Keto Maple Walnut Drizzle Cookies (Printable Version)
Low-carb maple walnut cookies with a creamy walnut butter drizzle. Tender, crunchy, and perfectly sweetened.
# What You'll Need:
→ Cookie Dough
01 - 1 1/4 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup powdered erythritol (or preferred keto sweetener)
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon sugar-free maple extract
08 - 1/4 teaspoon salt
09 - 1/2 cup chopped walnuts
→ Walnut Butter Drizzle
10 - 2 tablespoons walnut butter (or almond butter as alternative)
11 - 2 tablespoons powdered erythritol
12 - 1 tablespoon heavy cream (or unsweetened almond milk for dairy-free)
13 - 1/4 teaspoon sugar-free maple extract
# How To Make:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream together the softened butter and powdered erythritol using an electric mixer or whisk until light and fluffy.
03 - Beat in the egg, vanilla extract, and maple extract until fully combined.
04 - In a separate bowl, whisk together the almond flour, coconut flour, and salt.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Fold in the chopped walnuts.
06 - Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your fingers or the back of a spoon.
07 - Bake for 12 to 15 minutes, or until the edges are golden brown. Let cool completely on the baking sheet.
08 - In a small bowl, whisk together the walnut butter, powdered erythritol, maple extract, and heavy cream until smooth and drizzle consistency is reached.
09 - Drizzle the walnut butter mixture over the cooled cookies using a spoon or piping bag. Allow the drizzle to set before serving.
# Expert Advice:
01 -
- These cookies taste genuinely buttery and maple sweet without any strange aftertaste that haunts so many keto desserts.
- The drizzle transforms a simple cookie into something that looks like it came from a bakery case, yet takes almost no extra effort.
02 -
- These cookies are extremely delicate when they first come out of the oven, so resist every urge to move them before they are completely cool.
- Coconut flour absorbs moisture like a sponge, so if your dough seems too wet at first, wait five minutes and it will thicken on its own.
03 -
- Toast the chopped walnuts in a dry skillet for three minutes before adding them to the dough and you will unlock a depth of flavor that makes people ask what your secret is.
- Pecans work beautifully in place of walnuts if that is what you have on hand, so feel free to make this recipe your own.