Keto Sugar Cookies with Almond Flour
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
8 mins
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Servings
15 Large or 20 Small Cookies
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Calories
124 kcal
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Course
Main Course
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Cuisine
American
Keto Sugar Cookies with Almond Flour
Description
This recipe produces sugar cookies made primarily with finely ground almond flour and baking powder to provide lightness. The dough is creamed from softened butter and sugar-free brown sugar substitute, then mixed with large eggs and vanilla and almond extracts for flavor depth. The dough can be shaped into discs or rolled optionally in sugar-free granulated sweetener before baking.
Baked at moderate heat until the edges lightly brown, the cookies develop a chewy texture with a balanced sweetness from sugar-free ingredients. The almond flour base gives a slight nuttiness differing from traditional wheat flour cookies.
These cookies suit a ketogenic or low-carb dietary approach due to the almond flour and sugar-free sweeteners. They can be enjoyed plain or with optional coatings for added texture.
Ingredients
- 1 stick 8 Tbsp, 115 grams unsalted butter, slightly softened but still chilled*
- ½ cup brown sugar sugar-free
- 1 egg large, at room temperature
- 1 tsp vanilla extract pure
- ½ tsp almond extract
- 2 ½ cups almond flour finely ground
- 1 tsp baking powder
- ¼ tsp salt sea salt
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the butter and sugar-free brown sugar to a stand mixer and beat until fluffy (note: this can also be performed using a mixing bowl and an eclectic hand mixer).
- Scrape the sides of the bowl using a rubber spatula and add the egg and vanilla and almond extracts. Beat until well-incorporated.
- Scrape the sides of the bowl again and add the almond flour, baking powder, and sea salt. Beat until a thick dough forms and everything is well combined.
- Form the dough into round disc shapes and if desired, roll them in sugar-free granulated sweetener (this is completely optional).
- Place on the parchment-lined baking sheet at least 2 inches apart and bake for 8 to 10 minutes, or until the edges are slightly golden-brown. For extra chewy cookies, pull them out at 7 minutes.
Notes
- For dairy-free cookies, substitute softened coconut oil or vegan butter spread for the butter.
- You may replace sugar-free brown sugar with sugar-free granulated or confectioners sweetener if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Large or 20 Small Cookies
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1of 20 | |
| Calories | 124kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 21mg | 7% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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