Keto Maple Walnut Crisp Cookies (Print Version)
Buttery crisp walnut cookies with maple flavor, ideal for keto and low-carb lifestyles.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - ⅓ cup coconut flour
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - ⅓ cup granulated erythritol or monk fruit sweetener
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon sugar-free maple extract
→ Add-ins
10 - ¾ cup chopped walnuts
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and erythritol together using an electric mixer until light and fluffy, about 2 minutes.
04 - Beat in the egg, vanilla extract, and maple extract until the mixture is smooth and well combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
06 - Fold the chopped walnuts into the dough, distributing them evenly throughout.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly using the back of a spoon or your fingers.
08 - Bake for 12 to 15 minutes, or until the edges are golden brown.
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 maple extract does something almost magical here, giving you that warm autumn bakery flavor without a single gram of sugar.
- That shatter crisp texture is so rare in keto baking that your friends will genuinely not believe these are low carb.
02 -
- Erythritol can sometimes leave a slight cooling sensation on your tongue, which is completely normal and not a sign you did anything wrong.
- These cookies become significantly crisper after they cool completely, so do not judge the texture while they are still warm and soft.
03 -
- Toasting the walnuts in a dry skillet for three to four minutes before chopping them doubles the flavor with zero extra effort.
- Let the shaped dough sit on the counter for ten minutes before baking so the erythritol begins to dissolve, which gives you a smoother finish.