Gluten free and keto cookies with butter

Our dinners wouldn’t be the same without these buttery, gluten-free keto cookies. The holidays are just around the corner and having fresh cookies has always been a part of our family gatherings.

These gluten free cookies are buttery soft on the inside and crispy on the outside. They are also ketogenic!

When we all started eating healthier, I knew I had to create without gluten cookies that the whole family could enjoy. The best part is that I use cream cheese to make them extra delicious, which also makes these cookies keto friendly!

How to make gluten free cookies that are also keto.

One of my tricks for making these low carb keto shortbread cookies is to use cream cheese. This is a secret ingredient in many keto baking recipes. Mixing eggs with cream cheese helps create gluten-free cookies that are soft and moist.

gluten-free-cookies-ingredients

Main ingredients

Aside from the cream cheese, this recipe features just a few key ingredients that allow us to make the butteriest, softest, and flakiest gluten-free cookies.

  • Almond flour and coconut flour – I prefer to use almond and coconut flour instead of a gluten-free flour blend. This is because you can create the perfect texture by using the right amounts of the best types of flour.
  • Baking powder and baking soda – These two leveling ingredients help cookies rise without the need for yeast
  • Unsalted butter – make sure your butter is cold and cold when you add it
  • Eggs
  • Salt
keto-cookies-recipe

Tips for making the perfect gluten-free cookies.

Here are some important tips to remember when making these cookies.

  1. Use a food processor to thoroughly combine ingredients for a perfect consistency.
  2. Always add your cold, chilled butter.
  3. It’s key that these biscuits don’t overcook, so set a timer and control the oven temperature for soft, slightly crispy biscuits.
  4. When your cookies are done, let them cool completely before removing them from the tray; otherwise they will be brittle and could break.
cookie-eggs-with-cream-cheese

Instructions

First, preheat the oven to 350F and line a baking sheet with parchment paper. Then set it aside.

Next, add the eggs and cream cheese to a large bowl and mix to combine.

cookie-flour-with-butter

Next, in a food processor, mix together the almond flour, coconut flour, baking soda, baking powder, and salt. Pulse for a few seconds so that the ingredients are well combined. This will ensure that the cookies rise evenly.

cookie-flour-and-butter-texture

When the dry ingredients are well combined, add the cold cubed butter and process until the butter turns into pea-sized pieces.

mix-ingredients-cookie-dough

Next, remove the flour mixture from the food processor and add it to the large bowl with the egg mixture. Use a spatula to mix the flour and egg mixtures together, resulting in a stiff dough.

gluten-free-cookie-dough

Divide the dough into six portions and use your hands to form cookies, about an inch thick and 2.5-3 inches wide. You could also make 8 smaller cookies with this amount of dough.

fluffy-gluten-free-cookies

Bake the cookies for 10-12 minutes or until lightly golden on the bottom. These cookies will stay soft on top and around the edges when freshly baked, but that’s what you’ll be looking for so that when the cookies come to room temperature, they stay soft and moist in the center.

Remember to wait until they are completely cool before placing them on a serving platter or basket.

buttered biscuit

How to enjoy your keto and gluten-free cookies

Since these gluten-free crackers are also keto friendly, they make a great substitute for bread. Not only do they go well with meals, but they’re also great for making breakfast sandwiches!

  • Enjoy with butter or sugar-free preserves
  • Breakfast Biscuit Sandwiches with Sausage or Bacon
  • crackers and gravy
  • drizzle with honey (non-keto)
  • Use it on strawberry shortcake (non-ketogenic)

Enjoy more gluten-free recipes

storage tips

The best way to store these cookies is to wrap them in a clean kitchen towel or paper towel. They will stay fresh on the counter for 3 days. Adding them to a plastic bag will cause too much moisture to build up.

You can also place them in an airtight container in the refrigerator for up to 5 days. When removed, these cookies taste best when reheated in the toaster oven at 350 degrees for a few minutes.

gluten free cookies

The best gluten-free cookies (keto-friendly)

These gluten free cookies are buttery soft on the inside and crispy on the outside. They are also ketogenic!

preparation time twenty minutes

Time to cook 12 minutes

Total Time 32 minutes

portions 8 Cookies

calories 268 kcal

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  • 3 length eggs cold
  • 1/4 Bowl cream cheese
  • 1 1/2 Bowl almond flour
  • 1/3 Bowl almond flour
  • 1/3 Bowl coconut flour
  • 4 tablespoon unsalted butter
  • 1 teaspoonful baking powder
  • 1/2 teaspoonful sodium bicarbonate
  • 1/2 teaspoonful Salt
  • Preheat oven to 350F and line a baking sheet with parchment paper. put it aside

  • Add the eggs and cream cheese to a large bowl and mix to combine.

    3 large eggs, 1/4 cup cream cheese

  • Next, mix the almond flour, coconut flour, baking soda, baking powder, and salt in a food processor. Press for a few seconds.

    1 1/2 cups of almond flour, 1/3 cup of almond flour, 1/3 cup coconut flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt

  • Then add cold, cubed butter and process until the butter turns into pea-sized chunks.

    4 tablespoons of unsalted butter

  • Remove the flour mixture from the food processor and add it to the large bowl with the egg mixture.

  • Divide the dough into six portions and use your hands to form cookies, about an inch thick and 2.5-3 inches wide.

  • Bake the cookies for 10-12 minutes or until lightly golden on the bottom.

  • Let them cool completely before transferring them out of the pan.

  • With this recipe you can make 6 large biscuits or 8 normal sized biscuits.
  • make sure you don’t over bake your cookies
  • remember to let cool before removing
  • always use cold eggs and cold butter

Service: 1cracker | Calories: 268kcal | carbohydrates: 9gram | Protein: 9gram | Fat: 23gram | Saturated fat: 7gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 3gram | Trans fat: 0.2gram | Cholesterol: 92milligrams | Sodium: 327milligrams | Potassium: 37milligrams | Fiber: 4gram | Sugar: twogram | Vitamin A: 371UI | Calcium: 102milligrams | Iron: 1milligrams | Net Carbs: 4gram

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