Description
Delightful low-carb cookies rolled in powdered erythritol, perfect for holiday celebrations or satisfying a sweet tooth.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup butter, softened
- ⅓ cup powdered erythritol (plus additional for coating)
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup chopped pecans or walnuts
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with powdered erythritol until light and fluffy.
- Stir in the vanilla extract, then gradually mix in the almond flour, salt, and chopped nuts until a dough forms.
- Roll the dough into small balls (about 1 inch) and place them on the prepared baking sheet.
- Bake in the preheated oven for 15–18 minutes or until the bottoms are lightly golden.
- Allow the cookies to cool for about 10 minutes, then roll them in extra powdered erythritol.
- Transfer to a wire rack to cool completely before serving or storing.
Notes
Store cookies in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. For long-term storage, freeze in a freezer-safe bag.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: keto cookies, low carb cookies, holiday baking