Servings: 12 servings
Calories: 120kcal
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered erythritol
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/4 cup melted butter
- 2 large eggs
- Keto-friendly sprinkles optional
Instructions
- Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.
- Whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together melted butter, eggs, almond extract, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough into small balls and flatten slightly on the prepared baking sheet. Top with keto-friendly sprinkles if desired.
- Bake for 10-12 minutes until the edges are lightly golden. Let cool completely before serving.
Notes
Chef's Tip: Press the sprinkles on gently right after shaping the dough - they won't stick once the surface starts to dry. Keto Swap: traditional wheat flour and sugar are replaced with almond and coconut flour with erythritol.
Nutrition
Calories: 120kcal | Protein: 3g | Fat: 10g | Fiber: 1g
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