Ingredients
1 cup (230g) unsalted butter, softened
½ cup powdered erythritol (or preferred keto sweetener)
1 large egg, room temperature
1 tsp vanilla extract (or almond extract for variation)
2 cups almond flour, finely blanched
2 tbsp coconut flour
¼ tsp salt
Instructions
1. Make the Dough
In a mixing bowl, beat the softened butter and powdered erythritol until light and fluffy (about 2–3 minutes).
Add the egg and vanilla extract, and beat again until fully incorporated.
In another bowl, whisk together almond flour, coconut flour, and salt.
Gradually add the dry mixture into the wet ingredients, mixing until a soft dough forms.
2. Shape the Cookies
Transfer the dough to a piping bag fitted with a large star tip.
Pipe swirls (about 2–3 inches in diameter) onto a parchment-lined baking sheet.
If dough is too stiff to pipe, let it soften slightly or add 1–2 tsp almond milk.
3. Bake
Preheat oven to 325°F (160°C).
Bake for 12–15 minutes, or until the edges turn golden brown.
Let cool completely on the baking sheet before removing (cookies will firm up as they cool).
Macros (per cookie, based on 20 cookies)
Calories: ~90
Net Carbs: ~1.5g
Fat: ~9g
Protein: ~2g
