2 Ingredient Keto Almond Cookies

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Recently, while swiping away at my phone on Facebook, I came across a recipe for 2 Ingredient Almond cookies from Green Healthy Cooking that just required almond flour and maple syrup. Sounds pretty amazing and super simple, right? Well, minus the insane amount of carbs in maple syrup.

Well, if you haven’t yet heard of ChocZero and you are on the Keto Diet…you must be living under a rock. ChocZero makes AMAZING sugar free chocolate but also just came out with a line of flavored syrups, too! So, I decided to test out their Caramel flavored syrup for a batch of these cookies.

Total success! These make perfect sugar cookies that don’t spread. So they are great for cookie cutters! Also, they have a slight, delightful chewiness when they are still warm! After they cool they are a bit crunchier, but would make a great substitute for shortbread or even Nilla Wafers!

Now the carb count will be different for whatever size cookie cutter you are going to use but the WHOLE batch has roughly 100 carbs. I can get about thirty 4-inch round cookies which makes them about 3.5 net carbs each. Not bad for a cheat meal substitute!

**Note: I attempted to make this recipe with cheaper Sugar Free Maple (Cary’s Brand) and it was absolute garbage. Don’t waste your almond flour!

2 Ingredient Almond Cookies

Ingredients:

  • 2 cups almond flour
  • 1/2 cup ChocZero Syrup (Caramel, Maple, or Vanilla)

Method:

  1. Add both ingredients to a bowl and mix until you have a dough-like consistency. It can get very sticky, so if you wet you hands it makes it easier to handle.
  2. Preheat oven to 350 F.
  3. Put the dough in parchment paper or cling film and refridgerate for approximately 15 minutes.
  4. Roll out dough in betweet two pieces of parchment paper the size of your baking sheet to about 1/4″ (0,5 cm). Remove top layer of parchment paper
  5. Cut out cookies and remove excess dough in between shapes with a knife or tooth pick. NOTE: To avoid dough from sticking to the cookie cutter, dunk it in water before you cut out the next one.

  6. Lift up parchment paper full of cut-out cookies at edges, place on baking sheet.
  7. Repeat the rolling out and cutting out and placing on a second baking sheet until all dough is used up.
  8. Bake cookies for 10-13 minutes (depending on size). They should be slightly brown on edges and and lighter in the center.
  9. Remove from the oven, lift the parchment paper on the edges and place all the cookies on a cooling rack this way. Let cool completely. Then store in an airtight container.

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