Keto Vanilla Bean Butter Cookies (Print Version)
Rich, buttery vanilla bean cookies with almond flour—perfectly crisp and keto-friendly.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/3 cup powdered erythritol or keto-friendly sweetener
03 - 1/4 tsp fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1 large egg, room temperature
06 - 1 vanilla bean, split and seeds scraped (or 1 1/2 tsp pure vanilla extract)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together almond flour, erythritol, and salt in a medium bowl until well blended.
03 - Beat softened butter in a large bowl until light and creamy, about 1-2 minutes.
04 - Mix in egg and vanilla bean seeds (or extract) until fully incorporated.
05 - Gradually stir dry ingredients into wet mixture until a soft, cohesive dough forms.
06 - Scoop tablespoon-sized portions, roll into balls, and place on prepared baking sheet 2 inches apart. Flatten to 1/2-inch thickness.
07 - Bake for 12-15 minutes until edges are golden brown and centers are set.
08 - Let cookies rest on baking sheet for 10 minutes, then transfer to wire rack to finish cooling.
# Expert Advice:
01 -
- You get that restaurant-quality vanilla bean experience without the sugar crash
- The texture is incredibly buttery and literally melts on your tongue
02 -
- Overmixing once the dry ingredients hit the wet mixture can make these cookies tough instead of tender
- These continue firming up as they cool, so do not overbake them
03 -
- Grind your own powdered sweetener if you cannot find any at the store
- Keep an eye on them during the last few minutes as almond flour browns quickly