Keto Butter Cookies (Print Version)

Tender butter cookies with almond flour and vanilla, ideal for low-carb and gluten-free options.

# What You Need:

→ Dry Ingredients

01 - 2 cups blanched finely ground almond flour
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 Prepare:

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 -
  • These cookies have that classic melt-in-your-mouth texture you remember from childhood treats
  • Only five simple ingredients and you probably have everything in your pantry right now
  • Perfect for serving guests who follow keto or gluten-free diets without anyone feeling left out
02 -
  • The cookies firm up significantly as they cool so do not judge their texture straight from the oven
  • Room temperature ingredients matter here more than you might expect especially the butter
03 -
  • If your dough feels too sticky to roll chill it in the refrigerator for 15 minutes
  • Watch them closely after the 10 minute mark because almond flour browns quickly

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