Almond Flour Sugar Cookies
Almond Flour Sugar Cookies are a delightful twist on traditional sugar cookies, making them perfect for those following a keto diet. These cookies are not only low in carbohydrates but also gluten-free, thanks to the use of almond flour. With their rich, buttery flavor and soft texture, they make a wonderful addition to any holiday celebration or festive occasion.
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Granulated erythritol | 3/4 cup |
| Baking powder | 1 tsp |
| Salt | 1/4 tsp |
| Butter, softened | 1/2 cup (1 stick) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, granulated erythritol, baking powder, and salt. Whisk them together until evenly mixed.
- Cream Butter and Sweetener: In a separate large mixing bowl, add the softened butter. Using an electric mixer or a whisk, cream the butter until it’s light and fluffy. Gradually add the erythritol to the butter and continue mixing until it’s well combined.
- Add Egg and Vanilla: Crack the egg into the butter mixture and pour in the vanilla extract. Mix well until the egg is fully incorporated and the mixture is smooth.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir with a spatula or wooden spoon until everything is fully combined and a dough forms.
- Shape the Cookies: Using your hands or a cookie scoop, form the dough into balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes or until the edges are lightly golden. Keep an eye on them, as almond flour can brown quickly.
- Cool Down: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Enjoy: Once cooled, your Almond Flour Sugar Cookies are ready to be enjoyed! Store leftovers in an airtight container at room temperature for up to a week.
These delightful cookies are sure to be a hit during the holiday season!
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Peppermint Mocha Cookies
Peppermint Mocha Cookies are a festive treat that combines the rich flavors of chocolate and peppermint, making them a perfect addition to your holiday cookie platter. These keto-friendly cookies are low in carbohydrates but high in festive flavor, ensuring that everyone can enjoy a sweet treat without straying from their dietary goals.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Unsweetened cocoa powder | ½ cup |
| Granulated erythritol | ¾ cup |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Butter, softened | ½ cup (1 stick) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Peppermint extract | ½ tsp |
| Sugar-free chocolate chips | ½ cup |
| Crushed sugar-free peppermint candies (optional) | 2 tbsp |
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt. Whisk the mixture together until it is evenly blended.
- Cream Butter and Sweeteners: In another bowl, add the softened butter. Using an electric mixer or a whisk, cream the butter until it becomes light and fluffy. Gradually mix in the erythritol until well combined.
- Add Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter mixture. Mix until smooth and fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula until a uniform dough forms. If desired, fold in the sugar-free chocolate chips for added richness.
- Shape the Cookies: Using a cookie scoop or your hands, scoop out tablespoons of dough and form them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your palm.
- Sprinkle with Peppermint: If using, sprinkle crushed sugar-free peppermint candies on top of each cookie dough ball for an extra festive touch.
- Bake: Place the baking sheet into the preheated oven and bake for 10-12 minutes, or until the edges are set, and the cookies look slightly cracked.
- Cool the Cookies: After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy: Once fully cooled, your Peppermint Mocha Cookies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to a week.
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Keto Gingerbread Cookies
Keto Gingerbread Cookies are a delightful, low-carb twist on the classic holiday treat. Perfectly spiced with warm ginger, cinnamon, and nutmeg, these cookies are not only keto-friendly but also capture the essence of the festive season. They are ideal for decorating, gifting, or enjoying with a cup of warm tea or coffee.
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Ground ginger | 2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Granulated erythritol | ¾ cup |
| Butter, softened | ½ cup (1 stick) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Sugar-free molasses | 2 tbsp |
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, and salt until well combined and free of lumps.
- Cream Butter and Sweeteners: In another bowl, cream the softened butter and erythritol together using an electric mixer or a whisk until the mixture is light and fluffy.
- Add Egg and Vanilla Extract: To the creamed butter mixture, add the egg, vanilla extract, and sugar-free molasses. Mix until everything is well incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir gently with a spatula until a soft dough forms. The dough should be cohesive and slightly sticky.
- Chill the Dough: If the dough is too soft to handle, cover it with plastic wrap and refrigerate for about 30 minutes to firm up. This will make it easier to shape the cookies.
- Shape the Cookies: Once chilled, scoop out portions of the dough and roll them into balls or flatten them to form shapes. Use cookie cutters for festive designs if desired. Place the shaped cookies on the prepared baking sheet, leaving some space between them.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly browned and the cookies feel set.
- Cool the Cookies: After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.
Enjoy your delicious Keto Gingerbread Cookies this holiday season!
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Chocolate Chip Cookie Bars
Chocolate Chip Cookie Bars are a delightful and decadent dessert that combines the classic flavors of chocolate chip cookies in a delightful, chewy bar form. These easy-to-make bars have a rich buttery base dotted with gooey chocolate chips, making them perfect for satisfying sweet cravings or for sharing during the holiday season.
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Granulated erythritol | ¾ cup |
| Butter, softened | ½ cup (1 stick) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Sugar-free chocolate chips | 1 cup |
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, letting some overhang for easy removal later.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, baking soda, and salt. Whisk these dry ingredients together until they are evenly mixed and free of lumps.
- Cream Butter and Sweetener: In a separate large bowl, cream the softened butter and erythritol together using an electric mixer or a whisk until the mixture becomes light and fluffy.
- Add Egg and Vanilla Extract: To the butter and erythritol mixture, add the egg and vanilla extract. Mix on medium speed until well combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir with a spatula until just combined. Be careful not to overmix, as this can affect the texture.
- Fold in Chocolate Chips: Gently fold the sugar-free chocolate chips into the dough until they are evenly distributed throughout.
- Spread the Mixture: Transfer the cookie dough into the prepared baking pan. Use a spatula or the back of a spoon to spread the dough evenly, pressing it down lightly to smooth the surface.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes. The edges should be golden brown and the center should look set, but still soft. A toothpick inserted in the middle should come out slightly sticky but not wet.
- Cool and Cut: Allow the cookie bars to cool in the pan for about 10 minutes before using the parchment overhang to lift them out. Let them cool completely on a wire rack. Once cooled, cut into squares or rectangles and enjoy your delicious chocolate chip cookie bars!
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Snickerdoodle Cookies
Snickerdoodle Cookies are a classic treat known for their soft, chewy texture and delightful cinnamon-sugar coating. This keto-friendly version swaps out flour for almond flour, keeping the cookies low in carbs while maintaining that signature flavor. Perfect for holiday gatherings or any occasion where cookies are welcomed, these Snickerdoodle Cookies are guaranteed to please everyone, keto dieters or not!
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Baking powder | 2 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Granulated erythritol | ¾ cup |
| Butter, softened | ½ cup (1 stick) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 2 tsp |
| Additional erythritol for rolling | 2 tbsp |
| Additional cinnamon for rolling | 1 tsp |
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, baking powder, baking soda, and salt. Whisk together until well mixed and free of lumps.
- Cream Butter and Sweetener: In a large mixing bowl, cream the softened butter and erythritol using an electric mixer or a whisk. Beat until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: To the creamed butter mixture, add the egg and vanilla extract. Continue mixing on medium speed until fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Avoid overmixing to guarantee a tender cookie.
- Prepare Cinnamon Sugar: In a small bowl, mix the additional erythritol and cinnamon together. This will be used to coat the cookies.
- Shape Cookies: Using a cookie scoop or spoon, portion out dough into balls about 1-1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Flatten the Cookies: Gently flatten each dough ball with the bottom of a glass or your palm to about ½ inch thick. This helps them bake evenly and gives them that classic snickerdoodle shape.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be slightly golden, while the centers will appear soft but set.
- Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your keto Snickerdoodle Cookies as a delicious low-carb treat this holiday season!
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Coconut Macaroons
Coconut Macaroons are a delightful treat that brings a touch of sweetness and chewy texture perfect for holiday gatherings or any festive occasion. These keto-friendly macaroons combine shredded coconut with just a few simple ingredients to create a satisfying treat that is low in carbs and full of flavor. Their crunchy exterior and soft, chewy interior make them an irresistible addition to any dessert table!
| Ingredients | Quantity |
|---|---|
| Shredded unsweetened coconut | 3 cups |
| Granulated erythritol | ¾ cup |
| Egg whites | 3 large |
| Vanilla extract | 1 tsp |
| Almond extract | ½ tsp |
| Salt | ¼ tsp |
| Sugar-free chocolate chips (optional) | ½ cup |
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Coconut Mixture: In a large mixing bowl, combine the shredded coconut with erythritol, mixing well to guarantee the sweetener is evenly distributed.
- Whisk Egg Whites: In a separate bowl, whisk the egg whites, vanilla extract, almond extract, and salt together until frothy. You don’t need to achieve soft peaks; just make sure it’s well combined and slightly aerated.
- Combine Mixtures: Pour the egg white mixture into the coconut mixture, and stir until everything is well mixed and clumps together. If desired, fold in the sugar-free chocolate chips for an extra touch of flavor.
- Shape Macaroons: Using a cookie scoop or your hands, portion out the mixture and shape it into small mounds, about 1-2 inches tall. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the macaroons in the preheated oven for about 20-25 minutes, or until the tops are golden brown and the edges are lightly toasted. Keep an eye on them to prevent burning.
- Cool Down: Once baked, remove the macaroons from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Store and Enjoy: Store your delicious coconut macaroons in an airtight container at room temperature or in the fridge for a revitalizing treat. Enjoy these delightful cookies with family and friends during the holiday season!
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Peanut Butter Blossoms
Peanut Butter Blossoms are a classic holiday cookie that combines a rich and creamy peanut butter base with a sweet chocolate kiss on top. These keto-friendly variations maintain the delicious flavor and texture while keeping the carb count low. Perfect for sharing at holiday parties or as a sweet treat for yourself, these cookies are guaranteed to be a favorite this festive season!
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Natural peanut butter (unsweetened) | 1 cup |
| Granulated erythritol | ¾ cup |
| Egg | 1 large |
| Baking powder | 1 tsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
| Sugar-free chocolate kisses (or chocolate chips) | 12 pieces |
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt. This guarantees even distribution of the baking powder and salt throughout the flour.
- Combine Wet Ingredients: In a large mixing bowl, combine the natural peanut butter, erythritol, and the egg. Mix well until the ingredients are fully blended and smooth. Add the vanilla extract and stir until incorporated.
- Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until it forms a dough. The dough should be thick and slightly sticky.
- Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls, about 1 inch in diameter. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten and Bake: Gently press each ball down with the palm of your hand to flatten slightly. Bake the cookies in the preheated oven for about 10-12 minutes, until they are just set and the edges are lightly golden.
- Add Chocolate Kisses: Once baked, remove the cookies from the oven and immediately press a sugar-free chocolate kiss into the center of each cookie. Allow them to cool on the baking sheet for a few minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely. This step is essential for setting the chocolate and allowing the cookies to firm up.
- Store and Enjoy: Store your Peanut Butter Blossoms in an airtight container at room temperature or in the fridge. Enjoy these delicious keto-friendly treats with family and friends during the holiday season!
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Low-Carb Shortbread Cookies
Low-Carb Shortbread Cookies are a delightful and easy-to-make treat that captures the classic buttery flavor of traditional shortbread while keeping things keto-friendly. These cookies are perfect for enjoying during the holidays, paired with a cup of tea or coffee, or anytime you crave a crunchy and sweet snack. With just a few simple ingredients, you can whip up a batch of these satisfying cookies in no time!
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated erythritol | ½ cup |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
| Optional: Sugar-free chocolate chips or nuts | ½ cup |
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to avoid sticking.
- Cream Butter and Sweetener: In a large mixing bowl, use an electric mixer to cream the unsalted butter and erythritol together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Vanilla and Salt: Beat in the vanilla extract and salt, mixing just until incorporated.
- Incorporate Almond Flour: Gradually add the almond flour to the creamed mixture, mixing on low speed until a dough forms. Be careful not to overmix; you want the dough to be soft but cohesive.
- Shape the Dough: If desired, fold in sugar-free chocolate chips or nuts at this stage. Roll the dough into a log shape about 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice Cookies: After chilling, remove the dough from the refrigerator and preheat the oven if you haven’t already. Unwrap the log and slice it into ¼-inch thick rounds. Place the slices on the prepared baking sheet, spacing them about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them as they can go from perfectly baked to overdone quickly!
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.
- Store and Enjoy: Once the cookies are completely cooled, store them in an airtight container at room temperature for up to a week—or enjoy them right away! These Low-Carb Shortbread Cookies are sure to be a hit!
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Pumpkin Spice Cookies
Pumpkin Spice Cookies are a delightful twist on traditional cookies that capture the warm, cozy flavors of fall. These keto-friendly treats are soft, chewy, and infused with pumpkin puree and aromatic spices, making them perfect for holiday gatherings or a comforting snack. With their rich taste and inviting aroma, these cookies are guaranteed to become a seasonal favorite for anyone following a low-carb lifestyle.
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Pumpkin puree | ½ cup |
| Coconut oil (melted) | ½ cup |
| Granulated erythritol | ¾ cup |
| Egg | 1 large |
| Pumpkin spice blend | 2 tsp |
| Baking powder | 1 tsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
| Optional: Chopped pecans or walnuts | ½ cup (optional) |
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, melted coconut oil, and granulated erythritol. Use an electric mixer to beat the mixture until smooth. Then add in the egg and vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, pumpkin spice blend, baking powder, and salt. This guarantees that the leavening agent and spices are evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until a dough forms. If you are using chopped pecans or walnuts, fold them into the dough at this stage.
- Shape the Cookies: Using a tablespoon or cookie scoop, drop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will spread slightly, so leave enough space between each cookie.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges look set and the tops start to crack.
- Cool the Cookies: Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then, carefully transfer the cookies to a wire rack to cool completely.
- Store and Enjoy: Once cooled, store the Pumpkin Spice Cookies in an airtight container at room temperature for up to a week. Enjoy them with a hot beverage or as an anytime treat!
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Chocolate Peppermint Crinkle Cookies
Chocolate Peppermint Crinkle Cookies are a festive and indulgent treat that embody the spirit of the holiday season with their rich chocolate flavor and invigorating peppermint aroma. These keto-friendly cookies feature a delightful crinkled appearance, brought about by a light dusting of powdered erythritol that gives them an enchanting snowy look. Perfect for holiday parties or as a sweet gift, these cookies are sure to satisfy your sweet tooth while keeping your carb count in check.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Unsweetened cocoa powder | ½ cup |
| Granulated erythritol | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Egg | 2 large |
| Sugar-free chocolate chips | ½ cup |
| Pure peppermint extract | 1 tsp |
| Powdered erythritol (for dusting) | ¼ cup |
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to facilitate easy removal of the cookies.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, unsweetened cocoa powder, granulated erythritol, baking powder, baking soda, and salt. Whisk together until well blended to guarantee an even distribution of dry ingredients.
- Whisk Wet Ingredients: In a separate bowl, beat the eggs until frothy. Then add the pure peppermint extract and mix until fully incorporated.
- Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the bowl of dry ingredients, stirring with a spatula or wooden spoon until a thick dough forms. Make sure there are no dry bits at the bottom of the bowl.
- Add Chocolate Chips: Gently fold in the sugar-free chocolate chips into the cookie dough, ensuring they are evenly dispersed throughout.
- Form the Cookies: Using a tablespoon or cookie scoop, scoop out the dough and roll it into balls about 1 inch in diameter. Then, roll each ball in powdered erythritol to coat them lightly.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for about 10-12 minutes, or until they have crinkled and the edges appear set. The centers may seem soft but will firm up as they cool.
- Cool the Cookies: Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
- Store and Enjoy: Once the cookies are completely cooled, store them in an airtight container at room temperature for up to a week. Enjoy the delightful combination of chocolate and peppermint with each cookie!
Walnut Snowball Cookies
Walnut Snowball Cookies are a delightful and festive treat perfect for the holiday season. These buttery cookies are made with finely chopped walnuts and rolled in powdered erythritol, creating a snowy appearance that is certain to please everyone at your holiday gatherings. With their melt-in-your-mouth texture and nutty flavor, they’re a wonderful addition to your keto-friendly Christmas cookie repertoire.
| Ingredients | Quantity |
|---|---|
| Almond flour | 2 cups |
| Chopped walnuts | 1 cup |
| Granulated erythritol | ½ cup |
| Unsalted butter | ½ cup (softened) |
| Vanilla extract | 1 tsp |
| Baking powder | ½ tsp |
| Salt | ¼ tsp |
| Powdered erythritol (for dusting) | ½ cup |
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee the cookies do not stick during baking.
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated erythritol until light and fluffy. This should take about 2-3 minutes using an electric mixer.
- Add Flavorings: Once the butter and erythritol are creamed, mix in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, salt, and chopped walnuts. Make sure they are mixed well to verify even distribution of ingredients.
- Mix Everything Together: Gradually add the dry mixture into the wet mixture, stirring with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix.
- Shape the Cookies: Using a tablespoon or cookie scoop, take portions of the dough and roll them into small balls, about 1 inch in diameter. Place them on the lined baking sheet, ensuring they are spaced about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. The centers may still look soft but will firm up as they cool.
- Dust with Powdered Erythritol: Once the cookies have cooled for a few minutes on the baking sheet, transfer them to a wire rack. While still warm, roll each cookie in powdered erythritol to give them a lovely snow-covered appearance.
- Serve and Enjoy: Allow the cookies to cool completely before serving. Enjoy these delicious Walnut Snowball Cookies as a delightful treat for yourself or as a thoughtful gift during the holiday season!
