Keto Butter Cookies (Printable View)
Tender, melt-in-mouth buttery cookies crafted for keto and low-carb living.
# Ingredient List:
→ Dry Ingredients
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
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1 teaspoon pure vanilla extract
# How to Prepare:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together almond flour, powdered erythritol, and sea salt until evenly blended.
03 - Add softened butter and vanilla extract to the dry mixture. Mix with an electric mixer or spatula until a soft, pliable dough forms.
04 - Scoop 1-tablespoon portions of dough and roll into balls. Arrange on the prepared baking sheet, leaving 2 inches of space between each cookie.
05 - Press each dough ball lightly with a fork to flatten, creating a crisscross pattern on top.
06 - Bake for 12-15 minutes until edges are lightly golden.
07 - Allow cookies to cool fully on the baking sheet before transferring, as they will be fragile when warm.
# Expert Suggestions:
01 -
- These cookies melt in your mouth with a texture that rivals any traditional shortbread recipe
- You get all the buttery satisfaction without the sugar crash or guilt
02 -
- These cookies are extremely fragile when warm and will fall apart if you try to move them too soon
- Overbaking even by two minutes makes them dry and crumbly instead of tender and melting
03 -
- Measure almond flour by spooning it into the measuring cup and leveling off the top rather than scooping directly
- If your dough feels too sticky, chill it in the refrigerator for 15 minutes before shaping the cookies