Sugar Free Butter Cookies (Just 4 Ingredients)
Sugar Free Butter Cookies (Just 4 Ingredients)
Buttery piped swirls with a delicate crunch — sugar-free, low-carb, just 4 ingredients
These sugar free butter cookies need just 4 ingredients: butter, powdered sugar-free sweetener, almond flour, and vanilla. Piped into classic swirls, they bake up golden, buttery, and delicately crisp.
Each cookie has 2 g of protein and only 1 g net carb.
Why you'll love these cookies
- Just 4 ingredients — nothing complicated
- Only 1g net carb and fully sugar-free
- Buttery, golden, delicately crisp
- Classic piped swirls — bakery pretty
- One bowl, 22 minutes start to finish
- Freezer-friendly — bake a batch ahead
Health notes
- Sugar-free: Powdered sugar-free sweetener — no added sugar.
- Low carb: Just 1g net carb per cookie.
- Gluten-free: Almond-flour base is naturally gluten-free.
- Protein: 2g protein per cookie from almond flour.
Key element — chill the piped cookies 15 minutes
Chill the piped swirls before baking so they hold their shape in the oven instead of spreading into blobs.
Ingredients
The 4 ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar-free sweetener
- 2 cups almond flour
- 1 tsp vanilla extract
Swaps
- No piping bag: Scoop with a cookie scoop — same flavor, rounder shape.
- Lemon: Swap vanilla for lemon extract and add 1 tsp zest.
- Almond: Swap vanilla for almond extract for a marzipan note.
- Dairy-free: Use vegan butter sticks — same method.
Instructions
| 1 | Prep. Heat the oven to 350°F. Line two baking sheets with parchment. |
| 2 | Cream the butter. Beat the softened butter with the powdered sweetener until pale and fluffy, about 2 minutes. |
| 3 | Mix the dough. Beat in the vanilla, then fold in the almond flour until a soft, pipeable dough forms. |
| 4 | Pipe the swirls. Transfer to a piping bag with a large star tip and pipe swirls onto the sheets. |
| 5 | Chill. Refrigerate the piped cookies 15 minutes so they hold their swirl shape while baking. |
| 6 | Bake. Bake 10–12 minutes until the edges are golden. Cool on the pan 10 minutes — they firm up as they cool. |
Pro tips
- Butter must be soft but not melty — it should indent with a finger.
- Use powdered sweetener only — granulated leaves the cookies grainy.
- If the dough is too stiff to pipe, warm the bag in your hands for a minute.
- Don't overbake — pull them when just the edges turn golden.
- They're delicate warm and crisp up as they cool — be patient.
Nutrition
| Nutrient | Per cookie (24) |
|---|---|
| Calories | 100 |
| Protein | 2g |
| Net carbohydrates | 1g |
| Total carbohydrates | 2g |
| Fiber | 1g |
| Total fat | 10g |
| Sodium | 60mg |
Estimates per cookie (24 per batch), based on butter, almond flour, and sugar-free sweetener.
Variations
Chocolate-dipped
Dip the cooled cookies halfway in melted sugar-free chocolate and let set.
Jam thumbprint
Press a thumbprint in each before baking and fill with sugar-free jam.
Cinnamon
Add 1 tsp cinnamon to the dough for a warm-spice version.
Almond
Swap vanilla for almond extract for a Danish-cookie flavor.
Storage
| Method | Time | Notes |
|---|---|---|
| Room temp | Up to 5 days | Airtight container; layer with parchment |
| Freezer (baked) | Up to 2 months | Thaw at room temp |
| Freezer (dough) | Up to 3 months | Pipe, freeze on tray, then bag; bake from frozen +2 min |
FAQ
Test your knowledge
5 quick questions about these butter cookies
1. Protein per cookie?
2. Net carbs per cookie?
3. Why chill the piped cookies 15 minutes?
4. What temperature do they bake at?
5. How many ingredients does the recipe use?
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