Keto Butterscotch Cookies with Almond Flour and Sugar-Free Chips
Soft, chewy butterscotch cookies that deliver classic caramel-sweet flavor while staying completely keto-friendly. Made with almond flour and coconut flour for the perfect tender texture, sweetened with brown sugar substitute, and loaded with sugar-free butterscotch chips. The addition of collagen protein powder boosts nutrition while maintaining that coveted cookie chewiness. Finished with flaky sea salt for a sophisticated sweet-salty balance, these cookies satisfy dessert cravings without breaking ketosis. Perfect for anyone following low-carb lifestyles or those simply wanting to enjoy guilt-free treats that taste indulgent.
Ingredients
- 1 ½ cups almond flour
- ¾ cup Swerve Brown, lightly packederythritol + molasses1:1ketosweetener
slight flavor change
- ¼ cup collagen protein powderunflavored protein powder1:1ketoprotein
similar texture
- 2 tbsp coconut flour
- ½ tsp baking soda
- 1 large egg
- ½ cup salted butter, melted
- ½ tsp caramel extract, or vanilla extractvanilla extract1:1flavor
mentioned in recipe
- ½ cup sugar-free butterscotch chips, dividedsugar-free chocolate chips1:1ketochocolatedairy-free
different flavor profile
- flaky sea salt
Instructions
- 1
Preheat oven and line large baking sheet with silicone liner or parchment paper
- 2
Whisk together almond flour, sweetener, collagen, coconut flour, baking soda, and salt in large bowl
- 3
Stir in egg, melted butter, and extract until dough comes together
- 4
Stir in half of butterscotch chips, reserving rest for tops
- 5
Roll dough into balls and place on prepared baking sheets
- 6
Press down with palm to flatten
- 7
Bake, switching pan positions halfway through
- 8
Press remaining butterscotch chips into tops while cookies are still soft
- 9
Sprinkle lightly with sea salt
- 10
Let cool completely on pans
Tips
Press remaining butterscotch chips into cookies while they're still warm to ensure they stick properly and create an attractive finish.
Don't overbake - cookies should look puffed and golden but feel soft to maintain that perfect chewy texture.
Use a silicone baking mat for even browning and easy release, especially important with these delicate keto cookies.
Good to Know
Store in airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.
Cookie dough can be made 1 day ahead and refrigerated, or shaped cookies can be frozen before baking.
Serve at room temperature for best texture and flavor.
Common Mistakes
Don't overbake to avoid dry, crumbly cookies
Press chips into warm cookies to prevent them from falling off
Pack sweetener lightly to avoid overly sweet cookies
Substitutions
Dairy-Free Swaps
different flavor profile
General Alternatives
slight flavor change
similar texture
FAQ
Can I make these without collagen powder?
Yes, substitute with equal amount of additional almond flour or unflavored protein powder for similar texture and structure.
How long do these cookies keep fresh?
Store in airtight container at room temperature for up to 1 week, or refrigerate for 2 weeks for best quality.
Can I freeze the cookie dough?
Yes, shaped cookies freeze well for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.