🧈 Ingredients
-
1 cup (2 sticks) unsalted butter, softened
-
½ cup powdered erythritol (or your preferred keto sweetener)
-
1 teaspoon vanilla extract
-
2 cups almond flour (fine blanched)
-
¼ teaspoon salt
🍪 Instructions
-
Preheat Oven
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. -
Cream the Butter and Sweetener
In a mixing bowl, beat together the softened butter and powdered erythritol until light and fluffy (about 2–3 minutes). -
Add Vanilla and Dry Ingredients
Stir in the vanilla extract. Then add almond flour and salt, mixing until a soft dough forms. The dough should hold together when pressed. -
Shape the Cookies
Roll the dough into small balls (about 1 tablespoon each) and flatten slightly with your palm or fork.
Optional: Use a cookie cutter for uniform shapes. -
Bake
Bake for 12–15 minutes or until the edges are lightly golden.
Let cool completely on the baking sheet—they will firm up as they cool.
✨ Tips
-
For extra flavor, add a few drops of almond extract or a sprinkle of lemon zest.
-
Store in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
-
Dip in melted sugar-free chocolate for a fancier version.
- Creamy Chicken and Broccoli Pasta - January 8, 2026
- Hearty Rustic Chicken & Vegetable Soup - January 8, 2026
- Tomato Basil Garlic Bread - January 8, 2026