Ohhh yes—classic rich, melt-in-your-mouth keto butter cookies 🍪🧈
Perfectly crisp on the edges, soft in the center, and zero guilt.
🧈 Keto Butter Cookies
Ingredients (Makes ~12–14 cookies)
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup powdered erythritol or monk fruit sweetener
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- Optional: ½ tsp almond extract for extra flavor
👩🍳 Instructions
- Preheat Oven
- Preheat to 350°F (175°C)
- Line a baking sheet with parchment paper
- Mix Dry Ingredients
- In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt
- Cream Butter
- In another bowl, beat butter until smooth
- Add egg, vanilla (and almond extract if using) and mix
- Combine
- Gradually mix dry ingredients into wet ingredients until a dough forms
- Form Cookies
- Roll into small balls (~1–1.5 tbsp each)
- Flatten slightly with fork or palm
- Bake
- Bake 10–12 minutes until edges are lightly golden
- Let cool 5 minutes on pan, then transfer to wire rack
🧠 Approx Keto Macros (per cookie, makes 12)
- Calories: ~150
- Fat: ~13g
- Protein: ~3g
- Net Carbs: ~2g
🔥 Pro Tips
- Chill dough 10–15 minutes for thicker cookies
- Coconut flour absorbs more moisture; don’t skip it
- Store in airtight container at room temp ~5 days, or freeze for 2 months
- Optional topping: sprinkle a tiny pinch of sea salt before baking for “buttery-salty” perfection
🔄 Flavor Variations
- Lemon butter cookies: add 1 tsp lemon zest + ½ tsp lemon extract
- Chocolate chip: fold in 2 tbsp sugar-free chocolate chips
- Cinnamon sugar: sprinkle cinnamon + erythritol on top before baking
- Nutty: mix in 2 tbsp finely chopped pecans or walnuts
