Brown Sugar Snow Keto (Print Version)

Soft keto treats featuring brown sugar flavor and a snowy low-carb topping for festive enjoyment.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups blanched almond flour
02 - 1/4 cup coconut flour
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup keto-friendly brown sugar substitute (e.g., Swerve Brown)
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract

→ Topping

09 - 2 tablespoons powdered erythritol for dusting

# Step-by-step Instructions:

01 - Set the oven temperature to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, coconut flour, baking soda, and sea salt.
03 - In a large bowl, beat the softened butter and brown sugar substitute until creamy and smooth.
04 - Add the egg and vanilla extract to the creamed mixture and mix until fully blended.
05 - Gently fold the dry ingredients into the wet mixture until a soft dough forms.
06 - Use a tablespoon or cookie scoop to drop dough onto the prepared sheet, spacing them approximately 2 inches apart.
07 - Slightly flatten each dough mound with fingers or the back of a spoon.
08 - Bake for 10 to 12 minutes until cookie edges turn golden; centers may appear soft but should not be overbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Once cooled, dust cookies with powdered erythritol to achieve a snowy appearance.

# Expert Advice:

01 -
  • Soft, chewy cookies that taste indistinguishable from the carb-heavy versions everyone else is eating.
  • They come together in under 30 minutes from start to finish, making them perfect for last-minute cravings or unexpected guests.
  • That snowy erythritol dusting gives them a celebration-ready look without any of the guilt.
02 -
  • Room temperature ingredients—butter, egg, and vanilla—mix into a smooth dough; cold ingredients create a streaky, uneven texture that bakes unevenly.
  • The centers will look underbaked when you pull them out, and that's when they're perfect; overbaking turns them crispy instead of chewy.
  • Erythritol can have a slight cooling effect on the palate, but powdering it and dusting it on top after baking minimizes any aftertaste.
03 -
  • If your dough seems too warm after mixing, refrigerate it for 10 minutes before scooping—this prevents spreading and keeps cookies thicker and chewier.
  • Invest in a cookie scoop; it ensures every cookie is the same size so they bake uniformly, and nobody's stuck waiting for the smaller ones to cook.

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