Frosted Hazelnut Drizzle Keto Cookies (Print Version)
Buttery soft keto cookies with hazelnut flavor, topped with creamy frosting and hazelnut drizzle. Low-carb, gluten-free, and ready in 40 minutes.
# List of Ingredients:
→ Cookie Dough
01 - 1.5 cups almond flour
02 - 1/3 cup hazelnut flour
03 - 1/4 cup coconut flour
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup powdered erythritol
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon salt
→ Frosting
10 - 3 ounces cream cheese, softened
11 - 2 tablespoons unsalted butter, softened
12 - 1/4 cup powdered erythritol
13 - 1/2 teaspoon vanilla extract
14 - 1 to 2 tablespoons heavy cream as needed
→ Hazelnut Drizzle
15 - 2 tablespoons hazelnut butter
16 - 1 tablespoon coconut oil
17 - 1 tablespoon powdered erythritol
18 - Pinch of salt
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, cream together softened butter and powdered erythritol until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg and vanilla extract until fully combined.
04 - Add almond flour, hazelnut flour, coconut flour, baking powder, and salt. Mix until a soft, cohesive dough forms.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Gently flatten each portion with your palm.
06 - Bake for 10 to 12 minutes until edges are lightly golden. Transfer to a wire rack and cool completely.
07 - In a medium bowl, beat together softened cream cheese, butter, powdered erythritol, and vanilla extract until smooth. Add heavy cream incrementally to achieve desired spreadable consistency.
08 - Once cookies are fully cooled, spread a thin layer of frosting on each cookie.
09 - In a microwave-safe bowl, melt hazelnut butter and coconut oil together for approximately 20 seconds. Stir in powdered erythritol and a pinch of salt until smooth.
10 - Drizzle hazelnut mixture over each frosted cookie in a decorative pattern.
11 - Refrigerate cookies for 15 minutes to allow frosting and drizzle to fully set before serving.
# Expert Advice:
01 -
- These cookies have that elusive soft texture that most keto treats miss completely, with none of that cooling sensation from sweeteners that ruins the experience.
- The combination of hazelnut and cream cheese frosting creates such a luxurious flavor profile that friends have accused me of cheating on my diet when serving these.
02 -
- Overmixing the dough after adding the flours will develop the proteins and make your cookies tough rather than tender, so stop as soon as everything is combined.
- The cookies will seem too soft when first out of the oven, but letting them cool completely on the baking sheet for 5 minutes before transferring to a wire rack is crucial for the right texture.
03 -
- Toast your hazelnut flour in a dry skillet for 3-4 minutes before using to intensify the nutty flavor and remove any raw taste.
- For the most impressive presentation, chill the frosted cookies before adding the drizzle, which creates distinct layers rather than having the drizzle sink into the frosting.