Soft, buttery, melt-in-your-mouth cookies with a simple, nostalgic twist—made low carb, gluten free, and with no added sugar.
There’s something about a classic butter cookie that never gets old. Lightly golden edges, soft centers, and that rich, buttery flavor—it’s comfort baking at its best. These Keto Daisy Butter Cookies bring all of that, with a fun spring-inspired shape that makes them just as pretty as they are delicious.
Whether you’re baking for a weekend treat, hosting friends, or just want something a little special with your afternoon coffee or tea, these cookies deliver. They’re made with our Scotty’s Everyday Cupcake & Cake Mix, so you get consistent results without the guesswork—and a texture that’s soft, tender, and perfectly balanced.
2 tbsp Scotty’s Everyday Allulose& Monkfruit Zero Calorie Sugar Replacement
⅛ tsp salt
2 tsp unsweetened cocoa powder*
Directions
Make the Dough
Preheat oven to 325°F. Line or lightly grease 2 baking sheets.
Beat butter until light & fluffy. Add vanilla → mix.
Add egg whites → mix until smooth.
Add Cupcake & Cake Mix, sweetener, and salt → mix on low until a soft dough forms.
Remove all but ½ cup of dough into a second bowl.
Mix cocoa powder into the remaining ½ cup to create chocolate dough.
Chill both doughs for 30 minutes.
Shape the daisies 🌼
Roll vanilla dough into 5 small balls (about a level ½ teaspoon per ball) and place them on the prepared baking pan in a circle, leaving a space in the center.
Roll ½ teaspoon of chocolate dough into a ball and place in the center.
Press down each ball with your fingertips. Use a toothpick to press a line into each petal (if dough gets sticky, chill again briefly)
Place shaped cookies in freezer for 10 minutes (Prevents spreading)
Bake 13–14 minutes until bottoms are lightly golden and tops are set.
Let cool on pan, then transfer to rack.
Recipe Note
🧊 Storage
Store sealed at room temp for a few days, or refrigerate/freeze for longer.
