Fireplace Treat Vanilla Cloud (Print Version)

Airy cookies infused with vanilla, ideal for cozy evenings and suitable for low-carb diets.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 cup powdered erythritol or monk fruit sweetener
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1/4 cup heavy cream

→ Garnish (optional)

10 - 2 tablespoons unsweetened shredded coconut
11 - 1 teaspoon powdered sweetener for dusting

# Step-by-step Instructions:

01 - Preheat oven to 325°F. Line a baking sheet with parchment paper.
02 - Whisk together almond flour, coconut flour, erythritol, baking powder, and salt in a medium bowl.
03 - Beat softened butter until creamy in a large bowl. Add eggs one at a time, beating well after each addition.
04 - Stir in vanilla extract and heavy cream into the butter and eggs mixture.
05 - Gradually add dry ingredients to the wet mixture, stirring until a soft, fluffy dough forms.
06 - Drop tablespoon-sized mounds of dough onto prepared baking sheet, spacing them about 2 inches apart.
07 - If desired, sprinkle shredded coconut over each cookie before baking.
08 - Bake for 15 to 18 minutes until edges turn lightly golden and centers are set.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10 - Dust cookies with additional powdered sweetener before serving, if desired.

# Expert Advice:

01 -
  • Theyre so light and tender that they almost melt on your tongue, nothing dense or heavy about them.
  • You can whip up a batch in less than half an hour, which is perfect when you need dessert fast.
  • They fit a keto lifestyle without tasting like a compromise, just pure buttery vanilla comfort.
02 -
  • Room temperature eggs and butter are non-negotiable, cold ingredients will make the dough lumpy and the cookies dense.
  • Coconut flour absorbs liquid like crazy, so measure it carefully and dont add extra or the dough will turn crumbly.
  • If your dough feels too sticky, chill it for ten minutes before scooping, it firms up fast in the fridge.
03 -
  • Weigh your almond flour if you can, cup measurements can vary and throw off the texture.
  • Let the dough rest for five minutes before scooping, it makes the cookies spread more evenly and bake up softer.
  • If you want a little crunch, press a sliced almond into the top of each cookie before baking.

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