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4.34 from 3 votes
Almond flour cookies with walnuts (diabetic and Keto friendly)
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Almond flour cookies with walnuts (diabetic and Keto friendly)
Prep Time
10 mins
Cook Time
14 mins
 
These cookies are a little crunchy on the outside, tender on the inside, and delicious! Low carb and perfect for diabetics and people on keto.
Course: Dessert, Snack
Cuisine: American, Canadian, North American
Servings: 33 cookies
Ingredients
  • 2 1/2 cups almond flour
  • 1/2 tsp teaspoons baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened (but not too soft)
  • 3/4 cups monk fruit/erythritol sugar blend
  • 1 large egg room temperature
  • 2 tsp vanilla extract
  • 1 cups chopped walnuts
Instructions
  1. Preheat the oven to 350 ºF.
  2. Line a large baking sheet with parchment paper.
  3. In a medium bowl, mix together the flour, baking soda and salt. Set aside.
  4. Add the butter and sugar to a stand mixer bowl.
  5. Beat on medium high for about 4 minutes or until creamy and pale.
  6. Add the egg and vanilla and continue to beat for about 2 minutes or until well combined.

  7. Lower the stand mixer speed to 1 and add the mixed dry ingredients and chopped walnuts, mix for about 1 minute or until everything is well incoprorated.

  8. Using a mini spring-loaded ice cream scoop, fill the scoop with dough and pop it out onto the parchment paper. You can also do this with a teaspoon and mold it into a ball by hand.
  9. Place 20 dough balls on the baking sheet (depending on the size of your baking sheeleaving about 2 inches between each cookie.
  10. Press each dough ball down with a fork, to flatten it a bit and make it look like traditional peanut butter cookies with the fork line markings.
  11. Place the baking sheet in the hot oven and bake for 14 minutes. You can leave it in for another minute if you like your cookies a little crunchier.
  12. Repeat the last 3 steps until all the cookie dough is used up. We made 33 cookies, but this can very depending on the size of your dough balls.
  13. Let each batch cool for about 10 minutes and then transfer to a cooling rack for another 20 minutes. Let them cool completely before serving.
  14. Enjoy!
Recipe Notes

Don't forget to let them cool complete before digging in. They tend to be crumbly before they've cooled.