Keto Butter Cookies
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup powdered erythritol (or monk fruit sweetener)
- 1 large egg yolk
- 1 teaspoon vanilla extract (or almond extract for a different flavor)
- 2 cups almond flour
- 2 tablespoons coconut flour
- Pinch of salt
Instructions:
1. Cream the Butter and Sweetener
Beat the softened butter and powdered erythritol together until the mixture is light, fluffy, and smooth.
2. Add the Egg Yolk and Flavoring
Mix in the egg yolk and vanilla extract until everything is fully blended.
3. Combine the Dry Ingredients
Gently fold in the almond flour, coconut flour, and salt. Continue mixing until a soft, uniform dough forms.
4. Shape the Cookies
Scoop small portions of the dough, roll them into balls, and press lightly with a fork to flatten.
5. Optional Step: Chill the Dough
Refrigerate the dough for about 20 minutes if you prefer cookies with neater, sharper edges.
6. Bake
Place the cookies on a baking sheet lined with parchment paper. Bake at 325°F (160°C) for 12–15 minutes, or until the edges turn a light golden color.
7. Cool and Serve
Let the cookies cool completely—they’ll firm up as they rest. Then enjoy your keto-friendly treat!
