Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Great cookie for a ketogenic diet.

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Recipe Summary

cook:
15 mins
additional:
1 hr
total:
1 hr 35 mins
prep:
20 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine almond flour and ground pecans in a skillet over medium heat and cook until golden and fragrant, 3 to 6 minutes. Remove from heat. Whisk cinnamon, salt, and nutmeg into the skillet. Set aside to cool.

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  • Combine butter and erythritol in a large bowl; beat using an electric mixer until smooth and creamy. Stir in egg and vanilla extract. Mix in almond flour mixture and coconut flour; stir until dough forms. Form into a roll, wrap in plastic wrap, and refrigerate for 1 hour.

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Cut dough roll into 24 cookies and place on the prepared baking sheet.

  • Bake in the preheated oven until lightly browned, 12 to 15 minutes

Nutrition Facts

92 calories; protein 1.9g; carbohydrates 5.4g; fat 8.2g; cholesterol 17.9mg; sodium 78.6mg. Full Nutrition
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