Description
Indulge in these quick and easy Keto Raspberry Cookies – a delectable, low-carb dessert that’s ready in just 10 minutes. Perfectly crumbly with a burst of tart-sweet raspberry flavor, these cookies are a guilt-free treat that will satisfy your sweet cravings.
Ingredients
– 1 1/2 cups almond flour
– 1/4 cup unsalted butter, softened
– 1/4 cup erythritol
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup fresh or frozen raspberries, chopped
Instructions
1. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 2. In a medium bowl, combine the almond flour, softened butter, erythritol, vanilla extract, and salt. Mix until a crumbly dough forms.
3. 3. Gently fold in the chopped raspberries, being careful not to overmix.
4. 4. Scoop the dough by the tablespoonful and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. 5. Bake for 10-12 minutes, or until the cookies are lightly golden and fragrant.
6. 6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chunkier texture, you can leave the raspberries whole instead of chopping them. These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American