Do you want to make some delicious keto almond hazelnut cookies? Then keep reading to see how to create a simple and easy keto dessert.
These low carb almond hazelnut cookies are a healthy alternative to the typical store bought cookies you find everywhere.
Add this recipe to your ketogenic diet plans and you will be able to have a tasty dessert after your keto lunch or dinner. These keto almond hazelnut cookies also make a great snack for anytime of the day.
So lets get on with making a keto dessert that everyone will love.
Preheat the oven to 350F.
Melt the coconut oil and chop the chocolate.
In a bowl add the hazelnut and almond meal. Add the peanut butter, dark chocolate, powdered erythritol, baking soda, coconut oil, and flax meal.
With a spatula mix the ingredients. Continue kneading with your hands until you form a nice ball.
Line a baking pan with a parchment paper. From the cookie dough form 6 equal balls and flatten them with your hand.
Bake for about 7 minutes, or until the edges start to darken.
Now, this step is very important! Let them cool for 10 minutes in the baking pan. Don’t touch them because they are very soft. They will harden as they cool. 8. After 10 minutes of resting in the baking pan transfer them on a cooling rack. Let them cool for 10 – 15 more minutes.
Serve and enjoy!
Keto Almond Hazelnut Cookies
Ingredients
- 1 cup + 2 tbsp. Hazelnut Meal
- ½ cup Almond Meal
- 1 cup Peanut Butter, sugar – free
- 1/3 cup Lilys chocolate
- 2 tbsp. Powdered Erythritol
- ¾ tsp. Baking Soda
- 1 tbsp. Coconut oil
- 1 tsp. Flax Meal
Instructions
- Preheat the oven to 350F.
- Melt the coconut oil and chop the chocolate.
- In a bowl add the hazelnut and almond meal. Add the peanut butter, dark chocolate, powdered erythritol, baking soda, coconut oil, and flax meal.
- With a spatula mix the ingredients. Continue kneading with your hands until you form a nice ball.
- Line a baking pan with a parchment paper. From the cookie dough form 6 equal balls and flatten them with your hand.
- Bake for about 7 minutes, or until the edges start to darken.
- Now, this step is very important! Let them cool for 10 minutes in the baking pan. Don’t touch them because they are very soft. They will harden as they cool. 8. After 10 minutes of resting in the baking pan transfer them on a cooling rack. Let them cool for 10 – 15 more minutes.
- Serve and enjoy!
Recipe Notes
Prep: 10min Cook: 7 min Servings: 6 cookies
