Keto Amaretto Cookies: Cuisine HELP

In December I made these low carb cookies and brought them into the clinic. Everyone there loved them! This recipe is definitely a keeper in my book.

I found the original recipe at ruled.me, a great resource for keto friendly recipes.

I use my homemade keto raspberry jam in these cookies, but free feel use use whatever sugar-free jam you prefer.

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup sweetener (Magic Baker by Splenda works well)
• 2 large eggs
• 4 tablespoons coconut oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Sugar-free jam
• Unsweetened shredded coconut

Step-By-Step Instructions

Prep: 10 minutes | Cook: 16 minutes | Servings: 16 cookies

1. Preheat oven to 350 degrees.
2. In a mixing bowl, whisk together dry ingredients.
3. Add eggs, coconut oil, vanilla, and almond extract. Stir until mixed well.
4. Form cookies (roughly 16 of them) and place on a baking sheet lined with parchment paper.
5. Make an indent in each cookie using your finger or the back of a spoon.
6. Bake around 16 minutes or until cookies are cracked and golden.
7. Let cookie cool, then fill each indent with sugar-free jam.
8. Sprinkle each cookie with shredded coconut and enjoy!

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Lisa Aase

Member Experience Manager, Keto Cook, mom of six and grandma of 17.