Butter Cookies

We felt like biscuits the other weekend, and found a recipe for these butter cookies here at Linda’s Low Carb Menus and Recipes. The picture of them looked so good, and ours looked great when they came out of the oven too. They also smelled great.

Maybe it was because they looked and smelled so good that the taste was a bit of a disappointment. Or it could just be that we needed some more sweetener as we both have quite a sweet tooth – we’ll try this next time.

low carb butter cookies - suitable for keto, paleo, atkins diet

Ingredients:

  • 85 g (3 oz) of almond flour
  • 1/8 tsp of salt
  • 2-3 Tbsp of granular Splenda (or equivalent liquid Splenda)
  • 2 Tbsp (30 g) of butter, softened
  • 1/4 tsp of vanilla
  • 1 egg white

Recipe:

  1. Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together.
  2. Freeze for approximately 15 to 20 minutes to firm up the dough.
  3. Drop the dough by teaspoons (approximately 20) onto a 30 cm x 43 cm (12 in x 17 in) baking tray lined with baking paper.
  4. Roll each piece of dough into a ball.
  5. Cover the balls with plastic wrap, and take a can or glass and flatten each cookie.
  6. Prick the cookies with a fork.
  7. Bake at 160 C (325 F) for 15 to 20 minutes, or until golden brown.

Nutritional Info:

Calories Carbs Fibre Net Carbs Fat Protein
Almond flour 522 4 0 4 46 22
Splenda 0 5 0 5 0 0
Butter 218 0 0 0 24 0
Egg white 17 0 0 0 0 4
Total 757 9 0 9 70 26
Per serving (2/20) 76 1 0 1 7 3

Comments

  1. Do you have other similar recipes?

  2. Stephanie says:

    Just made these and they are delish! A little small but I guess that’s a good thing (: Thank you for sharing,

  3. Do you think coconut flour can be a substitute?

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