Vanilla Toffee Butter Cookies (Sugar-Free, Gluten-Free, Egg-Free) – a delicious recipe with Flour, Vanilla-flavored, Butter, Erythritol Crystals, Liquid. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F (175 degrees C).
2
In a small bowl, combine the almond flour and the whey protein and mix well.
3
In a large bowl, combine the butter, erythritol and toffee-flavored Stevia.
4
Add the flour mixture to the butter mixture.
5
Mix well with a hand-held mixer so that everything is well combined and the dough is smooth without any clumps.
6
Shape the dough into small walnut-sized balls.
7
Place them on a baking sheet lined with parchment paper and flatten them with wet fingertips.
8
Bake for 5-7 minutes, or until golden brown.
9
Be careful, the cookies get too brown very easily.
10
Remove the pans from the oven and let the cookies cool completely before removing them from the pans.
11
(Important!)
12
Store in a cool and dry place.
556
kcal
Calories
47
g
Fat
16
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup Almond Flour, ⅓ cups Vanilla-flavored Whey Protein Powder, 6 Tablespoons Unsalted Butter, 3 Tablespoons Erythritol Crystals, and more.
Yes, Vanilla Toffee Butter Cookies (Sugar-Free, Gluten-Free, Egg-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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