Ingredients
1 cup almond flour
1 cup unsalted, softened butter
1/4 cup erythritol
1 large egg
1 tsp pure vanilla extract
1/2 tsp baking powder
1/4 tsp salt
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, baking powder, and salt.
Add softened butter and use a mixer or your hands to blend until a crumbly texture forms.
Stir in erythritol until fully incorporated.
Add the egg and vanilla extract, mixing until a smooth, cohesive dough forms.
Using a small cookie scoop or tablespoon, portion the dough into 24 equal-sized balls and place them on the prepared baking sheet, spaced about 2 inches apart.
Gently flatten each cookie with a fork or your fingers.
Bake for 12 minutes or until the edges are lightly golden and firm to the touch.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the butter is cold at the start for optimal texture.
Store cookies in an airtight container for up to 5 days at room temperature or freeze for longer storage.
For added flavor, consider sprinkling a pinch of cinnamon or mixing in crushed nuts like walnuts or pecans before baking.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 0g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg