Description
Delicious low-carb cookies made with almond flour and sweetened with erythritol, perfect for a keto-friendly treat.
Ingredients
Scale
- 1 cup butter, softened
- 2 cups almond flour
- 1 cup powdered erythritol, plus extra for rolling
- 1 cup chopped pecans or walnuts
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and 1 cup powdered erythritol until light and fluffy.
- Add almond flour, vanilla extract, and salt. Mix until fully combined.
- Fold in chopped pecans or walnuts. Dough will be soft but moldable.
- Scoop dough into 1-inch balls and place on prepared baking sheet.
- Bake for 15 to 18 minutes, or until bottoms are golden and tops are set.
- Let cookies cool for 5 minutes, then gently roll in additional powdered erythritol while warm.
- Cool completely and roll again for a snowy finish.
- Store in an airtight container at room temperature or freeze for longer storage.
Notes
- For best results, use unsalted butter.
- Make sure to let the cookies cool before rolling them in erythritol for a better finish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg