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Keto Italian Butter Cookies Recipe

Desserts
Gluten Free
Snacks
Vegetarian
★★★★☆
4.7/5
(2782 reviews)
By Zylo Nutritionist Team
Keto Italian Butter Cookies
Zylo Recipes

Description

Discover the simple joy of crafting delightful Italian butter cookies, a treat reminiscent of those tempting bakery window displays. These cookies offer a symphony of textures and flavors that will elevate any occasion. Each bite reveals a buttery richness, a delicate density that feels both substantial and light, with a satisfying crispness around the edges giving way to an exceptionally tender center.

The prominent butter flavor is carefully balanced with just the right touch of sweetness, crowned with a glossy chocolate sauce that complements the cookie perfectly. Instead of a heavy chocolate coating, these delicate cookies are gently infused with a luscious chocolate sauce made with coconut oil. As they cool, the sauce melds into the cookie, creating an ideal marriage of texture and chocolate intensity.

These cookies are wonderful for holidays, birthdays, or any special family gathering. Consider garnishing the cookies with unsweetened coconut flakes and dark cocoa powder for an elegant touch. Other delicious toppings to personalize these Italian butter cookies include crushed nuts like almonds, pecans, or macadamia nuts, a dusting of powdered erythritol, or even miniature chocolate chips.

Feel free to add toppings according to your preference, noting that they are not included in the recipe's core ingredient list. When stored properly, these butter cookies will maintain their delightful quality for up to 72 hours. Always store leftover cookies in an airtight container in the refrigerator to preserve their freshness.

These cookies are a wonderful option for preparing in advance, simply store them in a meal prep container. While the baked cookies are quite delicate and not ideal for freezing, the raw cookie dough or piped cookies can be frozen prior to baking, offering flexibility in your baking schedule.

Preparation Time

Prep Time
1 h 45 min
Cook Time
40 min
Total Time
2 h 25 min

Nutrition Information

Per 1 Cookie serving
C
Calories
165 Kcal
C
Carbs
4 g
Fi
Fiber
1 g
Sugar
1 g
P
Protein
2 g
C
Fats
15 g
Saturated Fats 9 g
Unsaturated Fats 5 g
Cholestrol 60 mg
Sodium 30 mg
Potassium 10 mg
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Ingredients

    1.
    Butter, unsalted
    Butter, unsalted
    6 tbsp
    2.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    2 tbsp
    3.
    Vanilla extract
    Vanilla extract
    0.13 tsp
    4.
    Almond extract
    Almond extract
    0.13 tsp
    5.
    Raw egg
    Raw egg
    1 large
    6.
    Almond flour
    Almond flour
    1 cup
    7.
    Coconut flour
    Coconut flour
    0.5 tbsp
    8.
    Tapioca Flour
    Tapioca Flour
    0.5 tbsp
    9.
    Salt
    Salt
    1 dash
    10.
    Dark Chocolate Chips (Keto-friendly)
    Dark Chocolate Chips (Keto-friendly)
    180 chips
    11.
    Coconut oil
    Coconut oil
    0.5 tbsp

Instructions

    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.
    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.
    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.
    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.
    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.