Keto Vanilla Almond Butter Crunch (Print Version)
Low-carb vanilla almond butter cookies: crispy edges, nutty crunch, quick to mix and bake for a keto-friendly snack.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups blanched almond flour
02 - 1/2 cup erythritol or monk fruit sweetener
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon sea salt
→ Wet Ingredients
05 - 1/2 cup creamy unsweetened almond butter
06 - 1/4 cup unsalted butter, melted and cooled
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Crunch and Toppings
09 - 1/2 cup sliced almonds
10 - 1/4 cup unsweetened shredded coconut (optional)
# Step-by-step Instructions:
01 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, whisk together the blanched almond flour, erythritol or monk fruit sweetener, baking soda, and sea salt until evenly distributed.
03 - In a large separate bowl, combine the creamy almond butter, melted and cooled unsalted butter, egg, and vanilla extract. Mix until smooth and well incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a uniform dough forms with no dry pockets remaining.
05 - Gently fold in the sliced almonds and shredded coconut, if using, distributing them evenly throughout the dough for consistent crunch in every bite.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart. Flatten each portion slightly using the back of a spoon to achieve an even shape.
07 - Bake for 10 to 12 minutes, or until the edges turn a light golden brown. Avoid overbaking to maintain a chewy center.
08 - Allow the cookies to rest on the baking sheet for 5 to 10 minutes to firm up, then transfer to a wire rack to cool completely. The cookies will continue to crisp as they cool.
# Expert Advice:
01 -
- They have that real cookie crunch without a single gram of refined sugar or wheat flour.
- The almond butter makes them so satisfying that one cookie actually feels like enough, though you will probably want two.
02 -
- These cookies are extremely delicate when they come out of the oven, so resist the urge to move them too early or they will crumble apart in your hands.
- Using almond butter that has been stirred well and is at room temperature makes the dough come together in half the time with a much better texture.
03 -
- Measure your almond flour by spooning it into the cup and leveling off the top because packing it dense will make dry crumbly cookies.
- If your dough seems too wet, refrigerate it for 15 minutes before scooping and the butter will firm everything up beautifully.