Keto Butter Cookies (Print Version)

Tender, melt-in-your-mouth cookies with rich buttery flavor ideal for low-carb and keto 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 Cook:

01 - Preheat your 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 Advice:

01 -
  • You get that classic melt-in-your-mouth cookie texture without the wheat flour or sugar crash
  • The dough comes together in under ten minutes, so you can satisfy a craving almost instantly
02 -
  • These cookies seem underbaked when you take them out, but that is exactly how they should be
  • The dough can be made ahead and refrigerated for up to three days if you want to bake fresh later
03 -
  • If your dough feels too crumbly, add one teaspoon of softened butter at a time until it holds together
  • Room temperature ingredients are non-negotiable here, so plan ahead and let everything sit out for an hour

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