STATS:
- Serving size: 1 cookie
- Cook time: 10–12 mints.
- Cuisine: American
- Prep time: Five mints.
- Total time: 20–25 mints.
- Course: Dessert, Snack
- Calories: 90 kcal
- Diet: Keto, Low-Carb, Gluten-Free
- Servings: 12 cookies
EQUIPMENT:
- Baking sheet
- Parchment paper
- Cookie scoop
- Mixing bowl
- Spatula
- Whisk
INGREDIENTS:
- 1 cup almond flour
- 1 cup keto cool whip
- 1 egg
- ½ cup monk fruit powder
- 1 tsp. vanilla extract
- ¼ cup keto chocolate chips
INGREDIENTS NOTES:
ALMOND FLOUR:
- We have to use the finely ground blanched almond flour for the nice and soft texture of these cookies and we don’t have to use the almond meal as the cookies will become dense and grainy.
WHIPPED CREAM:
- We have to use the homemade whipped cream with the keto sweetener like Erythritol or we can also use the keto-friendly whipped topping like Truwhip Zero. We don’t have to use the regular whip cream as it increases the carbs count.
INSTRUCTION:
- We have to on the oven at three-fifty degrees F.
- Then we would place the paper on a baking pan.
- Now we can put the egg, Erythritol, almond flour, & vanilla extract in a mixing dish and stir these ingredients till they get just mixed.
- We can add the cool whip and fold gently to form the dough and it should be sticky and soft.
- Then we can place the cookie dough in tray by using the spoon.
- Now we can add some crushed nuts or chocolate chips to the cookies.
- We can put the cookies in the oven for 10 to 12 minutes or till the edges get golden brown.
TIPS:
- We have to wet our hands with water or oil to handle the dough easily.
- You would include cinnamon, cocoa, or lemon zest for the additional taste.
- We can also turn these cookies into sandwiches by placing the keto icing between the two cookies
NUTRITIONAL INFORMATION:
Calories: 90 kcal
Carbs: 3g
Net carbs: 2g
Fiber: 1g
Protein: 2g
Fat: 7g
Sodium: 50mg
Potassium: 40mg
Calcium: 20mg
Iron: 0.3mg
Vitamin A: 15 IU
Serving size: 1 cookie
