Keto Butter Cookies (Printable version)

Tender, buttery low-carb cookies with almond flour, ideal for easy, quick baking and a rich flavor experience.

# What you need:

01 - 2 cups almond flour, blanched and finely ground

02 - 1/2 cup powdered erythritol or keto-friendly sweetener

03 - 1/4 teaspoon fine sea salt

04 - 1/2 cup unsalted butter, softened

05 - 1 teaspoon pure vanilla extract

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 soft dough forms

04 - Scoop 1-tablespoon portions, roll into balls, and place on prepared baking sheet 2 inches apart

05 - Flatten each ball slightly with a fork to create crisscross pattern

06 - Bake for 12-15 minutes until edges are lightly golden

07 - Allow cookies to cool fully on baking sheet before transferring, as they will be fragile when warm

01 -

These cookies vanish from my counter faster than I can bake them, even from friends who swear they hate healthy desserts
The dough comes together in under five minutes, meaning I can satisfy a butter cookie craving without planning ahead

02 -

I once tried to shape these dough balls while the dough was still cold from the fridge and ended up with crumbles everywhere, so let your dough come to room temperature first
The difference between twelve and thirteen minutes in the oven can mean the difference between tender and dry, so set that timer and pay attention

03 -

Weighing your almond flour instead of using measuring cups changed everything for me and gave me consistent results every single time
Room temperature ingredients are not optional here, and cold butter simply will not incorporate properly into the almond flour