Treat yourself to the melt-in-your-mouth pleasure of Keto Butter Cookies, a divine creation that caters to your sweet tooth while staying true to your commitment to a low-carb lifestyle. These sumptuous cookies are a testament to the fact that you can enjoy the classic comfort of buttery treats without compromising your ketogenic goals.
In the heart of these delightful cookies lies a blend of almond flour, softened butter, and powdered erythritol, expertly crafted to achieve a light and fluffy texture. The addition of vanilla extract imparts a subtle sweetness, elevating these cookies to a realm of indulgence that is both satisfying and keto-friendly.
Shaped into perfect little rounds and adorned with the distinctive crisscross pattern courtesy of a fork, these cookies take on a timeless charm. For an extra touch of sweetness, a light dusting of powdered erythritol before baking ensures that each bite delivers a satisfying burst of flavor without unnecessary carbs.
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As these Keto Butter Cookies grace your oven, the tantalizing aroma of butter and vanilla fills the air, promising a treat that transcends dietary restrictions. Once baked to golden perfection, allow them to cool for a few moments on the baking sheet before transferring to a wire rack to cool completely.
Whether enjoyed with a cup of keto-friendly tea or as a standalone treat, these cookies offer a delightful respite for your taste buds. Embrace the joy of guilt-free indulgence with each bite, reveling in the fact that these Keto Butter Cookies prove that deliciousness knows no boundaries, even within the realm of low-carb living.
Keto Butter Cookies
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
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- 1/2 cup unsalted butter, softened
- 1/3 cup powdered erythritol or your preferred low-carb sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Additional sweetener for coating (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter and powdered erythritol until light and fluffy.
- Add the almond flour, coconut flour, vanilla extract, and salt to the butter mixture. Mix until a soft cookie dough forms.
- Scoop out portions of the dough and roll them into balls. Optionally, roll the balls in additional sweetener for coating.
- Place the cookie balls on the prepared baking sheet, leaving space between each.
- Use a fork to gently flatten each cookie, creating a crisscross pattern.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
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- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Approximate Values Per Cookie – Recipe Makes about 20 Cookies):
- Calories: Around 80-90 kcal
- Total Fat: 8-9g
- Saturated Fat: 4.5g
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- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 0.5g
- Sodium: 30-40mg
- Total Carbohydrates: 2-3g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 1-2g