Keto Maple Almond Cookies (Print Version)
Soft almond butter cookies with sugar-free maple drizzle — just 1g net carb each.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups blanched almond flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
04 - 1/3 cup powdered erythritol or allulose
→ Wet Ingredients
05 - 1/2 cup unsweetened almond butter, smooth and well-stirred
06 - 1/4 cup coconut oil, melted and cooled
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract
→ Maple Drizzle
09 - 1/4 cup powdered erythritol or monk fruit sweetener
10 - 2 tablespoons unsweetened almond milk
11 - 1/2 teaspoon maple extract
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the almond flour, baking soda, salt, and erythritol until evenly distributed.
03 - In a large bowl, combine the almond butter, melted coconut oil, egg, and vanilla extract. Mix until smooth and creamy.
04 - Add the dry ingredients to the wet mixture and stir until a soft, uniform dough forms.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet spaced about 2 inches apart. Flatten gently with your palm or a fork.
06 - Bake for 10–12 minutes until edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - Whisk together the powdered erythritol, almond milk, and maple extract until smooth and pourable.
08 - Drizzle over cooled cookies using a spoon or piping bag. Allow the drizzle to set before serving.
# Expert Advice:
01 -
- The texture is genuinely soft and chewy, not a sad cardboard disk pretending to be a cookie.
- That maple drizzle on top makes people gasp when they find out it is sugar free.
- They come together in under thirty minutes with zero fancy equipment.
02 -
- These cookies are extremely fragile when they come out of the oven, so resist every urge to move them before the five minute rest is up.
- The drizzle will not set properly if the cookies are even slightly warm, so patience here is the difference between pretty and messy.
03 -
- Dip your fork in a little almond flour before pressing the cookies down to prevent sticking and get those classic crosshatch marks.
- Put the drizzle in a small zip top bag, snip a tiny corner off, and pipe perfectly clean lines without any special equipment.