Keto Butter Cookies
These melt-in-your-mouth treats perfectly balances the rich buttery goodness with a satisfying crunch. These buttery delights are a testament to the perfect balance of simplicity and flavor. With the first bite, your teeth sink into the crisp exterior, which gives way effortlessly to reveal a soft, buttery interior. The texture is heavenly— not too dense, not too crumbly, but just right. Each mouthful melts on your tongue, releasing a symphony of flavors that dance between rich creaminess and a subtle sweetness.
Equipment
- 1 Large mixing bowl
- 1 Measuring cups and spoons
- 1 Cookie Scoop
- 1 Baking Pan
- 1 Potato masher
- 1 Parchment paper sheets
Ingredients
- 1 1/2 Cup Almond Flour
- 4 tbsp Butter
- 1/3 cup Monk fruit Sweetener
- 1/4 tsp Almond extract
- 1/4 tsp Vanilla extract
- 1 Egg white
Instructions
- Preheat your oven: Preheat the oven to 325°F (162.78°C). Line a baking sheet with parchment paper.
- In a large bowl: Cream together the softened butter and granulated sweetener until smooth.
- Add in remaining ingredients: Add in the almond and vanilla extract, and the egg white to the butter mixture and mix until well combined. Add in the almond flour and a pinch of salt (optional) and mix until a dough forms. The dough should be slightly crumbly but hold together when pressed.
- Form cookies: Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand or a fork. You can use a potato masher to impress a design. (optional)
- Bake: Bake the cookies in the preheated oven for about 13-15 minutes, or until they are lightly golden around the edges.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Enjoy: Enjoy your Keto Butter Cookies with a glass of milk, cup of coffee, or tea