Description
Delicious and easy-to-make Keto Raspberry Cookies that are perfect for a low-carb diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup erythritol or your preferred keto sweetener
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries (or frozen, thawed and drained)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
- In a large bowl, cream together the softened butter and erythritol until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Gently fold in the raspberries, being careful not to crush them too much.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a chocolate twist, add 1/4 cup of sugar-free chocolate chips to the dough.
- If you prefer a sweeter cookie, increase the erythritol to 3/4 cup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg