Ingredients
- 1 1/2 cups almond flour
- 1/2 cup granulated erythritol or preferred keto sweetener
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup melted coconut oil or unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix almond flour, erythritol, baking powder, and salt.
- Add melted coconut oil or butter and stir until a dough forms.
- Scoop and roll dough into small balls. Place on baking sheet and flatten slightly with fingers or spoon.
- Bake for 10–12 minutes, or until edges are golden brown.
- Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Add vanilla extract or cinnamon for extra flavor.
- Mix in sugar-free chocolate chips or chopped nuts for variety.
- Cool completely before handling to avoid crumbling.
- No need to chill dough—ready to bake right away.
- Use coconut oil for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
