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The Best Butterscotch Cookies (THM S, low-carb, keto)

5 from 3 votes
These nostalgic, buttery cookies with a rich brown sugar & caramel taste are perfect for a little afternoon pick me up or anytime really!
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Prep Time 15 minutes
Cook Time 9 minutes
Servings: 27
Course: Dessert (THM S)
Ingredients Method Notes

Ingredients
  

Cream Together:
  • 1 c. softened butter
  • 1/2 c. + 1 T. Gentle sweet
  • 3/4 c. Brown Sugar substitute I love the Pyure brand
Dry:
  • 1 c. almond flour
  • 1 c. baking blend
  • 1/2 c. oat fiber
  • 1 t. baking soda
  • 1/2 t. salt
  • 3/4 t. xantham or gluccie
  • 11/2 c. Lily's butterscotch chips
Wet:
  • 1 1/2 t. vanilla
  • 1 t. molasses
  • 2 eggs

Method
 

  1. Preheat the oven to 350
  2. Cream together the butter & sweeteners
  3. Add in the wet ingredients
  4. In a separate bowl, combine the dry ingredients, including the butterscotch chips (they will be more evenly distributed among the cookies if you do this)
  5. After the dry ingredients are combined, mix with the wet ingredients
  6. Spray cookie sheet with non-stick olive oil or coconut spray
  7. Scoop cookie batter onto baking sheet with a small cookie scooper or use a spoon to scoop 1 T. of batter onto the sheet
  8. Flatten cookies with the palm of your hand
  9. Bake for 5 minutes & scoop batter onto a 2nd pan while cooking the 1st
  10. Turn the 1st pan of cookies around & bake for an additional 4 minutes with the 2nd pan of cookies
  11. Cook the 2nd pan of cookies for 5 additional minutes
  12. Repeat this process until the batter is gone
  13. Let cool on pan for a few minutes then transfer to a cooling rack

Notes

Note: the butterscotch chips take on a caramel texture once baked & they will stick to your spatula so you have to clean it in between :)