Keto Vanilla Almond Butter Cookies (Print Version)
Crisp, buttery keto cookies with vanilla and almond butter—low-carb and gluten-free, ready in 25 minutes.
# List of Ingredients:
→ Wet Ingredients
01 - 1 cup unsweetened creamy almond butter
02 - 1/2 cup granulated erythritol or monk fruit sweetener
03 - 1 large egg
04 - 2 teaspoons vanilla extract
05 - 2 tablespoons unsalted butter, melted
→ Dry Ingredients
06 - 1/2 cup almond flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
# Step-by-step Instructions:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the almond butter, erythritol, egg, vanilla extract, and melted butter until smooth and creamy.
03 - In a separate bowl, combine the almond flour, baking soda, and salt.
04 - Add the dry ingredient mixture to the wet ingredients and stir until fully incorporated and no dry spots remain.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
06 - Gently press each cookie with a fork in a crisscross pattern to flatten evenly.
07 - Bake for 12 to 15 minutes, or until the edges are golden and the cookies are set.
08 - Let the cookies cool completely on the baking sheet to develop crispness before transferring to a wire rack.
# Expert Advice:
01 -
- That buttery crunch satisfies every cookie craving without the carb crash that follows traditional baking.
- They come together in one bowl with ingredients you probably already have in your pantry.
02 -
- Moving the cookies too early will cause them to crumble apart because they are fragile while warm.
- Almond butter brands vary wildly in texture and if yours is very runny add an extra tablespoon of almond flour to compensate.
03 -
- Taste your almond butter before mixing because a stale jar will make the whole batch taste flat and off.
- Chilling the dough for fifteen minutes before scooping makes it easier to handle and produces thicker cookies with better defined edges.