Diabetic-Friendly Soft Butter Cookies

Low-Carb • Sugar-Free • Melt-In-Your-Mouth Goodness

If you’re craving something simple, sweet, and buttery without the sugar spike, these low-carb butter cookies are about to become your new favorite treat. They require only a handful of ingredients, come together in minutes, and bake into the softest, most delicate cookies — almost like shortbread, but softer and lighter.

And yes… they’re low-carb, keto-friendly, diabetic-friendly, and still taste like classic bakery-style butter cookies. ✨

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📝 Ingredients (Makes 16–18 cookies)

• 1 cup unsalted butter, softened
• ½ cup powdered erythritol or monkfruit (NOT granulated — keeps them soft & smooth)
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups almond flour
• Pinch of salt

Optional:

• ½ tsp almond extract for old-fashioned bakery flavor
• A few drops yellow food coloring for that classic buttery look

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👩‍🍳 Instructions

1. Cream the butter + sweetener.

Beat softened butter and powdered sweetener for 2–3 minutes until light, fluffy, and pale.

2. Add egg yolk & vanilla.

Mix until smooth and creamy.

3. Add almond flour + salt.

Fold gently until a soft, smooth dough forms.
Tip: If dough seems sticky, chill for 10–15 minutes.

4. Shape the cookies.

Roll into balls or use a cookie cutter (as shown in your image).
Flatten slightly — almond flour cookies don’t spread much.

5. Bake at 325°F (165°C) for 10–12 minutes.

Edges should be just lightly golden.
Let cool completely — they firm up as they cool.

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🍪 Texture Notes

• Soft
• Delicate
• Buttery
• Melt-in-your-mouth perfection

These are the kind of cookies that pair beautifully with tea, coffee, or a late-night craving without the guilt.

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📊 Nutrition Info (Per 1 Cookie)

Based on 18 cookies, varies by sweetener used.

• Calories: 110
• Total Carbs: 2.5g
• Fiber: 1g
• Net Carbs: 1.5g
• Fat: 10g
• Protein: 2g