KETO BUTTER COOKIES
This recipe is one of the easiest keto desserts, with only 4 ingredients. The almond flour dough is easy to mix and form by hand, no special equipment needed. Softened butter binds everything together without the use of eggs. The end result is a delicious cookie with a shortbread-like texture, great for a variety of occasions.
- 1 cup almond flour (Note 1)
- 1/4 cup powdered erythritol or 3 tablespoons confectioners swerve (Note 2)
- 3 tablespoons salted butter, softened to room temperature
- 1/2 teaspoon vanilla extract
Prepare: Preheat oven to 350 F. Prepare baking sheet lined with parchment paper or nonstick baking mat.
Make Dough: Combine all ingredients using hands or sturdy spoon in medium mixing bowl until dough forms. The mixture will initially be crumbly, but will eventually become cohesive (Note 3). For flavor add-ins, see Note 4.
Form Cookies: Use dough to make ten 1-inch balls, placing them on lined baking sheet about 2 inches apart from each other. Flatten each ball using fork, then rotate 90 degrees and flatten again, forming criss-cross pattern (Note 5).
Bake & Serve: Bake at 350 F until cookies are golden around edges, about 10 minutes (Note 6). They will be very soft coming out of oven; cool completely before removing from baking sheet. Then serve (Note 7) or store leftovers (Note 8)
Makes 10 Servings Amount Per Serving (1 cookie): Calories 100 (85% from fat) Total Fat 9g 14% Saturated Fat 3g 13% Cholesterol 9mg 3% Sodium 30mg 1% Net Carb 1g (Note 9) Total Carb 2g 1% Dietary Fiber 1g 5% Sugars 0.5g Protein 2g