Keto Maple Almond Butter Swirl (Print Version)
Soft, chewy low‑carb cookies with maple‑streaked almond butter, ready in under 30 minutes.
# List of Ingredients:
→ Dry ingredients
01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon sea salt
→ Wet ingredients
05 - 1/3 cup unsalted butter, melted
06 - 1/2 cup granulated erythritol or other preferred keto sweetener
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon maple extract
→ Almond butter swirl
10 - 1/3 cup almond butter, stirred
11 - 1 tablespoon powdered erythritol
12 - 1/4 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 almond flour, coconut flour, baking soda, and sea salt.
03 - In a large bowl, mix melted butter and granulated erythritol until smooth. Whisk in egg, vanilla extract, and maple extract.
04 - Gradually incorporate dry ingredients into the wet mixture until a uniform soft dough forms.
05 - In a small bowl, blend almond butter with powdered erythritol and maple extract until fully combined.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing cookies 2 inches apart.
07 - Form a small indentation in the center of each dough ball using the back of a spoon. Add about 1/2 teaspoon of the almond butter mixture into each well.
08 - Use a toothpick or tip of a knife to gently swirl the almond butter mixture into the dough.
09 - Bake cookies for 10 to 12 minutes, or until edges are golden and centers are set.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The almond butter swirls look impressive but take barely a minute—they’re like cheat-code gourmet.
- Since they’re keto and gluten-free, everyone around my table can grab seconds without worry.
02 -
- If you rush the swirl step, the cookies can lose their definition and bake up messy—I learned this one sticky-handed.
- Letting them sit on the baking tray after removing from the oven keeps them from falling apart when you lift them off (tempting as that aroma is).
03 -
- Lightly toasting the almond flour before you start gives the cookies an extra-generous roasty flavor.
- I always sift the powdered erythritol for the swirl—even a little clump can ruin the texture and look.