Super simple recipe options for today
Keto almond cookies. As usual with dry foods, this recipe does not work well with erythritol.
Keto almond flour bread is surprisingly light, pretty floofy, and melts in your mouth.
Keto Almond Cookies
Ingredients
- 2 1/4 cup almond flour
- 1 cup keto sweetener ( see #1 below )
- 2 large egg whites (room temp)
- 1/2 tsp almond extract ( see #2 below )
- 1/4 cup powdered sweetener ( see #1 below )
Instructions
- Preheat oven to 300F
- Line a large baking sheet with parchment paper
- Mix dry ingredients.
- In a separate bowl, whip egg whites to soft peaks.
- Mix everything together.
- Roll out 12 balls.
- Dip in sugar, and bake for 25-30 minutes, or until edges are a light golden brown.
- Remove from oven and let cool completely.
- Optional - dip tops in warm ganache, or drizzle a chocolate sauce over them.
Notes
Instead of dusting with powdered sugar, you can dip the cookies in ganache, or drizzle something fun on top of them.
- The cooling effect of erythritol is weird in cookies, and very pronounced in this recipe. I highly recommend against using this sugar in this recipe.
- If your extract isn't particularly intense in flavour, double the amount.
Keto Cream Cheese Almond Flour Bread
Ingredients
- 1 1/4 cup almond flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp unsalted butter at room temp
- 1 tbsp keto sweetener ( allulose is best )
- 4 oz cream cheese at room temp
- 4 large eggs
Instructions
- Preheat oven to 350
- Whisk dry ingredients together.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the cream cheese and mix well.
- Add the eggs one at a time, combine well on low speed.
- Add the dry ingredients and mix on low until mixed thoroughly.
- Grease an 8" loaf pan well, and pour the batter in.
- Smooth it out using a wet silicone spatula.
- Bake for 30-40 minutes or until golden brown on top. Toothpick test is great.
- If making rolls, do 12 in a greased muffin tin and bake for 20-25 minutes.