High-Protein Almond Flour Butter Cookies
High-Protein Almond Flour Butter Cookies
Crispy outside, melt-in-your-mouth inside — low-carb, gluten-free, and naturally protein-rich.
If you’re craving a buttery cookie that’s soft, delicate, and full of rich flavor, these High-Protein Almond Flour Butter Cookies are exactly what you need. Thanks to almond flour and added protein powder, they’re naturally low-carb, diabetes-friendly, and much more nutritious than traditional butter cookies.
The piped swirl shape makes them look fancy, but the recipe is surprisingly simple — perfect for everyday snacking, gifting, or pairing with coffee or tea.
🧾 Ingredients (Low-Carb • High Protein • Gluten-Free)
Dry Ingredients
- 2 cups almond flour (finely ground, blanched)
- ¼ cup vanilla or unflavored whey isolate protein powder
- ½ cup powdered monk fruit or allulose
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Optional Add-Ins
- ½ tsp almond extract (AMAZING flavor boost)
- Sugar-free chocolate drizzle
- Lemon zest
🍴 Instructions
1. Beat Butter + Sweetener
In a mixing bowl, beat softened butter and powdered sweetener until light and creamy.
2. Add Egg + Vanilla
Mix in egg and vanilla until smooth.
3. Add Dry Ingredients
Stir in almond flour, protein powder, and salt.
Mix until the dough is soft, thick, and pipeable.
4. Pipe the Cookies
Transfer dough to a piping bag with a star or round tip.
Pipe spirals onto a parchment-lined baking sheet
(just like your photo!)
5. Chill (Important!)
Refrigerate the tray for 20–30 minutes to help cookies hold shape.
6. Bake
Bake at 325°F (165°C) for 10–14 minutes,
until edges are lightly golden.
7. Cool Completely
Cookies firm up beautifully as they cool.
💪 Nutrition & Diabetic-Friendly Tips
✔ Almond flour = low carb + healthy fats + fiber
✔ Whey isolate adds protein with almost zero carbs
✔ Allulose gives the softest, most melt-in-your-mouth texture
✔ Monk fruit keeps sweetness clean and blood sugar steady
✔ Each cookie: approx 2–3g net carbs + 3–5g protein
