keto Butter Cookies


  • 1 cup almond flour
  • 1/4 cup granulated erythritol or other keto-friendly sweetener
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • Optional: Sugar-free chocolate chips or chopped nuts for topping


  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Dough: In a mixing bowl, combine the softened butter, vanilla extract, and granulated erythritol. Mix well until the mixture is creamy and well combined.
  3. Add Dry Ingredients: Add the almond flour and salt to the butter mixture. Mix until all the ingredients are fully combined and a dough forms. The dough should be slightly sticky but manageable.
  4. Shape the Cookies: Take small portions of the dough and roll them into balls. Place the balls onto a parchment-lined baking sheet. Flatten each ball with a fork, making a crisscross pattern on top of each cookie. If you’re using sugar-free chocolate chips or chopped nuts, gently press them onto the tops of the cookies.
  5. Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges of the cookies are golden brown.
  6. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. This will allow them to firm up a bit before transferring them to a wire rack to cool completely.
  7. Enjoy: Once the cookies are completely cooled, they are ready to enjoy! Store any leftovers in an airtight container.

Nutritional Information (per cookie, assuming 16 cookies):

  • Calories: ~100 kcal
  • Total Fat: ~10g
  • Saturated Fat: ~4.5g
  • Trans Fat: 0g
  • Cholesterol: ~15mg
  • Sodium: ~45mg
  • Total Carbohydrates: ~2g
  • Dietary Fiber: ~1g
  • Sugars: ~0g
  • Sugar Alcohols (Erythritol): ~3g (These are subtracted from the total carbohydrates as they have minimal impact on blood sugar.)
  • Protein: ~2g
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