Ingredients
Dry Ingredients:
- 2 cups almond flour (blanched for a smoother texture)
- ¼ cup coconut flour
- ½ tsp baking powder
- Pinch of salt
- ½ cup powdered erythritol or monk fruit sweetener (or sweetener of your choice)
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract (optional, for extra flavor)
Instructions
1. Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or use a silicone baking mat.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and powdered sweetener.
3. Mix Wet Ingredients:
- In a separate large bowl, beat the softened butter and powdered sweetener together until smooth and creamy.
- Add the egg, vanilla extract, and almond extract (if using), and continue mixing until well combined.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is a little too sticky, you can refrigerate it for 10-15 minutes to firm up before shaping.
5. Shape the Cookies:
- Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spaced about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingers. You can also sprinkle a tiny bit of sweetener on top if you’d like a bit of extra sweetness on the surface.
6. Bake:
- Bake for 10–12 minutes, or until the edges are golden brown and the cookies are firm to the touch.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These Low-Carb Butter Cookies are the perfect combination of rich, buttery flavor with a soft texture, and they won’t spike your blood sugar. They’re ideal for a snack, dessert, or even with a cup of tea.