The Best Keto Cookies
We believe that everyone must have a staple cookie recipe on hand. We have saved you the trouble of testing multiple Keto cookie recipes by sharing the recipe for the BEST ever Keto cookies. They are buttery yet light, crunchy but soft, tasty yet simple. These cookies make a quick and easy Keto recipe, because they require only 5 ingredients and can be prepared in a food processor in less than 5 minutes.
How to Make It
Step 1
To a food processor, add the almond flour, powdered sweetener, and butter. Pulse for 20-30 seconds until the mixture resembles a coarse crumble. The mixture should have some pea-sized pieces of butter running through it.
Step 2
Add the egg yolk and vanilla extract to the food processor. Pulse a couple more times until the dough starts to come together. Do not over mix the dough.
Step 3
Tip the dough ball out and onto a sheet of plastic wrap. Flatten the ball into a rough square shape. Cover and chill for at least an hour.
Step 4
Preheat your oven to 350 F/ 180 C. Line a baking sheet with parchment paper and set it aside. Take the dough out of the fridge, remove the plastic wrap, and roll it out between 2 layers of baking paper until ¼ inch thick.
Step 5
Use a 2-inch circular cookie cutter to cut the dough into cookies. Gently transfer them to the baking sheet and make a pattern on their surface using a fork. If at any point the dough starts to tear or lose its shape, freeze it for a couple of minutes, then continue working with it.
Step 6
Bake the cookies for 8-10 minutes or until golden around the edges. Set the baking sheet aside and let the cookies cool completely before handling. They will be soft when they come out of the oven but will firm up as they cool. Serve them fresh or store them in an airtight container at room temperature for up to 3 days.
Ingredients
- Almond flour
1.25 cup
- Powdered Erythritol (Icing Sugar)
0.25 cup
- Butter
2 tbsp
- Egg yolk
1 medium
- Vanilla extract
0.5 tsp