Description
These Keto French Salted Butter Cookies are a delightful low-carb treat, perfect for those following a ketogenic diet or anyone looking for a sweet snack without the sugar crash. Made with almond flour and sweetened with powdered erythritol, these cookies combine a rich buttery flavor with a hint of sea salt for the perfect balance of savory and sweet.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Dry Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the desired temperature for even baking.
- Cream Butter and Sweetener: In a mixing bowl, beat the softened butter with the powdered erythritol until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Flavorings: Stir in the vanilla extract and sea salt thoroughly to incorporate their flavors evenly throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour and baking powder to evenly distribute the leavening agent.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing well until a smooth dough forms, ensuring all components are well combined.
- Shape Cookies: Roll the dough into small balls and place them spaced on a parchment-lined baking sheet to prevent sticking and allow even baking.
- Flatten Cookies: Using a fork, gently press down on each dough ball to flatten slightly, creating the classic cookie shape and promoting even cooking.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the cookies turn a light golden brown, indicating they are done.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving to let them firm up.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better dough texture.
- Do not overbake, as almond flour cookies can dry out quickly; remove them once they begin to brown lightly.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Substitute erythritol with any preferred keto-friendly sweetener if needed, adjusting quantity to taste.
