Keto Butter Cookies (4 Ingredients)
Ingredients
- 1 cup almond flour (fine, blanched)
- ¼ cup powdered erythritol or monk fruit sweetener
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat Oven
- Preheat to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix Dough
- In a bowl, cream butter and sweetener until smooth.
- Add vanilla and almond flour.
- Mix until a soft dough forms.
- Shape Cookies
- Roll into small balls and place on baking sheet.
- Flatten gently with a fork (optional classic pattern).
- Bake
- Bake for 10–12 minutes until edges are lightly golden.
- Cool
- Let cool on the tray for 10 minutes (they firm up as they cool).
Nutrition (Approx. per cookie)
- Net Carbs: ~1 g
- Fat: 9 g
- Protein: 2 g
Optional Variations (Still Keto!)
- Chocolate chip: Add sugar-free chocolate chips
- Lemon: Add ½ tsp lemon zest
- Cinnamon: Sprinkle cinnamon before baking
- Extra crispy: Bake 2 minutes longer at 325°F (165°C)
Storage
- Room temp: 3 days (airtight)
- Fridge: 7 days
- Freezer: up to 1 month
