Keto Cake Batter Cookies? Happy Birthday To Us!
With both our birthdays coming up (we’re December babies, 6th and 16th) we decided it’s time to experiment with cake batter flavored desserts! After our Blueberry Lemon Shortbread Cookies became so popular, we tweaked the recipe a few times to get these delicious cake batter cookies. We even went a step further and sandwiched them together with some simple buttercream frosting with the help of some Sukrin products.
We used a few choice extracts to get that cake batter flavor we used to love, thanks to the inspiration from Foodie Misadventures. Butter extract gave these cookies a distinct cake flavor, while the vanilla and almond extracts played off each other to remind us of the cake batter ice creams and shakes we enjoyed from Cold Stone Creamery. These low carb cake batter cookies turned out super moist, with fun bits of sweet & crunchy rainbow sprinkles in between.
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We tried to find some sugar free sprinkles to use in this recipe, but after failing to find any, we did the math and realized a few sprinkles wouldn’t affect the carb count significantly at all. In fact, the number of sprinkles we used in this recipe only added 1 carb to each cookie. Not a huge deal! But if you’re trying to stay away from sugar, you can try to find a sugar free brand of sprinkles or make your own!
Whatever you decide to do, make sure to snap a picture and send it to us! We’d love to see what you came up with and how you made this recipe your own.
| Servings: cookies |
- Cream together the softened butter, erythritol and Sukrin Gold with an electric hand mixer.
- Then mix in your egg and egg yolk.
- Now add your flavors: vanilla, butter and almond extracts.
- Next, add your flours and salt. Mix well until it's combined.
- To add your xanthan gum, add in a little at a time while mixing. The batter will thicken slowly.
- Lastly, mix in your sprinkles of choice and stir with a spoon to evenly disperse them.
- Now, to refrigerate your cookie batter, lay out a piece of saran wrap on your counter and place all your cookie batter onto it.
- Wrap the batter into a log about 3 inches thick, making sure it's a uniform thickness throughout. Refrigerate for 2 hours for it to harden a bit. You may have to rotate the log a few times to make sure it doesn't flatten too much on one side.
- Once it's hardened up a bit, take it out of the fridge and preheat your oven to 350°F. Unwrap the log and roll it a bit more to get rid of any flattened edges. Slice the log into your desired thickness of cookie. We cut our log into 12 cookies.
- Lay the cookie slices onto a parchment paper lined baking sheet and bake for about 10 minutes. The cookies should turn slightly golden. Let them cool completely and enjoy!
- You can also whip up a quick butter cream frosting using butter and Sukrin Melis (a powdered erythritol) and sandwich these cookies together! Just use an electric hand mixer to combine the filling ingredients until smooth and creamy.
- Enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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These are tasty little cookies ! I did cut the sprinkles in half as I am diabetic. Still plenty of sprinkles. I have frozen them and they seem to freeze fairly well.
Glad you liked them, Barbara! Some places do sell sugar-free sprinkles but we weren’t able to find them 🙁
Been looking for the sugar free sprinkles myself and not found them anywhere either 🙁
Hi I don’t have any sukrin gold and can’t get butter extract, can I still make these OK?
I love all of your cookie recipes but the next day, the cookies always taste a bit grainy! Do you know what I could be doing wrong?
Erythritol has a tendency to recrystallize when cooled. Try using a powdered erythritol, it may retain its texture after cooling!
Happy birthday to you both! What better way to celebrate than with this amazing cookies! Seriously can’t believe they are low-carb!
Thank you!! They were super delicious 🙂
Any thoughts on a replacement for the Sukrin? I haven’t found a source to get it in Canada yet 🙁
Hey Karyn, you can try Swerve, they may be available around you. Or order from Amazon 🙂 as for the powdered erythritol, you can also grind up granulated erythritol until it’s very fine and powdery.