Keto Maple Almond Crunch Cookies (Print Version)
Crunchy maple-almond keto cookies with almond flour and sugar-free syrup — an easy low-carb, gluten-free snack.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups blanched almond flour
02 - 1/2 cup sliced almonds
03 - 1/4 cup granulated erythritol or monk fruit sweetener
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/4 cup unsalted butter, melted (or coconut oil for dairy free)
07 - 1 large egg
08 - 2 tablespoons sugar-free maple syrup
09 - 1 teaspoon vanilla extract
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together almond flour, granulated sweetener, baking powder, and sea salt. Fold in sliced almonds.
03 - In a separate bowl, beat melted butter, egg, sugar-free maple syrup, and vanilla extract until well blended.
04 - Incorporate wet mixture into dry ingredients by mixing until a thick dough forms.
05 - Scoop dough by tablespoon onto prepared baking sheet, leaving 2 inches between each mound. Gently flatten each with fingers or the back of a spoon.
06 - Bake 12 to 15 minutes, or until cookie edges are golden brown.
07 - Allow cookies to cool completely on the baking sheet before transferring to an airtight container.
# Expert Advice:
01 -
- The crackly crunch and touch of maple sweetness taste like something they 'shouldn't' be, but totally are.
- Almond flour and sugar-free syrup make it keto magic without any compromise on cookie comfort.
02 -
- If you rush and move the cookies before they're fully cool, they'll crumble hopelessly—trust me, this happened more than once.
- Switching to parchment paper for baking was a total game changer; the cookies slid off with zero fuss and zero breakage.
03 -
- Let the cookies cool completely before moving—patience is your best friend for crunch.
- Mix in a pinch more salt if you like a sweet-savory pop (so good with coffee).