January Bliss Maple Dream

Discovering these January Bliss Maple Dream Keto Cookies was like wrapping myself in a cozy winter blanket—rich aromas and soft textures made every bite a little celebration of chilly evenings and sweet moments.

I remember the first time unexpected guests dropped by and I whipped these cookies up—there was such a delight in hearing those 'wow' bites and knowing I nailed a keto dessert that everyone actually loved.

Ingredients

• Almond flour: This is my go-to for a soft, buttery base that keeps the cookies tender without gluten
• Coconut flour: Adds just the right amount of fluffiness; be careful not to overpower the mix
• Unsalted butter: Softened for easy mixing and a rich flavor that carries the spices
• Maple extract: The secret touch that brings warmth without extra sugars
• Chopped pecans: Optional but fantastic for a bit of crunch and depth

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Feel that anticipation as the kitchen warms up.

Mix Dry Ingredients:

Whisk together almond flour, coconut flour, baking soda, cinnamon, and salt. The scent of cinnamon starts teasing your nose already.

Cream Butter and Sweetener:

Beat the softened butter with erythritol until light and fluffy, a creamy cloud that promises sweetness without the sugar crash.

Blend Wet Ingredients:

Add the egg, maple extract, and vanilla extract to the butter mix. Beat until combined, with the hint of maple perfuming the mix.

Combine Everything:

Gradually stir the dry ingredients into the wet, watching the dough come together soft and inviting.

Shape the Cookies:

Scoop heaping tablespoons onto the baking sheet, spacing them so they have room to spread their warmth as they bake.

Add Toppings:

Sprinkle with chopped pecans and a pinch of flaky sea salt if you like that sweet and salty dance.

Bake to Perfection:

Slide the tray into the oven for 10 to 12 minutes until edges turn golden and your kitchen fills with irresistible aromas.

Cool Down:

Let the cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely—patience is the final touch.

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Making these cookies wasn't just about baking—it became a symbol of comfort during cold nights, a reason to pause and share, turning simple moments into cherished memories.

Keeping It Fresh

These cookies stay soft for days when stored in an airtight container, but I've found that a gentle zap in the microwave revives their buttery texture like they're fresh from the oven.

When You're Missing Something

If you don't have maple extract, a splash of pure vanilla works too—just expect a slightly different but still delightful flavor profile.

Serving Ideas That Clicked

Pairing these cookies with a hot keto chocolate or a cup of herbal tea never fails—they complement each other perfectly.

• Don't forget to sprinkle a little sea salt on top before baking for that perfect sweet-salty balance
• If you're packing cookies for a trip, layer them between parchment sheets to keep them intact
• Store extras in the freezer wrapped tightly to enjoy months later without losing softness

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Thanks for sharing this cozy kitchen moment with me—may your cookie jar never be empty and your spirits always warm.

Recipe Questions & Answers

→ What flours are used for these cookies?

The cookies use almond flour and coconut flour to keep them soft and low in carbs.

→ Can I substitute the maple extract?

Yes, you can replace maple extract with vanilla or another flavoring of your choice to vary the taste.

→ How should I store these cookies?

Store in an airtight container at room temperature to maintain freshness for up to five days.

→ Are these cookies suitable for nut allergies?

They contain almond flour and pecans; for nut allergies, consider substituting almond flour with seed flour and omitting nuts.

→ Is it necessary to brown the butter?

Browning the butter is optional but adds a rich, nutty depth to the flavor.