Summary:
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.
INGREDIENTS
- 1 cup
almond flour (Note 1) - 1/4 cup powdered
erythritol or 3 tablespoons confectionersswerve (Note 2) - 3 tablespoons salted butter, softened to room temperature
- 1/2 teaspoon vanilla extract
INSTRUCTIONS
- Prepare: Preheat oven to 350 F. Prepare baking sheet lined with
parchment paper or nonstick baking mat. - 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).
NUTRITION
| 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 |
PHOTOS
NOTES & TIPS
(1) Almond Flour. I use almond flour that is blanched, which means the skins are taken off of the almonds, so that the resulting flour looks white. Unblanched almond flour should work, but don’t substitute with coconut flour or other flours, which vary in their absorbency. (2) Sweetener. About 1.3 ounces weight for powdered erythritol and 1 ounce weight for Confectioners Swerve. Both of them are powdered sweeteners, not granulated. If you use a granulated version, you can powder it using a small blender like a Nutribullet. For best results, don’t substitute with a liquid sweetener because it alters the ratio of dry to wet ingredients. If you substitute with your preferred sweetener and don’t know how much to use, mix it in to the dough to taste. (3) Cohesive Dough. I find it easiest to combine the ingredients by kneading them together using my hand rather than stirring with a utensil. If you have trouble getting a cohesive dough, your butter may not be soft enough. Let the ingredients sit out longer and try again. (4) Flavor Add-Ins. Since these cookies are like a blank canvas, many readers have shared some creative ideas in the comments section. Here are some of them:- Adding toasted sliced almonds, shredded coconut, or sugar-free dark chocolate chips
- Adding fresh juice or zest from lemons
- Adding unsweetened baking chocolate or cocoa powder
- Replacing some of the almond flour with finely ground pecans
- Replacing some of the vanilla extract with almond extract or lemon extract
- Making thumbprint cookies with strawberry or blueberry jam
- Making snickerdoodles by dusting with cinnamon
- Dipping cookies in melted chocolate
I adapted this recipe from my favorite carbie version of ‘Lemon-Cardamom-Poppyseed’ cookies. Add one egg yolk, poppy seeds to taste, zest of 2 lemons, and pinch of sea salt to taste. Dust with Swerve powdered sugar when cool and firm. SO good.
Tired of watching all my high carb, gluten eaters devouring holiday cookies so I decided to treat myself and give these a try. Just took them out of the oven, and they are delicious, a little crumbly but that’s what I was looking for, more like a shortbread cookie. I didn’t crisscross pattern with a fork, I used the back of a spoon dipped in swerve to flatten and sprinkled the top with a tiny bit of coarse salt. The mix of the swerve with the salt on top tastes really, really good on these cookies, thanks for the recipe!
Used lemon extract! So delish!!
These were great! I made a few batches and tried some variations, as I am experimenting with keto baking. One interesting variation was substituting in 1/4 cup coconut flour in place of the 1 cup of almond flour, and adding an egg. I also used almond extract instead of vanilla and they turned out a bit like a macaroon. Next time
I might add coconut into them. I also didn’t have blanched almond flour but they were still delicious. I used ZenSweet Monkfruit Sweetener because I couldn’t find my fave Whole Earth sweetener. They were a bit too sweet so I also made a batch with less and they were great. Thanks for an awesome recipe with so many ways to adjust and experiment!
😭 I wish I would have read this before I made them. I have been craving macaroons and have the extra ingredients. oh well. I’ll just have to make another batch 😂
These are amazing! By far the best I’ve made. (I tried making a peanut butter one and it didn’t turn out, they were really dry)….so, I added an egg and an extra tablespoon of butter to this recipe. I made two batches. The second batch I used banana extract and about a 1/4 cups chopped walnuts. They turned out pretty good. I love bananas but can’t have them on keto so with variations works good to give me a banana nut cookie. Thank you for the recipe Julia!!!
These were great, and the only keto sweet I find palatable. I paired them with sugar free strawberry jam or sugar free ganache icing. Thanks for a small batch recipe, because I ate five immediately. 😂❤️
I followed the recipe exactly and they came out perfect. I did sprinkle a little salt and monk fruit sweetener. They were delicious. I will try different variations. Thank you for the recipe, a really great snack for everyone.
Wow. These turned out great. So easy to make. The only modification I made was that I added some gelatin powder as suggested by another reviewer to help them hold, and added some pecans.
How much gelatin powder did you use?
I also added gelatin powder and they turned out great! I added a 1 oz. packet of the unflavored Knox brand gelatin.
This is my favorite cookie base. I have made lemon butter cookies using this recipe and they come out amazing. Tip: Watch your bake time carefully, under or over the optimal time will yield less than perfect results. Since everyone’s oven differs, experiment and find what the “sweet spot” is for yours!
Amazingly easy to make and sooo good. I’m the worst baker and even I didn’t mess them up!
Amazing cookies! Couldn’t find vanilla essence so used a dash of lemon juice instead and they turned out fab.
I am in Europe and I am not sure what you mean when you say “almond flour”. Is it just fine ground almonds, or is it made from (partly) de-oiled almonds?
By almond flour, I mean almonds that are blanched (skins removed) then finely ground to a flour-like consistency. Unblanched almond flour is likely OK to use; it will just result in darker cookies.
I made these but found them so super sweet they were inedible. Used Natvia sweetened which is erythritol, what did I get wrong?
Just because a sweetener has erythritol in it doesn’t mean it measures the same as erythritol. For example, Swerve has erythritol in it and measures the same as sugar. Pure erythritol is about 70% as sweet as sugar. I suggest checking your specific sweetener’s packaging to see how its sweetness compares. Did you follow Note #2 in the recipe notes? In that note, I suggest adding the sweetener to taste if you’re using something other than what’s listed in the recipe.
I just made these cookies and they are pretty good! I added cocoa powder. I wasn’t sure how much to add so I just guessed and it worked out! Next batch I do I will probably add more butter and a little more sweetener, for my taste! Thank you! This recipe is easy and great!
So Good! Especially a day or two later. Tastes the closest to shortbread that I’ve been able to find. I made half the batch plain and half with chopped pecans. Couldn’t decide which I liked better. Only other change was that I flattened with a spatula instead of using a fork.
These turn out so crispy and were so buttery! Heaven. There is a slight cooling effect from the erythritol but only in the first bite or two.
This is my go to cookie recipe! I’m so happy I found you! Thanks!
I made two batches last night, one plain and one with lemon. These are the first cookies of any kind I’ve made from scratch in years. I love the amount of ingredients. They came out well but the bottoms were too done. Any suggestions?
One thing you can try is baking longer at a lower temp like 300 F. That’ll allow the cookies to bake through, without the bottoms getting too dark.
Thanks for the tip. I’ll try that the next time.☺️
For baking more delicate things, my go to is an AirBake pan. Perfect bottoms every time.
Just made these! Happy with the texture, color, etc- nothing wrong with the recipe- it’s just that I used Stevia (2 tbs) and I just don’t like the aftertaste. Will be trying these again with another substitute for the sweetener.
These butter cookies turned out great. Simple and easy to make.
I made these and used Almond Extract and Stevia baking sugar…I can’t have Sugar Alcohols at all they absolutely tear my stomach up! Anyway these cookies were excellent and even better after sitting overnight as the almond flavor was more apparent after cooling! ☺️
Hi there! How much Stevia did you use for this recipe?
I was able to put these together and in the oven within 15 mins super delicious and surprisingly crunchy! Great recipe thanks for sharing! <3
They are tasty, but the batter was so crumbly. I added some cream to help the batter stick together. It tastes like a shortbread cookie.
My dough was a little too greasy. Was that supposed to happen?
It shouldn’t be too greasy. If you make this again, I suggest using less butter.
These look so good! Did you experiment with adding an egg to the batter? Just curious…
The dough will be too wet and sticky to handle if you add a whole egg; I would only add an egg yolk at the most.
First successful keto baked good in over a year of trying and wasting my time and money. I’ve thrown everything else out! Thanks sooooo much for this one! Well done!