Ingredients:-

  • 1 1/2 cups almond flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated erythritol (or any keto-friendly sweetener of your choice)
  • 1 teaspoon vanilla extract
  • A pinch of salt (if using unsalted butter)
  • Optional: sugar-free chocolate chips or chopped nuts for topping

Instructions:-

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and sweetener until light and fluffy.
  3. Add the vanilla extract and mix until well combined.
  4. Gradually add the almond flour to the mixture, stirring until a dough forms. If the dough is too sticky, you can chill it in the refrigerator for 15-30 minutes to make it easier to handle.
  5. Shape the dough into small balls or use a cookie scoop to portion it onto the prepared baking sheet. Flatten each ball with a fork or the bottom of a glass to create a cookie shape.
  6. If desired, press a few sugar-free chocolate chips or chopped nuts onto the top of each cookie for decoration.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  8. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely…