Why do we associate maple flavors so strongly with autumn? It’s strange when you think about it, since maple syrup is made in the late winter and early spring. Perhaps it is because that particular warm flavor lends the perfect sweetness to other fall flavors like pumpkin and pecan.
Every fall, like clockwork, I begin craving rich, maple flavored treats. I keep some of my homemade Keto Maple Syrup in a jar in the fridge, and I always add a touch of maple extract to my Keto Oatmeal Recipe. It brings a sense of coziness into my life.
These Maple Brown Butter Cookies are a fabulous way to enjoy that seasonal favorite. Chewy and rich, they bring together the sweetness of maple with the nutty caramel of browned butter. If you’ve never baked with brown butter before, you are in for a real treat!
Why you’ll love these keto maple cookies
- Easy to make: These cookies take simple keto ingredients and only 40 minutes to make, including the glaze!
- Heavenly flavor: There is something magical about maple and brown butter together.
- Perfect texture: Chewy and tender, they will keep you coming back for more.
- Make ahead recipe: You can easily freeze the cookies, frosted or unfrosted.
- Low carb and gluten-free: Made with almond flour, these keto maple cookies are ideal for keto, grain-free, and sugar-free diets.
Ingredient Notes
- Butter: Since the browned butter is the star of this recipe, choose a high quality butter. I like to use salted butter but you can use unsalted if you don’t enjoy salty-sweet flavors.
- Almond flour: For keto cookies with really good texture, make sure you use a finely ground almond flour.
- Sweetener: Keto brown sugar adds even more maple and caramel flavor! The glaze is made with powdered sweetener.
- Maple extract: This is a fantastic product for maple lovers! We can’t use real maple syrup, but a little bit of maple extract gives you the right flavor for keto baked goods.
- Heavy cream: This gives the glaze a rich, creamy consistency.
- Nuts: I garnish the cookies with some chopped toasted pecans. You can also use walnuts or skip altogether.
- Kitchen staples: Egg, baking soda, and salt.
Overview: How to Make This Recipe
- Brown the butter: Melt the butter in a saucepan and cook until it becomes a deep amber color. Remove and let cool.
- Make the cookie dough: Combine the almond flour, sweetener, baking soda, and salt. Stir in the egg, browned butter, and maple extract until the dough comes together.
- Form the cookies: Roll the dough into 1 inch balls and place a few inches apart on a baking sheet lined with a silicone mat.
- Bake the cookies: Bake for 5 minutes, then remove, cover with parchment paper, and press down. Bake again until puffed and golden brown around the edges.
- Make the glaze: Whisk together the sweetener, heavy cream, and maple extract. Add water as needed.
- Garnish: Drizzle or spread a little glaze over the cooled cookies and top with chopped pecans.
Tips for Success
There are several different brands of maple extract/maple flavor. I have used both the Frontier brand and the Cooks brand. I found Cooks to be a little less flavorful, so I had to use more of it to achieve the same maple flavor.
Pressing the cookies down partway through baking helps flatten them without creating cracks in the edges.
Because the glaze is quite sweet, I made the cookies less so. If you want to leave them unglazed, I recommend using 2/3 cup of sweetener.
Sweetener Options: For the cookies, I recommend using an erythritol-based sweetener. While you can use allulose, it will make them very soft and they will brown very quickly during baking. You could try reducing the oven temperature by 25 degrees.
The glaze needs a powdered sweetener to avoid grittiness.
Frequently Asked Questions
Brown butter (or browned butter) is butter that has been melted over medium heat until the milk solids become toasted. It takes on a deep amber color and has a slightly nutty, caramelized flavor. It’s a wonderful addition to both sweet and savory recipes. Try it in Brown Butter Chicken or in Chewy Keto Blondies!
Yes you can! You can freeze them with or without the icing. You can make a batch weeks in advance, and then decorate them closer to the holidays.
This keto Keto maple brown butter cookie recipe has 4.8g of carbs and 2.4g of fiber per serving. That comes to 2.4g net carbs for 2 cookies.
More Chewy Keto Cookie Recipes
Keto Maple Brown Butter Cookies
Ingredients
Cookies
- ½ cup (113.5 g) butter
- 2 cups (210 g) almond flour
- 1/2 cup (100 g) brown sugar replacement
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 1/2 tsp maple extract
Glaze
- ½ cup (95 g) powdered sweetener
- 2 tbsp heavy cream
- 1 tsp maple extract
- Water to thin
Garnish
- 1/4 cup (24.75 g) chopped toasted pecans, (optional)
Instructions
Cookies
- Place the butter in a medium saucepan over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool.
- Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat. Use 2 baking sheets if necessary, as you don’t want to crowd the cookies.
- In a large bowl, whisk together the almond flour, sweetener, baking soda, and salt. Stir in the egg, browned butter, and maple extract until the dough comes together.
- Roll the dough into 1 inch balls and place a few inches apart on the prepared baking sheet(s). You should get about 24 balls.
- Bake the cookies for 5 minutes, then remove from the oven, cover with parchment paper, and press down to about 1/2 inch thick.
- Return to the oven and bake another 8 to 10 minutes, until puffed and golden brown around the edges. They will still be very soft. Let cool completely on the pan.
Glaze
- In a small bowl, whisk together the sweetener, heavy cream, and maple extract. Add water as needed to achieve a drizzling consistency. .
- Spread about 1 teaspoon of the glaze over the top of each cookie. Alternatively, you can drizzle the glaze overtop.
- Sprinkle with the chopped pecans, if desires.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I will be honest, when I first made these, it was difficult to taste the maple in the cookie and I was not satisfied with the overall flavor. However, after a day or so in the fridge, they tasted amazing and I will definitely make them again. I always forget that Keto baked goods tend to taste better the next day. A word of warning about the glaze. I used McCormick’s maple extract, and at 1 teaspoon the glaze was bitter and tasted like cough syrup. Thankfully, I tasted it before I was about to put it on the cookies! So, with my second batch of glaze I started with an 1/8 teaspoon, and that was enough. Just a hint of maple, but it was good.
Hmmmm, sounds like that maple flavoring isn’t very good. I recommend the one from Frontier if you can get it. Very strong maple flavor, but not bitter. Cooks is good but not strong enough, IMO.
Lovely cookie. Made these this morning.
Sooooo good. From a New England gal who knows her maple syrup. Carolyn, your whole page, pictures, directions and comments are wicked good!
Glad you enjoyed!
Yum!! these are the best cookies!! I always get asked for thevrecipe!!
Carolin,
What other flavor might work in this? I’m looking to create something like the cookies from my favorite place to get chicken salad. Could I use a guality vanilla? Or do you have another suggestion?
Thanks,
Melba
That sounds like it would be yummy! Basically a browned butter cookie, with any flavor extract you want to taste in your mouth! The sky’s the limit! Please let us know how that turns out🥰
Is there a way to make this tasty cookie crunchy?😊
Carolyn,
These cookies sound so yummy and scream fall! I can’t wait to make them.
Hope you love them!