Danish butter cookies

  • Keto Sweets and snacking
  • 131 calories | 3.4 grams of protein | 12.3 grams of fat | 0.9 grams of carbohydrates

The nutritional values above are per cookie, calculated for 20 cookies (with chocolate). The nutritional information provided for each dish is just an indication. Since the nutritional values can vary greatly depending on the brand/product you use, it has a significant impact on the overall nutritional content of a complete dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional values based on the ingredients you use and the portion size you eat. If you’re unsure how to calculate it yourself, you can read about it here.

Danish butter cookies, a life without treats is a thing of the past!

Keto recipes
Mmmmmmm, Cookies!!!
Many people miss crunchy treats when following a ketogenic lifestyle.
With this amazing Danish butter cookies recipe, that’s a thing of the past!
These will be delicious crispy cookies that are so good it’s almost dangerous to have them at home! 😜

Danish butter cookies, as the name suggests, originally come from Denmark. In Denmark, they are also known as butter biscuits or Danish biscuits. They are deliciously crisp and airy cookies with a creamy flavor due to the amount of butter used in them. How great is it that there is now a keto version of these cookies?! Simply fantastic!

Keto recipes

The Ingredients

For 20 cookies

  • 230 grams almond flour
  • 155 grams granulated erythritol
  • 110 grams butter (at room temperature)
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • optional: melted (keto-friendly) chocolate,
    for dipping the cookies

The Preparation

Preheat the oven to 165 degrees Celsius (325 degrees Fahrenheit) and line a baking sheet with parchment paper (or use a silicone baking mat).
Use a food processor to mix everything together. Place the almond flour, salt, and erythritol in the food processor and pulse to combine the ingredients.

Cut the butter into pieces and add it to the food processor, then pulse until you have a crumbly mixture. Next, add the egg and vanilla and mix until it forms a dough ball.

Transfer the dough to a piping bag with a decorative nozzle of your choice. Pipe your desired shapes onto the prepared baking sheet, leaving some space between the cookies to allow for spreading.

Place the baking sheet in the middle of the oven and bake the cookies for 18-20 minutes, or until the edges just begin to turn golden brown; the cookies will still be soft.

Don’t worry, they will become wonderfully crispy with the next steps! Remove the baking sheet from the oven and turn off the oven. Wait for about 15 minutes, then return the baking sheet to the middle of the oven and let it sit in the still-warm oven for 15-20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely.

Once the cookies are fully cooled, you can optionally dip them in melted chocolate and sprinkle them with other toppings of your choice.



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