritol until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until combined.
Add the milk and continue to mix until the dough comes together. It should be smooth and pliable.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
Roll out the dough between two sheets of parchment paper to about 3mm thickness.
Use a rectangular cookie cutter to cut out biscuits. Use the edge of a dull knife or fork to press a design into the edges, if desired.
Place the biscuits onto the prepared baking sheet, leaving a little space between each one.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Remove from oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.4 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 295 mg | 6% | |
*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.
