Recipe By Fioa
Rating
Published Mar 13th
Prep 10m Cook 12m Additional 1m Ready In 23m
Servings 12 cookies Calories 196.3

My quick and easy go-to keto and gluten-free cookie recipe whenever I want to have something sweet, with very few net carbs per cookie!

Recipe Ingredients

  • 2 cups blanched almond flour
  • ½ cup butter, softened
  • 1 egg
  • ½ cup low-calorie natural sweetener (such as Swerve®)
  • 1 teaspoon sugar-free vanilla extract
  • 1 teaspoon ground cinnamon

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
  3. 3 Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
  4. 4 Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts

  • Calories 196.3
  • Carbohydrate 12.7 g
  • Cholesterol 35.8 mg
  • Fat 18.4 g
  • Fiber 2.3 g
  • Protein 5 g
  • Saturated Fat 5.8 g
  • Sodium 60.4 mg
  • Sugar 0.8 g

Reviews

  1. Tasty and keto! Not sure about the nutritional information though...
  2. Made last night, so simple. The sweetner I used was 1/3 Now brand Erythritol and 2/3 Betterleaf powdered Stevia, I dislike the cooling effect of Erythritol over slight bitterness of Stevia, first time I’ve split like that, read other recipes that suggested and it worked. I had neither effects from either one. Would like tad - Read more ...
  3. I used 1/3 cup sugar and 1/4 cup cream cheese and 1/8 tsp almond extract and 3/4 tsp vanilla extract for as little more flavor
  4. I made these exactly as directed. I used Splenda no calorie artificial sweetener (the one that you use the equivalent amount to real sugar). If you like your cookies sweet, I suggest you use more than 1/2 cup. I don’t like things real sweet & I thought these were perfect. I did cook these for - Read more ...
  5. I made these as written. The sweetener I used was Organic Stevia Blend...a combination of Stevia and Erithrytol, the best sugars for a keto diet. These are very good after a night in the fridge. Straight out of the oven or even cooled to room temperature doesn't seem to allow the flavors to come through. - Read more ...
  6. I made these cookies using Splenda granulated because that's what I had. The cookies are good, but the Splenda leaves an aftertaste. Strangely enough, after spending a few days in the fridge, the aftertaste was almost gone. I have since discovered, when comparing Swerve (Erythritol) to Splenda (Sucralose), that Splenda is about 30% sweeter. So - Read more ...
  7. Substituted 1/2 cup of sugar with 1/4 cup of unsweetened coconut and 1/4 cup of raisins. Best cookies ever!
  8. These cookies are quick and easy. They came out great, and have a light nutty cinnamon flavor! You can make them in any shape you want. I made little hearts. Shape them 1/2" to 3/4" thick for chewy cookie, or shape dough to about 1/4" thick for a crumbly cookie. I'm going to use these - Read more ...
  9. I made these delicious crispy cookies exactly according to the recipe except I baked them for 25 minutes in error and they still came out great! Maybe even better with the extra time? This is my new go to sweet treat while on a low carb keto diet.

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