Low Carb Butter Cookies
- 1 cup blanched almond flour
- 1/4 cup powdered erythritol sweetener
- 3 tablespoons salted butter softened to room temperature
- 1/2 teaspoon vanilla extract
Preheat the oven to 350 F.
Prepare a baking sheet lined with parchment paper or a nonstick baking mat.
In a mixing bowl, combine all ingredients, thoroughly stirring until resembling a dough. As you stir, initially it will look crumbly and then it will form into a cohesive dough.
Use the dough to form 1-inch balls, placing them on the baking sheet. There should be about 12 balls, separated from each other by about 2 inches.
Flatten each dough ball using a fork, then rotate 90 degrees and flatten again, forming a criss-cross pattern. Or form into a different desired shape and pattern.
Bake at 350 F until the cookies are golden around the edges, 8 to 10 minutes depending on the thickness of the cookies.
The cookies will be very soft when they come out of the oven. Let cool completely before removing them from the baking sheet.