Five ingredients and less than half an hour - that's all you need to make these quick keto cookies. I used homemade nut butter made from almonds and cashews, and coconut butter that give these cookies an amazing flavour and chewy / crumbly texture. I don't like them too sweet so I used just a small amount of sweetener and some salt. Salt is the key ingredient in this recipe so don't forget to add some. For more Holiday low-carb cookie recipes, check out this post at All Day I Dream About Food. In the next couple of weeks, I will share a few more cookie recipes suitable for the ketogenic diet so stay tuned :-)
Tip: If you have my apps, try dipping these keto cookies in my Creamy Spiced Cocoa - it's sugar-free and dairy-free.
Nutritional values (per cookie):
|of which Saturated||4.7||grams|
|Magnesium||57||mg (14% RDA)|
|Potassium||165||mg (8% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)
Ingredients (makes 10 cookies):
- Preheat the oven to 160 C / 320 F. Make the Almond & Cashew Butter by following this recipe. Since you will be baking the nut butter, you can skip roasting the nuts. I use this mixer with a food processor attachment to make any nut, seed or coconut butter in just a few minutes. Mix the nut butter with softened coconut butter.
How to soften nut or coconut butter: Place it in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat and let it melt.
- Add the powdered Erythritol, salt ...
- ... and egg. Mix until well combined.
- Using your hands, crate small cookie dough balls (one should be about 1 ½ oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
- Using a fork, press down to flatten each cookie ball until about ½-inch thick.
- Place in the oven and bake for about 12 minutes or until lightly browned. Keep an eye on the cookies - nuts burn faster than regular flour cookies. When done, remove from the oven and let them cool down. At first, they will be fragile but will harden as they chill. Store in an airtight container for up to a week or freeze for up to 3 months.