Verona
These keto-friendly almond cookies are crunchy on the outside and soft on the inside, made with almond flour and sweetened with erythritol. A simple, low-carb treat that’s perfect for pairing with coffee or tea.
Servings: 12 servings
Calories: 100kcal
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/2 tsp baking powder
- 1/4 cup butter melted
- 1 large egg
- 1 tsp almond extract
Instructions
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.
- Whisk together almond flour, erythritol, and baking powder. Stir in the melted butter, egg, and almond extract until a dough forms.
- Roll the dough into small balls and flatten slightly on the prepared baking sheet.
- Bake for 10-12 minutes until the edges are golden. Let cool before serving.
Notes
Chef's Tip: Flatten the dough balls just slightly - these cookies don't spread much on their own, so the shape you give them going into the oven is close to the final shape. Keto Swap: traditional wheat flour is replaced with almond flour.
Nutrition
Calories: 100kcal | Protein: 3g | Fat: 9g | Fiber: 1g
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About This Dish
A simple and delicious low-carb treat. Perfect for satisfying your sweet tooth while keeping your carb intake low.