KETO 3-INGREDIENT ALMOND FLOUR COOKIES
These 3-ingredients cookies are so easy but so tasty.
Provided by Louise Hendon
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 F (175 C).
- Mix all the ingredients together to form a dough.
- Take small balls of dough and flatten to form a small cookie (makes approximately 15 cookies).
- Place onto a parchment paper lined baking tray. Make sure there's space between the cookies.
- Bake for 7-10 minutes until slightly browned on top.
Nutrition Facts : Calories 125, Sugar 1 g, Fat 12 g, Carbohydrate 3 g, Fiber 2 g, Protein 3 g
KETO ALMOND COOKIES
These keto almond cookies have crisp edges and super soft centers, you won't believe they are low carb! 5 ingredients and minimal prep needed!
Provided by Arman
Categories Dessert
Time 35m
Number Of Ingredients 5
Steps:
- Preheat the oven to 150C/300F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine your almond flour and granulated sweetener. In a separate bowl, add your egg whites and beat together until medium peaks form. Add your egg whites and almond extract into the dry mixture and mix until combined.
- Place your powdered sugar into a small bowl. Using your hands, roll out 12 balls of dough and dip them in the powdered sugar until completely covered. Place them on the lined baking sheet and bake for 25-30 minutes, or until the edges go lightly golden.
- Remove from the oven and let the cookies cool on the sheet completely.
Nutrition Facts : ServingSize 1 cookie, Calories 122 kcal, Carbohydrate 5 g, Protein 5 g, Fat 10 g, Sodium 9 mg, Fiber 2 g
KETO ALMOND COOKIES
Still working on the perfect Keto cookie, I changed up my original recipe. This cookie comes out soft on the inside, so some might call it a biscuit cookie. Either way, it's great when you're not eating carbs.
Provided by Masharitos
Categories Drop Cookies
Time 25m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Combine and mix all dry ingredients.
- Add softened butter and rub into dry ingredients until even (produces a slightly grainy texture).
- Add egg whites and mix well.
- Using a leveled tbsp, plop dough onto parchment paper. Press each cookie down with a fork. You can use your fingers to fix the shape.
- Bake 18-20 minutes depending on desired -- brown-ness I guess. I like mine darker, so 20 minutes is good and still gives you a soft middle.
- Remove to cool on a wire rack and munch away.
- Notes: I used natural almond flour, not blanched, so my cookies are dark to begin with. I think either would be fine for the recipe.
- I suggest melting some dark chocolate and dipping the cookies in half way for extra yumminess. Lindt 85%, 90% or even 99% would be good depending on your needs.
- Totals per cookie: 63 Calories, 5g Fat, 3g Protein, 2 Carbs, 1 Fiber, .73 Net Carbs. If you count Truvia, net carb is 2.33g per cookie.
Nutrition Facts : Calories 31.5, Fat 2.8, SaturatedFat 0.7, Cholesterol 2, Sodium 26.8, Carbohydrate 0.9, Fiber 0.6, Sugar 0.1, Protein 1.1
KETO ALMOND COOKIES
Soft, tender Keto Almond Cookies are full of sweet almond flavor. With less than one net carb a piece this recipe for keto cookies is a must.
Provided by Taryn
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Line two large cookie sheets with parchment paper.
- Combine the dough ingredients in a food processor or stand mixer and mix until incorporated.
- With a small cookie scoop, scoop dough into 30 balls, and roll in the almond meal. Please the balls on the prepared baking sheet. Place on the prepared baking sheets.
- Bake for 14-16 minutes until they are barely golden.
- Store at room temperature for 2-3 days. For longer storage, they can go in the refrigerator but need to be at room temperature before serving for the right texture.
Nutrition Facts : ServingSize 1 cookie, Calories 60.6 kcal, Carbohydrate 1.5 g, Protein 1.5 g, Fat 5.8 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 14.7 mg, Sodium 26.1 mg, Fiber 0.6 g, Sugar 0.3 g, UnsaturatedFat 0.9 g
KETO-FRIENDLY* ALMOND SHORTBREAD COOKIES
Maybe you're looking for a low-carb moment, you're following a keto diet or maybe you're just looking for a delicious new recipe to try. These Keto-Friendly* Almond Shortbread Cookies are the perfect treat. After all, it's our business to know cookies, so you bet we have your back. Our almond shortbread cookies made with almond flour have a rich, buttery, slightly nutty flavor profile-everything you love about a traditional shortbread cookie, just keto-friendly*.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 32
Number Of Ingredients 7
Steps:
- In food processor, place almond flour, coconut flour, sugar replacement and salt. Pulse until combined. Add butter, cream cheese and almond extract; pulse 8 to 10 times or until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate about 1 1/2 hours or until firm.
- Heat oven to 350°F.
- Place chilled dough between two pieces of parchment paper; roll into 10x8-inch rectangle, about 1/4-inch thick. Peel top piece of parchment paper off dough.
- Cut into 8 rows by 4 rows. Place rectangles 1 inch apart on ungreased large cookie sheets. Prick with fork, if desired.
- Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 0 g, TransFat 0 g
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