Get the Recipe: Keto Butterscotch Cookies
These Keto Butterscotch Cookies are the perfect low-carb dessert! At only 2.4 net carbs per low carb cookie, these are perfect for holiday treats or potluck keto recipes!
Ingredients
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup packed brown sugar monkfruit
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup Lily's Butterscotch chips
- 1/2 cup Lily's Semi Sweet or Dark Chocolate Chips
Equipment
Instructions
- In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
- Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
- Add the egg, beating the mixture on low.
Gradually pour in the almond flour mixture and beat on low speed until combined. - Lastly, mix in the butterscotch and chocolate chips.
- Chill the mixture at least 30 minutes, preferably longer, until the butter is sold and the cookie dough is hard. DO NOT SKIP THIS STEP.
- When ready to bake preheat the oven to 350 degrees F.
- Using a small cookie scoop drop the cookies onto a silicone lined baking sheet (or lightly greased baking sheet) evenly spaced.
- Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire.
- Allow the cookies to cool completely before moving from the pan. Top with sea salt if desired.
Notes
IMPORTANT: Lily's Butterscotch chips melt differently than chocolate chips. If you find the butterscotch is is melting away from the cookie as they cook simply use a silicone spatula to push the butterscotch towards the cookie. This will create those perfect caramelized, almost crunchy edges.
Net carbs are 3.7 g per cookie
Serving: 1 cookie, Calories: 97kcal, Carbohydrates: 6.4g, Protein: 1.4g, Fat: 5.8g, Cholesterol: 15.4mg, Sodium: 70mg, Fiber: 2.7g, Sugar: 0.2g
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