Morning snack

Keto butter biscuits with almond flour

Name: Keto butter biscuits with almond flour
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Ingredients: 200 g almond flour; 70 g butter; 50 g erythritol; 50 g egg; 5 g vanilla extract; 4 g baking powder; 1 g salt

Buttery biscuits for coffee, inspired by Greek koulourakia and made with almond flour and erythritol. The dough is too soft to twist, so you shape small discs and mark them with a fork. It makes 20, and a serving of two has under 2 grams of net carbs.

The Ola Keto team · November 11, 2026 · Last updated November 12, 2026

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes
Difficulty: Easy
Servings: 10 servings

Photo: amirali mirhashemian / Unsplash

Per serving

Net carbs: 1.6 g
Calories: 183 kcal
Fat: 16.2 g
Protein: 5.9 g

Computed from the food database for the servings of the recipe, from all 7 of its ingredients. How we compute

Ingredients

Servings

Method

Beat the soft butter with the erythritol for two minutes, until pale. Add the egg and vanilla and beat briefly again.
Mix the almond flour, baking powder and salt in another bowl, add them to the butter and work them in with a spatula. The dough will be soft and slightly sticky.
Wrap the dough in cling film and chill for 30 minutes. Skip this and the biscuits spread on the tray.
Roll the dough into 20 balls of about 18 g each and place them on a lined tray. Press each one with a fork, first one way and then across, to flatten it into a disc with a criss-cross pattern.
Bake at 170 °C for 12–15 minutes, until golden at the edges. They come out soft and firm up as they cool, so leave them on the tray for 10 minutes before moving them.
They keep for a week in a tin.

Comments

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