Keto Butter Melt Cookies (Print Version)

Tender, buttery low-carb cookies made with almond flour and vanilla, baked until golden and crisp.

# What You Need:

→ Dry Ingredients

01 - 2 cups almond flour (blanched, finely ground)
02 - 1/2 cup powdered erythritol or 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

# How To Make:

01 - Preheat 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 Tips:

01 -
  • These cookies honestly taste like the tender Danish butter cookies my grandmother used to keep in her blue tin, but without the sugar crash that usually follows
  • The dough comes together in under ten minutes with just a bowl and a fork, making them perfect for sudden cravings or last minute guests
02 -
  • The first time I made these I tried using granular erythritol and ended up with cookies that had a weird crunch, almost like biting into sand
  • I once got impatient and moved the cookies after just 5 minutes of cooling, and half of them shattered into pieces, so let them cool completely
03 -
  • Weighing your almond flour instead of using cup measures makes these much more consistent since the flour can settle or fluff up
  • Letting the dough rest in the fridge for 30 minutes before baking helps the cookies hold their shape better

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