Keto Butter Melt Cookies (Printable version)

Tender, rich butter cookies perfect for keto and low-carb lifestyles with almond flour and vanilla.

# List of ingredients:

→ Dry Ingredients

01 - 2 cups almond flour (blanched, finely ground)
02 - 1/2 cup powdered erythritol or other keto-friendly sweetener
03 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat your oven to 350°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine almond flour, powdered erythritol, and salt.
03 - Add softened butter and vanilla extract. Mix until a soft dough forms.
04 - Scoop out 1-tablespoon portions and roll into balls. Place onto the prepared baking sheet, spacing them about 2 inches apart.
05 - Flatten each ball slightly with a fork, creating a crisscross pattern.
06 - Bake for 12-15 minutes, or until edges are lightly golden.
07 - Let cookies cool fully on the baking sheet before transferring, as they will be fragile when warm.

# Expert Advice:

01 -
  • These cookies genuinely melt in your mouth like the classic shortbread you remember, not like some sad compromise
  • The dough comes together in under five minutes and bakes up tender with golden edges that make the whole house feel cozy
02 -
  • These cookies seem underbaked when you first pull them out but that's exactly how they should be because they firm up as they cool
  • Room temperature butter is nonnegotiable here because cold butter creates a crumbly dough that won't hold together
03 -
  • Weigh your almond flour if possible because measuring by volume can be inconsistent and affects the final texture
  • If the dough feels too sticky to roll, chill it for 15 minutes but don't let it get completely cold or it becomes hard to work with

Go back