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Keto Butter Cookies

Delightfully crispy on the outside and tender on the inside, these Keto Butter Cookies are a guilt-free indulgence perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Baked Goods, Keto
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use coconut oil for a dairy-free version.
  • 1 cup almond flour Almond flour gives the cookies a nice texture.
  • 1/4 cup erythritol (or preferred sugar substitute) Adjust the amount based on your sweetness preference.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 1/2 teaspoon baking powder Helps the cookies rise.
  • 1 pinch salt Balances out the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and erythritol until light and fluffy (about 2-3 minutes).
  3. Mix in the vanilla extract until combined.
  4. In a separate bowl, whisk together the almond flour, baking powder, and a pinch of salt.
  5. Gradually add the dry ingredients into the butter mixture, stirring until a smooth dough forms.
  6. Scoop the dough by tablespoonfuls onto a parchment-lined baking sheet and flatten slightly.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 5 days at room temperature or up to 2 weeks in the refrigerator. For longer storage, freeze with parchment paper between layers for up to 3 months.