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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.
My Personal Experience
I’ve made these Keto Butter Cookies on several occasions, and each time, they’re gone in no time. They’re the perfect little treat when you want something sweet without straying from your keto goals. The dough comes together so quickly, and they bake up soft yet crisp on the edges. A sprinkle of cinnamon or a touch of almond extract gives these cookies an extra special twist. I’ve even made a batch and frozen some to enjoy later—works like a charm!
Why You’ll Love This Recipe
These cookies are everything you want in a keto-friendly treat—crispy on the outside, soft on the inside, and packed with rich butter flavor. Plus, they only take about 15 minutes to make, which means you can satisfy your cravings with minimal effort. They’re perfect for holiday baking, an afternoon snack, or whenever you need a quick sweet fix.
Ingredients & Substitutions
• 1 cup almond flour – Almond flour gives these cookies the perfect soft texture. If you prefer, you can experiment with coconut flour, but you’ll need less (about ¼ cup).
• ¼ cup unsalted butter, softened – The butter should be at room temperature for easy mixing. You can substitute with coconut oil for a dairy-free version, though the cookies may be a bit less crisp.
• ¼ cup powdered erythritol – This low-carb sweetener mimics sugar well and dissolves into the dough smoothly. You can use your preferred keto-friendly sweetener, but powdered erythritol is recommended for best texture.
• ½ tsp vanilla extract – Adds a lovely depth of flavor.
• Pinch of salt – Just a little to balance the sweetness.
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!
Preserving Your Dish: Storage Guidelines
- 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: Everything You Need to Know
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.
Equipment Needed
- Baking Sheet: A flat surface to arrange the cookie dough, ensuring even baking.
- Parchment Paper: Helps prevent sticking and makes cleanup easier.
- Mixing Bowl: Essential for combining the ingredients to create the cookie dough.
- Electric Mixer (Optional): Speeds up the mixing process, especially when creaming the butter and sweetener.
- Calories: 90
- Fat: 9g
- Protein: 2g
- Net Carbs: 1g
Keto Butter Cookies Recipe
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowl
- Electric Mixer (optional)
Ingredients
- 1 cup almond flour
- 1/4 cup unsalted butter softened
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered erythritol until smooth. Add the vanilla extract and a pinch of salt. Gradually add in the almond flour and mix until the dough is soft and cohesive.
- Scoop out about 1 tablespoon of dough, roll it into a ball, and place it on the baking sheet. Flatten each ball gently with a fork to create the classic crisscross pattern.
- Bake in the preheated oven for 10-12 minutes, or until the edges are just golden brown. Be cautious not to overbake, as almond flour can brown quickly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. They’ll firm up as they cool.
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