Keto Chocolate Butter Cookies Low Carb
Ready for the best keto cookies?
Try these keto chocolate butter cookies.
Make these 4 ingredient keto butter cookies and dip in chocolate – so yummy!
Easy low carb recipe with these 4 ingredient butter cookies then dipped in 2 ingredient chocolate.
You can’t go wrong with this keto cookies they are amazing.
Simple and quick low carb cookie recipe everyone loves including the kids.
Make homemade keto cookies that will be gone before you know it – they are that good.
Even if you have family and friends that don’t follow a ketogenic diet / lifestyle they will love these cookies.
Follow the step by step instructions for this NO FAIL recipe.
Make the BEST low carb chocolate butter cookies today.
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Nut-Free Keto Chocolate Cookies
How To Make Keto Chocolate Butter Cookies
Preheat oven to 350 degrees F and line a backing sheet with parchment paper.
In a bowl, combine almond flour, powdered sugar and vanilla and mix well.
With your hands, add the butter to the mixture and combine thoroughly.
Roll dough into 8 inch balls and place on cookie sheet at least 2 inches apart.
The cookies will expand slightly when cooking.
With a fork, press down in both directions on cookies.
Cook for 8-12 minutes keeping a close eye on them.
Let cool completely.
After cooled, melt chocolate and heavy cream in 30 second intervals in the microwave until smooth.
Dip cookies one at a time in the chocolate until desired covered.
Place in freezer for 10-20 minutes to solidify.
Serve
Enjoy
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Keto Chocolate Butter Cookies
Ingredients
- 1 cup almond flour – I use Bob’s Red Mill because it is very fine
- ½ Cup powdered Swerve sugar
- 3 tablespoons of soft butter not melted
- 1 teaspoon of vanilla extract
- For Chocolate
- ½ cup Lilly’s chocolate chips
- 1 tablespoon of heavy cream
Instructions
- Preheat oven to 350 degrees F and line a backing sheet with parchment paper.
- In a bowl, combine almond flour, powdered sugar and vanilla and mix well.
- With your hands, add the butter to the mixture and combine thoroughly.
- Roll dough into 8 inch balls and place on cookie sheet at least 2 inches apart. The cookies will expand slightly when cooking.
- With a fork, press down in both directions on cookies.
- Cook for 8-12 minutes keeping a close eye on them.
- Let cool completely.
- After cooled, melt chocolate and heavy cream in 30 second intervals in the microwave until smooth.
- Dip cookies one at a time in the chocolate until desired covered.
- Place in freezer for 10-20 minutes to solidify.
Notes
Nutrition
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