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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 (depending on how much you bake them). They need some time to firm up though so it's best to keep them on the baking tray to crisp up overnight.
I don't like them too sweet so I used just a small amount of sweetener and a pinch salt (key ingredient!). For more Holiday low-carb cookie recipes, check out this post at All Day I Dream About Food. In the next few weeks, I will be sharing even more cookie recipes suitable for the ketogenic diet so stay tuned :-)
Tip: If you have our KetoDiet App, try dipping these keto cookies in my Creamy Spiced Cocoa - it's sugar-free and dairy-free!
Hands-on Overall
Serving size cookie
Nutritional values (per cookie)
Net carbs3.2 grams
Protein5.1 grams
Fat19.1 grams
Calories204 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs5.8 gramsFiber2.6 gramsSugars1.6 gramsSaturated fat4.7 gramsSodium70 mg(3% RDA)Magnesium57 mg(14% RDA)Potassium165 mg(8% EMR)
Ingredients (makes 10 cookies)
Instructions
- Preheat 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.
- Add the powdered Erythritol, salt ...
- ... and egg. Mix until well combined.
- Using 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.
- Using a fork, press down to flatten each cookie ball until about 1/2-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.
5-Ingredient Keto Cookies
Step by Step
Ingredients
Instructions
- Preheat 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.
- Add the powdered Erythritol, salt ...
- ... and egg. Mix until well combined.
- Using 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.
- Using a fork, press down to flatten each cookie ball until about 1/2-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.
Nutrition (per cookie)
Calories204kcal
Net Carbs3.2g
Carbohydrates5.8g
Protein5.1g
Fat19.1g
Saturated Fat4.7g
Fiber2.6g
Sugar1.6g
Sodium70mg
Magnesium57mg
Potassium165mg
Detailed nutritional breakdown (per cookie)
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