🧈 Keto Butter Cookies (4 Ingredients)
Prep time: 10 minutes
Bake time: 12–15 minutes
Total time: ~25 minutes
Yield: ~18–20 cookies
Net carbs: ~1g per cookie (varies by sweetener)
✅ Ingredients (Only 4)
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1 cup unsalted butter, softened (room temperature)
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½ cup powdered erythritol or monk fruit sweetener (must be powdered)
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1½ cups almond flour, finely blanched
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1 teaspoon vanilla extract
(Optional but recommended: a pinch of salt if using unsalted butter)
🥣 Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, cream butter and powdered sweetener together until light and fluffy.
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Mix in vanilla extract.
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Add almond flour and stir until a soft dough forms.
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Transfer dough to a piping bag with a star tip (or roll into balls and flatten).
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Pipe cookies onto the baking sheet, leaving space between each.
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Bake 12–15 minutes, until edges turn lightly golden.
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Let cookies cool on the tray for 10 minutes (they firm up as they cool).
🍪 Texture Tips
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Soft when warm, crisp after cooling
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For extra crunch: bake 1–2 minutes longer
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For softer cookies: remove just before browning
❓ Frequently Asked Questions (Q&A)
Q: Can I use coconut flour instead of almond flour?
A: No. Coconut flour absorbs much more liquid and will make the cookies dry and crumbly.
Q: Why must the sweetener be powdered?
A: Granulated sweetener won’t dissolve properly and causes gritty cookies. Powdered gives a smooth, classic butter-cookie texture.
Q: Can I make these without a piping bag?
A: Yes! Roll dough into balls and flatten gently with a fork or glass.
Q: How do I store keto butter cookies?
A:
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Room temperature: 3–4 days (airtight container)
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Refrigerator: Up to 7 days
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Freezer: Up to 2 months
Q: Can I add flavors?
A: Absolutely!
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Lemon zest 🍋
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Cinnamon
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Sugar-free chocolate drizzle
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Almond extract (replace vanilla)
Q: Why did my cookies spread too much?
A: Butter was too soft. Chill the dough for 15 minutes before baking.
Q: Are these gluten-free?
A: Yes! Almond flour makes them naturally gluten-free and keto-friendly.