A holiday cookie standard in my family, the non-keto version that we make are tender little rolled cookies with a sweet cinnamon-sugar-nut filling. These Keto Butter Horn Cookies make the perfect low carb substitute.
A couple of notes regarding this recipe by which I sincerely hope you’ll be entertained:
Fractions of an Egg Yolk
I’ve learned that when using keto flour for a rollable cookie dough, you need to apply the same instructions as noted on the bag for pie crust. Specifically, you need to increase the liquid by 25%. For the butter and sour cream, this was pretty straightforward. For the egg yolk, I measured out a quarter of a yolk using a kitchen scale set to grams. You could probably get away with using only one yolk, but I was going for precision. Plus, I just microwaved the rest of the yolk and whites with some seasoning and had that for lunch. Wins.
Geometry in Baking
When I make the non-keto versions with my mom, we have a triangle mold / shape that we use. However, that lives at her house, not mine; and I didn’t have time to make 2+ hour trip to get it. But really, it’s just a triangle with 2 equal sides (a.k.a. an isosceles triangle). How hard could it be?
Have I mentioned that I have a bit of a perfectionist streak? Eyeballing it would have driven me over the deep end. So I found an isosceles triangle calculator online to get my measurements exact. Then I used a ruler, bench scraper, and pizza cutter to measure and cut the dough. I sit here now, shaking my head at myself. Next time, I’ll get a triangle mold. However, in case you don’t have one either, I’ve included the measurements below.
What You Need to Make Keto Butter Horns
Equipment
- Measuring Cups
- Measuring Spoons
- Nut Grinder – Even if you buy the nuts that say “chopped,” you’ll still need to grind them more finely.
- Stand Mixer or Large Mixing Bowl and Hand Mixer
- Rubber Scraper
- Plastic Wrap
- Small Bowl
- Rolling Pin
- Parchment Paper
- 2 Rimmed Baking Sheets
- 2 Silicone Baking Mats – Optional. However, if you’re not using silicone baking mats, I suggest parchment paper.
- Nonstick Cooking Spray
- Airtight Containers
Ingredients
For the Dough:
- Keto Flour
- Unsalted Butter
- Egg Yolk
- Sour Cream
For the Filling:
- Granulated Erythritol
- Cinnamon – Regular cinnamon is totally fine, but if you’re feeling fancy, try using China Cinnamon for this recipe.
- Ground Nuts – I usually use walnuts, but pecans would work well too.
Getting Started with Making Keto Butter Horns
This is another one of those staged recipes, because the dough needs time to chill before it’s ready for you to work with.
Making the Keto Butter Horn Dough
We’ll start working in a large bowl by cutting the Unsalted Butter into the Keto Flour with your finger tips. Then you’ll add in the egg yolk and sour cream. I suggest that you keep mixing this dough with your hands. It’s pretty sticky and is going to be a challenge for a machine to get everything squished together.
After you have mixed the dough well, you can shape it into a ball and divide it into halves. You need to wrap each half in plastic wrap (or waxed paper) and place it in the refrigerator for at least 4 hours or overnight. You’re breaking it in half so that you have a manageable amount to roll when you get to that part.
Making the Cinnamon Erythritol Nut Filling
Once you have the dough done and chilling, you’ll use a small bowl to combine the Granulated Erythritol, Cinnamon, and Ground Nuts. You can just set this mixture aside until you’re ready to roll out the dough.
Rolling, Filling, and Baking the Keto Butter Horns
After the dough has chilled and you’re ready to roll, you can preheat the oven to 375°F and line 2 rimmed baking sheets with parchment paper with parchment paper or silicone baking mats.
To roll the dough, I lay out 2 large sheets of parchment paper on a flat surface. Then I sprinkle the sheets lightly with Keto Flour. Taking one of the dough balls out of the fridge, I roll it in between the parchment sheets to about ⅛-inch thickness.
Once it’s flat, you’ll need to cut out triangles no more than 2.5 inches wide at the top and 4 inches tall (the hypotenuse of the triangle).
Lay out the triangles on a sheet of waxed paper and sprinkle them with the Cinnamon-Erythritol-Nut mixture. Starting at the wide end, you need to roll up the cookies and place them on the prepared baking sheets.
You’ll bake the cookies on the lined baking sheets at 375°F for 10 minutes. Check them. If needed, you can go ahead and bake them for 1.5 – 2 minutes more. The bottoms should just be starting to turn golden brown.
Remove from the oven and cool completely on a wire rack. You should store them in an airtight container in the refrigerator or freezer until you’re ready to serve them.
Related Recipes
Looking for more cookies? You might be interested in one of these:
- Keto Buckeyes
- Keto Dulce de Leche Pumpkin Cookie Cups
- Keto Peanut Butter Cookie Cups
- Keto Butterball Cookie Pops
- Keto Snickerdoodle Cookies
Keto Butter Horn Cookies
Ingredients
For the Dough:
- 1.25 cups Unsalted Butter Softened (2.5 sticks // 20 tablespoons)
- 2 cups Keto Flour
- 1.25 Egg Yolks 1 + ¼ Egg Yolks
- 15 tablespoons Sour Cream ¾ + 3 tablespoons
For the Filling:
- ¾ cup Granulated Erythritol
- 1 teaspoon Cinnamon
- ¾ cup Nuts Ground. I use walnuts but pecans would be fine too.
Instructions
- In a large bowl, cut the Unsalted Butter into the Keto Flour with your finger tips.1.25 cups Unsalted Butter, 2 cups Keto Flour
- Then add in the egg yolk and sour cream. Mix well and then shape into a ball. Divide into halves and wrap in plastic wrap.1.25 Egg Yolks, 15 tablespoons Sour Cream
- Chill in the refrigerator for 4 hours or overnight.
- In a small bowl, combine the Granulated Erythritol, Cinnamon, and Ground Nuts.¾ cup Granulated Erythritol, 1 teaspoon Cinnamon, ¾ cup Nuts
- Preheat the oven to 375°F and line 2 rimmed baking sheets with parchment paper or silicone baking mats.
- Lay out 2 large sheets of parchment paper on a flat surface. Sprinkle lightly with Keto Flour. Roll out one of the dough balls in between the sheets to about ⅛-inch thickness.
- Cut out triangles no more than 2.5 inches wide at the top and 4 inches tall. Lay out the triangles on a sheet of waxed paper and sprinkle them with the Cinnamon-Erythritol-Nut mixture. Starting at the wide end, roll up the cookies.
- Bake the cookies on the lined baking sheets at 375°F for 10 minutes. Check them. If needed, bake them for 1.5 – 2 minutes more. The bottoms should just be starting to turn golden brown.
- Remove from the oven and cool completely on a wire rack.
- Store in an airtight container in the refrigerator or freezer.
Equipment
- Measuring Cups
- Measuring Spoons
- Stand Mixer Or a Large Mixing Bowl and Hand Mixer
- Plastic Wrap
- Small Bowl
- 2 Silicone Baking Mats Optional
- Parchment Paper
- Airtight Containers
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