keto Lemon Almond Butter and Vanilla Walnut Butter Cookies
Indulge in our deliciously easy keto cookies that combine vibrant flavors and wholesome ingredients. Our Lemon Almond Butter Cookies offer a refreshing citrus twist with a satisfying crunch, while the Vanilla Walnut Butter Cookies deliver a rich, nutty taste that’s both decadent and satisfying. These cookies are perfect for those following a keto lifestyle, providing a guilt-free treat that’s simple to prepare and packed with flavor. Ideal for a quick snack or a delightful addition to your low-carb diet, these cookies are sure to become a staple in your keto kitchen.
Here’s a detailed keto recipe for both Lemon Almond Butter Cookies and Vanilla Walnut Butter Cookies, tailored to maintain the keto lifestyle while providing delicious results.
Lemon Almond Butter Cookies
Ingredients:
- 1 cup almond flour
- 3 tablespoons salted butter, softened
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 teaspoon lemon extract (or 1 tablespoon lemon zest for a more intense flavor)
- 1/4 teaspoon baking powder (optional, for a slightly puffier texture)
- A pinch of salt (if using unsalted butter)
- 1 large egg (optional, for better binding)
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Ingredients: In a mixing bowl, combine the almond flour, erythritol, and baking powder (if using). Add the softened butter and lemon extract (or zest). Mix until the ingredients are well incorporated.
- Form Dough: If the dough is too crumbly, add the egg to help bind it together. Mix thoroughly until the dough comes together.
- Shape Cookies: Take small portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball gently with the palm of your hand or the bottom of a glass to about 1/4 inch thick.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The center might appear soft, but it will firm up as it cools.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Vanilla Walnut Butter Cookies
Ingredients:
- 1 cup almond flour
- 3 tablespoons salted butter, softened
- 1/4 cup erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped walnuts
- 1/4 teaspoon baking powder (optional, for a slightly puffier texture)
- A pinch of salt (if using unsalted butter)
- 1 large egg (optional, for better binding)
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Ingredients: In a mixing bowl, combine the almond flour, erythritol, and baking powder (if using). Add the softened butter and vanilla extract. Mix until well combined.
- Add Walnuts: Fold in the chopped walnuts until they are evenly distributed throughout the dough.
- Form Dough: If the dough is too crumbly, add the egg to help bind it together. Mix thoroughly.
- Shape Cookies: Scoop out small amounts of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball gently with your hand or the bottom of a glass to about 1/4 inch thick.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may be slightly soft but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Texture: Almond flour can vary in coarseness; for a finer texture, sift the flour before using.
- Sweetener: Adjust the amount of erythritol to your taste preference or substitute with another keto-friendly sweetener.
- Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Enjoy your keto baking!