Description
Keto Vanilla Bean Snowflake Cookies delight your taste buds!
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol or your preferred keto sweetener
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla bean paste (or the seeds from 1 vanilla bean)
- 1/4 teaspoon almond extract (optional)
- 1/4 cup sugar-free powdered sweetener (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, erythritol, salt, and baking powder. Mix well.
- In another bowl, cream the softened butter until smooth. Add the egg, vanilla extract, vanilla bean paste, and almond extract (if using). Mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. If the dough is too sticky, refrigerate for 15-20 minutes to firm it up.
- Roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Use a snowflake-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, dust cooled cookies with sugar-free powdered sweetener before serving.
Notes
- For a chocolate variation, add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
- To add a festive touch, decorate the cookies with sugar-free icing or sprinkle with crushed nuts before baking.
- Prep Time: 15 minutes
- Cook Time: 12 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: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg