Description
Classic-tasting keto butter cookies made with almond flour, rich butter, and warm vanilla. Delicate, crisp, and perfect dipped in sugar-free chocolate for an elegant low-carb treat.
Ingredients
1 1/2 cups almond flour
1/3 cup powdered sugar-free sweetener
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup butter, softened
1 tsp vanilla extract
1 cup sugar-free chocolate chips (for dipping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, whisk together almond flour, powdered sweetener, baking soda, and salt.
- Add softened butter and vanilla; beat with an electric mixer until a soft dough forms.
- Transfer dough to a piping bag fitted with a star tip and pipe finger-length cookies spaced 2 inches apart. (Or scoop into 16 balls and flatten slightly.)
- Bake for 10 minutes, or until edges just begin to brown. Cool completely on the tray to firm up.
- Melt chocolate chips in 30-second microwave intervals, stirring until smooth.
- Dip the bottoms of each cooled cookie into chocolate and return to the tray. Refrigerate briefly to set.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
Add a drop of almond extract for deeper nutty flavor.
For softer cookies, add an extra teaspoon of butter.
Drizzle extra chocolate on top for decoration.
Sprinkle flaky sea salt on the chocolate before it sets for a sweet–salty finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
