I decided to keep this keto cookie recipe super simple by using the blender for the entire process. These cookies came out savory, sweet and crispy.
Gluten free, corn free, soy free, low sugar, vegtarian
- 2½ cups roasted almonds
- ½ cup butter, softened
- 1 egg
- 1 teaspoon cinnamon
- 3 tablespoons Splenda or sweetener of choice
- 2 teaspoons vanilla
Preheat oven to 350° F.
Place almonds in a blender, and make a fine almond meal using a low speed.
Add butter and blend again to combine.
Add the egg, cinnamon, Splenda and vanilla. Blend until combined.
Form 1-inch balls with the dough and place on a foiled cookie sheet. Press each ball down gently to form round cookies.
Bake for 18 minutes.
Nutrition Analysis: (per cookie) 120 cal, 12 g fat, 20 mg chol, 0 mg sodium, 3 g carbs, 1 g fiber, 1 g sugar, 3 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.