Soft, buttery cookies with a melt-in-your-mouth texture — all while being low-carb and sugar-free.
📝 Recipe Card
Hook
Keto Butter Cookies – Classic butter cookies made keto-friendly with almond flour and sugar-free sweetener. Perfect for when you want a quick low-carb treat!
Servings & Timing
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–22 minutes
- Yield: ~18 cookies
Dietary Badges
🍪 Keto | 🥜 Low-Carb | ❌ Gluten-Free | ❌ Sugar-Free
Ingredients
- Almond flour
- Granulated sweetener (Swerve, erythritol, or similar)
- Unsalted butter, softened
- Eggs
- Vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- In a bowl, whisk together almond flour, sweetener, and salt.
- Add softened butter and mix until crumbly.
- Beat in eggs and vanilla until smooth dough forms.
- Scoop tablespoon-sized balls onto baking sheet, spacing 2 inches apart.
- Bake 10–12 minutes, until lightly golden at edges.
- Cool on sheet before transferring to rack (cookies firm up as they cool).
Notes
- Don’t overbake — cookies should be tender.
- Store in airtight container for up to 5 days.
- High-quality almond flour makes the best texture.
Brief Introduction
These Keto Butter Cookies are buttery, rich, and just the right amount of sweet. With only a handful of ingredients and about 20 minutes from start to finish, they’re one of the easiest keto cookie recipes you can whip up.
Step-by-Step Cooking Guide
Step 1 – Mix the Dry Ingredients
- Combine almond flour, sweetener, and salt in a mixing bowl.
Step 2 – Add Butter & Wet Ingredients
- Mix in softened butter until crumbly.
- Beat in eggs and vanilla until dough comes together.
Step 3 – Scoop & Bake
- Roll or scoop tablespoon-sized dough portions.
- Place on parchment-lined baking sheet.
- Bake until edges turn golden.
Step 4 – Cool & Serve
- Allow cookies to cool on baking sheet for 5 minutes before moving.
Ingredient Details & Substitution Tips
- Almond flour: Use finely ground blanched almond flour for the best texture. Coconut flour is not a direct substitute.
- Sweetener: Erythritol or Swerve keeps them crisp; monk fruit or allulose make them slightly softer.
- Butter: Unsalted works best; for dairy-free, use coconut oil or vegan butter.
- Eggs: Help bind the dough. For egg-free, try a flax egg (texture will be softer).
Variations & Serving Suggestions
- Chocolate Chip Butter Cookies: Stir in sugar-free chocolate chips.
- Lemon Butter Cookies: Add 1 tsp lemon zest to the dough.
- Holiday Spice: Mix in ½ tsp cinnamon or nutmeg.
- Sandwich Cookies: Spread sugar-free jam or keto frosting between two cookies.
- Serving Ideas: Pair with coffee, tea, or a keto hot chocolate.
Storage & Make-Ahead Info
- Room Temperature: Store in airtight container up to 5 days.
- Refrigeration: Keeps for 1 week chilled.
- Freezing: Freeze baked cookies up to 2 months. Thaw at room temperature.
- Make-Ahead: Dough can be refrigerated up to 3 days before baking.
Nutrition (per cookie, approx.)
- Calories: 100–120 kcal
- Protein: 2–3 g
- Fat: 9–10 g
- Carbohydrates: 3–5 g (Net Carbs: 2–3 g)
- Allergens: Nuts, Dairy, Egg
FAQs
Q: Can I make these crispier?
A: Use erythritol as the sweetener and bake a couple minutes longer.
Q: Can I make these dairy-free?
A: Yes, use coconut oil or vegan butter instead of dairy butter.
Q: Why are my cookies soft?
A: They may need a bit more time in the oven, or you used a sweetener like allulose which yields softer cookies.
Q: Can I freeze the dough?
A: Yes! Freeze pre-rolled dough balls, then bake directly from frozen (add 2 minutes bake time).
Personal Note
These cookies remind me of classic shortbread — simple, buttery, and addictive. The best part is that they’re so versatile; I often make them plain one week, then jazz them up with spices or chocolate chips the next.
Call to Action
If you bake these Keto Butter Cookies, share your version with me! ⭐ Did you keep them classic or add your own twist (chocolate, lemon, or spiced)? Post your creations and inspire other keto bakers.
