Holiday Glow Vanilla Cloud Keto (Print Version)

Light, fluffy vanilla keto sweets with a festive glow and delicate texture.

# List of Ingredients:

→ Dry Ingredients

01 - 120 grams almond flour
02 - 30 grams erythritol sweetener
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 large egg
06 - 40 ml vanilla extract
07 - 60 grams unsalted butter, melted

# Step-by-step Instructions:

01 - Set oven temperature to 350°F (175°C) and prepare a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, erythritol, baking powder, and salt until evenly mixed.
03 - In a separate bowl, beat the egg, then add melted butter and vanilla extract, stirring until fully incorporated.
04 - Pour wet ingredients into dry ingredients and gently fold together until a dough forms.
05 - Using a tablespoon, scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
06 - Bake in the preheated oven for 12 to 15 minutes, or until edges turn golden brown.
07 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're so light and airy they practically dissolve on your tongue, proving that keto desserts don't have to be dense or sad
  • The vanilla flavor is clean and pure without any of that artificial aftertaste that haunts most sugar-free baking
  • They stay soft for days, which means you can actually enjoy them throughout the week instead of racing to finish them
  • They look beautiful on a plate, with that gorgeous golden edge that makes them feel special enough for holiday gatherings
02 -
  • Room temperature is non-negotiable for everything—butter, eggs, even your ingredients. Cold ingredients won't blend properly and you'll lose that signature cloud texture you're after.
  • Don't skip the sifting step with your almond flour. Sift it before measuring and you'll avoid those dense pockets that ruin the delicate crumb structure.
  • The baking temperature matters more than you think. Too hot and they'll brown too quickly. Too cool and they'll spread and become cakey. Watch them closely the first time you make them.
  • Store these in an airtight container with a piece of parchment between layers. They soften slightly in storage, which is actually perfect—they taste even better the next day.
03 -
  • Invest in a good kitchen scale and use it for this recipe. Almond flour especially can vary wildly by how it's packed, and weight measurements eliminate guesswork completely.
  • If your cookies spread too thin, your batter had too much egg white or your oven runs cool. If they dome too much in the center, you might have over-whipped your butter or your oven runs hot. Make tiny adjustments and you'll find your perfect batch.
  • These cookies are gorgeous as they are, but a light dusting of vanilla powder or a delicate glaze made from cream cheese and vanilla extract takes them from homemade to gift-worthy.

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