Keto Butter Cookies

Yield: 18-20 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 12-14 minutes
Total Time: About 1 hour
Difficulty: Easy
Intensity: Low Effort – Simple mixing and shaping, with a crucial chilling step.

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Ingredients

Dry Ingredients

• 2 cups (200g) super-fine blanched almond flour

• ⅓ cup (65g) granulated erythritol or monk fruit sweetener (see note)

• ¼ tsp fine sea salt

Wet Ingredients

• ½ cup (1 stick / 113g) unsalted butter, softened to room temperature

• 1 tsp pure vanilla extract

• Optional: ½ tsp almond extract (for enhanced flavor)

For Topping (Optional)

• 1-2 tbsp powdered erythritol, for dusting

• Flaky sea salt, for sprinkling

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Equipment

• Electric hand mixer or stand mixer

• Medium mixing bowl

• Spatula

• Baking sheets

• Parchment paper or silicone baking mats

• Fork

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Instructions

Step 1: Cream the Butter & Sweetener

In your mixing bowl, combine the softened butter and granulated erythritol. Beat on medium-high speed for 2-3 minutes, until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl. Beat in the vanilla (and almond extract, if using) until incorporated.

Step 2: Form the Dough

Add the almond flour and salt to the butter mixture. Mix on low speed just until a crumbly dough begins to form. Then, using your spatula or hands, press and mix until a cohesive, soft dough forms. It will be slightly softer than traditional cookie dough.

Step 3: Chill the Dough

Place a large piece of parchment paper on your work surface. Transfer the dough to the center, shape it into a rough log, and use the parchment to help you roll and form it into a log about 2 inches in diameter. Tightly wrap the parchment around the log and twist the ends. Refrigerate for at least 30 minutes, or up to 2 days. This step is non-negotiable—it firms up the dough for slicing and prevents the cookies from spreading too much.

Step 4: Slice & Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the chilled dough log from the fridge and unwrap. Using a sharp knife, slice the log into ¼-inch thick rounds. Place them on the prepared baking sheets, spacing them about 1 inch apart (they spread only slightly). For a classic look, gently press the tines of a fork into the top of each cookie in a crisscross pattern.

Step 5: Bake to Perfection

Bake for 12-14 minutes, or until the cookies are set and the edges are just beginning to turn a very light golden brown. The centers will still be soft. Do not overbake.

Step 6: Cool Completely

Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. They are very fragile when hot. Then, carefully transfer them to a wire rack to cool completely. They will firm up as they cool. Dust with powdered erythritol or a tiny sprinkle of flaky sea salt, if desired.

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Chef’s Notes & Tips

• Sweetener Choice: The type of sweetener matters. Erythritol-based blends (like Lakanto or Swerve) work best for texture and browning. Pure monk fruit or stevia blends can sometimes have a cooling aftertaste or alter texture.

• Butter Temperature: Your butter should be soft but not melted. You should be able to make an indent with your finger easily, but your finger shouldn’t sink through.

• Variations: Add 2-3 tbsp of unsweetened cocoa powder to the dry ingredients for chocolate cookies. Gently fold in ¼ cup of sugar-free chocolate chips or chopped nuts to the dough before chilling.

• Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days, or freeze the dough log or baked cookies for up to 3 months.

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Nutritional Information (Per Cookie, recipe makes 18)

Note: Values are approximate and calculated using erythritol, which contributes negligible carbs and calories.

• Calories: 115 kcal

• Total Fat: 11g

• Saturated Fat: 4g

• Total Carbohydrates: 3g

• Dietary Fiber: 1g

• Sugars: <1g

• Sugar Alcohols (Erythritol): ~2g

• Net Carbs: 1g

• Protein: 2g

Disclaimer: Nutritional information is provided as a courtesy and should be considered an estimate based on the ingredients used. For precise dietary calculations, please use your preferred nutrition calculator with the specific brands you choose.