Holiday Glow Brown Sugar Cookies (Print Version)

Melt-in-mouth keto cookies with brown sugar warmth and snowy dusting, ideal for festive moments.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 cup keto-friendly brown sugar substitute (e.g., Swerve Brown or Lakanto Golden)
04 - 1/4 teaspoon fine sea salt
05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 large egg, room temperature
08 - 1 teaspoon pure vanilla extract

→ Topping

09 - 1/4 cup powdered erythritol or monk fruit sweetener for dusting

# Step-by-step Instructions:

01 - Preheat oven to 350°F and line a large baking sheet with parchment paper.
02 - Whisk together almond flour, coconut flour, brown sugar substitute, sea salt, and cinnamon in a medium bowl.
03 - Beat softened butter until smooth, then add egg and vanilla extract, mixing thoroughly.
04 - Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
05 - Scoop tablespoon-sized dough portions, roll into balls, and place on prepared sheet approximately 2 inches apart.
06 - Bake for 13 to 15 minutes until edges turn golden and centers remain pale.
07 - Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack.
08 - Once cooled, dust cookies generously with powdered erythritol or monk fruit sweetener for a snowy finish.

# Expert Advice:

01 -
  • They melt on your tongue like regular sugar cookies but without the blood sugar crash afterward.
  • The brown sugar substitute tastes genuinely warm and caramel-like when baked, not artificial or metallic.
  • One batch makes twenty cookies in under thirty minutes, so you can actually pull these together on a weeknight.
02 -
  • Brown sugar substitutes vary wildly in their taste and behavior—taste yours first, and if it has a chemical aftertaste, switch brands before baking.
  • These cookies spread less than traditional ones because almond flour is denser, so you can place them closer together than you think.
  • The real magic happens in the cooling; underbaked-looking cookies become perfect once they sit, but overbaked ones turn hard and dry.
03 -
  • Room temperature ingredients are everything here—it sounds obsessive but it's the difference between creamy dough and grainy dough that never fully combines.
  • Dusting the cookies while they're completely cool prevents the powdered topping from melting away, keeping that pristine snowy effect.

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