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Tiny Danish Butter Cookies: Sugar Free, Gluten Free, Grain Free, Low Carb

Ahhhh. I’m home! I’ve been gone all week working a new restaurant job. I’m pooped, but I’m so excited to get back into the kitchen–well, my own kitchen, anyway!

I decided today’s recipe would be something super simple and great for entertaining. Danish butter cookies hold a lot of nostalgia for me. I remember my dad eating them out of their iconic blue tin with the little paper cups that held the tiny treasures. My version has all of the flavor, but none of the sugar, gluten or carbs that are contained in the regular cookies.

I decided to adorn mine with a super tiny amount of sprinkles. These sprinkles are gluten free and refined sugar free and a must have in any kitchen if you’re into make cupcakes or cookies. I used less than a teaspoon for all 50 cookies.

If you prefer, you can use a cookie press to make these. These would also make great spritz cookies come holiday time. I’ll even go so far as to say that I like these better than my other spritz recipe.

Tiny Danish Butter Cookies

Ingredients:

  • 1 stick butter, softened at room temperature
  • 1/3 C Swerve sweetener (or your preferred granulated sweetener)
  • 1/2 C + 1 T almond flour
  • 1 T coconut flour
  • 2 T arrowroot powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 egg yolk, slightly beaten
  • 1/4 tsp. salt
  • Pinch of baking powder
Directions:
 
1. Preheat oven to 350 and line and slightly grease a large cookie sheet.
2. In large bowl, cream together butter, Swerve, vanilla and almond extracts, salt and baking powder.
3. Add in egg yolk and beat on low speed until mixed throughout.
4. Add in almond and coconut flours and arrowroot powder and mix on low speed until a thick dough is formed.
5. Use a large star-shaped icing tip in a pastry bag, and fill the bag only about 1/4 full of dough. (DON’T OVERFILL THE PASTRY BAG OR IT’LL BREAK OPEN!)
6. Pipe cookies onto greased cookie sheet. Place them close together; they won’t spread much. Each cookie should be about 1 1/2 inches in diameter. (You can also use a cookie gun here.) If desired, use natural sprinkles to decorate the cookies.
7. Bake cookies on middle rack for about 10 minutes or until cookies are firm but not yet browning. Remove from heat and allow to cool.
 
This recipe makes about 50 tiny cookies. Serving size is 5 tiny cookies.
NUTRITION (1/10th of Recipe): 130 calories, 3 g carbs, 1 g fiber (2g net carbs), 12 g fat, 2 g protein

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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