3/4 cup keto-friendly sweetener (e.g., erythritol, monk fruit, or Swerve)
1 large egg
1 tsp vanilla extract
1/4 cup sugar-free chocolate chips (optional, for chocolate chip variation)
For Frosting (optional):
2 oz cream cheese (softened)
2 tbsp butter (softened)
1/2 cup powdered keto sweetener (Swerve or monk fruit)
1/2 tsp vanilla extract
2-3 tbsp heavy whipping cream (for desired consistency)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
Cream Butter and Sweetener: In a large mixing bowl, cream together the softened butter and sweetener using an electric mixer until light and fluffy (about 2-3 minutes).
Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Mix until a dough forms. Fold in sugar-free chocolate chips if making chocolate chip cookies.
Form Cookies: Scoop dough (about 2-3 tablespoons per cookie) onto the prepared baking sheet. Flatten each dough ball slightly with your hands or the back of a spoon.
Bake: Bake for 10-12 minutes or until the edges are golden but the center is still soft. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Frosting:
Cream Together Ingredients: In a small bowl, mix together softened cream cheese, butter, powdered sweetener, and vanilla extract. Slowly add heavy cream, one tablespoon at a time, until the desired frosting consistency is reached.
Frost Cookies: Once the cookies have completely cooled, frost them with the prepared cream cheese frosting.
Tips:
You can change the cookie flavors by adding sugar-free chocolate chips, cocoa powder, or extracts like lemon or almond.
If you want a sweeter frosting, add a few more tablespoons of powdered keto sweetener.
