Ingredients
3/4 cup blanched almond flour
1.5 tablespoons coconut flour
1/2 cup granulated sweetener
1 teaspoon baking powder
1/8 teaspoon salt
4 ounces full-fat cream cheese
1 large egg
1.5 teaspoons vanilla extract
Instructions
- If using a hand mixer, cream the cream cheese and add one egg at a time. If using a blender, add all the wet ingredients together and blend until smooth.
- After combining the egg and cream cheese, add in the vanilla extract and set the mixture aside.
- In a separate bowl, mix all the dry ingredients (almond flour, coconut flour, sweetener, baking powder, and salt) together.
- Combine the wet and dry ingredients and mix well. Cover the bowl and refrigerate the dough for at least one hour.
- Preheat your oven to 350°F (175°C).
- Once the dough is chilled, scoop out 11 portions of dough onto a baking sheet using a cookie scoop. Do not flatten the dough.
- Bake for 15 minutes, or until the cookies are golden around the edges.
- Remove the cookies from the oven and allow them to cool for at least 15 minutes. Dust with powdered sweetener for a nice finishing touch.
Notes
- For variations, try adding sugar-free chocolate chips, lemon zest, or chopped nuts like pecans or walnuts.
- Store cookies in an airtight container for up to 5 days at room temperature, or refrigerate for up to 2 weeks.
- To reheat, microwave for 10-15 seconds or bake at 300°F for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 0g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
