Keto Butter Cookies

My skeptical cousin bit into one of these cookies and immediately asked for the recipe, refusing to believe they were keto-friendly. The moment crumbled her doubts about low-carb baking forever.

Last December I made three batches during a holiday baking marathon, accidentally eating half the dough before any cookies even reached the oven. My kitchen smelled like vanilla for days afterward.

Ingredients

• 2 cups almond flour: Blanched and finely ground works best for that tender texture we want
• 1/2 cup powdered erythritol: Powdered sweeteners dissolve so much better than granular ones in these delicate cookies
• 1/4 teaspoon fine sea salt: Enhances the butter flavor without making them taste salty
• 1/2 cup unsalted butter: Softened to room temperature so it incorporates beautifully into the dough
• 1 teaspoon pure vanilla extract: The secret ingredient that makes them taste like classic bakery cookies

Instructions

Preheat and prepare:

Set your oven to 350°F and line a baking sheet with parchment paper so nothing sticks.

Mix the dry ingredients:

Combine almond flour, powdered erythritol, and salt in a mixing bowl until well blended.

Bring it together:

Add softened butter and vanilla extract, then mix until a soft, cohesive dough forms.

Shape the cookies:

Scoop tablespoon portions, roll into balls, and place them 2 inches apart on your prepared baking sheet.

Create the classic look:

Press each ball with a fork in a crisscross pattern to flatten slightly and give them that recognizable cookie appearance.

Bake to perfection:

Bake for 12 to 15 minutes until the edges turn lightly golden, watching closely near the end.

Patience pays off:

Let the cookies cool completely on the baking sheet before moving them, as they are delightfully fragile when warm.

Save to Pinterest

These became my go-to keto treat after my mom tried one during her visit and didn't realize they were sugar-free until I mentioned it the next day.

Flavor Variations

Adding a quarter teaspoon of almond extract transforms these into something entirely different and wonderfully fragrant.

Storage Secrets

Keep them in an airtight container at room temperature and they stay perfectly tender for a full week.

Serving Ideas

Dipping the cooled cookies in melted keto chocolate creates an impressive dessert that looks like it came from a fancy bakery.

• Serve with coffee or tea for a simple afternoon treat
• Package them in gift boxes during the holidays
• Crumble over keto ice cream for a textured topping

Save to Pinterest

These little cookies have saved me countless times when everyone else is eating regular desserts at gatherings.

Recipe Questions & Answers

→ What type of flour is used in these cookies?

Almond flour is used, providing a gluten-free and low-carb base with a nutty flavor and tender texture.

→ Can I use other sweeteners instead of erythritol?

Yes, other keto-friendly sweeteners can be substituted, such as monk fruit or stevia, to suit taste preferences.

→ How do I ensure cookies don’t spread too much while baking?

Chilling the dough briefly before baking or shaping the dough into firm balls with space between helps maintain their shape.

→ What gives these cookies their buttery flavor?

Softened unsalted butter is the primary source of rich buttery taste and tender crumb in these cookies.

→ Are these cookies suitable for people with nut allergies?

No, they contain almond flour which is a tree nut, so they are not safe for those with nut allergies.

→ How should these cookies be stored for best freshness?

Store them in an airtight container at room temperature; they stay fresh for up to one week.