Keto Butter Cookies Recipe

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Keto Butter Cookies

Introduction

Craving a buttery, melt-in-your-mouth cookie without the carbs? These Keto Butter Cookies are the perfect treat for anyone following a low-carb or ketogenic lifestyle. They’re simple to make, rich in flavor, and satisfy your sweet tooth while keeping your macros in check.

What makes these cookies special is their use of almond flour and keto-friendly sweeteners — offering the same classic buttery goodness as traditional cookies but without the sugar spike. With just a handful of ingredients, you can whip up a batch in no time.

Whether you’re looking for a snack to go with your morning coffee, a dessert to share, or a guilt-free holiday treat, these keto butter cookies are sure to impress both keto followers and non-keto eaters alike!

Cooking Time & Servings

• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 25 minutes
• Servings: 18 cookies

Ingredients

• 1 cup (100g) almond flour (blanched and finely ground)
• ½ cup (115g) unsalted butter, softened
• ⅓ cup (60g) erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Optional: ½ teaspoon baking powder (for a lighter texture)

How to Make Keto Butter Cookies

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the Butter and Sweetener:
   In a medium bowl, beat the softened butter and erythritol together until light and fluffy using an electric mixer.
3. Add Vanilla and Dry Ingredients:
   Mix in the vanilla extract, then add the almond flour, salt, and optional baking powder. Stir until a smooth dough forms.
4. Shape the Cookies:
   Roll the dough into small balls (about 1 tablespoon each). Place them on the prepared baking sheet and gently press down with a fork or your fingers to flatten.
5. Bake:
   Bake for 12–15 minutes, or until the edges turn light golden brown. Keep an eye on them — almond flour can brown quickly!
6. Cool Completely:
   Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. They will firm up as they cool.

Notes

• For extra flavor, try adding a pinch of cinnamon or a few drops of almond extract.
• You can substitute coconut flour for almond flour, but use only about ⅓ cup since coconut flour absorbs more moisture.
• Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

FAQs

Q: Can I freeze keto butter cookies?

Yes! These cookies freeze beautifully. Store them in an airtight container for up to 3 months. Thaw at room temperature before serving.

Q: Which sweetener is best for this recipe?

Erythritol, allulose, or monk fruit sweetener all work well. Choose a powdered version for a smoother texture.

Q: Why are my cookies crumbly?

That’s normal with almond flour cookies! Let them cool fully before handling — they’ll firm up once cooled.

Nutrition Information

(Per Cookie)