Keto Butter Cookies (Print Version)
Delicate, melt-in-mouth low-carb cookies combining almond flour and rich butter for a tasty snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups almond flour (blanched, finely ground)
02 - 1/2 cup powdered erythritol or other 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 your oven to 350°F (175°C) 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 all the buttery richness of traditional shortbread without the sugar crash that usually follows
- The dough comes together in minutes and bakes into cookies that actually taste like the real deal
- These have become my go-to for serving guests who would never guess they're eating keto
02 -
- These cookies are incredibly fragile when warm and will crumble if you try to move them too soon
- I learned the hard way that over-mixing the dough makes them spread too much and lose their tender texture
03 -
- If your dough feels too sticky to roll, chill it for 15 minutes before portioning
- For extra flavor depth, add 1/4 teaspoon almond extract to the dough along with the vanilla