Sugar Free Keto Butter Spritz Cookies Recipe

I can’t wait to share my six-ingredient Keto Butter Cookies recipe, ready in under 25 minutes and ideal for gluten free low carb baking.

I can never resist a cookie that looks fussy but is actually stupidly simple. These Sugar Free Keto Butter Spritz Cookies are crisp on the outside and soft and buttery in the center, and they use unsalted butter and blanched almond flour so they still feel rich.

I love how they hold their shape yet melt when you bite, its kind of a trick. If youve ever liked Spritz Cookies but wanted a low carb version, or were hunting for Keto Butter Cookies that dont taste like cardboard, this one will make you want to experiment.

Ingredients

• Unsalted butter: Rich in fats, makes cookies tender and ultra buttery, but yes it adds lot calories
• Powdered erythritol: Sugar free sweetener, gives bulk and sweetness, almost zero calories or digestible carbs, sometimes cooling
• Blanched almond flour: Low carb flour, adds protein and fibre, nutty flavour, helps structure but can be crumbly
• Egg: Adds structure moisture and a little protein, helps bind dough so cookies hold shape
• Xanthan gum: Tiny amount thickens and stabilizes dough, prevents crumbling, gives chewiness, barely changes flavour
• Vanilla extract: Adds warm aroma and subtle sweetness, hides odd aftertastes from sweetener, makes them taste homey

Ingredient Quantities

• 1 cup (226 g) unsalted butter, softened
• 3/4 cup (75 g) powdered erythritol (confectioners style)
• 2 cups (200 g) blanched almond flour, finely ground
• 1 large egg, room temp
• 1 teaspoon vanilla extract
• 1/4 teaspoon xanthan gum

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat; if you plan to use a cookie press spray the disc lightly with neutral oil so dough won’t stick.

2. Make sure 1 cup (226 g) unsalted butter is softened to room temp, then beat it with 3/4 cup (75 g) powdered erythritol (confectioners style) until pale and fluffy, about 2 to 3 minutes; if your erythritol is grainy pulse it in a blender first.

3. Add 1 large room temperature egg and 1 teaspoon vanilla extract, mix just until combined, scraping the bowl once or twice.

4. Stir in 2 cups (200 g) finely ground blanched almond flour and 1/4 teaspoon xanthan gum until the dough comes together; avoid overmixing, you just want a smooth, pipeable consistency.

5. If the dough feels too soft to hold shapes, chill in the fridge 10 to 20 minutes; it should be soft but not runny.

6. Fit your cookie press with a preferred disc or transfer dough to a piping bag with a large star tip; if you dont have either, fill a sturdy zip top bag and snip a corner for piping.

7. Press or pipe cookies about 1 to
1.5 inches apart onto the prepared sheet, keeping shapes uniform so they bake evenly.

8. Bake for 8 to 10 minutes, just until the edges are set and very lightly golden, watch closely because almond flour browns fast and you dont want them to overbake.

9. Let cookies cool on the baking sheet 2 minutes so they firm up, then transfer to a wire rack to cool completely; store in an airtight container at room temp up to a week or freeze flat for longer storage.

Equipment Needed

1. Oven (for preheating and baking)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Stand mixer or hand mixer (for creaming the butter and erythritol)
4. Large mixing bowl
5. Measuring cups and spoons and a kitchen scale (grams make almond flour easier)
6. Rubber spatula or bowl scraper
7. Cookie press or piping bag with a large star tip (or a sturdy zip-top bag with the corner snipped)
8. Small blender or spice grinder (to pulse grainy erythritol to a powder)
9. Wire cooling rack

FAQ

Sugar Free Keto Butter Spritz Cookies Recipe Substitutions and Variations

• Unsalted butter: swap with ghee (1:1) for same richness and a little less water, or use solid coconut oil (1:1) if you dont mind a hint of coconut; if you use coconut oil chill the dough so the cookies dont spread too much.
• Powdered erythritol: replace with powdered monk fruit or a confectioners-style blend like Swerve (use 1:1). If you only have granular erythritol pulse it in a blender to a powder first for the same texture.
• Blanched almond flour, finely ground: use almond meal (1:1) if thats what you have, or swap for hazelnut or pecan flour (1:1) for a nuttier flavor; if you try coconut flour note it absorbs way more liquid so start with about 1/4 cup coconut flour plus an extra egg or 1-2 tbsp butter.
• Large egg: make a flax egg for keto friendly binders by mixing 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes (use 1 flax egg per egg), or use a chia egg the same way; these make the cookies a bit denser and chewier.

Pro Tips

1) Get the butter right — not melted, not rock hard. If it squishes slightly when you press a finger its good. If it feels greasy the dough will spread, and if it’s too cold the press wont push it cleanly. Warm it on the counter for 15 to 30 minutes or zap in 3 second bursts in the microwave, then beat longer till pale and fluffy.

2) Fix erythritol grit by powdering it first. Even “confectioners” erythritol can be a little grainy, so pulse it in a blender or coffee grinder and then sift. That one step makes the cookies melt in your mouth instead of crunching like sand.

3) Mix xanthan gum with the almond flour before adding to the butter so it disperses evenly, you dont want clumps. Also avoid overmixing once the dough comes together — just enough to be smooth and pipeable. If the shapes collapse, chill 10 to 20 minutes, not too long or it’ll be hard to press.

4) Watch the bake time closely, almond flour browns fast. Use a light sheet, check at 6 to 7 minutes, rotate the pan halfway and pull them when edges are just set. Cool on the sheet 2 to 3 minutes so they firm up, then move to a rack. Store flat with parchment between layers or freeze flat for longer storage.