Keto Vanilla Chai Spiced Cookies (Print Version)
Soft, warmly spiced treats infused with vanilla and classic chai flavors for a comforting low-carb dessert.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/3 cup coconut flour
03 - 1 tsp baking powder
04 - 1/4 tsp salt
05 - 1 1/2 tsp ground cinnamon
06 - 1/2 tsp ground ginger
07 - 1/2 tsp ground cardamom
08 - 1/4 tsp ground cloves
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp ground black pepper
→ Wet Ingredients
11 - 1/2 cup unsalted butter, softened
12 - 1/2 cup granulated erythritol
13 - 1 large egg
14 - 1 1/2 tsp vanilla extract
→ Optional
15 - 1/4 cup chopped pecans or 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 almond flour, coconut flour, baking powder, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper.
03 - In a large bowl, cream the softened butter and erythritol until light and fluffy.
04 - Beat in the egg and vanilla extract until combined.
05 - Gradually mix the dry ingredients into the wet mixture until a dough forms.
06 - Fold in chopped nuts, if using.
07 - Scoop tablespoon-sized amounts of dough, roll into balls, and place on the prepared baking sheet. Flatten each ball slightly with your hand or a fork.
08 - Bake for 12-15 minutes, or until the edges are lightly golden.
09 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies deliver that cozy chai latte experience in portable form, perfect with morning coffee or afternoon tea
- The texture is incredibly soft and tender, nothing like the dry crumbly keto cookies you might be used to
- Each cookie is only 1.5 net carbs, meaning you can enjoy two or three without derailing your day
02 -
- These cookies continue to firm up significantly after cooling, so removing them from the oven when the centers still feel slightly soft is key to avoiding dryness
- Coconut flour is very thirsty and will absorb more moisture over time, so the dough might seem dry the next day if you refrigerate it before baking
- The black pepper might seem unusual, but it is authentic to chai spice blends and adds a subtle warmth that rounds out the sweetness
03 -
- Weighing your almond flour rather than using measuring cups will give you the most consistent results, as coconut flour is particularly sensitive to small measurement variations
- If your dough feels too crumbly to roll into balls, let it sit for 5 minutes to allow the coconut flour to absorb more moisture, or add just 1 teaspoon of water