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