Here’s a simple and delicious recipe for Keto Butter Cookies — crisp, buttery, low-carb, and made with almond flour. These cookies are perfect for satisfying your sweet tooth while staying on track with a keto or low-carb lifestyle.
🍪 Keto Butter Cookies (Low-Carb & Gluten-Free)
📌 Servings: ~18 small cookies
🕒 Prep Time: 10 minutes | Bake Time: 10–12 minutes | Total Time: ~25 minutes
🧾 Ingredients
- 1 ½ cups blanched almond flour
- ¼ cup unsalted butter, softened
- ¼ cup granulated erythritol (e.g., Swerve or Lakanto)
- ½ tsp vanilla extract
- Pinch of salt
Optional:
- 1–2 tbsp coconut flour (if dough is too soft)
- ¼ tsp almond extract for extra flavor
- 1 egg yolk for richer cookies (optional)
🍳 Instructions
🔹 1. Preheat Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
🔹 2. Make the Dough
- In a mixing bowl, cream together the softened butter and erythritol until light and fluffy.
- Add vanilla extract (and almond extract, if using).
- Mix in the almond flour and a pinch of salt until a dough forms.
- If the dough is too soft, chill it for 10–15 minutes or add 1 tbsp of coconut flour.
🔹 3. Shape the Cookies
- Roll the dough into 1-inch balls and place on the prepared baking sheet.
- Flatten each with your palm or a fork (you can do a crisscross pattern like peanut butter cookies).
🔹 4. Bake
Bake for 10–12 minutes, or until the edges just begin to turn golden.
Let the cookies cool completely on the tray — they will firm up as they cool.
🔹 5. Serve or Store
- Enjoy once cooled.
- Store in an airtight container at room temperature for 3–5 days, or refrigerate for up to a week.
- Freeze for longer storage.
🔁 Flavor Variations
- Lemon zest for a citrus twist
- Cinnamon or pumpkin spice for a warm flavor
- Dip half in sugar-free chocolate for a keto-friendly treat
- Add chopped nuts or sugar-free chocolate chips for texture
❓FAQs – Keto Butter Cookies
🔹 Can I use coconut flour instead of almond flour?
Not directly. Coconut flour absorbs much more liquid. You’d need to adjust the recipe and add more egg or butter.
🔹 What sweeteners work best?
Erythritol, monk fruit blend, or allulose work well. Avoid pure stevia or xylitol unless you’ve adjusted the ratios and are familiar with the taste.
🔹 Are these cookies crisp or soft?
These are crisp on the outside, especially if fully cooled. For softer cookies, underbake slightly and let them set.
🔹 Can I make these egg-free?
Yes! This base recipe is naturally egg-free unless you choose to add a yolk for richness.
Would you like a chocolate version, peanut butter twist, or a printable recipe card for these cookies?