Holiday Glow Maple Dream (Print Version)
Soft, buttery cookies with festive maple hints and a golden nutty crunch, perfect for holiday treats.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 cup powdered erythritol
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 large egg
08 - 2 tablespoons sugar-free maple syrup
09 - 1 teaspoon vanilla extract
10 - 1/2 teaspoon maple extract (optional)
→ Optional Toppings
11 - 1/4 cup chopped pecans or walnuts
12 - Flaky sea salt for garnish
# Step-by-step Instructions:
01 - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - Whisk together almond flour, coconut flour, erythritol, baking powder, and sea salt in a medium bowl.
03 - Cream softened butter until smooth, then beat in the egg, sugar-free maple syrup, vanilla extract, and maple extract if using.
04 - Add the dry ingredients to the wet mixture and stir until a soft dough forms.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart, then flatten slightly with fingers or a spoon.
06 - Sprinkle chopped pecans or walnuts and a pinch of flaky sea salt on each cookie, if desired.
07 - Bake the cookies for 10–12 minutes, until edges are just golden.
08 - Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They taste like a proper indulgent cookie but fit perfectly into a keto lifestyle with just 1g net carb per cookie.
- The maple flavor is genuine and warm without any artificial sweetener aftertaste that usually haunts keto baking.
- Sixteen cookies ready in under thirty minutes means you can bake them while dinner simmers on the stove.
- Everyone eats them—whether they're keto or not—and no one guesses they're low-carb until you tell them.
02 -
- Measure your almond flour by weight if possible, or spoon it into the measuring cup and level it off—packed almond flour makes cookies that taste chalky and dry.
- Don't skip the ten-minute resting time on the baking sheet; removing cookies too early means they'll crumble, but leaving them too long means they'll stick to the parchment paper and tear.
- The maple extract is worth buying because two tablespoons of syrup alone doesn't deliver enough maple flavor to make the cookies taste special rather than just sweet.
03 -
- Invest in a good quality sugar-free maple syrup—the cheap stuff tastes like chemicals, and since maple is the whole point of these cookies, it's worth the extra cost.
- If your cookies spread too much and come out thin, your butter was probably too warm; use the kitchen thermometer trick and aim for 65-70°F, which sounds fussy but makes the difference.