31+ Irresistible Diabetic Butter Cookie Recipes You Can Enjoy Guilt-Free

If you’re living with diabetes or simply looking to cut back on sugar without sacrificing flavor, this collection of 31+ diabetic butter cookie recipes is exactly what you need.

While cookies are often considered a guilty pleasure, these recipes provide a healthier twist on classic butter cookies, allowing you to indulge without worrying about your blood sugar levels.

Featuring sugar substitutes, low-carb flours, and heart-healthy ingredients, these cookies are designed to satisfy your sweet tooth while keeping your health in check.

Whether you’re craving a nutty, chocolatey, or fruity cookie, there’s a recipe here for everyone.

Get ready to bake up some delicious treats that are as sweet as they are diabetes-friendly!

31+ Irresistible Diabetic Butter Cookie Recipes You Can Enjoy Guilt-Free

With these 31+ diabetic butter cookie recipes, you no longer have to choose between satisfying your cravings and maintaining a healthy lifestyle.

From rich and nutty flavors to light and fruity options, there’s a cookie recipe here to suit every taste.

These treats are low in carbs, sugar-free, and made with wholesome ingredients, making them perfect for anyone with diabetes or those simply looking to eat healthier.

So, grab your apron and start baking these delicious cookies that are not only good for your health but also a delight to your taste buds.

Almond Flour Diabetic Butter Cookies

These almond flour butter cookies are a great option for diabetics who want a sweet treat without spiking their blood sugar. Made with low-carb almond flour, sugar-free sweetener, and rich butter, they have a melt-in-your-mouth texture and a delicate, nutty flavor. They are simple to make and perfect for pairing with a cup of tea or coffee.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ⅓ cup granulated sugar substitute (such as erythritol or monk fruit)
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and sugar substitute until light and fluffy.
3. Add the vanilla extract and salt, mixing well.
4. Gradually add the almond flour, stirring until a smooth dough forms.
5. Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with a fork or your fingers.
6. Bake for 10–12 minutes, or until the edges turn golden brown.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These almond flour butter cookies offer a satisfying crunch and buttery richness without the blood sugar spike. They store well in an airtight container, making them a convenient snack option for diabetics looking for a guilt-free indulgence.

Coconut Flour Diabetic Butter Cookies

For those who prefer a slightly lighter, fiber-rich cookie, these coconut flour butter cookies are an excellent choice. Coconut flour is naturally low in carbohydrates and high in fiber, making it a diabetic-friendly alternative. These cookies have a slightly crisp exterior and a soft, buttery interior, with a hint of coconut flavor.

Ingredients:

• ½ cup coconut flour
• ½ cup unsalted butter, softened
• ¼ cup powdered sugar substitute (such as allulose or stevia blend)
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the butter and sugar substitute until creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract, baking powder, and salt.
5. Gradually add the coconut flour, stirring until the dough comes together. Let the dough sit for 5 minutes to allow the coconut flour to absorb moisture.
6. Roll the dough into small balls and place them on the baking sheet. Gently press them down with a fork to create a cookie shape.
7. Bake for 10–12 minutes or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These coconut flour butter cookies are delightfully rich yet light, perfect for those who love a soft texture with a slightly crisp bite. They make a great low-carb, diabetic-friendly snack that can be enjoyed at any time of the day.

Pecan Cinnamon Diabetic Butter Cookies

If you’re looking for a cookie with a warm, nutty flavor, these pecan cinnamon butter cookies are perfect. They combine the richness of butter with the crunch of pecans and the warmth of cinnamon, creating a deliciously spiced treat. With a sugar-free sweetener, these cookies are safe for diabetics while still satisfying your sweet tooth.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ⅓ cup granulated sugar substitute (such as erythritol or monk fruit)
• ½ cup chopped pecans
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar substitute until fluffy.
3. Add the vanilla extract, cinnamon, and salt, mixing well.
4. Stir in the almond flour until a dough forms.
5. Fold in the chopped pecans, ensuring they are evenly distributed.
6. Roll the dough into small balls and place them on the prepared baking sheet. Flatten slightly with your fingers or the back of a spoon.
7. Bake for 10–12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet before transferring them to a wire rack.

These pecan cinnamon butter cookies are packed with flavor and texture, making them a satisfying treat for diabetics who enjoy a bit of crunch with their cookies. The combination of buttery richness, warm cinnamon, and nutty pecans makes them a delightful addition to any snack or dessert spread.

Lemon Zest Diabetic Butter Cookies

These lemon zest butter cookies offer a refreshing citrusy twist on a classic treat. The tangy flavor of lemon complements the rich, buttery texture of the cookies, creating a bright and aromatic dessert. With a sugar substitute, they remain suitable for diabetics, and they’re perfect for any occasion when you crave something light yet flavorful.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ⅓ cup granulated sugar substitute (such as erythritol or stevia blend)
• Zest of 1 lemon
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the softened butter and sugar substitute together until creamy and smooth.
3. Add the vanilla extract and lemon zest, mixing well.
4. Gradually add the almond flour and salt, stirring until a dough forms.
5. Scoop small portions of the dough and roll them into balls, then flatten each ball gently on the baking sheet.
6. Bake for 10–12 minutes, or until the edges are lightly golden.
7. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.

These lemon zest butter cookies have a refreshing burst of citrus and buttery goodness. They’re perfect for anyone looking to add a zesty, sugar-free treat to their collection of diabetic-friendly desserts.

Peanut Butter Diabetic Butter Cookies

Peanut butter lovers will enjoy these soft and chewy diabetic butter cookies. Made with a sugar substitute and packed with peanut flavor, these cookies deliver a perfect balance of sweetness and richness. The healthy fats in peanut butter make these cookies a more filling option for a diabetic-friendly snack.

Ingredients:

• ½ cup peanut butter (sugar-free, natural peanut butter)
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups almond flour
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the peanut butter and softened butter and beat until smooth.
3. Add the egg and vanilla extract, mixing until well incorporated.
4. Gradually add the almond flour and salt, mixing until a dough forms.
5. Scoop the dough into small balls and flatten them gently with a fork, creating a criss-cross pattern.
6. Bake for 10–12 minutes, or until the cookies are golden around the edges.
7. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

These peanut butter diabetic butter cookies are rich, chewy, and full of flavor. They’re a fantastic choice for anyone looking for a satisfying snack or dessert that doesn’t disrupt blood sugar levels.

Chia Seed Diabetic Butter Cookies

For a cookie that’s both tasty and packed with fiber, try these chia seed diabetic butter cookies. Chia seeds are known for their high fiber content, which helps with blood sugar management, while the buttery texture of these cookies makes them incredibly enjoyable. These cookies are low-carb and full of healthy fats, making them perfect for a guilt-free treat.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup sugar substitute (erythritol or monk fruit)
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter and sugar substitute until smooth and creamy.
3. Add the vanilla extract and salt, mixing well.
4. Gradually add the almond flour, stirring until the dough comes together.
5. Stir in the chia seeds, ensuring they are evenly distributed throughout the dough.
6. Scoop out small amounts of dough and roll into balls. Place them on the baking sheet and flatten slightly with your fingers.
7. Bake for 10–12 minutes, or until the cookies are golden around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These chia seed butter cookies are a unique and nutritious option that will satisfy your sweet tooth while providing extra fiber. They are ideal for anyone looking for a wholesome, low-carb snack that supports blood sugar health.

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These three diabetic-friendly butter cookie recipes provide a range of flavors, from tangy lemon to nutty peanut butter, to fiber-packed chia seeds. Each one is designed to be low in sugar but rich in taste, offering a satisfying alternative for diabetics or those looking to maintain healthier eating habits without compromising on the enjoyment of a sweet treat.

Dark Chocolate Diabetic Butter Cookies

For those who enjoy the rich taste of chocolate, these dark chocolate diabetic butter cookies are a perfect choice. Using sugar-free dark chocolate chips and a sugar substitute, they deliver a decadent chocolate flavor without the sugar spike. These cookies are sure to satisfy your chocolate cravings in a healthy, low-carb way.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• ½ cup sugar-free dark chocolate chips
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar substitute until smooth and fluffy.
3. Add the vanilla extract and salt, mixing well.
4. Gradually add the almond flour, stirring until a dough forms.
5. Gently fold in the dark chocolate chips, making sure they are evenly distributed throughout the dough.
6. Roll the dough into small balls and place them on the baking sheet. Flatten them slightly with your fingers or a fork.
7. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These dark chocolate diabetic butter cookies offer a delightful, sugar-free chocolate treat that is both satisfying and safe for those managing blood sugar. They provide a rich chocolate flavor without added sugar, making them an excellent dessert option.

Cinnamon Sugar Diabetic Butter Cookies

If you’re craving a warm, comforting cookie with a sweet-spicy twist, these cinnamon sugar diabetic butter cookies will hit the spot. The cinnamon and sugar substitute coating gives these cookies a wonderful, festive look while keeping the carb count low. They are perfect for a cozy treat on a chilly day or during the holiday season.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ⅓ cup granulated sugar substitute (erythritol or monk fruit)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp sugar substitute (for rolling)
• 1 tsp cinnamon (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar substitute until light and fluffy.
3. Add the vanilla extract and salt, mixing to combine.
4. Gradually add the almond flour, stirring until a dough forms.
5. In a small bowl, combine the 2 tbsp of sugar substitute and 1 tsp of cinnamon.
6. Scoop small amounts of dough, roll into balls, and then roll each ball in the cinnamon-sugar mixture. Place them on the prepared baking sheet and flatten slightly.
7. Bake for 10–12 minutes or until the edges are golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cinnamon sugar diabetic butter cookies offer the perfect balance of sweet and spice without adding extra sugar. The cinnamon flavor gives a cozy and comforting feel, making these cookies a favorite for anyone managing their blood sugar while still indulging in a treat.

Pumpkin Spice Diabetic Butter Cookies

Embrace the flavors of fall with these pumpkin spice diabetic butter cookies. Made with a sugar substitute and loaded with pumpkin pie spices, these cookies bring a warm, spiced flavor perfect for autumn. With a soft and chewy texture, they are a delightful treat for anyone looking for a low-carb way to enjoy the season’s flavors.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• 1 egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar substitute until smooth.
3. Add the egg and vanilla extract, mixing well.
4. Stir in the pumpkin pie spice and salt.
5. Gradually add the almond flour, stirring until the dough comes together.
6. Scoop dough into small balls and place them on the baking sheet. Flatten each ball slightly with a spoon.
7. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
8. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

These pumpkin spice diabetic butter cookies are the perfect fall treat. With warm, comforting flavors and a soft texture, they’re an excellent low-carb dessert for diabetics and anyone looking to enjoy the flavors of the season without the sugar.

Hazelnut Diabetic Butter Cookies

These hazelnut diabetic butter cookies offer a delightful nutty flavor with a delicate, buttery texture. The combination of ground hazelnuts and almond flour makes them rich in healthy fats and fiber, making them perfect for a low-carb snack. Whether enjoyed as a dessert or paired with a warm beverage, these cookies are a treat without the sugar overload.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• ½ cup ground hazelnuts
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened butter and sugar substitute until smooth and fluffy.
3. Add the vanilla extract and salt, mixing well.
4. Gradually add the almond flour and ground hazelnuts, stirring until a dough forms.
5. Scoop dough into small balls and place them on the baking sheet. Flatten them slightly with the back of a spoon or your fingers.
6. Bake for 10–12 minutes, or until golden brown around the edges.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These hazelnut diabetic butter cookies are rich, nutty, and satisfying. The combination of almond flour and hazelnuts provides a lovely texture, while the buttery flavor makes them a perfect low-carb snack.

Maple Pecan Diabetic Butter Cookies

These maple pecan diabetic butter cookies offer a warm and inviting flavor that blends the richness of butter with the nutty crunch of pecans and the subtle sweetness of maple. Using sugar-free maple syrup and a sugar substitute, these cookies are a delicious, low-carb option for those with diabetes.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup sugar-free maple syrup
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• ½ cup chopped pecans
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, sugar substitute, and maple syrup until smooth.
3. Add the vanilla extract and salt, mixing well.
4. Gradually add the almond flour, stirring until a dough forms.
5. Fold in the chopped pecans, ensuring they are evenly distributed.
6. Scoop the dough into small balls and place them on the baking sheet. Flatten them slightly with your fingers.
7. Bake for 10–12 minutes, or until golden around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These maple pecan diabetic butter cookies offer a sweet, nutty flavor with the perfect balance of butter and maple. They are a perfect fall or winter treat that allows diabetics to indulge without guilt.

Gingerbread Diabetic Butter Cookies

These gingerbread diabetic butter cookies capture the essence of the holidays with their bold, spicy flavor and soft texture. Made with sugar-free sweeteners and a blend of warming spices, these cookies are a perfect alternative to traditional gingerbread cookies, offering the same comforting flavors while keeping blood sugar levels in check.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• 1 egg
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar substitute until smooth and fluffy.
3. Add the egg, vanilla extract, ginger, cinnamon, nutmeg, and salt, mixing well.
4. Gradually add the almond flour, stirring until a dough forms.
5. Roll the dough into small balls and flatten them slightly with the back of a spoon.
6. Bake for 10–12 minutes, or until the cookies are golden around the edges.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These gingerbread diabetic butter cookies are a festive treat, bursting with the classic flavors of ginger, cinnamon, and nutmeg. They make a perfect low-carb dessert for the holiday season or whenever you’re craving a spiced, comforting snack.

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These three new diabetic-friendly butter cookie recipes are designed to cater to different flavor preferences, from the rich hazelnut to the warm and cozy maple pecan, and the spiced delight of gingerbread. Each one allows you to enjoy a sweet, low-carb treat without the sugar spike, making them ideal for those managing diabetes or anyone looking for healthier snack options.

Raspberry Almond Diabetic Butter Cookies

These raspberry almond diabetic butter cookies combine the tartness of raspberries with the rich, nutty flavor of almonds, offering a delightful contrast in taste. The addition of almond flour makes them low in carbs, and using a sugar substitute keeps them diabetic-friendly. The touch of raspberry jam in the center adds a sweet surprise to each bite, making them perfect for a light, fruity treat.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp salt
• 3 tbsp raspberry sugar-free jam (or fresh raspberry puree)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar substitute until fluffy.
3. Add the egg, vanilla extract, and salt, mixing until well combined.
4. Gradually add the almond flour, stirring until the dough forms.
5. Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with your fingers, then make a small indentation in the center of each cookie.
6. Fill each indentation with a small spoonful of raspberry jam or fresh raspberry puree.
7. Bake for 10–12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These raspberry almond diabetic butter cookies combine fruity sweetness with the rich flavor of almonds, creating a balanced, guilt-free treat. The raspberry jam center adds a perfect touch of flavor, making these cookies an excellent choice for anyone with a sweet tooth.

Coconut Macadamia Diabetic Butter Cookies

For a tropical twist, these coconut macadamia diabetic butter cookies are a delicious choice. The rich, buttery flavor blends with crunchy macadamia nuts and shredded coconut, offering a satisfying and indulgent treat without the sugar overload. These cookies are perfect for those who enjoy a nutty, chewy texture paired with the light flavor of coconut.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• ½ cup chopped macadamia nuts
• ¼ cup unsweetened shredded coconut
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the butter and sugar substitute together until smooth and fluffy.
3. Add the vanilla extract and salt, mixing well.
4. Gradually add the almond flour, stirring until a dough forms.
5. Fold in the chopped macadamia nuts and shredded coconut until evenly distributed throughout the dough.
6. Scoop the dough into small balls and place them on the baking sheet. Flatten each ball gently with your fingers.
7. Bake for 10–12 minutes, or until golden brown around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These coconut macadamia diabetic butter cookies are a nutty, coconut-packed treat that will satisfy your craving for something rich and indulgent. They offer a crunchy texture while remaining low in carbs, making them a great diabetic-friendly snack option.

Vanilla Chai Diabetic Butter Cookies

These vanilla chai diabetic butter cookies combine the comforting flavors of chai spices with the warmth of vanilla. Using a sugar substitute ensures that the cookies are diabetes-friendly while maintaining the aromatic blend of cinnamon, ginger, cardamom, and cloves. These cookies are a perfect cozy treat for any time of the year.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground cloves
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar substitute until smooth and creamy.
3. Add the vanilla extract, cinnamon, ginger, cardamom, cloves, and salt, mixing well.
4. Gradually add the almond flour, stirring until a dough forms.
5. Scoop dough into small balls and place them on the prepared baking sheet. Flatten each ball gently with a fork.
6. Bake for 10–12 minutes, or until golden brown around the edges.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These vanilla chai diabetic butter cookies offer a wonderfully spiced flavor with a smooth, buttery texture. They’re ideal for anyone looking for a warm, comforting cookie that doesn’t spike blood sugar levels.

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These three additional diabetic-friendly butter cookie recipes bring a variety of flavors, from tropical coconut macadamia to warm vanilla chai, and fruity raspberry almond. Each cookie is designed to be low in carbs and free from sugar, making them great options for anyone managing their blood sugar while still enjoying delicious treats.

Caramel Pecan Diabetic Butter Cookies

These caramel pecan diabetic butter cookies combine the rich flavor of caramel with the crunchy, buttery goodness of pecans. Using a sugar substitute ensures the cookies stay diabetic-friendly, while the caramel flavor is achieved with a sugar-free caramel syrup. These cookies are perfect for a sweet, nutty treat that won’t spike blood sugar levels.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup sugar substitute (erythritol or monk fruit)
• ½ cup chopped pecans
• 3 tbsp sugar-free caramel syrup
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar substitute until smooth and creamy.
3. Add the vanilla extract, caramel syrup, and salt, mixing well.
4. Gradually add the almond flour, stirring until the dough forms.
5. Fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
6. Scoop dough into small balls and place them on the baking sheet. Flatten each ball gently with your fingers.
7. Bake for 10–12 minutes, or until the edges are golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These caramel pecan diabetic butter cookies offer a rich, indulgent flavor, with the perfect balance of sweetness and nuttiness. They’re ideal for those looking for a low-carb, sugar-free cookie with a delicious caramel twist.

Tiramisu Diabetic Butter Cookies

Inspired by the classic Italian dessert, these tiramisu diabetic butter cookies offer the flavors of coffee, cocoa, and mascarpone in a sugar-free, low-carb cookie format. With a hint of espresso and a cocoa dusting, these cookies are a great way to enjoy the essence of tiramisu without the added sugars or carbs.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup sugar substitute (erythritol or monk fruit)
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder
• 2 tbsp cocoa powder (unsweetened)
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar substitute until fluffy.
3. Add the egg, vanilla extract, espresso powder, and salt, mixing well.
4. Gradually add the almond flour and cocoa powder, stirring until the dough is smooth.
5. Scoop dough into small balls and place them on the baking sheet. Flatten each ball gently with your fingers.
6. Bake for 10–12 minutes, or until the cookies are firm and the edges are golden.
7. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

These tiramisu diabetic butter cookies capture the essence of the beloved dessert in a low-carb, sugar-free form. The coffee flavor combined with cocoa powder makes these cookies an excellent choice for anyone looking for a rich, decadent treat without the sugar.

Strawberry Shortcake Diabetic Butter Cookies

These strawberry shortcake diabetic butter cookies bring together the flavors of fresh strawberries and a buttery cookie base. Made with a sugar substitute, these cookies are a great way to enjoy the classic strawberry shortcake flavor while keeping blood sugar in check. Perfect for spring and summer gatherings, these cookies offer a refreshing, fruity twist on the classic treat.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• 1 tsp vanilla extract
• 1 ½ cups chopped fresh strawberries (or use sugar-free strawberry preserves)
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar substitute until light and fluffy.
3. Add the vanilla extract and salt, mixing until well combined.
4. Gradually add the almond flour, stirring until a dough forms.
5. Gently fold in the chopped strawberries or strawberry preserves, mixing until evenly distributed throughout the dough.
6. Scoop dough into small balls and place them on the baking sheet. Flatten each ball gently with your fingers.
7. Bake for 10–12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These strawberry shortcake diabetic butter cookies bring a fruity and buttery flavor, making them an ideal low-carb treat for summer picnics or as a light dessert. The fresh strawberry pieces make each bite refreshing and sweet without the added sugar.

Lemon Poppy Seed Diabetic Butter Cookies

These lemon poppy seed diabetic butter cookies offer a refreshing citrus flavor with a slight crunch from the poppy seeds. The tangy lemon zest and juice balance beautifully with the rich, buttery dough, making these cookies a light and satisfying treat for any occasion. They’re a perfect choice for anyone looking for a zesty and refreshing low-carb cookie.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• 1 egg
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp poppy seeds
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the butter and sugar substitute until light and fluffy.
3. Add the egg, lemon juice, lemon zest, and salt, mixing well.
4. Gradually add the almond flour, stirring until a dough forms.
5. Fold in the poppy seeds, ensuring they are evenly distributed throughout the dough.
6. Scoop dough into small balls and place them on the baking sheet. Flatten each ball gently with your fingers or the back of a spoon.
7. Bake for 10–12 minutes, or until the cookies are golden around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These lemon poppy seed diabetic butter cookies are perfect for anyone who loves a fresh, citrusy treat. They are light, flavorful, and diabetic-friendly, offering a tangy twist on the classic buttery cookie.

Cinnamon Roll Diabetic Butter Cookies

These cinnamon roll diabetic butter cookies bring all the warm, comforting flavors of a cinnamon roll into a low-carb, sugar-free format. The sweet, spiced dough is rolled with a sugar substitute cinnamon filling, making these cookies an indulgent treat without the added sugar. These cookies are a great choice for anyone who loves the classic flavors of cinnamon rolls but wants a healthier, diabetic-friendly alternative.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• 1 egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 tbsp sugar substitute (for cinnamon filling)
• 1 tsp ground cinnamon (for cinnamon filling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar substitute until smooth.
3. Add the egg, vanilla extract, ground cinnamon, and salt, mixing until well combined.
4. Gradually add the almond flour, stirring until a dough forms.
5. Roll out the dough on a piece of parchment paper into a small rectangle.
6. Mix the sugar substitute and cinnamon for the filling, then sprinkle it evenly over the dough.
7. Roll the dough up like a log, then cut into small rounds. Place the rounds on the prepared baking sheet.
8. Bake for 10–12 minutes, or until the cookies are golden brown around the edges.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cinnamon roll diabetic butter cookies offer the perfect blend of cinnamon and buttery goodness, making them a satisfying low-carb dessert for anyone craving the flavors of a cinnamon roll without the sugar.

Peanut Butter Chocolate Diabetic Butter Cookies

These peanut butter chocolate diabetic butter cookies combine the rich flavor of peanut butter with the decadent taste of sugar-free chocolate. These cookies are rich, nutty, and sweetened with a sugar substitute, making them a perfect option for anyone who loves the combination of peanut butter and chocolate but wants to avoid excess sugar and carbs.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar substitute (erythritol or monk fruit)
• ½ cup peanut butter (unsweetened)
• 1 egg
• ¼ tsp salt
• ½ cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter, peanut butter, and sugar substitute until smooth and fluffy.
3. Add the egg and salt, mixing well.
4. Gradually add the almond flour, stirring until the dough comes together.
5. Gently fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Scoop dough into small balls and place them on the baking sheet. Flatten each ball gently with a fork.
7. Bake for 10–12 minutes, or until the cookies are golden around the edges.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These peanut butter chocolate diabetic butter cookies offer the perfect balance of nutty, chocolatey sweetness without any added sugar. The rich flavor makes these cookies a satisfying treat for anyone with a sweet tooth and a love for peanut butter and chocolate.

Note: More recipes are coming soon!