Almond Flour Cookies (Keto) are a delicious and low-carb alternative to traditional cookies. Made with almond flour and natural sweeteners, these cookies are perfect for those following a ketogenic diet or anyone looking for a healthier treat option. They are easy to make and have a soft and chewy texture, making them a delightful addition to your keto-friendly snack repertoire.
Recipe: Almond Flour Cookies (Keto)
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup keto-friendly sweetener (such as erythritol or stevia)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional add-ins: sugar-free chocolate chips, chopped nuts, or shredded coconut
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
- In a separate bowl, cream together the softened butter and keto-friendly sweetener using an electric mixer until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, and continue to beat until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If desired, fold in any optional add-ins at this point.
- Scoop out rounded tablespoons of dough and roll them into balls. Place them onto the prepared baking sheet, leaving some space between each cookie for spreading.
- Gently flatten each dough ball with the palm of your hand or the bottom of a glass to create a cookie shape.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (per serving):
- Serving size: 1 cookie (assuming 24 cookies total)
- Calories: 102
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 18mg
- Sodium: 43mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 2g
Servings: This recipe yields approximately 24.