Keto Maple Hazelnut Crunch Cookies (Print Version)
Buttery, crunchy keto treats with roasted hazelnuts and maple flavor—ready in 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups superfine almond flour
02 - 1/2 cup chopped roasted hazelnuts
03 - 1/4 cup coconut flour
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon sea salt
→ Wet Ingredients
06 - 1/2 cup (1 stick) unsalted butter, softened
07 - 1/2 cup granulated erythritol or monk fruit sweetener
08 - 1 large egg
09 - 1 teaspoon maple extract
10 - 1 teaspoon vanilla extract
→ Optional Topping
11 - 2 tablespoons chopped roasted hazelnuts
12 - Pinch of flaky sea salt
# 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 powder, and sea salt. Fold in the chopped roasted hazelnuts until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sweetener using an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add the egg, maple extract, and vanilla extract to the butter mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a cohesive dough forms and no dry pockets remain.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten each portion slightly with the palm of your hand.
07 - Sprinkle the tops of each cookie with additional chopped hazelnuts and a pinch of flaky sea salt, if desired.
08 - Bake for 12 to 15 minutes, or until the edges are golden brown and the centers appear set.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The crunch from roasted hazelnuts is so satisfying you will forget these are low carb entirely.
- They taste like something from a fancy bakery but require zero skill and one bowl technique.
- That maple flavor hits deep and warm without any sugary crash afterward.
02 -
- These cookies are extremely delicate right out of the oven so resist the urge to move them too early or they will crumble.
- The dough might seem slightly wet at first but coconut flour continues absorbing moisture as it rests so trust the process.
03 -
- Toast the hazelnuts in a dry skillet for three to four minutes before chopping and you will unlock a depth of flavor that makes people ask what your secret is.
- Chilling the dough for fifteen minutes before scooping helps the cookies hold their shape and develop a slightly chewier center.