Keto Maple Macadamia Butter Cookies (Print Version)

Buttery almond flour cookies with chopped macadamia nuts and sugar-free maple flavoring

# List of Ingredients:

→ Dry Ingredients

01 - 1 ½ cups almond flour
02 - 2 tbsp coconut flour
03 - ¼ tsp baking soda
04 - ¼ tsp salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened
06 - ⅓ cup erythritol or keto sweetener
07 - 1 large egg, room temperature
08 - 1 tsp vanilla extract
09 - 1 ½ tsp sugar-free maple extract

→ Mix-Ins

10 - ½ cup roasted macadamia nuts, coarsely chopped

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk almond flour, coconut flour, baking soda, and salt in a medium bowl until uniform.
03 - Beat softened butter and erythritol with hand mixer until light and fluffy, approximately 2 minutes.
04 - Mix in egg, vanilla extract, and maple extract until fully incorporated and smooth.
05 - Gradually blend dry ingredients into wet mixture, mixing until soft dough comes together.
06 - Fold chopped macadamia nuts into dough until evenly distributed.
07 - Drop tablespoon-sized dough balls onto prepared baking sheet, spacing 2 inches apart. Press lightly to flatten.
08 - Bake 10 to 12 minutes until edges turn golden brown.
09 - Let cookies rest on baking sheet 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies prove that keto baking can taste just as indulgent as the real thing, with that perfect maple nut combination nobody will guess is sugar-free
  • The dough comes together in minutes and bakes up into buttery, nutty cookies that satisfy any sweet craving without knocking you out of ketosis
02 -
  • These cookies may look slightly underbaked when you pull them from the oven, but that is exactly when they are done and will set up perfectly during cooling
  • The dough can be refrigerated for 30 minutes if it feels too soft or sticky to work with, which also helps prevent spreading
03 -
  • Room temperature ingredients are absolutely essential here, so take your butter and egg out at least 30 minutes before starting
  • Weighing your almond flour instead of using measuring cups will give you consistent results every single time

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