Keto Butter Cookies (Printable Version)
Tender, buttery low-carb cookies made with almond flour and vanilla for a melt-in-your-mouth treat.
# Ingredient List:
→ 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 -
- They genuinely melt in your mouth like traditional butter cookies without the sugar crash
- The dough comes together in minutes with ingredients you probably already have
02 -
- Hot cookies will crumble if you try to move them too early, so wait for full cooling
- Overworking the dough makes them tough, so mix just until everything comes together
03 -
- Chill the dough for 15 minutes if it feels too sticky or warm to work with
- Weighing your almond flour gives more consistent results than measuring by cup