Ingredients
2 cups almond flour
1/2 cup coconut oil, melted
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup erythritol
1 teaspoon vanilla extract
1/4 cup ground flaxseed
1/4 cup unsweetened almond flour
1/4 teaspoon chia seeds (optional for texture)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper
Mix almond flour, ground flaxseed, baking powder, and salt in a large bowl
Beat eggs, erythritol, and vanilla extract in a separate bowl
Combine wet and dry ingredients until smooth
Form 12 equal-sized balls using 2 tablespoons of dough each
Place 2 inches apart on the baking sheet
Bake for 12 minutes or until golden around edges
Cool for 5 minutes before transferring to a wire rack
Notes
Store in an airtight container for up to 3 days
Freeze in a single layer for long-term storage
Add chopped walnuts, pumpkin seeds, or unsweetened coconut flakes for extra crunch
Use alcohol-free vanilla extract to meet halal requirements
- Prep Time: 15
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: Keto / Low-Carb
- Diet: Low-Carb
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 0g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 3g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 25mg