Keto Butter Cookies (Printable Version)
Tender, melt-in-your-mouth cookies with rich buttery flavor and almond flour base, ideal for low-carb diets.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups almond flour (blanched, finely ground)
02 - 1/2 cup powdered erythritol or keto-friendly sweetener
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine almond flour, powdered erythritol, and sea salt until well blended.
03 - Add softened butter and vanilla extract to the dry mixture. Mix until a soft, cohesive dough forms.
04 - Scoop out 1-tablespoon portions of dough and roll into balls. Place onto the prepared baking sheet, spacing them approximately 2 inches apart.
05 - Flatten each dough ball slightly with a fork, pressing down to create a decorative crisscross pattern on top.
06 - Bake for 12–15 minutes, or until the edges are lightly golden brown.
07 - Allow cookies to cool completely on the baking sheet before transferring, as they will be fragile while warm.
# Expert Hints:
01 -
- You get that classic butter cookie experience without the sugar crash or guilt
- The dough comes together in under ten minutes with ingredients you probably already have
- These freeze beautifully so you can bake a fresh batch whenever the mood strikes
02 -
- Warm cookies are fragile so let them set completely before you try moving them
- Powdered sweetener is non-negotiable, granulated will give you a gritty texture
- Dont overbake, they continue firming up as they cool on the hot pan
03 -
- If your dough feels too soft to roll, refrigerate it for 15 minutes and try again
- Weighing your almond flour gives more consistent results than cup measurements
- A light dusting of extra powdered sweetener on top looks pretty and adds sweetness