Keto Vanilla Walnut Crunch Cookies (Print Version)

Crisp, low-carb vanilla cookies with crunchy walnuts — ready in 30 minutes; makes about 18.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups blanched almond flour
02 - 1/3 cup powdered erythritol or monk fruit sweetener
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/3 cup unsalted butter, melted and cooled
06 - 1 large egg
07 - 1 tablespoon pure vanilla extract

→ Add-ins

08 - 3/4 cup chopped walnuts

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together almond flour, powdered sweetener, baking powder, and sea salt until thoroughly blended.
03 - In a separate bowl, whisk melted unsalted butter, egg, and vanilla extract until smooth.
04 - Incorporate the wet mixture into the dry ingredients, stirring until a cohesive dough forms.
05 - Gently fold in the chopped walnuts until evenly distributed throughout the dough.
06 - Scoop 1-tablespoon portions of dough onto the prepared baking sheet, spacing 2 inches apart. Flatten each slightly with fingertips or the back of a spoon.
07 - Bake for 12 to 15 minutes, or until edges are golden brown.
08 - Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • You get that perfect cookie crunch without the sugar crash that usually follows
  • The dough comes together in minutes with ingredients you probably already have
  • They actually taste like real cookies, not some sad diet compromise
02 -
  • These cookies continue to crisp as they cool, so don't worry if they seem slightly soft when you first pull them out
  • Overworking the dough makes them tough, so mix just until everything comes together
  • The size of your walnut chunks affects the final texture, bigger pieces mean more dramatic crunch
03 -
  • Toasting the walnuts in a dry pan for 5 minutes before adding them intensifies their flavor dramatically
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape better

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