Keto Soft Butter Cookies
Keto, Paleo, LCHF
Ingredients
- 100 g Grass-Fed Unsalted Butter (Cold, Diced)
- 60 g Coconut Flour (9 Tablespoons)
- 60 g Erythritol (5 Tablespoons)
- 1 Large Egg
- 1 tsp Unsweetened Vanilla extract
- 1/8 tsp Sea Salt (a pinch) when the butter is unsalted
Instructions
- Preheat the oven to 180℃/350℉
- Crack one large egg in a bowl and whisk it with a fork.
- Then add erythritol, vanilla extract, and coconut flour. If the butter is unsalted then you should add a pinch of sea salt at this point.
- Mix everything well together.
- Add the cold diced butter into the dough. By using your hand, squish the butter into the dough. When everything stick together to one piece, the dough is ready.
- Shape the dough into small balls, using about a heaped tablespoon of it for each ball. It should turn out to 10-12 balls depending on the size.
- After all the balls are lined up on the baking sheet, flatten the surface of the balls slightly with a fork. You can make a crisscross lines to make them look nice.
- Bake in a preheat oven at 180℃/350℉ for 12-15 minutes until they start to smell good and take color.
- Last but not least! Let them cool down for at least 30 minutes, without touching them. I know it's difficult, but they have to be completely cooled down. Otherwise they could fall apart.
- Move them to a plate when they are cooled, and serve! Enjoy:-)