Keto Butter Cookies – Simple, Rich, and Low-Carb

These keto butter cookies are crisp at the edges, soft in the center, and full of buttery flavor. They’re the kind of cookie you can whip up on a weeknight and still feel good about. No fancy steps, no long rest time, and no strange ingredients you’ll only use once.

Just classic cookie comfort, made low-carb and gluten-free. If you’re craving a treat without the sugar crash, this recipe has your back.

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Keto Butter Cookies – Simple, Rich, and Low-Carb

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 24 servings

Ingredients Method

Ingredients

  

• 1 3/4 cups (175g) blanched almond flour – Finely ground works best for smooth cookies.
• 1/3 cup granulated erythritol or monk fruit blend – A 1:1 sugar replacement; choose one that measures like sugar.
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon baking powder – Optional, but helps with lightness.
• 1/2 cup (113g) unsalted butter, softened – Room temperature so it creams easily.
• 1 large egg – Binds the dough.
• 1 1/2 teaspoons pure vanilla extract
• Optional add-ins: 1/2 teaspoon almond extract for a bakery-style twist
• 1 teaspoon lemon zest for brightness
• 2 tablespoons sugar-free chocolate chips
• Ground cinnamon for dusting

Method

 

1. Prep your tools: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients: In a bowl, whisk together almond flour, sweetener, salt, and baking powder to break up clumps.
3. Cream the butter: In a separate bowl, beat the softened butter with a hand mixer for 1–2 minutes until fluffy and pale. Add the egg and vanilla, and mix until smooth.
4. Combine: Add the dry mixture to the butter mixture. Stir or mix on low until a soft dough forms. If using almond extract, zest, or chocolate chips, fold them in now.
5. Chill briefly (optional but helpful): If the dough feels sticky, chill for 10–15 minutes. This makes shaping easier and improves the texture.
6. Shape the cookies: Scoop about 1 tablespoon of dough per cookie. Roll into balls and place 2 inches apart on the baking sheet. Gently flatten to about 1/3 inch thick. For a classic butter cookie look, press a fork crosshatch on top.
7. Bake: Bake for 9–12 minutes, until the edges are lightly golden. The centers should still look soft—don’t overbake.
8. Cool completely: Let the cookies cool on the sheet for 10 minutes, then transfer to a rack. They firm up as they cool.
9. Optional finish: Sprinkle with a tiny pinch of granulated keto sweetener or cinnamon while warm.

What Makes This Recipe So Good

• Classic flavor, keto-friendly: You get the taste of traditional butter cookies with a fraction of the carbs.
• Simple pantry ingredients: Almond flour, butter, and a keto sweetener do most of the heavy lifting.
• Great texture: Lightly crisp edges with a tender, melt-in-your-mouth center.
• Quick and reliable: The dough comes together in one bowl, and the cookies bake in under 12 minutes.
• Easy to customize: Add vanilla, lemon zest, cinnamon, or sugar-free chocolate to make them your own.

What You’ll Need

• 1 3/4 cups (175g) blanched almond flour – Finely ground works best for smooth cookies.
• 1/3 cup granulated erythritol or monk fruit blend – A 1:1 sugar replacement; choose one that measures like sugar.
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon baking powder – Optional, but helps with lightness.
• 1/2 cup (113g) unsalted butter, softened – Room temperature so it creams easily.
• 1 large egg – Binds the dough.
• 1 1/2 teaspoons pure vanilla extract
• Optional add-ins:
  • 1/2 teaspoon almond extract for a bakery-style twist
  • 1 teaspoon lemon zest for brightness
  • 2 tablespoons sugar-free chocolate chips
  • Ground cinnamon for dusting

Step-by-Step Instructions

1. Prep your tools: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients: In a bowl, whisk together almond flour, sweetener, salt, and baking powder to break up clumps.
3. Cream the butter: In a separate bowl, beat the softened butter with a hand mixer for 1–2 minutes until fluffy and pale.
   

   Add the egg and vanilla, and mix until smooth.

4. Combine: Add the dry mixture to the butter mixture. Stir or mix on low until a soft dough forms. If using almond extract, zest, or chocolate chips, fold them in now.
5. Chill briefly (optional but helpful): If the dough feels sticky, chill for 10–15 minutes.
   

   This makes shaping easier and improves the texture.

6. Shape the cookies: Scoop about 1 tablespoon of dough per cookie. Roll into balls and place 2 inches apart on the baking sheet. Gently flatten to about 1/3 inch thick.
   

   For a classic butter cookie look, press a fork crosshatch on top.

7. Bake: Bake for 9–12 minutes, until the edges are lightly golden. The centers should still look soft—don’t overbake.
8. Cool completely: Let the cookies cool on the sheet for 10 minutes, then transfer to a rack. They firm up as they cool.
9. Optional finish: Sprinkle with a tiny pinch of granulated keto sweetener or cinnamon while warm.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 5 days.
  

  Add a small piece of parchment between layers to prevent sticking.

• Refrigerator: Keeps well for up to 10 days. The texture becomes slightly firmer.
• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp for 15–20 minutes.
• Freeze the dough: Roll into balls and freeze on a tray, then bag.
  

  Bake from frozen at 350°F, adding 1–2 minutes to the bake time.

Benefits of This Recipe

• Low in carbs, high in satisfaction: Almond flour provides healthy fats and a cookie that actually fills you up.
• Gluten-free and grain-free: Great for those avoiding wheat or following a keto or low-carb lifestyle.
• Steady energy: No sugar spikes, just a gentle, buttery treat.
• Kid-friendly: Familiar taste and texture, with less sugar.
• Flexible: Easy to scale for holidays or meal prep.

Pitfalls to Watch Out For

• Overbaking: Almond flour browns fast. Pull them when edges are just golden. They firm as they cool.
• Using the wrong sweetener: Some sweeteners don’t measure 1:1 with sugar or don’t dissolve well.
  

  Choose a granulated erythritol or monk fruit blend for best results.

• Skipping the chill: If the dough is soft, a quick chill helps prevent spreading and creates cleaner edges.
• Coarse almond meal: Almond meal (with skins) can make the cookies gritty and darker. Blanched almond flour yields a smoother cookie.
• Impatience while cooling: Moving the cookies too soon can make them crumble. Let them set on the sheet first.

Variations You Can Try

• Lemon poppy: Add 1 teaspoon lemon zest and 1 teaspoon poppy seeds.
• Cinnamon roll: Add 1/2 teaspoon ground cinnamon to the dough and dust warm cookies with more cinnamon and sweetener.
• Chocolate chip: Fold in 2–3 tablespoons sugar-free chocolate chips or chopped keto chocolate.
• Almond bakery: Add 1/2 teaspoon almond extract and top each cookie with a sliced almond before baking.
• Shortbread-style: Omit baking powder, chill the dough, then slice and bake for a denser, classic shortbread feel.
• Sandwich cookies: Fill two cooled cookies with a thin layer of sugar-free chocolate ganache or a keto cream cheese frosting.

FAQ

Can I use coconut flour instead of almond flour?

Coconut flour is much more absorbent and won’t swap 1:1.

If you need a nut-free option, use a tested coconut flour recipe or expect to adjust with more eggs and butter. For this recipe, almond flour is the best choice.

What’s the best keto sweetener for cookies?

A granulated erythritol or monk fruit blend that measures like sugar works well. Allulose also bakes nicely and can make cookies softer, but it browns faster.

If using allulose, lower the oven temp to 340°F and watch carefully.

Why are my cookies crumbly?

They may be under-bound or moved too soon. Make sure you used a full egg, give them time to cool on the sheet, and measure almond flour by weight if possible. A tablespoon of softened cream cheese in the dough can also add cohesion.

How do I make them crispier?

Flatten the dough a little thinner and bake until the edges are a deeper golden color.

Let them cool completely, then store uncovered for 30 minutes before sealing. Using erythritol tends to give a crisper bite than allulose.

Do I need to cream the butter, or can I melt it?

Creaming gives lighter texture and better structure. Melted butter will make the cookies denser and may cause more spread.

If you only have melted butter, chill the dough longer before baking.

Are these cookies suitable for diabetics?

They’re low in sugar and carbs, but everyone’s response is different. Check the ingredient labels and consult your healthcare provider if you’re managing blood sugar closely.

Can I make them dairy-free?

Yes. Use a dairy-free, plant-based butter that’s firm and unsalted.

Texture may shift slightly, but the cookies will still be delicious.

How many carbs are in each cookie?

It depends on your exact ingredients and cookie size, but a typical 1-tablespoon cookie made with almond flour and erythritol has around 1–2g net carbs. Calculate using your specific brands for accuracy.

Wrapping Up

Keto butter cookies are simple, satisfying, and easy to tailor to your taste. With a handful of staple ingredients and a short bake time, you can have a fresh batch ready anytime a craving hits. Keep a few in the freezer for busy days, and play with flavors to keep things interesting. When you want classic cookie comfort without the sugar, this recipe delivers every time.