Keto Butter Cookies Soft (Printable)

Tender, buttery cookies with almond flour and a rich vanilla note, ideal for low-carb days.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups almond flour (blanched, finely ground)
02 - 1/2 cup powdered erythritol or other keto-friendly sweetener
03 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine almond flour, powdered erythritol, and salt.
03 - Add softened butter and vanilla extract. Mix until a soft dough forms.
04 - Scoop out 1-tablespoon portions and roll into balls. Place onto the prepared baking sheet, spacing them about 2 inches apart.
05 - Flatten each ball slightly with a fork, creating a crisscross pattern.
06 - Bake for 12–15 minutes, or until edges are lightly golden.
07 - Let cookies cool fully on the baking sheet before transferring, as they will be fragile when warm.

# Expert Advice:

01 -
  • They honestly taste like the classic butter cookies your grandmother made, just without the sugar crash afterwards
  • The dough comes together in minutes and bakes up tender every single time
02 -
  • These cookies are extremely delicate fresh from the oven and will crumble if you try to move them too soon
  • The dough might seem slightly crumbly but should hold together when squeezed, if it is too dry add a teaspoon of softened butter
03 -
  • Chill the dough for 15 minutes if your kitchen is very warm, this prevents excessive spreading
  • Weighing your almond flour gives the most consistent results rather than using cup measurements

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