Keto Maple Hazelnut Butter Cookies (Printable Version)

Rich, nutty treats featuring maple and hazelnut flavors with a tender texture. Low carb and keto-friendly.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups blanched almond flour
02 - 1/2 cup finely ground hazelnut meal
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup hazelnut butter, well stirred
07 - 1/2 cup granulated erythritol or monk fruit sweetener
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 1/2 teaspoons natural maple extract

→ Optional Topping

11 - 1/3 cup chopped hazelnuts

# How To Make:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together almond flour, hazelnut meal, baking powder, and salt in a medium bowl until evenly blended.
03 - Beat softened butter, hazelnut butter, and sweetener in a large bowl until creamy and light in texture.
04 - Mix in egg, vanilla extract, and maple extract until fully incorporated into the wet mixture.
05 - Gradually fold dry ingredients into wet mixture, mixing until a soft, cohesive dough forms.
06 - Scoop tablespoon-sized portions, roll into balls, and place on prepared baking sheet 2 inches apart.
07 - Flatten each ball with a fork in a crisscross pattern. Press chopped hazelnuts into tops if using.
08 - Bake for 11 to 13 minutes until edges are golden brown and centers are set.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.

# Expert Advice:

01 -
  • The maple and hazelnut combo tastes like a fancy café treat but comes together in under 30 minutes
  • They stay tender for days, so you can bake once and enjoy keto sweets all week long
02 -
  • Over mixing the dough makes these tough, once the flour disappears stop mixing immediately
  • These puff up in the oven then settle, so dont be alarmed when they look different after 5 minutes of baking
03 -
  • Weigh your almond flour instead of using cups, the difference in texture is dramatic
  • Room temperature ingredients are the difference between cookies that spread perfectly and ones that stay in little mounds

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