These cookies taste JUST like the authentic Italian cookies that iconically line bakery windows – but without the carbs!
The rich butter flavor of these low-carb treats is balanced by the perfect amount of Keto-friendly sweetener as well as a glossy Keto chocolate sauce.
Perfect for holidays, birthdays, or impressing someone special this Valentine’s day 😍
Recipe source:
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Keto Italian Butter Cookies
Ingredients
6 tbsp Butter, unsalted
2 tbsp Powdered Erythritol (Icing Sugar)
0.10 tsp Vanilla extract
0.10 tsp Almond extract
1 large Raw egg
1 cup Almond flour
0.5 tbsp Coconut flour
0.5 tbsp Tapioca Flour
1 dash Salt
180 chips Dark Chocolate Chips (Keto-friendly)
0.5 tbsp Coconut oil
Instructions
1. Add butter to a stand mixer fitted with a paddle attachment. Blend the butter until it turns creamy and softened. Scrape the bowl down with a rubber spatula and continue blending as needed until the butter reaches this consistency. Add powdered erythritol to the butter and blend to cream the butter. Next, blend vanilla and almond extracts and egg into the bowl. Blend at a high speed to thoroughly mix the butter and egg.
2. In a separate bowl, sift together almond flour, coconut flour, tapioca flour, and salt. Then, blend the dry mixture into the wet ingredients. Continue blending at medium speed until the sticky cookie dough comes together with no visible butter streaks. Transfer the dough to your refrigerator to chill for at least 10 minutes before continuing. Meanwhile, line a sheet tray with parchment paper and prepare either a baker’s pastry bag fitted with a star-shaped cupcake tip or something as simple as a Ziploc bag with the corner cut off.
3. When the dough is chilled, fill your piping bag. Pipe 3-inch cookies in your preferred styles. Here, some traditional Italian butter cookie styles were piped. Move your tray of cookies to a freezer to freeze all the way through for at least 1 hour. When the cookies are frozen, turn on your oven to preheat to 350 degrees. Bake the frozen cookies for 18-20 minutes. The edges will be dark golden and the rest of the cookies will be lightly toasted. All the butter will be cooked off, but the cookies will still be soft when they come hot out of the oven.
4. Let the cookies cool thoroughly before decorating them. You can set the cookies in your freezer, in which case you can decorate the cookies in as little as 15 minutes. When the cookies are cooled, combine Keto chocolate chips (about 120 chips per 1 ounce) and coconut oil in a heat-safe bowl and create a double boiler on your stove. Melt the chocolate and coconut oil together on the double boiler to make a chocolate sauce (you may want to double or triple the amount of chocolate sauce you make for the sake of having enough to dip cookies into). Once you stir the chocolate sauce together, dip the cooled cookies as photographed or in your desired style.
5. At your discretion, you can add toppings to the wet chocolate. Here, unsweetened flaked coconut and cocoa powder were chosen as toppings. Refer to the introduction of the recipe for additional cookie topping suggestions. Let the chocolate-dipped cookies set before enjoying. You can serve the cookies at room temperature or keep them chilled in your refrigerator.