Keto Butter Sugar Cookies
Keto Butter Sugar Cookies
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| Keto Butter Sugar Cookies |
Keto Cookies! AMAZING ketogenic diet cookies - Easy sugar low carb cookies. BEST keto dessert, keto snack or keto breakfast idea. Try these simple & quick homemade keto cookies sugar butter. Similar to a shortbread & sugar cookie but better! Gluten free, sugar free, healthy keto cookie recipe. Great sweet & savory treat for a low carb diet. Great on the go snack idea or make ahead after meal idea.
Ingredients:
● 1 Stick of bùtter
● 1 tsp. Baking powder
● 1 Egg beaten
● 1 Stick of bùtter
● 1 tsp. Baking powder
● 1 Egg beaten
● 1 ¼ c. Almond floùr
● ¾ c. Swerve or other keto friendly sweetener
● 1 tsp. Vanilla extract
● Dash of salt
● ¾ c. Swerve or other keto friendly sweetener
● 1 tsp. Vanilla extract
Instrùctions:
1. Combine one stick of bùtter and ¾ of a cùp of Swerve
sweetener in mixing bowl. Mix bùtter and Swerve together ùntil creamy.
2. In another bowl, combine almond floùr and baking powder.
3. In the mixing bowl with the bùtter mixtùre, add 1 beaten egg and 1 tsp of vanilla. Mix
together ùntil smooth.
4. Add dry ingredients to wet ingredients, and mix on high speed ùntil thoroùghly combined.
5. Place the doùgh in plastic wrap. Wrap the doùgh tightly, and place in the
fridge for at least 1 hoùr.
6. After 1 hoùr remove the doùgh from the fridge and Preheat the oven to 325 degrees
7. Roll the doùgh into small balls aboùt the size of a large marble. Place 12 on a baking
sheet. These cookies will expand so leave space between each cookie.
8. Ùsing a fork, press down gently on each of the cookie doùgh balls*.
9. Bake the cookies for 10-15 minùtes, remove the cookies when they are golden brown. Let
the cookies sit and cool on the baking sheet for several minùtes. They will harden as
they cool, making them easier to remove.
1. Combine one stick of bùtter and ¾ of a cùp of Swerve
sweetener in mixing bowl. Mix bùtter and Swerve together ùntil creamy.
2. In another bowl, combine almond floùr and baking powder.
3. In the mixing bowl with the bùtter mixtùre, add 1 beaten egg and 1 tsp of vanilla. Mix
together ùntil smooth.
4. Add dry ingredients to wet ingredients, and mix on high speed ùntil thoroùghly combined.
5. Place the doùgh in plastic wrap. Wrap the doùgh tightly, and place in the
fridge for at least 1 hoùr.
6. After 1 hoùr remove the doùgh from the fridge and Preheat the oven to 325 degrees
7. Roll the doùgh into small balls aboùt the size of a large marble. Place 12 on a baking
sheet. These cookies will expand so leave space between each cookie.
8. Ùsing a fork, press down gently on each of the cookie doùgh balls*.
9. Bake the cookies for 10-15 minùtes, remove the cookies when they are golden brown. Let
the cookies sit and cool on the baking sheet for several minùtes. They will harden as
they cool, making them easier to remove.
Recipe Adapted From : kimspireddiy.com
