Description
Delicious and easy keto raspberry cookies that are perfect for a low-carb diet.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, cocoa powder, baking soda, and salt.
- In another bowl, beat together the butter, egg, and vanilla extract until creamy.
- Combine the dry ingredients with the wet ingredients.
- Gently fold in the raspberries.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes.
- Let cookies cool on a wire rack before serving.
Notes
- Store cookies in an airtight container for up to a week.
- For extra sweetness, you can add more erythritol to the dough.
- Feel free to substitute raspberries with other berries if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg