Tender butter cookies (Printer-Friendly)

Buttery, tender cookies made with almond flour and natural sweeteners, ideal for low-carb eating.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups almond flour (blanched, finely ground)
02 - 1/2 cup powdered erythritol or other keto-friendly sweetener
03 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Line baking sheet with parchment paper.
02 - Mix almond flour, powdered erythritol, and salt in a bowl until well combined.
03 - Add softened butter and vanilla extract. Mix until soft dough forms.
04 - Scoop 1-tablespoon portions, roll into balls, and place 2 inches apart on prepared sheet.
05 - Flatten each ball with a fork in a crisscross pattern.
06 - Bake 12-15 minutes until edges are lightly golden.
07 - Cool fully on baking sheet before transferring. Cookies are fragile when warm.

# Expert Advice:

01 -
  • They genuinely melt in your mouth like traditional shortbread cookies without any weird aftertaste
  • The dough comes together in under ten minutes with ingredients you probably already have
  • You can eat two without guilt and still stay comfortably in ketosis
02 -
  • These cookies will look underbaked when you take them out but they firm up significantly as they cool
  • Using cold butter creates a dough that separates and never comes together properly
  • The crisscross pattern is not just for looks, it helps the cookies bake evenly throughout
03 -
  • Chill the dough for ten minutes if your kitchen is very warm or the cookies will spread too much
  • Dip the fork in powdered erythritol between presses to keep it from sticking to the dough

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