Keto Butter Cookies (Printable)

Delicate melt-in-mouth cookies with rich buttery flavor and low-carb almond flour base.

# 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

# Steps:

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 fool everyone who tries them because they taste like classic shortbread
  • The recipe comes together in under 30 minutes with zero fancy techniques
  • They stay tender for days unlike some low carb baked goods that get dry
02 -
  • These cookies firm up as they cool so do not overbake thinking they are too soft
  • Room temperature butter is non negotiable. Cold butter creates a dough that never comes together properly
  • Different keto sweeteners yield different results so stick with powdered erythritol for best texture
03 -
  • Weighing your almond flour gives more consistent results than cup measurements
  • If your dough feels too dry to roll let it sit for 5 minutes. The flour needs time to absorb the butter
  • Do not use wax paper instead of parchment or you will have a stuck on mess to deal with

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