Sugar Free Banana Cookies (Keto)
User Reviews
5
Sugar Free Banana Cookies (Keto)
Description
Sugar Free Banana Cookies (Keto) use ripe mashed banana along with almond flour and almond butter for a rich, moist dough. Erythritol sweetens without sugar, and cinnamon adds warm spice. Baking powder provides leavening to keep the cookies light rather than dense. An egg binds the mixture while walnuts, if included, add texture contrast.
After mixing, the batter is dropped by tablespoon onto a parchment-lined cookie sheet. Spacing is important as the dough spreads during baking. The cookies bake quickly, lightly browning at the edges. They are very soft fresh out of the oven and require complete cooling to firm up before removal.
The cookies are suitable as a keto-friendly treat with low net carbs. They can be stored refrigerated for several days or frozen for longer-term storage. Proper handling after baking ensures the right texture.
Make sure to space cookies well when baking and avoid handling until fully cooled to maintain shape and texture.
Ingredients
- ⅓ cup / 80g banana mashed, very ripe (1 small banana)
- ½ cup / 50g almond flour
- ½ cup / 50g almond butter unsalted
- ¼ cup / 50g butter softened!
- 1 egg large
- ¼ cup / 50g erythritol golden
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ cup / 20g walnuts optional, crushed
Instructions
- Preheat the oven to 180 C / 350F and line a cookie sheet with parchment paper.
- Mash the banana with a fork. Then blend all ingredients (except for the walnuts) in a bowl with an electric mixer until smooth.
- Using a tablespoon, dollop the cookie batter onto the cookie sheet (1 tablespoon per cookie).
- Space the cookies out because the batter spreads. Top with the crushed walnuts if using.
- Bake for 10-12 minutes or until very lightly browned on the sides. Remove from the oven and let cool COMPLETELY before handling.
Notes
- Space cookies adequately on the baking sheet, as batter spreads during baking.
- Allow cookies to cool completely before handling; they are soft and fragile when hot but firm up once cooled.
- Store in the refrigerator for 5-6 days or freeze for up to 3 months for longer storage.
- The recipe yields about 18 cookies, each approximately 17g in weight and 6 cm in diameter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 17g | |
| Calories | 99kcal | 5% |
| Total Carbohydrates | 3g | 1% |
| Protein | 2.4g | 5% |
| Fat | 8.4g | 13% |
| Fiber | 1.4g | 6% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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