Keto Chocolate Butter Cookies
If you loved boxes full of Italian butter cookies as a kid, you’ll cry tears of joy over this Keto butter cookie recipe made with melted chocolate. The great thing about butter cookies is they sound perfect for the Keto diet! The high-fat cookies just need a few substitutions for low-carb baking ingredients. A Keto flour blend and sugar substitution are all that’s needed, plus some Keto chocolate chips, which can all be found in regular grocery stores’ baking aisles. The Keto chocolate butter cookies are just like the kind you ate when you were younger: extra lightweight but dense to bite into, powdery but moist, and best of all chocolatey. At your discretion, you can dust your warm chocolate butter cookies with baker’s cocoa powder or additional powdered erythritol. Serve these yummy treats during holiday festivities, at potlucks, baking charities, or make a plate for yourself to snack on.
How to Make It
Step 1
In a stand mixer with a paddle attachment, beat the butter at a low to medium speed. Continually scrape down the bowl with a spatula and blend the butter until you have a creamy, room temperature consistency. Cream the butter by blending powdered erythritol into the butter next. Once the butter is super smooth, blend in a few drops of vanilla and almond extracts and any eggs. Sift the almond flour, coconut flour, tapioca flour, and salt together in a small bowl.
Step 2
Blend the dry ingredients into the wet ingredients in the stand mixer. Set the cookie dough aside in your refrigerator temporarily while you melt the chocolate chips. Melt the chips (approximately 120 chips per 1 ounce) in a double boiler on your stove. Use a rubber spatula to scrape the melted chocolate into the cookie dough. Then, blend the chocolate and cookie dough together in the stand mixer one final time until there is a very creamy, sticky dough.
Step 3
Return the cookie dough to a refrigerator to chill for at least 20 minutes. Once chilled, you can prepare either a baker’s pastry bag fitted with a large cupcake piping tip or something as simple as a Ziploc bag with the corner cut off. Fill your piping bag with the cookie dough and line a sheet tray with parchment paper. Pipe about a 2 ½-inch wide cookie in your preferred style. These cookies were piped in a traditional round star shape.
Step 4
Once the cookies are piped, transfer the tray to your freezer. Freeze the cookies for 60 minutes before turning on the oven to preheat to 350 degrees. Once heated, bake the cookies for approximately 20 minutes. Look for crisp edges around the cookie’s perimeter, and make sure the butter has completely baked in the center of each cookie. They should naturally release from the parchment paper when the cookies are baked through.
Ingredients
- Butter, unsalted
6 tbsp
- Powdered Erythritol (Icing Sugar)
2 tbsp
- Vanilla extract
0.13 tsp
- Almond extract
0.13 tsp
- Raw egg
2 large
- Almond flour
1 cup
- Coconut flour
0.5 tbsp
- Tapioca Flour
0.5 tbsp
- Salt
1 dash
- Dark Chocolate Chips (Keto-friendly)
120 chips