Keto egg-free nut butter cookies

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RatingDifficultyBeginner



Keto & Low carb Nut butter cookies! almond flour, coconut oil, sugar free. 100% easy keto grain free egg-free cookies.

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Yields8 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Nutrition Facts

Protein Serves 0.5

Servings 8


Amount Per Serving
Calories 185
% Daily Value *
Total Fat 17.4g27%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 0mg
Sodium 203mg9%
Potassium 172mg5%
Net Carbohydrate 1.5g1%
Dietary Fiber 3.9g16%
Sugars 0.83g
Protein 6.3g13%

Calcium 10%
Vitamin E 120%
Phosphorus 18%
Magnesium 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



 ¼ cup Almond butterUnsweetened, smooth
 ¼ cup TahiniHulled
 ¼ cup Erythritolor other keto-friendly sweetener
 1 cup Almond flourblanched
 ¾ tsp Baking Soda
  tsp salt

1

Preheat oven to fan-bake 350F (180C).

2

Line an oven tray with a piece of parchment paper. Set aside.

Make the dough
3

In a large mixing bowl, add all the ingredients

4

Combine with a wooden spoon until it forms a ball of cookie dough.

5

Divide dough into 8 large cookies (or 12 smaller cookies).

Bake Cookies
6

Place each ball of cookie dough on the tray. Flatten slightly with your hand palm, then use a fork to flatten more and create a fork print on top of your peanut butter cookies.
*Those cookies won't expand while baking so no need to leave more than half thumb space between each cookie.

7

Bake 10 minutes or until sides are golden. The cookies looks uncooked, they are VERY soft after baking and that is what you want !!!

COOL DOWN 10 MINUTES x 2
8

Remove the tray from the oven and let COOL DOWN for at least 10 minutes on the tray, at room temperature. This allows the cookies to harden so you can move them onto a cooling rack!

9

Now, the cookies are a bit harder, still soft so carefully slide a spatula under each cookie and transfer them one by one, onto a cooling rack to COOL DOWN 10 more minutes. (the wait is hard, i know! but so worth it)

10

After those 20 minutes, the cookies are ready to eat but if you love them crunchy wait until they reach room temperature - should not take more than 20 more minutes. They will end up very crunchy, hard and buttery.

11

Store in a cookie jar - glass or metal - for up to 2 weeks.

 

Ingredients

 ¼ cup Almond butterUnsweetened, smooth
 ¼ cup TahiniHulled
 ¼ cup Erythritolor other keto-friendly sweetener
 1 cup Almond flourblanched
 ¾ tsp Baking Soda
  tsp salt

Directions

1

Preheat oven to fan-bake 350F (180C).

2

Line an oven tray with a piece of parchment paper. Set aside.

Make the dough
3

In a large mixing bowl, add all the ingredients

4

Combine with a wooden spoon until it forms a ball of cookie dough.

5

Divide dough into 8 large cookies (or 12 smaller cookies).

Bake Cookies
6

Place each ball of cookie dough on the tray. Flatten slightly with your hand palm, then use a fork to flatten more and create a fork print on top of your peanut butter cookies.
*Those cookies won't expand while baking so no need to leave more than half thumb space between each cookie.

7

Bake 10 minutes or until sides are golden. The cookies looks uncooked, they are VERY soft after baking and that is what you want !!!

COOL DOWN 10 MINUTES x 2
8

Remove the tray from the oven and let COOL DOWN for at least 10 minutes on the tray, at room temperature. This allows the cookies to harden so you can move them onto a cooling rack!

9

Now, the cookies are a bit harder, still soft so carefully slide a spatula under each cookie and transfer them one by one, onto a cooling rack to COOL DOWN 10 more minutes. (the wait is hard, i know! but so worth it)

10

After those 20 minutes, the cookies are ready to eat but if you love them crunchy wait until they reach room temperature - should not take more than 20 more minutes. They will end up very crunchy, hard and buttery.

11

Store in a cookie jar - glass or metal - for up to 2 weeks.

Keto egg-free nut butter cookies

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