New Year Vanilla Cloud Cookies (Print Version)
Light vanilla cloud cookies with a melt-in-mouth texture ideal for low-carb festivities.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour, superfine
02 - 2 tablespoons coconut flour
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup powdered erythritol or preferred keto sweetener
07 - 1 large egg, room temperature
08 - 2 teaspoons pure vanilla extract
→ Optional Toppings
09 - 1 tablespoon powdered erythritol for dusting
10 - Edible gold or silver sprinkles, sugar-free
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together almond flour, coconut flour, baking powder, and salt in a medium bowl until evenly distributed.
03 - Beat softened butter with powdered erythritol in a large bowl until light and fluffy, approximately 2 minutes.
04 - Add egg and vanilla extract to butter mixture. Beat until fully incorporated and smooth.
05 - Gradually fold dry ingredients into wet mixture until soft dough forms. Do not overmix.
06 - Using a tablespoon or cookie scoop, portion dough into 18 rounds. Place on prepared baking sheet, spacing 2 inches apart.
07 - Lightly flatten each cookie with fingertips or back of a spoon to desired thickness.
08 - Bake for 12 to 15 minutes until edges are just turning golden brown.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - Dust with extra powdered erythritol and garnish with keto-friendly edible sprinkles if desired.
# Expert Advice:
01 -
- They genuinely melt in your mouth like the classic sugar cookies you remember
- The dough is incredibly forgiving and impossible to mess up
- Each cookie is only 1 net carb so you can eat several without guilt
02 -
- Overworking the dough makes them tough, fold gently and stop as soon as combined
- They might look underbaked when you pull them out but they firm up significantly while cooling
03 -
- Sift your almond flour if it looks clumpy for the smoothest texture
- Chill the dough for 15 minutes if it feels too sticky to work with