Keto Italian Butter Cookies

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  • prep time

    prep time

    1 h 45 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    2 h 25 min

Keto Italian Butter Cookies

You’ll never need to try another Keto cookie recipe after you make this Italian butter cookie dessert. In fact, you’ll never crave another cookie recipe again! These cookies taste just like the authentic Italian cookies that iconically line bakery windows. Each one is, of course, buttery, dense but light, crisp on the edges, yet extremely tender at the very center. The rich butter flavor is balanced by the perfect amount of Keto sweeteners as well as a glossy Keto chocolate sauce. Instead of a thick chocolate coating, these delicate cookies soak up a rich but low-carb chocolate sauce made with coconut oil. The cookies cool with the sauce for the perfect texture and chocolate flavor. They’re perfect for holidays, birthdays, or that special family occasion.

Other Toppings To Decorate The Cookies

The cookies seen in this recipe are decorated with unsweetened coconut flakes and Keto cocoa powder (100% dark). Other toppings you might want to decorate these Italian butter cookies with include crushed nuts - like almonds, pecans, or macadamia nuts, powdered erythritol, or Keto mini chocolate chips. All cookie toppings are to be added at your discretion and are not included in the recipe ingredient list.

Storage Tips

If stored properly, you can keep the butter cookies for up to 72 hours. Keep leftover cookies in an airtight container in your refrigerator at all times. This is a good recipe for any Keto meal prep since you can keep the cookies in a meal prep container. These cookies are delicate to be frozen, but the raw cookie dough or piped cookies can be frozen before baking.

  • Net Carbs

    1.7 g

  • Fiber

    2.1 g

  • Total Carbs

    6.1 g

  • Protein

    2.8 g

  • Fats

    12.5 g

132 cals

Keto Italian Butter Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Butter, unsalted

    Butter, unsalted

    6 tbsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    2 tbsp

  • Vanilla extract

    Vanilla extract

    0.13 tsp

  • Almond extract

    Almond extract

    0.13 tsp

  • Raw egg

    Raw egg

    1 large

  • Almond flour

    Almond flour

    1 cup

  • Coconut flour

    Coconut flour

    0.5 tbsp

  • Tapioca Flour

    Tapioca Flour

    0.5 tbsp

  • Salt

    Salt

    1 dash

  • Dark Chocolate Chips (Keto-friendly)

    Dark Chocolate Chips (Keto-friendly)

    180 chips

  • Coconut oil

    Coconut oil

    0.5 tbsp

Recipe Steps

steps 5

2 h 25 min

  • Step 1

    Add butter to a stand mixer fitted with a paddle attachment. Blend the butter until it turns creamy and softened. Scrape the bowl down with a rubber spatula and continue blending as needed until the butter reaches this consistency. Add powdered erythritol to the butter and blend to cream the butter. Next, blend vanilla and almond extracts and egg into the bowl. Blend at a high speed to thoroughly mix the butter and egg.
    Step 1
  • Step 2

    In a separate bowl, sift together almond flour, coconut flour, tapioca flour, and salt. Then, blend the dry mixture into the wet ingredients. Continue blending at medium speed until the sticky cookie dough comes together with no visible butter streaks. Transfer the dough to your refrigerator to chill for at least 10 minutes before continuing. Meanwhile, line a sheet tray with parchment paper and prepare either a baker’s pastry bag fitted with a star-shaped cupcake tip or something as simple as a Ziploc bag with the corner cut off.
    Step 2
  • Step 3

    When the dough is chilled, fill your piping bag. Pipe 3-inch cookies in your preferred styles. Here, some traditional Italian butter cookie styles were piped. Move your tray of cookies to a freezer to freeze all the way through for at least 1 hour. When the cookies are frozen, turn on your oven to preheat to 350 degrees. Bake the frozen cookies for 18-20 minutes. The edges will be dark golden and the rest of the cookies will be lightly toasted. All the butter will be cooked off, but the cookies will still be soft when they come hot out of the oven.
    Step 3
  • Step 4

    Let the cookies cool thoroughly before decorating them. You can set the cookies in your freezer, in which case you can decorate the cookies in as little as 15 minutes. When the cookies are cooled, combine Keto chocolate chips (about 120 chips per 1 ounce) and coconut oil in a heat-safe bowl and create a double boiler on your stove. Melt the chocolate and coconut oil together on the double boiler to make a chocolate sauce (you may want to double or triple the amount of chocolate sauce you make for the sake of having enough to dip cookies into). Once you stir the chocolate sauce together, dip the cooled cookies as photographed or in your desired style.
    Step 4
  • Step 5

    At your discretion, you can add toppings to the wet chocolate. Here, unsweetened flaked coconut and cocoa powder were chosen as toppings. Refer to the introduction of the recipe for additional cookie topping suggestions. Let the chocolate-dipped cookies set before enjoying. You can serve the cookies at room temperature or keep them chilled in your refrigerator.
    Step 5

Comments 1

  • SpectacularArugula157019

    SpectacularArugula157019 3 years ago

    What can I use instead of tapioca flour?