Low carb butter cookies using almond flour, perfect for Christmas and holidays

Keto Butter Cookies (Only 4 Ingredients)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 cookies
Calories 100kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Makes 10 Servings
Amount Per Serving (1 cookie):
Calories 100  
Total Fat 9g 14%
   Saturated Fat 3g 13%
Cholesterol 9mg 3%
Sodium 30mg 1%
Net Carb 1g  
Total Carb 2g 1%
   Dietary Fiber 1g 5%
   Sugars 0.5g  
Protein 2g  
Vitamin A 2% · Vitamin C 0% · Calcium 2% · Iron 2%