Keto Easy Sunflower Butter Cookies

Skip the peanut butter and go for sunflower butter in your baking! It’s healthy and perfect for the Keto diet. These Keto sunflower butter cookies are also made with Keto-friendly sweeteners and almond flour. Although they’re still an occasional treat, these cookies are significantly lower in carbs than any common cookie you’d buy at the store. The cookies can be eaten as-is or they also are great for dipping in coffee or non-dairy milk. Since the cookies have fat content as well, you could use this recipe as a Keto snack. Make sure to drink something with the rich, buttery cookies to wash them all down!

What is sunflower butter made from?

Sunflower butter is made almost exclusively from hulled sunflower seeds. Some homemade versions are made with only seeds and a little oil if needed. Sunflower butter that comes in jars from the store may have sugar added, so look for unsweetened products. You can add your own Keto sweeteners to sunflower butter in your baking at home.

Is sunflower seed butter Keto-friendly?

Comparatively, sunflower seed butter is more Keto-friendly than peanut butter. Per tablespoon of sunflower butter, you’re just shy of 4 grams of carbs. That same tablespoon has 9 grams of fat and a little bit of protein - just under 3 grams. Sunflower seeds are praised as a rich source of magnesium too.

Storing leftover cookies

It’s very important your cookies are fully cooled before you store any leftovers. Otherwise, they may fall apart. Keep them either in a Ziploc bag or airtight container. On your countertop at room temperature is best, but you could also keep the cookies in your refrigerator for a crispy and chilled snack. Keep the cookies for up to 7 days (if they don’t get eaten before then).

Net Carbs

2.7 g
Fiber

1.6 g
Total Carbs

7.1 g
Protein

3.8 g
Fats

14.4 g

156 cals

Quantity

Serving Size

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Butter, unsalted

4 tbsp
Sunflower butter, salted

0.5 cup
Powdered Erythritol (Icing Sugar)

3 tbsp
Brown Sugar Replacement

0.5 tbsp
Vanilla extract

0.5 tsp
Almond milk

1 tbsp
Almond flour

1 cup
Baking soda

0.5 tsp

Step 1

Turn on the oven to preheat to 350 F (180 C) and line a baking sheet with parchment paper. Blend butter and sunflower butter together in a stand mixer until you have a lump-free mixture. Mix both powdered erythritol and brown sugar erythritol into the mixer.
Step 2

Add vanilla extract and almond milk to the stand mixer and blend it in until you have a fluffy and creamy mixture. In a separate bowl, combine almond flour and baking soda. Add the dry ingredients to the stand mixer and blend together.
Step 3

Scoop 2-tablespoon portions of cookie dough onto the parchment paper. The original recipe will make 10-12 cookies, depending on how thick your dough is. Use the back of a fork to press the portions of dough down into flat cookies with a little design in the centers.
Step 4

Bake the cookies for 14-18 minutes. Check for browned, firm edges with softer middles. The cookies need to cool entirely before you lift them from the baking sheet.