Keto Cookie Recipe - Gluten-Free Living magazine

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

Ingredients

2½ cups roasted almonds
½ cup butter, softened
1 egg
1 teaspoon cinnamon
3 tablespoons Splenda or sweetener of choice
2 teaspoons vanilla

Directions

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.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.