Keto Vanilla Walnut Butter Cookies (Print Version)
Buttery low-carb cookies with toasted walnuts and walnut butter drizzle, just 1g net carb each.
# List of Ingredients:
→ Cookies
01 - 1 1/2 cups almond flour
02 - 1/3 cup granulated erythritol or monk fruit sweetener
03 - 1/4 cup unsalted butter, softened
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1/4 teaspoon salt
07 - 1/2 cup chopped toasted walnuts
→ Walnut Butter Drizzle
08 - 2 tablespoons walnut butter (or almond butter)
09 - 2 tablespoons powdered erythritol
10 - 1/2 teaspoon vanilla extract
11 - 1–2 teaspoons unsweetened almond milk
# Step-by-step Instructions:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated erythritol until light and fluffy, about 2 minutes.
03 - Beat in the egg and vanilla extract until fully combined and the mixture is smooth.
04 - Stir in the almond flour and salt, mixing until a soft dough forms and no dry pockets remain.
05 - Gently fold the chopped toasted walnuts into the dough until evenly distributed.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with your fingers.
07 - Bake for 12 to 15 minutes or until the edges are golden brown. Allow cookies to cool completely on the baking sheet before drizzling.
08 - In a small bowl, whisk together the walnut butter, powdered erythritol, vanilla extract, and 1 teaspoon almond milk. Add more almond milk a few drops at a time until a smooth, pourable consistency is reached.
09 - Once cookies are completely cool, drizzle the walnut butter mixture over them using a spoon or piping bag. Let the drizzle set for 10 minutes before serving.
# Expert Advice:
01 -
- The texture is shockingly close to traditional butter cookies, tender in the middle with crisp edges that snap just right.
- That walnut butter drizzle makes them look like you spent hours, but the whole thing comes together in half an hour flat.
02 -
- Warm cookies will melt the drizzle into a puddle, so patience here actually matters.
- Adding too much almond milk at once turns the drizzle watery, so go literally drop by drop.
03 -
- Toasting the walnuts in a dry skillet before folding them in doubles the flavor with almost zero extra effort.
- A zip top bag with a tiny corner snipped off works perfectly as a piping bag for the drizzle.