Keto Butter Cookies

Keto Butter Cookies

These Keto Butter Cookies are melt-in-your-mouth delicious and perfect for satisfying a cookie craving without the sugar. They’re quick to make and call for only a few ingredients, so they’re a great choice for a keto-friendly treat.

Equipment Needed

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Electric mixer (optional)

Ingredients

  • 1 cup almond flour
  • ¼ cup unsalted butter, softened
  • ¼ cup powdered erythritol or your preferred keto-friendly sweetener
  • ½ tsp vanilla extract
  • Pinch of salt

Step-by-Step Instructions

1. Preheat the Oven
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Ingredients
In a mixing bowl, cream together the softened butter and powdered erythritol until smooth. Add in the vanilla extract and a pinch of salt. Gradually add the almond flour, mixing until you get a soft dough.

3. Form the Cookies
Scoop about a tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Flatten each ball gently with a fork to create a classic crisscross pattern.

4. Bake
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges just start to turn golden. Be careful not to overbake as almond flour can brown quickly.

5. Cool and Serve
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. They’ll firm up as they cool and be perfectly crisp yet tender.

Tips for the Best Keto Butter Cookies

  • Use Softened Butter: This helps in getting a smooth, creamy dough. Cold butter might make the dough too stiff.
  • Adjust Sweetness: Feel free to adjust the sweetener amount to your liking, but powdered erythritol blends best for smoothness.
  • Flavor Boosts: Try adding a sprinkle of cinnamon or a few drops of almond extract for a different twist!

Storage

  • Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
  • Freezing: These cookies freeze well! Store in an airtight container or freezer bag for up to a month.

FAQs

Can I use coconut flour instead of almond flour?
Almond flour gives the best texture for these cookies. If you use coconut flour, use only a small amount (about ¼ cup) since it’s much more absorbent.

Can I make them dairy-free?
Yes, you can use coconut oil instead of butter, but the cookies may be slightly less crisp.

Why are my cookies falling apart?
Keto cookies tend to be more delicate. Make sure they’ve cooled fully on the baking sheet before handling.

Nutrition (per cookie, approx. 12 cookies total)

  • Calories: 90
  • Fat: 9g
  • Protein: 2g
  • Net Carbs: 1g

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