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!
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- Prep 10 MINS
- Cook 20 MINS
- Yields 20
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)
Premium Almond Flour (800g)AUD$ 15.95
Low Carb Pancake & Pikelet MixAUD$ 9.95
98% Sugar Free Vanilla Icing MixAUD$ 9.95
1Preheat Oven to 150 degrees and line a baking tray
2Using an electric beater, whip the softened butter, vanilla and icing mix together until light and fluffy.
3Combine the almond meal, pancake mix and baking powder into a bowl.
4Add the butter and rub the dry mix with the butter mix (the best way is to use your hands)
5Add the egg and combine this well. It will be a soft 'dough'
7Roll the dough into even shaped balls and press with a fork to flatten slightly (pick the thickness you like)
9Bake for 15-20mins or until they are golden (as ovens vary)
NOTE They will be soft when you remove them, so be gentle. The cookies will firm up as they cool.
1They firm up even more and get sweeter when refrigerated overnight.
2Will keep in the fridge for up to 5 days.
NOTE - they get sweeter after a day or so in the fridge