Ingredients:
1 cup almond flour
1/4 cup granulated erythritol (or any other keto-friendly sweetener)
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the softened butter and granulated erythritol. Use a hand mixer or a stand mixer to cream them together until the mixture is smooth and slightly fluffy.
Add the vanilla extract and a pinch of salt to the butter mixture, and mix again until well incorporated.
Gradually add the almond flour to the mixture. Mix until a cookie dough forms. The dough might be slightly crumbly, but it should hold together when you press it.
Take small portions of the dough and roll them into balls. Place the balls on the prepared baking sheet, leaving some space between them.
Using a fork, gently flatten each ball and create a crisscross pattern on top of the cookies.
Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges turn golden brown. Keep a close eye on them to prevent over-baking, as almond flour can brown quickly.
Once the cookies are done, remove them from the oven and allow them to cool on the baking sheet for a few minutes. They will be soft when hot but will firm up as they cool.
Transfer the cookies to a wire rack to cool completely. They will become crispier as they cool down.
Enjoy your keto butter cookies! Store them in an airtight container at room temperature for a few days, or in the refrigerator for longer shelf life.
Feel free to experiment with the recipe by adding in chopped nuts, sugar-free chocolate chips, or other flavorings to create variations of these delicious keto butter cookies.