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Unsalted Butter (softened) = 113 g (1/2 cup)

Almond Flour = 240 g (2 cups) (OR 120 g Almond flour + 30 g Coconut flour)

Monk fruit = 65 g (1/4 cup + 1 tbsp) (If you prefer less sweet, you can reduce to 50 g (1/4 cup). You can also use any keto friendly sweetener)

Vanilla Extract = 5 ml (1 tsp)

Salt = 1/4 to 1/2 tsp (I used 1/2 tsp as I prefer them to be saltier)

1.  For best results, weigh the ingredients with a digital food scale.

2.  Preheat the oven to 340F or 170C

3.  In a bowl, whisk the butter and sweetener until light and fluffy.

4.  Add vanilla extract and whisk to combine.

5.  Add the almond flour, salt and mix with a spatula until a dough is formed.

6.  Shape the dough into a ball.

7.  Portion the dough into 20 g each then shape into balls and flatten slightly. You can use any kitchen tool to make patterns. In the video, I used a mini masher (you can use a fork too), meat mallet and egg whisk which makes beautiful design. Place on a baking tray lined with parchment paper. The dough will spread slightly during baking, so just leave a sufficient gap in between. This recipe makes about 20 cookies.

8.  Bake at the middle rack for 10 to 12 minutes for a softer texture and 13 to 17 minutes for a crispier texture. For a crispier texture, it is best to make the dough flatter. For a softer or melt-in-the mouth texture, it's fine to have a thicker dough. It is best to set a digital timer at certain intervals to check on the cookies to avoid burning them.

9.  As for the round and flat option which creates a crispy texture, shape the dough into a log then roll over the parchment paper. Use a kitchen towel core for support. Secure with a rubber band and freeze for 1 hour.

10.  After 1 hour, remove the dough and cut into 1/4 inch thick and place on a baking tray with parchment paper. The dough will spread slightly so leave a bit of gap in between. This recipe makes about 20 cookies. Bake at the same temperature for about 12 to 15 minutes.

11.  After baking, cool the cookies for about 5 minutes in the tray then transfer the cookies to a wire rack to cool completely. The cookies will firm up once completely cooled.

12.  For the round and flat cookies, you can choose to coat with melted dark chocolate and top with chopped roasted nuts.

13.  Store in an airtight container. These cookies can be kept at room temperature up to a few weeks. They can be chilled and taste great out of the fridge. They can also be frozen and eaten straight out of the freezer.

14.  The dough can be frozen and baked at any time.

[Total Servings = 20]

NUTRITION INFO PER SERVING

Total Carb = 1.7 g

Dietary Fiber = 0.9 g

Net Carb = 0.8 g

Calories = 89

Total Fat = 8.4 g

Protein = 1.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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