Keto Maple Almond Butter Cookies (Print Version)
Soft, chewy maple almond butter cookies ready in 22 minutes. Low-carb, gluten-free treat with only 1g net carbs each.
# List of Ingredients:
→ Wet Ingredients
01 - 1 cup unsweetened almond butter
02 - 1/3 cup granulated erythritol or monk fruit sweetener
03 - 1 large egg
04 - 2 tablespoons unsalted butter, melted
05 - 2 tablespoons sugar-free maple syrup
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon fine sea salt
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk almond butter, erythritol, egg, melted butter, sugar-free maple syrup, and vanilla extract until smooth and creamy.
03 - Add baking soda and sea salt to the mixture. Stir until fully incorporated and no dry pockets remain.
04 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing 2 inches apart. Flatten each cookie with a fork in a crisscross pattern.
05 - Bake for 10-12 minutes until edges are lightly golden. Centers will appear slightly soft.
06 - Let cookies rest on baking sheet for 10 minutes to set, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- They taste indulgent but only have 1 net carb each, so you can actually eat more than one without guilt
- The texture is exactly what you want from a cookie, soft in the middle with slightly crisp edges that rival any bakery version
02 -
- These cookies look underbaked when you pull them out, but they will firm up significantly as they cool, so do not overbake or you will end up with hockey pucks
- Using a natural almond butter that contains only almonds and salt works best, as some brands add oils that can throw off the texture
03 -
- Room temperature ingredients incorporate more easily, so take your egg and butter out about 30 minutes before you start mixing
- If your almond butter has been sitting in the pantry, give it a good stir to redistribute the oils before measuring