Why You’ll Love Keto Butter Cookies Recipe

I love this recipe because it uses pantry-friendly keto ingredients and creates cookies that feel classic, not “keto-adapted.” The almond flour gives a tender crumb, the butter adds richness, and the vanilla brings warm flavor. They’re quick to make, easy to shape with a piping bag, and absolutely delicious dipped in sugar-free chocolate.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ Cups almond flour
⅓ Cup sugar free powdered sweetener
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ Cup butter, softened
1 teaspoon vanilla extract
1 Cup sugar free chocolate chips

Directions

1. I preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.

2. In a mixing bowl, I combine the almond flour, baking soda, powdered sweetener, and salt.

3. I add the softened butter and vanilla, then beat with an electric mixer until the dough is fully combined.

4. I spoon the mixture into a piping bag fitted with a star-shaped tip and pipe finger-length cookies about 2 inches apart. (If I don’t have a tip, I portion the dough into 16 scoops and flatten them slightly with my fingers.)

5. I bake the cookies for about 10 minutes, or until the edges just begin to brown. I let them cool completely on the tray so they firm up.

6. Once cooled, I melt the sugar-free chocolate chips in 30-second microwave increments, stirring in between, until just melted.

7. I dip the bottoms of each cookie into the melted chocolate and return them to the baking sheet to set. I refrigerate them briefly to speed up the setting.

8. I store the cookies in an airtight container in the refrigerator for up to 1 week.

Servings and Timing

Servings: 16 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

I sometimes add a drop of almond extract for a more pronounced nutty flavor. If I want a softer cookie, I add an extra teaspoon of butter. For a festive look, I drizzle additional melted chocolate over the tops. I also enjoy sprinkling a pinch of sea salt on the chocolate before it sets for a sweet-salty finish.

Storage/Reheating

I store these cookies in the refrigerator in an airtight container for up to a week. They also freeze well for up to 2 months; I thaw them in the fridge before serving. Since they’re butter-rich, I don’t reheat them—their texture is best chilled or at room temperature.

FAQs

Can I use granulated sweetener instead of powdered?

I prefer powdered because it blends smoothly, but granulated can work if I pulse it finer in a blender.

Why did my dough seem too stiff to pipe?

I let the butter soften properly or warm the piping bag between my hands to soften the dough slightly.

Can I make these dairy-free?

I swap the butter for a firm dairy-free substitute, though the texture will be a bit different.

Can I skip the chocolate dip?

Yes, the cookies are delicious plain.

What’s the best almond flour to use?

I always use finely ground blanched almond flour for the best texture.

Can I make the cookies thicker?

Yes, I pipe shorter, wider logs or portion scooped dough.

Can I flavor the chocolate?

I sometimes add a tiny splash of vanilla or espresso powder to the melted chocolate.

Can I bake them longer for extra crispiness?

Yes, but I watch closely—almond flour browns quickly.

Why do they crumble when warm?

They firm up as they cool; almond flour cookies are delicate straight from the oven.

Can I freeze the dough?

Yes, I pipe the dough onto a sheet, freeze until firm, then store the shaped dough in a freezer bag.

Conclusion

I love how these keto butter cookies deliver buttery flavor and satisfying crunch with minimal ingredients. They feel classic, pair beautifully with coffee or tea, and the chocolate-dipped bottoms make them extra special. Whether I’m following a low-carb lifestyle or just want an easy, elegant treat, these cookies never disappoint.