🧈 4-Ingredient Butter Cookies Recipe

Ingredients

• 1 cup (230g) unsalted butter, softened
• 1/2 cup (100g) powdered erythritol (or another keto sweetener)
• 2 cups (200g) almond flour (fine or super-fine)
• 1 tsp vanilla extract

(Optional: a pinch of salt if your butter is unsalted)

Instructions

1. Preheat oven: to 350°F (175°C). Line a baking tray with parchment paper.
2. Mix the butter and sweetener: In a bowl, cream together softened butter and erythritol until fluffy.
3. Add vanilla and almond flour: Stir in vanilla, then add almond flour. Mix until a soft dough forms.
4. Pipe or shape: Transfer dough into a piping bag with a star tip (like in your photo) or roll into small balls and flatten slightly.
5. Bake: for 12–15 minutes, or until the edges turn golden.
6. Cool completely: Let them cool on the tray before transferring — they firm up as they cool.

Nutrition (per cookie, makes about 20)

Tips

• For extra flavor, add a few drops of almond or lemon extract.
• Don’t overbake — they brown quickly at the edges.
• Store in an airtight container for up to a week.