Keto Butter Cookies (Printable)
Tender cookies made with almond flour and butter, delivering a rich, melt-in-the-mouth experience.
# What You'll 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
# Step-by-step:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Mix almond flour, powdered erythritol, and salt in a mixing bowl until well combined.
03 - Add softened butter and vanilla extract. Mix until a soft, cohesive dough forms.
04 - Scoop 1-tablespoon portions and roll into balls. Place on prepared baking sheet, spacing 2 inches apart. Flatten slightly with a fork to create a crisscross pattern.
05 - Bake for 12-15 minutes until edges are lightly golden.
06 - Allow cookies to cool fully on the baking sheet before transferring, as they are fragile when warm.
# Expert Advice:
01 -
- They taste like the classic butter cookies you thought you had to give up forever
- Only four ingredients and you probably have everything in your kitchen right now
- The texture is impossibly tender, like a cloud that melts on your tongue
02 -
- I once tried swapping coconut flour and created completely different cookies that were tasty but definitely not these
- Overbaking by even two minutes turns them from tender to sadly dry
03 -
- Room temperature butter is absolutely non-negotiable for the right texture
- Letting them cool completely on the pan prevents them from falling apart when you move them