Keto Vanilla Hazelnut Crunch (Print Version)
Crispy low‑carb vanilla cookies with chopped hazelnuts—almond flour base, 30‑minute, nutty gluten‑free treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups almond flour
02 - 1/3 cup hazelnut meal or finely ground hazelnuts
03 - 1/2 cup granulated erythritol or monk fruit sweetener
04 - 1/4 teaspoon sea salt
05 - 1/2 teaspoon baking powder
→ Wet Ingredients
06 - 1/4 cup unsalted butter, melted and cooled
07 - 1 large egg
08 - 1 1/2 teaspoons pure vanilla extract
→ Crunch & Topping
09 - 1/2 cup hazelnuts, roughly chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, blend together almond flour, hazelnut meal, sweetener, sea salt, and baking powder until evenly incorporated.
03 - In a separate bowl, whisk melted, cooled unsalted butter, large egg, and pure vanilla extract until fully combined and smooth.
04 - Gradually pour the wet mixture into the dry ingredients, stirring just until a soft, cohesive dough is achieved.
05 - Fold in half of the chopped hazelnuts, reserving the remainder for topping.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart.
07 - Gently flatten each mound and sprinkle with the reserved chopped hazelnuts, pressing lightly to adhere.
08 - Bake in the preheated oven for 12–15 minutes, or until the edges turn golden and the centers are set.
09 - Allow cookies to cool completely on the baking sheet before transferring to a wire rack to maintain structure.
# Expert Advice:
01 -
- They get genuinely crispy edges without any wheat flour or sugar.
- The hazelnut crunch makes them feel fancy while taking only 30 minutes start to finish.
- At 1 g net carb per cookie you can grab two without a second thought.
02 -
- Cookies will feel soft straight from the oven but firm up perfectly once cooled so do not overbake them.
- Toasting the hazelnuts in a dry skillet for 3 minutes before chopping doubles the nutty flavor.
03 -
- Sift your almond flour first to avoid grainy pockets and get a smoother dough.
- Pressing the topping hazelnuts in firmly before baking keeps them from rolling off the finished cookie.