Keto Almond Cookies (low carb, keto friendly, THM:S)

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Light, crispy and a perfect afternoon treat, these keto almond cookies will satisfy your sweet tooth cravings without the guilt!

Life before keto meant that going to a Chinese buffet could happen. Sure, you could spend $15 per person and be hungry an hour after you leave, but I loved the food. My favorite was always the Mongolian BBQ, where you can pick your own fresh ingredients and have the cook make it right in front of you.

And the cookies. Not the fortune cookies, the almond ones. Those little crispy, off white, circles of happiness.

The Mongolian BBQ can still happen on keto. I just choose low carb vegetables like broccoli, zucchini and add an extra egg or more pieces of chicken and beef. "Hold the soy and teriyaki, please." But, those little almond cookies still beckon to me, even if from across the crowded restaurant.

"Come eat me, you want me, you NEED me", it lies to me. "I won't make your blood sugar rise. Just one, you can do just one."

Honestly, if I could do just ONE almond cookie, I would indulge. We don't go out to eat very often, so it wouldn't be a huge deal. However, like potato chips, no one can eat just one almond cookie.

 

In order to keep my blood sugar from going out of control, and adding inflammation to my body, saying "NO" to those almond cookies at the buffet has to happen.

Here's the good news, though. I came up with a keto friendly almond cookie that satisfies that craving from the buffet, without destroying my blood sugar or keto goals. I don't have to feel that carby "hang-over" feeling with these, because they don't have the abundance of sugar and white flour in them.

Now, you can enjoy your Chinese buffet dessert at home. The best part is that you can make the dough ahead of time and bake the cookies when YOU want them. Fresh, hot, deliciousness right from the oven; what could be better?

Ingredients:

• 2 eggs
• 1 T. almond extract
• 2 3/4 cup almond flour
• 2 tsp baking powder

Instructions:

1. Preheat oven to 400°.
2. Bring butter and eggs to room temperature.
3. Cream softened butter with erythritol and beat until fluffy.
4. Add in eggs and almond extract.
5. Sift together almond flour and baking powder and add in one cup at a time.
6. Mix well until dough come together. It may be a bit shaggy, but that's okay. Just keep working it with clean hands.
7. Form a 3 inch diameter log with the dough and wrap in parchment paper.
8. Chill in fridge for at least an hour.
9. Cut dough into 1 inch slices
10. Bake on a parchment paper lined cookie sheet 8-10 minutes or until lightly golden brown.
11. Cool completely.

 

Store in an airtight covered container for up to 4 days, or in the freezer in an airtight bag for up to 3 months.

[mv_recipe post_id="1317"]

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