Butter Cookies - Chocolate
These Keto Chocolate Butter Cookies are delicious and so easy to make. I love using suitable kitchen tools to make the patterns on the cookies. This is a simple method of shaping the cookies so we do not need to roll and cut out the cookies. Traditionally, butter cookies are baked until just a little brown at the edges only for a soft and melt-in-the mouth texture. But you can make them a bit crispier by baking them longer.
1. For best results, weigh the ingredients with a digital scale
2. Preheat oven to 340F or 170C
3. In a bowl, whisk the butter and sweetener until creamy and pale in color.
4. Add the vanilla extract and whisk to combine.
5. Sieve the almond flour, cocoa powder, salt and mix with a spatula until a dough is formed.
6. Shape the dough into a ball.
7. Portion the dough into 20 g each then shape into balls and use any kitchen tool to make patterns. In the video, I used a mini masher (you can use a fork too), meat mallet and egg whisk which makes beautiful design. Place on a baking tray lined with parchment paper. The dough will not spread much during baking, so you do not have to leave a huge gap in between. This recipe makes about 19 of these cookies at 20 g each.
8. Bake at the middle rack for 10 to 12 minutes for a softer texture and 13 to 17 minutes for a crispier texture. For a crispier texture, it is best to make the dough flatter. For a softer or melt-in-the mouth texture, it's fine to have a thicker dough. It is best to set a digital timer at certain intervals to check on the cookies to avoid burning them.
9. Cool for about 5 minutes then transfer the cookies to a wire rack to cool completely. The cookies will firm up once completely cooled.
10. Store in an airtight container. These cookies can be kept at room temperature up to a few weeks. They can be chilled and taste great out of the fridge. They can also be frozen.
11. The dough can be frozen and baked at any time.
12. As for the other option of making round and flat cookies, shape the dough into a log then roll over with the parchment paper. Use a kitchen towel core for support. Secure with a rubber band and freeze for at least 1 hour.
13. After the dough has hardened, remove from the wrappers. Then coat with some sweetener. This is optional but it makes a nice crunch on the crust. If you choose to do this, you can reduce the amount of sweetener in the dough.
14. Cut into 1/4 inch thick and place on a baking tray with parchment paper. The dough will not spread much so you do not need to leave a big gap in between. This recipe makes about 29 cookies.
15. Follow the same instructions above for baking.
16. Please note that in the video, I showed you 2 methods of shaping the dough. I actually made two of these recipes to be able to do that. It is not based on one recipe.
[Total Servings for Method 1 = 19]
NUTRITION INFO PER SERVING
Total Carb = 2.2 g
Dietary Fiber = 1.2 g
Net Carb = 1.0 g
Calories = 84
Total Fat = 8.1 g
Protein = 1.7 g
[Total Servings for Method 2 = 29]
NUTRITION INFO PER SERVING
Total Carb = 1.5 g
Dietary Fiber = 0.8 g
Net Carb = 0.7 g
Calories = 55
Total Fat = 5.3 g
Protein = 1.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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