Here’s a classic, melt-in-your-mouth Keto Butter Cookies recipe—simple, crisp on the edges, soft inside, and perfect with tea or coffee 🍪
🧈 Keto Butter Cookies (Low-Carb)
Ingredients (12–15 cookies)
- 1 cup unsalted butter, softened
- ½ cup powdered erythritol or monk-fruit sweetener
- 1 tsp vanilla extract
- 2 cups almond flour (fine, blanched)
- ¼ tsp salt
Optional additions
- 1–2 tbsp heavy cream (for piping consistency)
- Sugar-free chocolate chips
- Lemon zest or almond extract
Instructions
- Preheat oven to 170°C / 340°F. Line a baking tray with parchment paper.
- Cream butter & sweetener until light and fluffy (2–3 minutes).
- Mix in vanilla extract.
- Add almond flour and salt; mix until a soft dough forms.
- If piping, add heavy cream until smooth enough to pipe.
- Pipe or shape cookies onto the tray (they spread slightly).
- Bake 12–15 minutes until edges are lightly golden.
- Cool completely—they firm up as they cool.
Tips for Perfect Keto Butter Cookies
- Use powdered sweetener only—granular makes them gritty
- Don’t overbake; keto cookies brown quickly
- Chill dough 10 minutes if too soft
Storage
- Airtight container at room temp: 4–5 days
- Refrigerator: up to 10 days
- Freezer-friendly ✔️
Approx. Nutrition (per cookie)
- Calories: ~120
- Fat: 11g
- Net Carbs: 1–1.5g
- Protein: 2g
