Keto Maple Walnut Butter Crunch (Printable Version)
Buttery maple cookies with toasted walnuts for a crunchy low-carb treat.
# What You'll Need:
→ Dry Ingredients
01 - 1 ½ cups almond flour
02 - ¼ cup coconut flour
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, softened
06 - ¾ cup granulated erythritol or allulose
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1 ½ teaspoons maple extract
→ Mix-ins
10 - ¾ cup chopped walnuts, toasted
# How To Make:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated erythritol with a hand mixer until light and fluffy, approximately 2 minutes.
04 - Beat in the egg, vanilla extract, and maple extract into the creamed mixture until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms.
06 - Gently fold the toasted chopped walnuts into the dough using a spatula, ensuring even distribution throughout.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball lightly with your fingers or the tines of a fork.
08 - Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are just set.
09 - Allow the cookies to rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- That buttery crunch you crave from traditional cookies is fully intact here, without a single gram of regret.
- The maple extract does something almost magical when it meets toasted walnuts, creating a flavor that tastes anything but sugar free.
- You can mix the entire batch by hand if your mixer is buried in a cabinet somewhere.
02 -
- These cookies are fragile right out of the oven, so resist the urge to move them too early or you will end up with delicious crumbs.
- Toasting the walnuts in a dry skillet for a few minutes completely transforms the flavor from flat to nutty and aromatic.
03 -
- Chill the dough for 15 minutes before scooping if your kitchen is warm and the butter feels too soft to work with.
- Double the batch and freeze half the shaped dough balls on a tray, then store them in a bag for fresh cookies anytime you need them.