Ingredients
- 1 cup (120 g) almond meal
- 1 small egg, whisked
- 3 Tablespoons (45 ml) ghee, melted
- Stevia, or erythritol, to taste
- 1 teaspoon (5 ml) vanilla extract
- 1 Tablespoon lemon zest
- 1/2 teaspoon (2 ml) lemon extract
- Pinch of (1 g) baking soda
Recipe Description
DESCRIPTION: This recipe is one you’ll want to show off and share with all your loved ones – and maybe even your co-workers!
The fact that I include cookies on this site is not an invitation to meander down the cookie aisle and throw the nearest chocolate chip cookies in your cart.
To keep these keto almond flour cookies on the up-and-up, I had to make some adjustments you won’t find in your average mass produced treat.
First, sugar is out, and stevia is in. You can use your discretion, but remember that a lot goes a long way.
Instead of butter, margarine or oil, you’ll use ghee, or clarified butter for this keto almond flour cookies recipe.
For an extra punch of flavor, you’ll add some lemon zest and extract. Make sure when you grate you don’t go too deep and hit the white area separating the peel from the fruit. That will make your mix too bitter.
Finally, you’ll use almond meal or almond flour instead of all-purpose flour.
Recipe Directions
- Preheat oven to 350 F (175 C).
- Mix all the ingredients together in a mixing bowl to form a dough.
- Chill the dough for 20 minutes in the fridge.
- Using a stencil or cookie cutter, or just your hands, form the dough into 8 small round cookies.
- Place on a parchment paper lined baking tray.
- Bake for 15-20 minutes until the cookies are slightly browned.
- Remove from oven and place on a cooling rack. They’ll crisp up after cooling.
