These Keto Butter Cookies are incredibly buttery, perfectly golden, and unbelievably soft, making them the ideal low-carb treat for anyone following a ketogenic diet. Because they are made with almond flour and sugar-free sweetener, they stay very low in carbs while still tasting just as delicious as traditional butter cookies. Moreover, the recipe requires only a few simple ingredients, which means you can prepare these cookies quickly and effortlessly. As a result, they become a go-to keto cookie for busy days, snack cravings, or even festive baking. Additionally, their swirl design gives them a beautiful homemade look, making them absolutely irresistible.
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Ingredients (Makes 20–24 Cookies)
- 1 cup almond flour (super fine)
- ½ cup unsalted soft butter
- ⅓ cup powdered erythritol or monk fruit
- 1 large egg (optional for texture — you can skip to keep crumbly)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Cream the Butter:
In a bowl, beat butter and sweetener until light and fluffy. - Add Vanilla:
Mix in vanilla extract and a pinch of salt. - Add Almond Flour:
Add almond flour gradually and mix until a smooth dough forms. - Pipe the Cookies:
Transfer dough to a piping bag with a star nozzle.
Pipe swirl-shaped cookies like shown in the photo. - Chill (Optional But Better):
Chill the piped cookies for 10–15 minutes so they hold shape. - Bake:
Bake at 160°C / 320°F for 12–15 minutes or until edges turn golden. - Cool Completely:
Let cookies cool so they firm up and become crisp.
Nutrition Facts (Per 1 Cookie)
(Approximate for 24 cookies)
| Nutrient | Per 1 Cookie(Approximate for 24 cookies) |
|---|---|
| Calories | 65 kcal |
| Total Fat | 6.4g |
| Total Carbs | 1.8g |
| Fiber | 0.7g |
| Protein | 1.1g |
| Sugar | 0g |
