Keto Maple Cashew Crunch Cookies (Print Version)
Crisp low-carb cookies with roasted cashews and maple notes — gluten-free, keto-friendly, ready in 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups almond flour
02 - ¼ cup coconut flour
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ⅓ cup unsalted butter, melted (or coconut oil for dairy-free option)
06 - ½ cup granular erythritol or monk fruit sweetener
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 ½ teaspoons maple extract
→ Add-ins
10 - ¾ cup roasted unsalted cashews, roughly chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, combine the melted butter, erythritol sweetener, egg, vanilla extract, and maple extract. Beat until smooth and well incorporated.
04 - Gradually add the dry ingredient mixture into the wet ingredients, stirring until a uniform dough forms.
05 - Gently fold the chopped roasted cashews into the dough, distributing them evenly throughout.
06 - Scoop tablespoon-sized portions of dough and place onto the prepared baking sheet, spacing about 2 inches apart. Flatten each portion slightly with your fingertips.
07 - Bake for 13 to 15 minutes, or until the edges are golden brown and set.
08 - Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The crunch from roasted cashews paired with that warm maple aroma feels like autumn in cookie form, no sugar crash included.
- You only need one bowl strategy and zero fancy equipment, which makes this dangerously easy to whip up on a whim.
02 -
- Keto cookies are fragile when warm, so resist the urge to move them too early or they will crumble into sad little pieces.
- Toasting the cashews beforehand doubles the crunch factor and adds a depth of flavor that raw cashews simply cannot match.
03 -
- Chill the dough for fifteen minutes before scooping if your kitchen is warm, it helps the cookies hold their shape and develop thicker edges.
- Pulse your cashews in a food processor instead of chopping by hand for more uniform pieces that distribute evenly throughout every bite.