Keto Maple Brown Butter Cookies

These Keto Maple Brown Butter Cookies are everything you want in a fall-inspired treat—chewy, tender, and infused with rich maple flavor. The browned butter adds a subtle caramelized nuttiness that makes each bite completely irresistible. Topped with a maple glaze and optional toasted pecans, these low-carb cookies are a cozy, guilt-free indulgence perfect for seasonal snacking or holiday trays.

Why You’ll Love This Recipe

• Low in carbs: Just 4.8g total carbs per serving, perfect for keto or low-carb diets.

• Maple magic: Maple extract delivers warm, cozy flavor without added sugar.

• Brown butter richness: Browning the butter deepens the flavor with hints of caramel.

• Perfect texture: Soft and chewy in the center with golden edges.

• Make-ahead friendly: Stores well and can be frozen for future cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies
½ cup butter
2 cups almond flour
½ cup brown sugar replacement (like Swerve Brown or similar)
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1½ teaspoons maple extract

Glaze
½ cup powdered sweetener
2 tablespoons heavy cream
1 teaspoon maple extract
Water, as needed to thin

Optional Garnish
¼ cup chopped toasted pecans

Directions

Make the Cookies:

1. Brown the butter:
   In a medium saucepan, cook the butter over medium heat, stirring often, for 4–5 minutes until it turns deep amber and smells nutty. Remove from heat and let cool slightly.

2. Preheat oven:
   Set your oven to 325°F. Line a baking sheet with a silicone baking mat. Use two sheets if needed to avoid overcrowding.

3. Make the dough:
   In a large bowl, whisk together almond flour, brown sugar replacement, baking soda, and salt. Stir in the egg, cooled browned butter, and maple extract until a dough forms.

4. Form cookies:
   Roll the dough into 1-inch balls and place on the prepared baking sheet about 2–3 inches apart.

5. Bake and flatten:
   Bake for 5 minutes, then remove from the oven. Cover the cookies with parchment paper and press each one down to about ½ inch thick. Return to the oven and bake for another 8–10 minutes, until puffed and golden on the edges. Let cool completely on the pan.

Make the Glaze:

6. Whisk glaze ingredients:
   In a small bowl, mix the powdered sweetener, heavy cream, and maple extract. Add water a few drops at a time to reach a drizzling consistency.

7. Glaze and garnish:
   Spread or drizzle about 1 teaspoon of glaze over each cooled cookie. Sprinkle with chopped toasted pecans if using.

Servings and timing

Servings: 24 cookies
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

• Nut-free version: Use sunflower seed flour instead of almond flour and skip the pecan garnish.

• Spiced twist: Add a pinch of cinnamon or nutmeg for extra warmth.

• Chocolate chip version: Mix in sugar-free chocolate chips for a maple-chocolate combo.

• Glaze alternative: Skip the glaze and enjoy them plain or with a dusting of powdered sweetener.

Storage/Reheating

Storage: Keep cookies in an airtight container on the counter for up to 5 days or refrigerate for up to 1 week.

Freezing: Store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

FAQs

What is brown butter and why use it?

Brown butter is butter that’s been cooked until the milk solids caramelize, giving it a nutty, rich flavor that enhances baked goods.

Can I use coconut flour instead of almond flour?

Not in this recipe. Coconut flour absorbs much more liquid and would require major adjustments.

What kind of sweetener should I use?

Use a brown sugar replacement like Swerve Brown for the cookie dough and a powdered sweetener like Swerve Confectioners for the glaze.

Are these cookies crispy or soft?

They’re soft and chewy in the middle with slightly crisp edges.

Can I skip the glaze?

Yes, the cookies are delicious even without it, but the glaze adds extra maple sweetness.

Is maple extract keto-friendly?

Yes. Maple extract has no sugar and adds flavor without carbs.

How do I know the butter is browned?

It will smell nutty and turn a deep amber color. Watch carefully to avoid burning.

Can I use salted butter?

Yes, but reduce the added salt in the recipe to balance the flavor.

Do I have to press down the cookies mid-bake?

Yes, this helps shape and flatten the cookies since the dough doesn’t spread much on its own.

How long should the cookies cool before glazing?

Let them cool completely—about 20–30 minutes—so the glaze sets properly.

Conclusion

These Keto Maple Brown Butter Cookies are the perfect low-carb indulgence for fall or anytime you’re craving something warm, sweet, and satisfying. With their rich maple flavor, chewy texture, and buttery glaze, they feel like a treat without breaking your carb goals. Make a batch and savor the cozy goodness—one delicious cookie at a time.