Keto Maple Hazelnut Butter Cookies (Print Version)

Soft, nutty maple hazelnut cookies with 1g net carbs each. Quick 27-minute keto-friendly treats.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups blanched almond flour
02 - 1/2 cup chopped hazelnuts
03 - 1/2 tsp baking soda
04 - 1/4 tsp fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsweetened hazelnut butter, well-stirred
06 - 1/3 cup erythritol or monk fruit sweetener
07 - 1 large egg
08 - 2 tbsp unsalted butter, melted and cooled
09 - 1 1/2 tsp maple extract
10 - 1 tsp vanilla 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, baking soda, and salt. Stir in chopped hazelnuts.
03 - In a large bowl, cream hazelnut butter and sweetener until smooth. Add egg, melted butter, maple extract, and vanilla extract; mix until well combined.
04 - Gradually add dry ingredients to wet mixture; stir until thick dough forms.
05 - Scoop tablespoon-sized portions onto prepared baking sheet, spacing 2 inches apart. Slightly flatten each cookie with a fork.
06 - Bake for 10-12 minutes, or until edges are golden.
07 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • They satisfy that deep craving for something sweet and maple-kissed without throwing you out of ketosis
  • The texture is incredible with that perfect balance of soft centers and slightly crisp edges
  • They come together in under 30 minutes with ingredients you probably already have in your keto pantry
02 -
  • Hazelnut butter separates easily, so stir it really well before measuring or you will end up with dry cookies
  • The dough might feel crumbly but should hold together when pressed, so do not add extra liquid
  • These cookies continue to firm up as they cool, so removing them from the oven while centers still seem slightly soft is ideal
03 -
  • Room temperature ingredients mix together more easily, so take your egg and hazelnut butter out of the fridge about 30 minutes before starting
  • Chill the dough for 15 minutes if it feels too warm or sticky, which helps prevent spreading
  • Use a cookie scoop for uniform sizing so everything bakes evenly

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