Can I use coconut flour instead of almond flour?

Not for this recipe. Coconut flour absorbs much more moisture and would make the dough dry and crumbly. Stick with almond flour for the right texture.

Are these cookies freezer-friendly?

Yes! You can freeze both the baked cookies and the unbaked dough balls . To freeze baked cookies, let them cool completely and store in an airtight container for up to 2 months. For unbaked dough, shape and freeze on a tray, then store in a freezer bag. Bake directly from frozen, adding 1–2 extra minutes to the time.

Can I make them egg-free?

Yes, but the texture will change slightly. Try replacing the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes). The cookies may be a bit softer but still delicious.

How do I keep them from spreading too much?

Make sure your butter is soft but not melted . If the dough feels too soft after mixing, refrigerate it for 10–15 minutes before shaping. This helps the cookies hold their shape while baking.

Are these cookies suitable for Easter treats?

Absolutely. Their buttery flavor and simple look make them great for spring gatherings. You can even press a few sugar-free chocolate chips or a touch of keto jam into the center for a festive touch. They’re a sweet, low-carb option for your Easter dessert spread.

Perfect Keto Butter Cookies – Low-Carb & Melt-in-Your-Mouth

Description

These keto butter cookies are rich, buttery, and melt in your mouth while being completely sugar-free and low in carbs. Made with almond flour and powdered erythritol, they deliver the classic cookie texture without the guilt. Perfect for a quick snack, dessert, or even as part of your Easter dessert table.

Ingredients

1 cup (226g) unsalted butter, softened
½ cup (100g) powdered erythritol
2 cups (200g) almond flour
1 large egg, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
Cream the butter and sweetener in a large bowl until light and fluffy (about 2 minutes).
Add the egg and vanilla and mix until combined.
Incorporate almond flour and salt, stirring until a soft dough forms.
Shape cookies by rolling 1 tablespoon of dough into a ball and flattening slightly.
Bake for 12-15 minutes, or until edges turn golden.
Cool for 5 minutes on the sheet before transferring to a rack.

Notes

For extra flavor, add cinnamon or a sugar-free chocolate chip in the center.
Store in an airtight container at room temperature for up to one week.
Freeze raw dough balls for easy make-ahead baking.

Nutrition

Serving Size: 1 cookie
Calories: 145 kcal
Sugar: 0 g
Sodium: 30 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 25 mg

Keywords: keto butter cookies, low carb butter cookies, almond flour butter cookies, sugar-free butter cookies, gluten free keto cookies