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- 1/2 cup salted butter, softened
- 2 cups superfine blanched almond flour
- Pinch of kosher salt
- 1/2 teaspoon baking powder
- 2/3 cup powdered erythritol sweetener
- 1 teaspoon vanilla extract
- 1/3 cup finely chopped walnuts
- 5 tablespoons sugar free strawberry preserves
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the egg, butter, almond flour, salt, baking powder, erythritol and vanilla in a medium bowl.
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Mix well with a fork until a dough is formed.
- Place the chopped walnuts on a plate.
- Form the dough into 1.5 inch balls and roll in the walnuts to coat.
- Place on a parchment-lined cookie sheet.
- Bake for 8 minutes.
- Remove from oven and press a small dent into the center of each cookie.
- Place approximately 1 teaspoon of jam in each cookie dent.
- Return to the oven and bake an additional 10 minutes.
- Remove and transfer to a rack or platter to cool for 30 minutes.
- Cookies MUST be fully cool to stay together – until then they will be quite fragile, so handle gently when transferring.
Notes
Net carbs per cookie = 2g
Yum…
Do you have a Keto Kiffel recipe?
looks so delicious
I cannot wait to try these. Thank you for making this recipe. I feel like I don’t have time so I am so relieved to make these and have them ready.
These look delicious.The spot where the amount of eggs belongs is empty. Step 3 in the instructions is missing.