I loved the buttery good cookies my mom and grandma made at Christmas time. The soft but slight crunch and also the sugary icing hit the spot. Being on keto that is typically gone. With this recipe, however, that opportunity is around. Check it out and induldge. Also go to Here
PREP TIME 5 minutes
COOK TIME 18 minutes
ADDITIONAL TIME 1 hour
TOTAL TIME 1 hour 23 minutes
· 8 tablespoons grass-fed butter, soft
· 2 eggs
· 8 drops liquid stevia
· 1 teaspoon vanilla
· 1/8 teaspoon almond extract
· 2 cups almond flour
· 2 teaspoons baking powder
· 1/2 cup low carb sweetener (I use Lakanto monk fruit)
· pinch of Pink Himalayan sea salt
· (optional for frosting – see instructions) powdered low carb sweetener (I use Lakanto monk fruit)
· (optional for frosting – see instructions) almond milk
Preheat oven to 350 degrees.
In a small bowl, mix together butter, eggs, liquid stevia, vanilla extract and almond extract. Using hand beaters, mix well
In a large bowl, mix together dry ingredients.
Add egg mixture to dry ingredients and continue blending with a hand blender.
Cover dough tightly and cool in the refrigerator for 60 minutes.
Roll into small (1 inch) balls and line baking sheet.
(optional) Press cookies down a bit so they are flatter. You don’t need to do this if you want fluffier cookies!
Bake for 14 minutes if you flattened them. OR bake for 15-18 minutes if you didn’t.
If you desire to frost them, the frosting is 2-3 teaspoons of almond milk for each 4-5 tablespoons of powdered monk fruit. Then add your safe food coloring of your choice to make the colors you desire. This isn’t an exact science, so add more or less powdered monk fruit to get the desired consistency. I made 5 batches with 4 colors (and white) and it was the perfect amount for this recipe.