Frosted Delight Almond Keto (Print Version)
Buttery almond cookies toasted and topped with smooth sugar-free vanilla frosting, ideal for low carb diets.
# List of Ingredients:
→ Cookies
01 - 1 1/2 cups blanched almond flour (144 g)
02 - 1/3 cup toasted sliced almonds (35 g)
03 - 1/4 cup erythritol or preferred keto sweetener (48 g)
04 - 1/4 teaspoon baking soda (1.2 g)
05 - 1/4 teaspoon fine sea salt (1.5 g)
06 - 1/4 cup unsalted butter, melted (57 g)
07 - 1 large egg
08 - 1 teaspoon vanilla extract (5 ml)
→ Frosting
09 - 3 tablespoons unsalted butter, softened (43 g)
10 - 1/2 cup powdered erythritol (60 g)
11 - 1 tablespoon heavy cream (15 ml)
12 - 1/2 teaspoon vanilla extract (2.5 ml)
13 - Pinch of salt
# Step-by-step Instructions:
01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - Whisk blanched almond flour, erythritol, baking soda, and sea salt together in a large bowl.
03 - Incorporate melted butter, egg, and vanilla extract into the dry mixture until a uniform dough forms.
04 - Gently fold toasted sliced almonds into the dough to distribute evenly.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing evenly; flatten each slightly with fingers or a fork.
06 - Bake for 12 to 15 minutes, or until cookie edges turn golden brown; allow cookies to cool completely on the baking sheet to firm up.
07 - Beat softened butter with powdered erythritol until smooth; add heavy cream, vanilla extract, and a pinch of salt, then continue beating until creamy and fluffy.
08 - Once cookies are fully cooled, spread or pipe frosting atop each cookie; optionally garnish with additional toasted almonds.
09 - Place cookies in an airtight container and refrigerate; they will keep up to 5 days.
# Expert Advice:
01 -
- They're crispy on the outside, delicate on the inside, and nobody will guess they're keto until you tell them.
- The toasted almonds add a depth of flavor that keeps these from tasting like typical diet cookies.
- You can make a double batch and freeze them, so fresh cookies are always within reach.
02 -
- Don't skip the cooling step—warm cookies are too fragile to frost properly, and they'll continue firming as they sit.
- If your dough feels too wet, you likely have old almond flour; fresh flour makes a noticeable difference in texture and taste.
- Powdered erythritol is essential for smooth frosting; granulated versions create a gritty, unpleasant texture that nobody wants to eat.
03 -
- Room-temperature butter whips into frosting faster and creates a fluffier, lighter texture than cold butter.
- If your frosting is too thick, add cream one teaspoon at a time until it reaches the perfect spreadability.
- Freeze frosted cookies on a tray before storing them stacked—this prevents frosting from sticking to the container.