Keto Butter Cookies Just 4 Ingredients
🛒 What You’ll Need
- 2 cups Almond flour 🥯
- ½ cup Butter, softened 🧈
- ½ cup Powdered monk fruit or erythritol sweetener 🍬
- 1 tsp Vanilla extract 🍦
👩🍳 Instructions
- Cream the Base: In a large bowl, beat the softened butter and powdered sweetener together until light and fluffy. 🥣🌪️✨
- Combine: Stir in the vanilla extract, then gradually add the almond flour. Mix until a soft dough forms. 🥯🤝💎
- The Professional Swirl: For that stunning bakery look, transfer the dough to a piping bag fitted with a large star tip. Pipe beautiful swirls onto a baking sheet lined with parchment paper as seen in the photo! 🎀🥨🙌
- Chill (Optional): Pop the tray in the fridge for 15 minutes to help the cookies hold their shape perfectly during baking. ❄️⏲️✅
- Bake to Golden: Bake at 350°F for 10–12 minutes. You’re looking for the edges to turn a light golden-brown while the centers remain pale and soft! ⏲️📈🔥
- The Cooling Rule: Let the cookies cool completely on the baking sheet. Since they are butter-based and keto, they will be very fragile while warm but firm up to a perfect crunch as they cool! 🧤📉✨
- Serve: Stack them up in a bowl and enjoy your guilt-free teatime treat! 🍽️😋☕✨
🔥 Pro Tips:
- The “Shape” Secret: As shown in the “before” photo, using a piping bag creates those intricate ridges that turn into a beautiful textured finish after baking! 🍪🛡️💎
- The “Crunch” Hack: If you prefer an extra crispy cookie, bake them for an additional 2 minutes and store them in an airtight container once fully cooled! 🥡🎯✅
