Butter Cookies

Name: Butter Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 20
Ingredients: 100g of Low Carb Pancake &amp; Pikelet Mix; 75g of Sugar-free Icing Mix; 150g Almond Flour; 1/2 tablespoon baking powder; 2 tsp vanilla extract; 125g softened butter (not melted); 1 egg.

These Butter Cookies were inspired by the Danish Butter Cookies you find in the blue tins and my attempt at a low carb 'shortbread'. These sweet, buttery cookies are the perfect sweet treat to accompany your afternoon cuppa! Only 1g carbs per cookie!

Butter Cookies

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

127

Ingredients

100g of Low Carb Pancake & Pikelet Mix
75g of Sugar-free Icing Mix
150g Almond Flour
1/2 tablespoon baking powder
2 tsp vanilla extract
125g softened butter (not melted)
1 egg.

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Directions

Preheat Oven to 150 degrees and line a baking tray
Using an electric beater, whip the softened butter, vanilla and icing mix together until light and fluffy.
Combine the almond meal, pancake mix and baking powder into a bowl.
Add the butter and rub the dry mix with the butter mix (the best way is to use your hands)
Add the egg and combine this well. It will be a soft 'dough'
Roll the dough into even shaped balls and press with a fork to flatten slightly (pick the thickness you like)
Bake for 15-20mins or until they are golden (as ovens vary)

Recipe Notes

They will be soft when you remove them, so be gentle. The cookies will firm up as they cool.
They firm up even more and get sweeter when refrigerated overnight.
Will keep in the fridge for up to 5 days.

Recipe Note

They get sweeter after a day or so in the fridge

Nutrition

Serving Size 25
Calories 127, Protein 3 grams, Fat 11 grams, Saturated Fat 4 grams, Carbs 1 grams, Sugar 1 grams, Sodium 67 milligrams

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Butter Cookies

Butter Cookies

Servings

Ingredients

Directions

Recipe Notes

Recipe Note

Nutrition

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