Simple 7 minute Keto Butter Cookies
An easy recipe showing how to make soft, buttery keto cookies in about seven minutes of baking time.
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 6 minutes
Servings: 42 small cookies
Ingredients
- 84 grams coconut flour (about 3/4 cup)
- 2.5 grams xanthan gum (1 tsp)
- 67 grams granulated keto sweetener (about 1/3 cup) adjust to taste
- 8 grams baking powder (2 tsp)
- 1/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 tsp vanilla extract
- 2 oz milk of choice, room temperature (about 1/4 cup)
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk or sift together the coconut flour, xanthan gum, sweetener, baking powder, and salt until there are no lumps.
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Add the softened butter and vanilla. Beat on low for about 10 seconds to moisten the dry ingredients, then increase to medium and beat about 30 seconds until the mixture comes together.
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Scrape down the bowl, add the milk, and beat on medium another 30 seconds or until a soft dough forms.
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Scrape the dough together into a ball and gently massage it for about 30 seconds to test the texture. If it feels crumbly, add warm water, one tablespoon at a time, until the dough forms a smooth ball.
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Pipe the dough or scoop about 1 tablespoon per cookie onto the prepared baking sheet. Shape each cookie to your preferred size and thickness.
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Bake in the preheated oven for 5–7 minutes, or until the edges are lightly golden.
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Remove from the oven and let the cookies cool on the pan for about 10 minutes so they firm up. Transfer to a wire rack to cool completely.
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If desired, dust with powdered keto sweetener or icing. Store leftovers in an airtight container at room temperature for up to one week.