Indulge in the nutty goodness of pistachios with these delicious and healthy keto cookies. Made with almond flour, erythritol, and plenty of crushed pistachios, these cookies are low-carb, gluten-free, and perfect for those following a ketogenic diet. Enjoy these guilt-free treats as a snack or dessert option. They are quick and easy to prepare, and the best part is they won't derail your keto lifestyle!
Ingredients
- 1 cup almond flour
- 1/4 cup erythritol or other keto-friendly sweetener
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup crushed pistachios
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, erythritol, softened butter, vanilla extract, and salt. Mix well until all the ingredients are incorporated.
- Fold in the crushed pistachios and mix until evenly distributed throughout the dough.
- Take about a tablespoonful of dough and roll it into a ball. Place the ball onto the prepared baking sheet and press it down gently to flatten.
- Repeat the process with the remaining dough, spacing the cookies about 2 inches apart on the baking sheet.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled, they are ready to be enjoyed! Store any leftovers in an airtight container for up to 5 days.
