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I don’t know anyone who doesn’t love those blue tins of Danish Butter Cookies.
They are so delicious, and of course, buttery. But alas, they have 19g of net carbs per serving. If you are trying to keep your carb intake in check and limit the sugar you consume, these are off the table.
So you can imagine how excited I got when I found out those magicians over at Choc Zero have created low-carb butter cookies.
They were even nice enough to package them in a very familiar blue tin. 🙂
When Choc Zero first notified me about this, I was so excited to try them, but I waited a day to order them, and they were already sold out. 🙁
So I had to be put on a waiting list to be notified when they were back in stock. That day came and I ordered two tins in case I really liked them. I didn’t want to run out and risk them being out of stock again.
If you have read any of my blog posts about low-carb eating, you know I spend a lot of time griping about the scourge that is almond flour.
I am of the general belief that the only things that should be made from almond flour are macarons and financiers. Probably because those are both French delicacies and French people probably just know how to use almond flour better than the rest of us. 🙂
Those baked goods already call for almond flour. It’s not a situation where everyone in the low-carb world is trying to make stuff that uses traditional flour by substituting almond flour. VERY few of these so-called dupes are successful in my opinion.
But I’m especially hostile toward almond flour. You may not be, and some of that stuff may work for you. If so, great! I’m just not one of those people.
These are really good!
And they look exactly like traditional butter cookies.
The stats are good, too.
3g of net carbs per serving, and sweetened with monk fruit extract. They are also gluten-free for those of you who have that dietary need.
My husband said taste-wise, he would not have known they were low-carb if I hadn’t told him. Texture-wise, he thought they were lighter than traditional butter cookies.
My daughter and I thought this, too. We thought they were almost meringue-like in texture. We think the almond flour works in this instance because it can give baked goods a “grittier” texture and the traditional version of butter cookies have a sandy texture anyway, so this works in this swap.
These cookies are also made with coconut flour, and I can taste the coconut flavor just ever so slightly. But it is not overpowering. I definitely get more butter flavor than coconut.
If you follow a low-carb lifestyle and find it challenging to find baked goods that taste good yet meet your dietary requirements, I encourage you to check out these low-carb butter cookies from Choc Zero. I think you’ll like them!
If you try them, I’d love to know what you think!
And I’d love for you to follow me on Pinterest!