Eating healthy and cookies don’t always go together, but they can.
Without sugar, grains, oil and butter, these cookies fit into a keto lifestyle and are full of flavor.
Crispy edges and chewy insides mean a satisfying bite every time.
1 ¼ cups Almond flour
¾ cup Monk fruit granulated sugar
1 lg Egg
1 tsp Vanilla extract
¼ tsp Baking soda
¼ tsp Baking powder
½ tsp Salt
½ cup Butter, unsalted and softened
½ cup Keto chocolate chips
½ cup Chopped walnuts or pecans (optional)
1 Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
2 In a small bowl, mix almond flour, baking soda, baking powder and salt.
3 In another bowl, beat butter, egg, sweetener and vanilla.
4 Add almond flour mixture to bowl and mix just until blended.
5 Fold in chips and nuts, if using. Refrigerate for 30 minutes.
6 Roll dough into a ball and place on a lined tray evenly spaced. Press each one down slightly.
7 Bake for 7 to 10 minutes, or until the edges just start to brown.
8 Cool on the tray completely before removing to allow cookies to firm up. Net carbs 1-2 depending on size of cookie.
Yield 24 cookies | Prep Time 55 mins
- Refrigerating the dough is essential to the texture, so don’t skip this step.
- Adding a pinch of sea salt on top when you remove cookies from the oven adds flavor.
- Storing in a sealed container is good for up to two weeks or longer in the fridge. Freeze up to six months.