Keto Butter Cookies (Print)
Tender, melt-in-your-mouth butter cookies made with almond flour and sweetener, ideal for low-carb lifestyles.
# 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
# How To Make:
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 salt.
03 - Add softened butter and vanilla extract. Mix until a soft dough forms.
04 - Scoop out 1-tablespoon portions and roll into balls. Place onto the prepared baking sheet, spacing them about 2 inches apart.
05 - Flatten each ball slightly with a fork, creating a crisscross pattern.
06 - Bake for 12-15 minutes, or until edges are lightly golden.
07 - Let cookies cool fully on the baking sheet before transferring, as they will be fragile when warm.
# Expert Tips:
01 -
- You get that genuine melt-in-your-mouth texture that makes people swear there must be sugar in them
- The entire batch comes together in under 30 minutes with zero fancy techniques or hard to find ingredients
02 -
- The first time I made these I tried to move them after 5 minutes and ended up with a pile of delicious cookie rubble
- Room temperature ingredients matter more here than in almost any other recipe I have ever tried
03 -
- For extra flavor, add a quarter teaspoon of almond extract to the dough along with the vanilla
- Weighing your almond flour gives more consistent results than using measuring cups