Winter Warmth Toasted Almond Keto (Print Version)

Crispy toasted almonds blended with warm spices for a low-carb, comforting snack.

# List of Ingredients:

→ Dry Ingredients

01 - 1 cup almond flour
02 - 1/4 cup erythritol sweetener
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 large egg
06 - 1/4 cup unsalted butter, melted
07 - 1 teaspoon vanilla extract

→ Add-ins

08 - 1/3 cup toasted sliced almonds

# Step-by-step Instructions:

01 - In a medium bowl, combine almond flour, erythritol, baking soda, and salt. Whisk thoroughly to ensure even distribution.
02 - In a separate bowl, beat the egg, then whisk in melted butter and vanilla extract until homogenous.
03 - Pour the wet ingredients into the dry mixture and stir gently until a uniform dough forms. Fold in toasted sliced almonds.
04 - Using a tablespoon, scoop dough onto a parchment-lined baking sheet, spacing them two inches apart. Flatten each slightly with the back of a spoon.
05 - Bake at 350°F (177°C) for 12-15 minutes or until edges are golden brown.
06 - Allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're crispy on the outside, just tender enough inside, and taste like pure comfort without any sugar crash afterward
  • The toasted almond flavor is deep and buttery, making you feel like you're eating something decadent rather than keto-friendly
  • They come together in under 30 minutes, perfect for those moments when you need something warm right now
  • A single cookie satisfies that afternoon craving without derailing your whole day
02 -
  • The temperature matters more than you'd think—325°F instead of 350°F keeps these from spreading too thin and burning at the edges while the centers stay raw
  • Sifting the almond flour isn't optional if you want tender cookies; clumps of almond flour create dense pockets that ruin the texture
  • Don't skip the cooling time on the baking sheet; cookies need those 5 minutes to set up, or they'll crumble when you move them
03 -
  • Use a cookie scoop for uniform size and even baking—it takes the guesswork out and ensures every cookie has the same texture
  • If you prefer softer cookies, pull them out at 11 minutes instead of 12-14; if you love them crispy, go the full 14-15 minutes

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