Keto Vanilla Cashew Butter Crunch (Print Version)
Crispy vanilla cashew cookies with roasted crunch. Low-carb, gluten-free.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ¼ cups almond flour
02 - ⅓ cup erythritol or preferred keto sweetener
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsweetened cashew butter
06 - ¼ cup unsalted butter, softened
07 - 1 large egg
08 - 1 tablespoon pure vanilla extract
→ Crunch & Topping
09 - ⅓ cup chopped roasted unsalted cashews
10 - 2 tablespoons unsweetened shredded coconut (optional)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the cashew butter and softened butter with an electric mixer on medium speed until smooth and creamy. Add the egg and vanilla extract, continuing to mix until fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a cohesive dough forms and no dry pockets remain.
05 - Gently fold in the chopped roasted cashews and shredded coconut (if using) with a spatula until evenly distributed throughout the dough.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing approximately 2 inches apart.
07 - Gently press each dough ball with the back of a fork or your palm to flatten to about ½ inch thickness.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set. Do not overbake.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The combination of cashew butter and roasted cashews gives you that addictive crunch without any refined sugar getting in the way.
- They come together in under thirty minutes, which means you can satisfy a cookie craving almost as fast as it hits.
02 -
- These cookies are fragile right out of the oven, so resist the urge to move them before the five minute resting period or you will end up with crumbs instead of rounds.
- Different brands of cashew butter vary in thickness, so if your dough feels too wet add a tablespoon of almond flour and if too dry add a splash of water.
03 -
- Toast the chopped cashews in a dry skillet for three minutes before folding them in, because that one extra step deepens the flavor more than anything else you could do.
- Chill the dough for fifteen minutes before scooping if your kitchen is warm, since firmer dough holds its shape better and produces thicker, chewier cookies.