Keto Butter Melt Cookies (Printable View)
Tender, buttery low-carb cookies with almond flour and vanilla, ideal for keto and gluten-free diets.
# What You’ll Need:
→ 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
# Cooking Steps:
01 - Preheat oven to 350°F (175°C) 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 prepared baking sheet, spacing 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 Tips:
01 -
- They genuinely melt in your mouth just like traditional butter cookies
- The dough comes together in under five minutes with no special equipment
- Nobody will believe these are completely sugar free and gluten free
02 -
- These cookies are crumbly by nature because there is no gluten to hold them together. Handle them gently especially while warm.
- The dough firms up as it chills making it easier to shape if you have been working with it for a while.
03 -
- Chill the dough for 30 minutes if it feels too soft or sticky to work with
- Use a cookie scoop for uniform portions that bake evenly