Danish butter cookies are a beautiful Christmas staple that many also enjoy year-round. This recipe shows you how to make a keto-friendly version of these buttery treats using our Keto Baking Mix. It contains almond and coconut flour and other low-carb ingredients. The texture and taste are close to the original and they look the part, too!

Danish Butter Cookies

Preparation Time: 15 minutes

Cook Time: 15 minutes

Serves: 20




  • Preheat oven to 350F and line two baking sheets with parchment paper.
  • In a large bowl, beat the butter for 30 seconds.
  • Add the Swerve sweetener and beat until well combined.
  • Fold in the yolks one at the time.
  • Finally, stir in Keto Baking Mix, vanilla extract, and almond milk and stir until smooth.
  • Spoon the mixture into a piping bag and pipe into spirals onto a baking sheet (the spirals should be 2-inches in diameter).
  • Place the unbaked cookies for about 5 minutes into the freezer.
  • Bake for 12-15 minutes or until light golden on the edges.
  • Cool on a wire rack before serving.

Tips & Tricks

Feel free to decorate these cookies with sugar, glazes, and sprinkles. Add the sprinkles and coarse sugar before popping in the oven or dip half of a cookie into a chocolate glaze mix.

Do chill these before baking since this prevents them from overspreading and becoming flat. You can even freeze them until completely firm and bake them at a later time.

User Reviews

There are no reviews yet. Be the first one to write one.