They are dubbed my beautiful mistake that turned into crispy keto almond cookies.
This is why experimenting in the kitchen is fun but can get costly if it’s unedible.
Fortunately for us these keto almond cookies recipe is one of our favourites.
It was last year that I made delicious almond cookies to go along with my dessert tray at Christmas.
I wanted there to be sugar-free keto dessert options for Mrs. CBB but it turned out everyone loved them.
Hooray for me because any time someone loves what I create it makes me happy.
Keto Almond Cookies With A Crunch
Moving forward I thought I’d make them again but this time I added too much butter.
The result ended up being these super thin, crispy keto almond cookies.
I had no idea what to call them other than what they were and tasted like, crispy keto almond cookies.
You’ll find the golden buttery edges with the almond extract and sweetener melt in your mouth.
If you choose to skip the almond extract it takes away from the overall flavour of the cookie.
Keto Cookies That Aren’t Soft
Believe it or not but I’ve been trying for over a year to make a crispy cookie for Mrs. CBB.
We ended up settling on a Keto Biscotti because it was crispy and she loves them.
Well, we both love them.
If you follow a ketogenic diet you’ll know that it’s not often you find a crispy keto cookie.
Anytime we would use almond flour the keto cookies would come out cake-like.
There’s nothing wrong with that texture but once in a while crunching into something sweet is also a treat.
How To Make Keto Cookies Crispy
There have been many times that I’ve tried to make a crispy keto cookie and failed.
What I’ve learned from my beautiful mistake is that butter is your friend.
The main mistake that I made in my recipe was adding too much butter.
I know if you’re keto you’re saying, “Is there such a thing as too much butter?”
Unfortunately, with too much fat in a recipe it tends to spread whatever you are baking.
Welcome the Crispy Keto Almond Cookies which are thin as chips but oh so good.
Key Points To Consider
I have two tips besides the butter mistake above that will allow these cookies to reach their highest crispy potential.
Tip #1 Let them sit overnight on a baking tray in your oven.
By leaving the cookies in the oven dries them even more overnight.
Tip #2 Freeze them for a day or so to allow the flavours of the cookie to come together.
For those who bake homemade keto treats you may find they taste better with time.
This is the case with these but it’s always a personal opinion.
I ate one of these keto almond cookies after they cooled and they were buttery, crispy and you could taste the almond extract.
By adding the sliced almonds to the cookie batter it adds that extra crunch which makes them double crunchy.
Another key point is to add the almond slices manually so they don’t crush to bits.
Let’s get to making this simple keto cookie recipe.
Simple Crunchy Gluten-Free Almond Cookies
Printable Version Is Down Below
Ingredients 2 cups fine almond flour 1 tsp baking soda 3/4 cup softened butter 1/4 tsp salt 3/4 cup granulated Allulose or Erythritol 1 tbsp almond extract 1 tsp pure vanilla extract 1 large egg (room temperature is a must) 1/2 cup sliced almonds Instructions Preheat oven to 300 degrees Line a large baking sheet with parchment paper In a large bowl or stand mixer add all of the ingredients except the almond slices then mix until combined Manually mix the almond slices into the batter evenly Using a large spoon scoop up the batter and into 9 cookies about 2 inches apart as they will spread. Cover with parchment paper and using the bottom of a cup or can press down on each cookie Bake for 18-20 minutes until the edges are golden buttery brown Turn the oven off and let sit for 5 minutes then remove to a cookie rack Let them cool a further 30 minutes or even overnight for optimal crisp. If you leave them overnight sit them in the oven on a baking sheet until morning. Crispy Keto Almond Cookies
Click the recipe card below to view and print the Crunchy Keto Almond Cookies.
Yield: 9 Crispy Keto Almond Cookies Prep Time: 15 minutes Cook Time: 18 minutes Total Time: 33 minutes Print Ingredients 2 cups fine almond flour 1 tsp baking soda 3/4 cup softened butter 1/4 tsp salt 3/4 cup granulated allulose or keto-approved sweetener 1 tbsp almond extract 1 tsp pure vanilla extract 1 large egg (room temperature is a must) 12/4 cup sliced almonds Instructions
Preheat oven to 300 degrees
Line a large baking sheet with parchment paper.
In a large bowl or mixer add all the ingredients except the
almond slices then mix until combined.
Manually mix the almond slices into the batter evenly
Using a large spoon scoop up the batter and into 9 cookies
about 2 inches apart as they will spread.
Cover with parchment paper and using the bottom of a cup or can press down on each cookie.
Bake for 18-20 minutes until the edges are golden buttery
brown
Turn the oven off and let sit for 5 minutes then remove to a
cookie rack.
Let them cool a further 30 minutes or even overnight for
optimal crisp.
If you leave them overnight sit them in the oven on a baking
sheet until morning.
© Copyright 2020 Canadian Budget Binder Cuisine: keto / Category: Keto Desserts
You can find all of my Keto Recipes in the drop down menu page above.
Discussion: What else could you add to these Keto Almond Cookies? Chocolate chips, Cacao Nibs, Shredded coconut?
Leave me your comments below.
Mr.CBB
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