Brown Sugar Snow Keto Cookies (Print Version)
Soft, chewy keto treats with brown sugar flavor, topped with snowy erythritol for a cozy finish.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 2 tbsp coconut flour
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup brown sugar substitute (such as Swerve Brown)
07 - 1 large egg
08 - 1 tsp vanilla extract
→ Topping
09 - 2 tbsp powdered erythritol (for dusting, to resemble snow)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt until well blended.
03 - In a large bowl, cream the softened butter with the brown sugar substitute until light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
07 - Gently flatten each ball slightly with your fingers or the back of a spoon to achieve desired cookie thickness.
08 - Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still appear slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
10 - Once completely cooled, dust generously with powdered erythritol using a fine mesh sieve to create a snowy finish.
# Expert Advice:
01 -
- You get that brown sugar cookie experience with only 1 net carb per cookie
- The texture is impossibly soft and chewy, nothing like the dry keto baked goods you might have tried before
02 -
- These cookies might look underbaked when you pull them out but that is exactly what makes them chewy
- The dough will feel softer than regular cookie dough and that is completely normal
03 -
- Weighing your almond flour gives the most consistent results every single time
- Let the butter soften naturally—microwaving it changes the cookie texture completely