Keto Butterscotch Cookies Food

KETO BUTTERSCOTCH COOKIES

Steps:

• In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
• Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
• Add the egg, beating the mixture on low. Gradually pour in the almond flour mixture and beat on low speed until combined.
• Lastly, mix in the butterscotch and chocolate chips.
• Chill the mixture at least 30 minutes, preferably longer, until the butter is sold and the cookie dough is hard. DO NOT SKIP THIS STEP.
• When ready to bake preheat the oven to 350 degrees F.
• Using a small cookie scoop drop the cookies onto a silicone lined baking sheet (or lightly greased baking sheet) evenly spaced.
• Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire.
• Allow the cookies to cool completely before moving from the pan. Top with sea salt if desired.

BUTTERSCOTCH-COCONUT DROP COOKIES

Steps:

• Preheat oven to 375.
• In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
• Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.

KETO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and erythritol until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk almond flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips. , Preheat oven to 325°. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using a wet finger, press down on cookies to flatten. Bake until edges are lightly browned, 7-10 minutes. Cool completely on pans on wire racks.