Keto Butter Cookies Recipe

Keto Butter Cookies Recipe

Ingredients

• 1 cup (225 g) butter
• 8 ounces (225 g) cream cheese
• 1/4 cup plus 1 tablespoon (7.5 g) Splenda, divided
• 1 egg
• 2 cups (160 g) sifted soy powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon

Method

1. Use an electric mixer to cream the butter and cream cheese together until well blended and soft
2. Add 1/4 cup Splenda (6 g) and cream until completely combined
3. Beat in the egg
4. Sift the soy powder and then sift again with the baking powder (to combine the baking powder with the soy powder and to break up any lumps in the baking powder)
5. Sift the combined powders into the mixing bowl with the butter mixture and mix to make a soft dough
6. Chill the dough for several hours in a covered container or wrapped in foil; this will make it easier to handle
7. When the dough is chilled, preheat the oven to 375°F (190°C, or gas mark 5)
8. Make small balls of the dough and place them on an ungreased cookie sheet
9. Mix remaining 1 tablespoon 1 g of Splenda with the cinnamon on a small plate or saucer
10. Take a flat-bottomed glass, measuring cup, or something similar (I use an old scoop from a jar of protein powder) and butter the bottom
11. Then dip the buttered cup in the cinnamon and Splenda and use it to press the cookies flat
12. You’ll need to dip your pressing glass in the cinnamon and Splenda for each cookie, but you wont have to rebutter the bottom each time
13. The butter just keeps the cup from sticking to the cookies and puts yummy cinnamon and Splenda on each one!
14. Bake for about 9 minutes, checking at 8 minutes to make sure the bottoms aren’t browning too fast
15. The cookies are done when the bottoms are just starting to brown

Makes About 6 dozen

1. Each with 1 gram of carbohydrates, a trace of fiber, and 1 gram of protein

Full List of Keto Recipes
Full List of Cookie Recipes