Ingredients
- 1½ cups almond flour
- ¼ cup coconut flour
- ½ cup butter, softened
- ¼ cup erythritol or preferred keto sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: 1–2 tablespoons unsweetened almond milk (for softer dough)
👩🍳 Instructions
Step 1: Preheat Oven
- Preheat oven to 175°C (350°F).
- Line a baking sheet with parchment paper.
Step 2: Make Dough
- In a bowl, cream softened butter and sweetener until fluffy.
- Add vanilla extract and salt. Mix well.
- Gradually add almond flour and coconut flour, mixing until a dough forms.
- If dough is too dry, add 1–2 tablespoons almond milk.
Step 3: Shape Cookies
- Scoop small portions of dough and roll into balls.
- Place on baking sheet and gently flatten with a fork or palm.
- Optional: sprinkle with extra sweetener or cinnamon.
Step 4: Bake
- Bake for 12–15 minutes or until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
✨ Tips for Perfect Keto Cookies
- Use room temperature butter for easy mixing.
- Do not overbake; keto cookies crisp up as they cool.
- Almond flour gives nutty flavor; coconut flour adds structure.
🌱 Variations
- Add sugar-free chocolate chips for chocolate cookies
- Add cinnamon or cardamom for spiced cookies
- Dip edges in melted sugar-free chocolate for festive cookies
