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I came across a French and Danish variation of butter cookies whilst trying to come up with a low carb shortbread cookie recipe.

My version was inspired by these recipes, but with a fraction of the sugar. These butter cookies are sweet, buttery and only 1g of carbs per cookie!!!



Makes 20 cookies


  1. Preheat Oven to 150 degrees and line a baking tray
  2. Using an electric beater, whip the softened butter, vanilla and icing mix together until light and fluffy.
  3. Combine the almond meal, pancake mix and baking powder into a bowl.
  4. Add the butter and rub the dry mix with the butter mix (the best way is to use your hands)
  5. Add the egg and combine this well.
  6. Roll the dough into even shaped balls and press with a fork to flatten slightly (pick the thickness you like)


  1. Bake for 20-25mins or until they are golden. They will be soft when you remove them, so be gentle. The cookies will firm up as they cool.
  2. They firm up even more and get sweeter when refrigerated overnight.
  3. Will keep in the fridge for up to 5 days. Can be frozen.


  1.  Make them thinner, and bake slightly longer for a snappier cookie, which could be used as a “low carb shortbread” and can be used as a base for a cheesecake.
  2. This is also a great base to add other flavours too. Add essences, citrus zest, chopped nuts, dried fruit or chocolate. 

For more great Low Carb Recipes click here