Keto Butter Cookies

Prep Time 10

Cook Time 10

Total Time 1 20

Servings 16 cookies

Calories 171 kcal

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a spacious mixing bowl, combine the almond flour, baking soda, powdered sugar-free sweetener, and salt. Add the softened butter and vanilla extract, then mix thoroughly with an electric mixer until everything is well combined and forms a soft dough.
Scoop the cookie dough into a piping bag fitted with a star-shaped tip (or simply use a spoon if you don't have a tip, shaping into small logs or rounds). Pipe or spoon about 16 finger-length cookies onto the prepared baking sheet, leaving about 2 inches between each.
Pop the cookies into the preheated oven and bake for about 10 minutes, or until the edges begin to turn a lovely golden brown. Remove from the oven and let them cool completely on the tray before moving them. Once cooled, place your sugar-free chocolate chips in a microwave-safe bowl and melt in 30-second bursts, stirring in between, until just smooth.
Dip the bottom of each cooled cookie into the melted chocolate. Place them back on the baking sheet. Repeat for all cookies. Allow the chocolate to set (you can place them in the refrigerator to speed this up). Store these delicious treats in an airtight container in the refrigerator for up to a week, or on the counter for up to 4 days.

Nutrition Information (per cookie):
Calories: 171
Total Carbs: 7g
Net Carbs: 2g
Fats: 15g
Protein: 3g