Keto Butter Cookies (Printable)

Tender, buttery cookies with almond flour, ideal for low-carb and gluten-free diets.

# Ingredient List:

→ 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 cookie craving while keeping you in ketosis
  • The texture is incredibly tender and light, nothing like typical low-carb baking
  • You can have them ready in under 30 minutes with basic pantry ingredients
02 -
  • These cookies are extremely fragile right out of the oven so resist the urge to move them too soon
  • The dough should feel soft and slightly oily but not sticky or crumbly
  • Overbaking will make them dry so pull them out when just lightly golden around the edges
03 -
  • Weigh your almond flour if possible for consistent results every time
  • Let your butter soften naturally rather than microwaving it to avoid separating the fats
  • Room temperature ingredients come together much more smoothly than cold ones

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