4-Ingredient Low-Carb Butter Cookies

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes

1 ½ cups Almond flour (super-fine provides the best texture)
1/3 cup Unsalted butter, softened to room temperature
3 tbsp Powdered monk fruit sweetener (or your preferred powdered sugar substitute)
1 tsp Vanilla extract

Cream the Base: In a medium mixing bowl, cream together the softened butter and the powdered sweetener until the mixture is pale and fluffy. Stir in the vanilla extract.
Incorporate Flour: Gradually add the almond flour to the butter mixture. Stir with a spatula until a soft, uniform dough forms. It should be pliable but not overly sticky.
Shape the Cookies: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. To achieve the beautiful swirled look seen in the image, transfer the dough to a piping bag fitted with a large star tip. Pipe 1-inch swirls onto the baking sheet.
- Note: If the dough is too thick to pipe, you can roll them into small balls and flatten them slightly with a fork or a stamp.
Bake: Bake for 12–15 minutes. Watch them closely—they are done when the edges just start to turn a very light golden brown.
The Cooling Rule: These cookies are very delicate when warm. Let them cool completely on the baking sheet for at least 15 minutes. They will firm up and develop that classic “snap” as they cool.

Beginner Friendly: With no eggs or leavening agents to worry about, it is nearly impossible to mess these up.
Low Carb: By using almond flour instead of wheat flour, these cookies are naturally gluten-free and keto-friendly.
Quick Treat: You can go from craving to eating in less than half an hour.