Keto Butter Cookies (Printable)

Melt-in-mouth cookies with buttery flavor, almond flour, and vanilla, ideal for low-carb and gluten-free living.

# 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 (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 Advice:

01 -
  • You can eat warm cookies without worrying about kicking yourself out of ketosis
  • The texture is impossibly tender, like a cloud made of butter
02 -
  • These cookies are fragile. Handle them gently or they will crumble into delicious sadness
  • Room temperature ingredients matter. Cold butter creates a dough that fights back
03 -
  • Weigh your almond flour if possible. Cup measurements vary wildly and can make or break the texture
  • Chill the dough for 30 minutes if it feels too sticky or warm to work with

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