These butter cookies are very low in carbs and make for a healthy treat during the holidays. They are not too sweet, with a texture that reminds me of Danish butter cookies or shortbread biscuits. These are quite possibly my simplest-ever homemade cookies. You’ll only need four ingredients to make these simple cookies — almond flour, butter, low carb sweetener (erythritol), and vanilla extract.
That’s right, no eggs needed, as room temperature butter binds everything together. You don’t need a hand mixer or any equipment at all; a mixing bowl and a spoon will do. It takes 5 to 10 minutes to whip everything together, and another 10 minutes to bake.
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Low Carb Butter Cookies With Almond Flour
Simple butter cookies perfect for the holidays. Keto and low carb friendly.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 servings
Calories 80 kcal
Ingredients
1 cup blanched almond flour
1/4 cup powdered erythritol sweetener
3 tablespoons salted butter softened to room temperature
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350 F.
Prepare a baking sheet lined with parchment paper or a nonstick baking mat.
In a mixing bowl, combine all ingredients, thoroughly stirring until resembling a dough. As you stir, initially it will look crumbly and then it will form into a cohesive dough.
Use the dough to form 1-inch balls, placing them on the baking sheet. There should be about 12 balls, separated from each other by about 2 inches.
Flatten each dough ball using a fork, then rotate 90 degrees and flatten again, forming a criss-cross pattern. Or form into a different desired shape and pattern.
Bake at 350 F until the cookies are golden around the edges, 8 to 10 minutes depending on the thickness of the cookies.
The cookies will be very soft when they come out of the oven. Let cool completely before removing them from the baking sheet.
Nutrition Notes
This recipe yields 0.5 g net carbs per serving (1 cookie). Nutrition information does not include erythritol because it cannot be digested by the body.
