KETO BUTTER COOKIES🍪 3 DIFFERENT WAYS ! | LCHF / KETO GLUTEN FREE 🆓 ✅
Hi everyone! 👋
Welcome back to Shivani’s LCHF Kitchen — your go-to place for all things low-carb and delicious!
Today, we’re making something super simple, super tasty, and absolutely keto-friendly.
We’re making… Keto Butter Cookies! 😍
But not just one kind.
Oh no, we’re doing three variations — Plain Butter Cookies, Matcha Butter Cookies, and Chocolate Butter Cookies.
Perfect with your tea or coffee, these cookies are crumbly, rich, and just melt in your mouth! 💚🍫🍪
So let’s get started!
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[INGREDIENTS – Assembling with enthusiasm]
Here’s what you’ll need for the basic cookie dough:
230 grams of softened butter
60 grams of your favorite low-carb sweetener — I’m using a mix of stevia and erythritol
1 teaspoon of vanilla extract
3 egg yolks
And three-fourth cup of coconut flour, that’s about 84 grams
Now to flavor our cookies, we’ll split the dough and add:
1 teaspoon of matcha powder for the green tea lovers ☕
And 1 tablespoon of unsweetened cocoa powder for that rich chocolate flavor 🍫
You’ll also need a piping bag and a star nozzle to shape these beauties.
Alright, let’s make the dough!
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[DOUGH PREPARATION – Calm and clear]
First, in a large mixing bowl, add your softened butter.
Now using a hand mixer — or just a sturdy whisk — beat it until it’s nice and creamy.
This step is really important to make the cookies light and fluffy!
Next, add your sweetener and beat again until the mixture is pale and smooth.
Once that’s done, drop in your egg yolks, one at a time…
…and add in your vanilla extract.
Mix everything together until it’s fully combined.
Now add your coconut flour.
Go slow here — coconut flour absorbs a lot of moisture, so the dough will thicken up quickly.
Once it forms a soft but firm dough, we’re ready to divide it for our three flavors.
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[FLAVOR VARIATIONS – Friendly and fun tone]
Split the dough into three equal parts.
To the first bowl, we’re keeping it plain — this is your classic butter cookie.
In the second bowl, add matcha powder and mix it in well.
You’ll get this beautiful green dough that smells amazing.
And in the third bowl, stir in unsweetened cocoa powder for our chocolate version.
Now we’re ready to shape!
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[SHAPING COOKIES – Energetic and instructive]
Grab your piping bag fitted with a star nozzle.
Spoon the dough into the piping bag — one flavor at a time.
Pipe them onto a baking tray lined with parchment paper.
Go for a swirl shape or rosettes — whatever you like!
If the dough feels too thick to pipe, just let it sit for a minute or two at room temperature, or squeeze the piping bag gently to warm it up in your hands.
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[BAKING – Calm and precise]
Preheat your oven and bake at 130 c for 25 to 30 mins.
Yes, it’s a bit low temperature but that’s what helps give these cookies their lovely golden edges.
Bake them for 25 to 30 minutes, or until the bottoms are lightly golden.
Keep an eye on them after the 20-minute mark so they don’t over-brown.
Once baked, let the cookies cool completely on the tray.
They firm up as they cool — and trust me, they taste even better after a little rest.
Since it’s summer, store your cookies in the fridge to keep them crisp and fresh.
And there you go!
Three kinds of Keto Butter Cookies — plain, matcha, and chocolate — all from one simple dough!
So easy, right?
And they’re perfect for snacking or gifting.
If you enjoyed this recipe, don’t forget to give it a thumbs up 👍
Share it with your friends, and of course — subscribe to Shivani’s LCHF Kitchen for more delicious low-carb recipes!
Let me know in the comments — which flavor are you trying first?
Until next time, happy cooking and stay low-carb! 💚
Bye for now! 👋
