Keto Butterscotch Cookies Recipe
These keto butterscotch cookies are tender and chewy, and full of rich flavor. Add a little sea salt on top for a one-of-a-kind keto cookie experience!
Servings 12 servings
Calories 145kcal
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup Swerve Brown lightly packed
- 1/4 cup collagen protein powder
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1 large egg
- 1/2 cup salted butter melted
- 1/2 tsp caramel extract or vanilla extract
- 1/2 cup sugar-free butterscotch chips divided
- Flaky sea salt
Instructions
- Preheat the oven to 325ºF and line a large baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk together the almond flour, sweetener, collagen, coconut flour, baking soda, and salt. Stir in the egg, butter, and extract until the dough comes together. Stir in half of the butterscotch chips, reserving the rest for the tops of the cookies.
- Roll the dough into 1-inch balls and place on the prepared baking sheets. You should get 24 cookies Use the palm of your hand to press down to about 3/4 inch thick.
- Bake 15 to 18 minutes, switching the position of the pans halfway through baking. The cookies should be puffed and golden, but still very soft.
- While the cookies are still soft, press the remaining butterscotch chips into the tops and sprinkle lightly with sea salt.
- Let cool completely on the pans.
Nutrition
Serving: 2cookies | Calories: 145kcal | Carbohydrates: 7.7g | Protein: 7.8g | Fat: 10.5g | Fiber: 3.9g