These Keto Butter Cookies may bring back nostalgic childhood memories! They're super simple, keto-friendly and delicious! Perfect for the holidays.
Mix all of the ingredients in a large bowl and knead with hands until you get a smooth dough.
Cover with plastic wrap and chill in the fridge for 30 minutes.
Roll out the dough and cut out the cookies using a cookie cutter.
Tip: I usually place the dough between two sheets of parchment paper so the dough won't stick to the countertop nor the rolling pin.
Transfer the cookies onto a baking tray lined with parchment paper.
This may be a bit difficult - use a cake lifter or knife to transfer the cookies onto the baking tray.
Bake for approx. 7 minutes.
Keep an eye on the cookies! In my experience, almond flour tends to burn faster than wheat flour.
Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee.
Store in an air-tight container for approx. 1-2 weeks.
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Serving Size 1 cookie (approx. 0.25 oz/ 8g)
Servings 40
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.