👩🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper.
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2
In a medium bowl, whisk together the almond flour, powdered sweetener, xanthan gum, and salt until well combined and lump-free.
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3
In a separate small bowl, whisk together the melted butter, egg white, almond extract, and vanilla extract.
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4
Pour the wet ingredients into the dry ingredients. Mix with a spatula until a soft, uniform dough forms. Do not overmix.
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5
Take small spoonfuls (about 1 teaspoon) of dough and roll them into small balls. Place them about 2 inches apart on the prepared baking sheets.
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6
Using the back of a spoon or a flat-bottomed glass, gently flatten each cookie ball to about 1/8 to 1/4 inch thickness. The thinner they are, the crispier they will be.
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7
Bake for 18-22 minutes, rotating the baking sheets halfway through, until the edges are golden brown. The centers may still appear slightly soft.
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8
Remove from the oven and let the cookies cool completely on the baking sheets. They will crisp up significantly as they cool. Do not attempt to move them while warm.
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9
Once completely cool, transfer the crispy keto almond cookies to an airtight container. Enjoy!
💡 Notes
For an extra almond boost, sprinkle a few slivered almonds on top of each cookie before baking. Ensure your butter is only slightly cooled, not re-solidified. For best crispness, store in an airtight container with a piece of paper towel to absorb moisture.
🥗 Nutrition (per serving)
Calories
85 kcal
Protein
2g
Total Fat
8g
Saturated Fat
3g
Carbs
3g
Fiber
1g
Sugar
0g
Sodium
35mg
Cholesterol
15mg
