Ingredients:
1 cup almond flour
1/4 cup granulated erythritol (or any keto-friendly sweetener of your choice)
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a non-stick baking mat.
In a mixing bowl, combine the almond flour, granulated erythritol, and salt.
Add the softened butter and vanilla extract to the dry ingredients. Use a hand mixer or a stand mixer to mix everything together until a dough forms. You can also mix by hand, but it might take a bit more effort to fully incorporate the ingredients.
Once the dough is well mixed, use your hands to roll it into small balls, about 1 inch in diameter. Place the balls on the prepared baking sheet, leaving some space between each cookie.
Use a fork to gently flatten each cookie, creating a crisscross pattern on top.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.
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.
Once cooled, your keto butter cookies are ready to enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
These cookies are buttery, crumbly, and satisfyingly sweet, perfect for satisfying your cravings while sticking to your keto goals. Enjoy!