With only 4 ingredients, these low carb butter cookies are one of the easiest keto cookies you’ll ever make. The almond flour dough is easily mixed and formed by hand, no eggs needed.
These cookies are also very versatile. They can be an everyday dessert, or a shortbread-like cookie that you might serve at brunch or with tea (perhaps with a London Fog Tea Latte). You can dress them up with flavors like lemon or almond extract, sprinkle with cinnamon, or top with blueberry jam to make healthy Christmas thumbprint cookies during the holidays.
This recipe was designed to be as simple as possible, keeping the ingredients list short (just almond flour, butter, sweetener, and vanilla) and using just enough softened butter to bind everything together. For convenience, salted butter is used so you don’t need to separately add salt.
Everything can be done by hand, which includes mixing ingredients and forming the dough. All you need is a mixing bowl and a sturdy wooden spoon or similar utensil, no special equipment like an electric mixer.
- 1 cup blanched almond flour (113 g or 4 oz wt.) (cannot be directly substituted with coconut flour)
- 1/4 cup powdered erythritol (36 g or 1.3 oz wt.) or 3 tbsp confectioners swerve (27 g or 1 oz wt.)
- 3 tbsp salted butter (43 g or 1.5 oz wt.), softened to room temperature
- 1/2 tsp vanilla extract
Preheat the oven to 350 F. Prepare a baking sheet lined with parchment paper or a nonstick baking mat.
In a mixing bowl, combine all ingredients, thoroughly stirring until they form a dough. As you stir, it will initially be crumbly, but will then form a cohesive dough. If your butter isn’t soft enough, it may be difficult to fully combine by stirring; instead, try mixing the ingredients using your hands.
Use the dough to form ten 1-inch balls, placing them on the baking sheet about 2 inches apart from each other.
Flatten each dough ball using a fork, then rotate 90 degrees and flatten again, forming a criss-cross pattern. Or form into your desired shape and pattern. Note that these cookies will maintain their shape during baking and will not spread.
Bake at 350 F until the cookies are golden around the edges, about 10 minutes depending on the thickness of the cookies.
The cookies will be very soft when they come out of the oven. Let them cool completely before removing from the baking sheet. Store leftovers in a covered container at room temperature for up to a few days.
|Makes 10 Servings|
|Amount Per Serving (1 cookie):|
|Total Fat 9g||14%|
|Saturated Fat 3g||13%|
|Net Carb 1g|
|Total Carb 2g||1%|
|Dietary Fiber 1g||5%|