5 Ingredient Keto Cookies

Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). 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.

Step 2Add the powdered Erythritol, salt ...

Step 3... and egg. Mix until well combined.

Step 4Using your hands, crate small cookie dough balls (one should be about 1 ¹/₂ oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.

Step 5Using a fork, press down to flatten each cookie ball until about ¹/₂-inch thick.

Step 6Place 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.