Butterball Cookies are another standard holiday cookie in my family. Unfortunately, comprised largely of flour and sugar, they’re not really keto friendly. These Keto Butterball Cookie Pops are a fun take on the traditional cookie that keeps the core flavors while transposing them into a new form factor.
The cookie crumble part of this recipe is derived from the traditional Butterball Cookie recipe that my family has made for years.
The cookie pop center part of this recipe was inspired by this Cookie Pops recipe from Land O Lakes.
What You Need to Make Keto Butterball Cookie Pops
Equipment
- Measuring Cups
- Measuring Spoons
- Nut Grinder – Even if you buy the walnuts that say “chopped,” you’ll still need to grind them more finely.
- Stand Mixer – or Large Mixing Bowl and Hand Mixer – If you’re not using a stand mixer, I recommend using your hands for the final stages of mixing because the dough gets thicker than I think works well with a hand mixer.
- Plastic Wrap
- 2 Rimmed Baking Sheets
- 2 Silicone Baking Mats – Optional. If you are not using silicone baking mats, I recommend using parchment paper to line your rimmed baking sheets instead.
- Nonstick Cooking Spray
- Induction Burner – Optional method for melting the white chocolate. If you don’t have one, my other recommendations are using the microwave or a double boiler.
- Medium Saucepan – Optional. You need this if you using an Induction Burner to melt the white chocolate. Just make sure it is compatible with the Induction Burner.
- Medium Microwave Safe Bowl – You only need this if you are melting the white chocolate in the microwave.
- Double Boiler – Optional. You only need this if you are using this method for melting the white chocolate.
- Rubber Scraper – Or another stirring utensil.
- Waxed Paper
- Airtight Containers
- Toothpicks – These are for dipping the cookie pop balls into the melted white chocolate.
Ingredients
For the Cookie Crumble:
- Unsalted Butter
- Granulated Erythritol
- Ground Walnuts
- Keto Flour
- Kosher Salt
For Making the Cookie Pops:
- Unsalted Butter
- Cream Cheese
For the White Chocolate Coating:
- Sugar Free White Chocolate – I use Lily’s.
Getting Started with Making Keto Butterball Cookie Pops
There are really 5 stages to this process:
- Make the Butterball Cookie Dough
- Chill
- Roll into balls, bake, cool, and crumble
- Make cookie pop center, roll, and chill
- Coat in white chocolate
Making the Butterball Cookie Dough
In a stand mixer or large mixing bowl, we’ll start by beating 1 cup of softened Unsalted Butter and ⅓ cup Granulated Erythritol until “fluffy” (about 2 minutes). Then we’ll add in ⅔ cup of ground Walnuts and beat for another minute until the nuts are evenly distributed.
In a separate bowl, we combine 1 ⅔ cup Keto Flour and ¼ teaspoon Kosher Salt. I like to do this in a separate bowl before adding them to the wet ingredients to make sure I get the salt well distributed throughout the keto flour.
Then we’ll add the dry ingredients to the wet ingredients, beating them until a thick dough forms. Now, we need to let the dough chill, so we’ll break it into 2 chunks, wrap each in plastic wrap, and stick them in the fridge for at least 2 hours.
Rolling, Baking, and Cooling the Cookies
The next part might seem a little counterintuitive, but stick with me.
Before you get your hands dirty, you should preheat the oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper and spray it with nonstick cooking spray.
Using a spoon and hands, we’re going to break the dough apart into roughly 48 equal pieces. Drop them onto the prepared baking sheet. You can lightly roll them just so that they stay together when they bake if you’d like, but these don’t need to be perfectly shaped balls. They will spread a lot and then we’re going to crumble them, so don’t spend too much time on the ball part at this point.
We’ll bake the Butterball Cookies at 325°F for 14 – 16 minutes. They will just start to turn lightly golden on the bottom. If you break one open it should not be wet on the inside.
Remove them from the oven and allow them to cool completely.
Making the Cookie Pop Centers
Back in the stand mixer or a large mixing bowl, we’ll beat ½ cup of softened Unsalted Butter and 4 ounces of Cream Cheese until homogenous. Then you need to crumble in the cookies and continue beating until you have a cohesive mixture.
Roll this mixture into 48 balls about 1.25 inches in diameter. Once done, you’ll want to place them in the freezer for at least 2 hours.
Applying the White Chocolate Coating
(If you’ve seen my Keto Buckeye recipe, this next part is going to look familiar.)
Next we’re going to melt 12 ounces of Sugar Free White Chocolate. There are a few options for doing so:
- Induction Burner
- Microwave
- Double Boiler
Before we get started, you should set up your dipping station. I suggest lining a rimmed baking sheet with waxed paper and setting it next to wherever you will be dipping. Your mileage may vary, but I usually work with 6 – 8 toothpicks for dipping. That usually provides enough time between when I dip the 1st toothpick-stuck ball and the last for the first to firm up a bit before I pull out the toothpick to use again.
Induction Burner Method
My preferred method is to use an induction burner. Mine has a temperature scale from 0.5 to 10.0. I place the saucepan on the induction burner and set the temperature 1.0. Stir continuously until the white chocolate melts.
Microwave Method
If you don’t happen to have an induction burner, no problem. You can use the microwave instead. You will place the white chocolate chips in a microwave safe bowl and melt for 30 seconds at full power. Remove them from the microwave and stir VERY thoroughly. Continue microwaving in 10 second increments, stirring after each round, until the white chocolate is completely melted. It usually takes me another 2 – 4 rounds of 10 seconds.
CAUTION: The pieces will still look solid when you take them out of the microwave until you stir them. You really don’t want to burn the white chocolate. There is no real recovery and it usually just becomes trash. If it seizes, you can add some water. However, the texture may very well still be off. (See this article from The Spruce Eats for a pretty thorough rundown of fixing chocolate melting mistakes.)
Double Boiler Method
Fill the bottom of the double boiler with water. The water should not touch the bottom of the top pan. Bring the water to a gentle boil. Place the white chocolate chips in the top pan and stir constantly until melted.
Once your white chocolate is melted, take the cookie pop balls out of the freezer. Stick one firmly with a toothpick and dip it in the white chocolate. If you’d like, you can immediately coat the dipped ball in keto sprinkles or dust it with colored granulated erythritol for decoration.
Then you need to set the dipped ball on the wax paper and allow the white chocolate to harden. Repeat this process until all of the cookie pop balls have been dipped.
Chilling, Serving, & Storing Keto Butterball Cookie Pops
Once the white chocolate coating on the Keto Butterball Cookie Pops has hardened, place them in an airtight container. Use a sheet of waxed paper between each layer of cookie pops. Store in the freezer until you are ready to serve them. You can also store them in the fridge. I just prefer the freezer because it helps them stay cool a little longer when they are sitting on a cookie tray or table.
Related Recipes
Did you like this recipe? You may also be interested in one of these:
- Keto Buckeyes
- Keto Meow Munch
- Keto Dulce de Leche Pumpkin Cookie Cups
- Keto Peanut Butter Cookie Cups
- Keto Butter Horns
- Keto Snickerdoodle Cookies
Keto Butterball Cookie Pops
Ingredients
For the Cookie Crumble:
- 1 cup Unsalted Butter Softened
- ⅓ cup Granulated Erythritol
- ⅔ cup Walnuts Ground
- 1 ⅔ cup Keto Flour
- ¼ teaspoon Kosher Salt
For Making the Cookie Pops:
- ½ cup Unsalted Butter Softened
- 4 ounces Cream Cheese Softened
For the White Chocolate Coating:
- 12 ounces Sugar Free White Chocolate I use Lily’s.
Instructions
Making the Cookie Crumble:
- In a large mixing bowl, beat the Unsalted Butter and Granulated Erythritol until fluffy. About 2 minutes.1 cup Unsalted Butter, ⅓ cup Granulated Erythritol
- Beat in the Ground Walnuts until combined.⅔ cup Walnuts
- In a separate bowl, combine the Keto Flour and Kosher Salt. Gradually add the dry ingredients into the butter mixture until a dough forms.1 ⅔ cup Keto Flour, ¼ teaspoon Kosher Salt
- Break the dough into 2 balls, wrap in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper. Spray with nonstick cooking spray.
- Using a spoon and hands, break the dough into roughly 48 equal pieces and drop them onto the prepared baking sheet. You can lightly roll them just so that they stay together when they bake as needed. (They will spread a lot and then we’re going to crumble them, so don’t spend too much time on the ball part at this point.)
- Bake the Butterball Cookies at 325°F for 14 – 16 minutes, until they just start to turn lightly golden on the bottom. (If you break one open it should not be wet on the inside.)
- Remove from the oven and allow them to cool completely.
Making the Cookie Ball Centers:
- In the stand mixer or a large mixing bowl, beat ½ cup of softened Unsalted Butter and 4 ounces of Cream Cheese until homogenous. Crumble in the cookies and continue beating until the mixture is cohesive.½ cup Unsalted Butter, 4 ounces Cream Cheese
- Roll this mixture into 48 balls about 1.25 inches in diameter. Chill them in the freezer for at least 2 hours.
To Dip the Cookie Balls:
- Set up your dipping station–line a rimmed baking sheet with wax paper and place next to your dipping location. Get out 6 – 8 toothpicks.
- Melt 12 ounces of Sugar Free White Chocolate. You can either use an induction burner, double boiler or the microwave (details of each are outlined above). If doing this in the microwave, place the white chocolate chips in a microwave safe bowl and melt for 30 seconds at full power. Remove them from the microwave and stir VERY thoroughly. Continue microwaving in 10 second increments, stirring after each round, until the white chocolate is completely melted. (It usually takes me another 2 – 4 rounds of 10 seconds.) Be careful not to burn the white chocolate.12 ounces Sugar Free White Chocolate
- Once your white chocolate is melted, take the cookie pop balls out of the freezer. Stick one firmly with a toothpick and dip it in the white chocolate. (If you’d like, you can immediately coat the dipped ball in keto sprinkles or dust it with colored granulated erythritol for decoration.)
- Set the dipped ball on the wax paper and allow the white chocolate to harden. Repeat this process until all of the cookie pop balls have been dipped.
- Once hardened, store them in an airtight container. Use a sheet of wax paper between each layer of cookie pops. Store in the freezer (or fridge) until you are ready to serve them. (I prefer the freezer.)
Equipment
- Measuring Cups
- Measuring Spoons
- Stand Mixer Or Large Mixing Bowl and Hand Mixer
- Plastic Wrap
- 2 Silicone Baking Mats Optional
- Induction Burner Optional
- Medium Saucepan If using an Induction Burner to melt the white chocolate.
- Medium Microwave Safe Bowl If melting the white chocolate in the microwave.
- Double Boiler Optional, if using this method for melting the white chocolate.
- Rubber Scraper Or other stirring utensil.
- Wax Paper
- Airtight Containers
- Toothpicks
Notes
- A Word of Caution on Melting the White Chocolate
- The pieces will still look solid when you take them out of the microwave until you stir them. You really don’t want to burn the white chocolate. There is no real recovery and it usually just becomes trash. If it seizes, you can add some water. However, the texture may very well still be off. (See this article from The Spruce Eats for a pretty thorough rundown of fixing chocolate melting mistakes.)
- https://www.thespruceeats.com/how-to-fix-overheated-or-burnt-chocolate-521579
- The pieces will still look solid when you take them out of the microwave until you stir them. You really don’t want to burn the white chocolate. There is no real recovery and it usually just becomes trash. If it seizes, you can add some water. However, the texture may very well still be off. (See this article from The Spruce Eats for a pretty thorough rundown of fixing chocolate melting mistakes.)
- Note on Carb Calculation
- The sugar alcohol from the white chocolate chips is not being subtracted from the net carbs in the nutrition label.
- At 48 cookies, the net carb count comes out to 6.975 each, not 9.
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