Keto Butter Cookies (Printable)

Soft, buttery low-carb treats made with almond flour and sweetened naturally for a tender texture.

# 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

# Directions:

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 Tips:

01 -
  • They satisfy that intense butter cookie craving without the blood sugar spike
  • The texture is incredibly tender almost like shortbread but with none of the guilt
02 -
  • These cookies crumble easily when warm so patience during cooling is non-negotiable
  • Overbaking by even two minutes turns them from tender to hard and dry
03 -
  • Roll the dough balls between your palms with very light pressure for the smoothest surface
  • Rotate the baking sheet halfway through baking for even browning

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