Delicious Vanilla-Cinnamon Keto Cookies Recipe

Ingredients

• 1 cup of almond flour
• A 1/2 cup of finely crushed pecans
• A dash of cinnamon, about a teaspoon
• Just a pinch of salt, around 1/2 teaspoon
• A sprinkle of ground nutmeg, roughly 1/4 teaspoon
• 1/2 cup of butter, softened
• About 1/4 cup of erythritol for sweetness
• A single egg, fresh and ready
• A spoonful of vanilla extract, approximately 1 teaspoon
• To balance, 1/2 cup of coconut flour

Step 1

Heat almond flour and ground pecans in a skillet over medium heat until they turn a beautiful golden color and release a delightful fragrance, typically taking around 3 to 6 minutes. Once done, remove the skillet from the heat. Next, whisk in a mixture of cinnamon, salt, and nutmeg, infusing the ingredients with warm and aromatic flavors. Allow this mixture to cool down, setting it aside for a moment of rest.

Step 2

In a spacious bowl, combine butter with erythritol, blending them together using an electric mixer until the texture turns smooth and creamy. Introduce an egg and a touch of vanilla extract to enrich the mixture. Gradually incorporate the almond flour mix and coconut flour, stirring until a cohesive dough is formed. Shape the dough into a neat roll, wrap it snugly in plastic wrap, and let it chill in the refrigerator for about an hour for easy handling and enhanced flavors to meld.

Step 3

As the dough sets, preheat your oven to 350 degrees F (175 degrees C) and prepare a baking sheet lined with parchment paper for a seamless baking experience. Once the dough is sufficiently chilled, slice it into 24 individual cookies and arrange them on the prepared baking sheet with care.

Step 4

Slide the baking sheet into the preheated oven and bake the cookies until they acquire a lovely light brown hue, typically requiring about 12 to 15 minutes of baking time.