Keto Vanilla Almond Crunch Cookies (Print Version)

Crispy, nutty low-carb vanilla almond cookies with roasted crunch. Just 1.5g net carbs each.

# List of Ingredients:

01 - 2 cups almond flour

02 - 1/3 cup erythritol or preferred keto-friendly sweetener

03 - 1/4 tsp sea salt

04 - 1/2 tsp baking powder

05 - 1/3 cup unsalted butter, melted

06 - 1 large egg

07 - 2 tsp pure vanilla extract

08 - 1/2 cup roasted almonds, roughly chopped

09 - 2 tbsp unsweetened shredded coconut

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.

02 - Whisk almond flour, erythritol, sea salt, and baking powder in a large bowl.

03 - Combine melted butter, egg, and vanilla extract in a separate bowl.

04 - Pour wet ingredients into dry ingredients and mix until dough forms.

05 - Fold in chopped roasted almonds and shredded coconut.

06 - Scoop tablespoon-sized portions onto baking sheet, spacing 2 inches apart. Flatten slightly with fingers or spoon.

07 - Bake 12-15 minutes until edges are golden brown.

08 - Cool on baking sheet 10 minutes, then transfer to wire rack. Cookies firm up as they cool.

01 -

These taste like real cookies, not diet food, and nobody will guess they're low carb
The texture is perfect crispy edges with a tender center and that satisfying nutty crunch

02 -

These cookies continue to crisp as they cool, so pulling them out when they look slightly underdone is the secret to avoiding dry, crumbly results
The dough will feel softer than traditional cookie dough and that's completely normal, so don't be tempted to add more flour or they'll turn out dense

03 -

Weigh your almond flour if possible, as measuring by cup can vary significantly between brands and affect the final texture
Let the melted butter cool slightly before mixing, otherwise it might start cooking the egg when combined