Keto Butter Cookies (Printable Version)

Buttery, tender cookies made with almond flour and keto-friendly sweeteners for a low-carb treat.

# What You 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

# How-To:

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 Hints:

01 -
  • You get that classic butter cookie experience without the sugar crash or guilt
  • The dough comes together in minutes and bakes into something that feels fancy and indulgent
  • They stay tender for days, making them perfect for keeping on hand whenever cravings strike
02 -
  • These cookies crumble easily when warm, so resist the urge to taste test too soon
  • Overbaking by even two minutes turns them from tender to dry and crumbly
  • If your dough feels too soft, refrigerate it for 15 minutes before shaping
03 -
  • Weigh your almond flour if possible, as cup measurements can vary significantly between brands
  • Room temperature ingredients blend better and create a more uniform texture

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