These Keto Butter Cookies are the easiest keto dessert to make with just 3 ingredients. They’re baked and ready in just 15 minutes.
When you’re craving something sweet for dessert, these Keto Butter Cookies are a quick fix. They come together so quickly and they don’t require any ingredients you don’t have on hand. You might also like these keto pumpkin cookies.
Using just almond flour, butter, and a sugar substitute, these are the easiest cookie you’ve ever made. They turn our very similar to shortbread cookies. And they do a great job satisfying that urge you have for dessert.
One of the biggest factors to staying satisfied on a keto diet, especially if you intend to stick with the diet long term, is not feeling deprived. Being able to eat a cookie once in a while goes a long way to alleviating the feeling of deprivation.
And you don’t have to worry about these cookies eating into your carb count for the day. One cookie contains just 2 net gram of carbs.
Ingredients Needed for Keto Cookies
As I mentioned, there are only 3 necessary ingredients in these cookies. They are:
- Almond fluor
- Powdered Erythritol
Other recipes call for vanilla extract as well, but I don’t think it’s necessary. You can add it, if you like. You can also add keto chocolate chips, if you want, but these are extras, not required.
You’ll probably be wondering if you can substitute other flours or sweeteners in this recipe. The answer is yes, but no. You *can* substitute some things, but it will require a drastically different recipe.
For the best results, we recommend sticking to this recipe as written.
There are adjustments that can be made. For instance, you can substitute almond flour with sunflower flour or walnut flour, but you can’t substitute with coconut flour.
Why is that? Because coconut flour is way more absorbant and there isn’t enough liquid in this recipe to make up for that difference.
The other substitution people often ask about is the sweetener. Erythritol is about 70% as sweet as sugar. If you replace it in this recipe, you’ll need to adjust for sweetness, depending on what you use. If you do choose to use a different sweetener, it needs to one with a similar sweetness and volume.
Also note that this recipe uses powdered erythritol. You can use granulated, but it will be a bit crunchier. For the best texture, use powdered.
How to Make Keto Butter Cookies
These cookies are super easy to make. There are just five easy steps to follow:
Add all of the ingredients to a mixing bowl or food processor. The butter must be softened (no need to melt it), in order to incorporate it easily into the flour. Mix it together until a dough starts to form. I find it easiest to do this by hand. Just crumble the mixture in your hands until it comes together into a dough.
Form 10 little dough balls. If you want larger cookies, divide the dough accordingly.
With the back side of a fork, press down on the dough ball to flatten it. Rotate the cookie and press again to give it hashmarks across the top.
Place the cookies on a well-greased baking sheet, or line it with parchment paper or a silicon baking mat, to keep them from sticking to the pan.
Bake the cookies at 350 degrees F for about 8 minutes, or until golden brown on top. Remove them from the oven and let them cool. They’ll be fairly soft until they’ve cooled.
If you want to add chocolate to these cookies, you can melt some keto chocolate chips and drizzle the chocolate over the top of the baked cookies, or dip them in the melted chocolate once they’ve cooled.
Other great additions are:
- Coconut flakes
- Chopped pecans
- Cocoa nibs
- Vanilla extract, or a variation like lemon or caramel
Other Keto Recipes to Try
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Keto Butter Cookies
- 1 cup blanched almond flour
- 1/4 cup powdered erythritol
- 3 tbsp butter softened to room temperature
- Preheat the oven to 350 F. Grease a baking sheet or lined it with parchment paper or a silicon baking mat.
- Combine all ingredients in a mixing bowl and mix together until it forms a dough. It can take a few minutes to completely combine the ingredients. It comes together easily when kneaded in your hands.
- Form ten balls of dough and put them on the baking sheet with about 2 inches of space between. They won’t spread as they cook.
- With the backside of a form, flatten each dough ball, then rotate 90 degrees and flatten again.
- Bake at 350 F for about 10 minutes or until the cookies are golden.
- The cookies are very soft when they come out of the oven. They must cool completely before you remove them from the baking sheet, so they don’t fall apart.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.