Keto Chocolate Chip Butterscotch Cookies

These keto butterscotch chocolate chip cookies are soft, chewy, and filled with both sugar-free butterscotch chips and sugar-free chocolate chips.

They’re also made using brown butter, which gives the cookies a warm, nutty taste that compliments the sweetness of chocolate and butterscotch perfectly.

You won’t believe it after trying them, but these cookies are sugar-free, grain-free, and gluten-free!

This recipe for low-carb chocolate chip butterscotch cookies is easy to whip up whenever you feel like a sweet treat. Perfect for an afternoon snack or a dessert that everyone will love.

If you’re looking for a classic chocolate chip cookie, then you should also try our ultimate keto chocolate chip cookies. And if you’re looking for something a little different, I highly recommend trying out our Keto Trash Cookies!

You should also check out our entire collection of keto cookies for more delicious options.

Keto Chocolate Chip Butterscotch Cookies

What makes these keto butterscotch cookies so great is not only their great taste but also their chewy texture, even though they use zero wheat flour.

I made these sugar-free butterscotch cookies extra special by using browned butter. The browned butter adds an extra layer of richness to these keto cookies, despite using simple ingredients that will not cause your blood sugar levels to rise.

These low carb cookies are also sprinkled with a little sea salt before baking. Since this combo turns a good recipe into a great recipe, it’s a top tip when using butterscotch chips, ensuring that the sweetness is balanced and able to satisfy your sweet tooth.

I also added chopped walnuts to these cookies for texture and extra flavor, which is optional but so good!

Clocking in at only 3 g net carbs per cookie, it’s sure to satisfy your cookie cravings and stay within your macros.

Ingredients Needed

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The following is a list of ingredients you will need to make this keto cookie recipe. Note that the full printable recipe card and nutritional information are at the bottom of the page.

• Almond flour (finely milled) measured and sifted
• Baking powder
• Brown sugar substitute 
• Allulose sugar-free sweetener 
• Butter, room temperature
• Eggs
• Sugar-free maple syrup
• Chopped walnuts
• Sugar-free Lily’s butterscotch chips
• Sugar-free chocolate chips
• Vanilla extract
• Maple extract is added for extra flavor but is optional.
• Cinnamon powder
• Nutmeg
• Salt
• Sea salt flakes are added to the top of the cookie but are optional.

Another great thing about these keto cookies is that they’re pretty easy to make! The brown butter is an extra step that takes a little more time, but it’s not complicated and so worth it in the end!

The recipe also requires a brown sugar substitute and Allulose sugar-free sweetener instead of our usual granulated sugar substitute, which is crucial to the flavor and chewy texture of this cookie.

As for the sugar-free butterscotch chips, you’ll have to use Lily’s brand as I have not found any other options, but you can find them at most grocery stores now and occasionally at Amazon.

Another option is to use Lily’s salted caramel in place of the butterscotch chips.

How To Make Keto Chocolate Chip Butterscotch Cookies

These keto butterscotch cookies are seriously delicious, and it’s really thanks to the brown butter and sugar-free butterscotch chips!

The keto cookies come together quickly once you’ve browned your butter.

Begin by first combining the brown butter, sugar substitutes, and sugar-free maple syrup in a large bowl.

Then, add in your whole egg plus one more yolk. I know this may seem odd, but trust the process; this will make for a keto butterscotch cookie that comes very close to the real thing.

Next, you’ll add the rest of your dry ingredients and combine well. Once your dough forms, you can fold in your sugar-free butterscotch chips, sugar-free chocolate chips, and walnuts.

Then chill the cookie dough for a minimum of 30 minutes in the fridge. This step is important so that the cookies do not spread too thin while baking.

You’ll notice that I also added some sea salt flakes prior to baking the cookies. I find that it really amplifies the flavor of the cookie and keeps it from being too sweet. But feel free to leave it out if that’s not your preference.

Once chilled, you’ll drop the dough by spoonfuls on a parchment-lined baking sheet and bake for 12 to 15 minutes. Allow them to cool slightly before enjoying them.

Store your leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three weeks.

You can read more about my keto baking tips to assist you with all of your baking needs with keto-friendly ingredients.

How To Brown Butter

Now, we’ve used brown butter a lot around here, and if you still haven’t tried one of our many recipes using brown butter, you’re missing out!

Making browned butter is so much easier than you might think. It’s as simple as placing the butter in a stainless-steel pan and watching the particles of browning develop at the bottom!

After that, you’ll simmer the butter on medium-high heat until it begins to bubble. After 2 minutes or so, you’ll notice brown particles forming on the bottom of the pan.

Remove from the heat and continue to stir until the butter begins to lightly brown to a golden amber color. Set aside to cool.

The Best Sweetener For Sugar-Free Butterscotch Cookies

As far as which sugar substitute to use for these sugar-free chocolate chip butterscotch cookies, I have a few recommendations since this recipe calls for both brown and regular sugar substitutes.

Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market. 

I am recommending you use their brown sugar substitute in this recipe. Although you can use their white granulated sweetener exclusively, it will not have the same depth of flavor. 

Having said that, I’m also partial to Swerve Brown Sugar, which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. But Pyure does not make a brown sugar substitute.

Please note that if this is your choice, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.

You will also need an Allulose sugar-free sweetener. As I mentioned before, the allulose gives the cookie a chewier texture.

However, you can just use more brown sugar substitutes instead, but the cookies will not be as chewy.

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I sure hope you give these keto chocolate chip butterscotch cookies a try.

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Grab Our Books!

In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

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