5 Ingredient Keto Cookies

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5 from 185 votes

5 Ingredient Keto Cookies

25 minutes
Calories 45kcal


  • 1 almonds (recipe
  • 1/4 cup coconut butter (recipe, & Cashew Butter or almond butter, 250 g/ 8.8 oz)
  • 1/4 cup erythritol (recipe, & Cashew Butter or almond butter, 250 g/ 8.8 oz)
  • 1 large eggs
  • 1/4 teaspoon salt (recipe, & Cashew Butter or almond butter, 250 g/ 8.8 oz)
  • 2 teaspoons ground cinnamon (recipe, & Cashew Butter or almond butter, 250 g/ 8.8 oz)


  • Preheat the oven to 160 °C/ 320 °F.
  • Make the Almond & Cashew Butter by following this recipe.
  • Since you will be baking the nut butter, you can skip roasting the nuts.
  • I use this mixer with a food processor attachment to make any nut, seed or coconut butter in just a few minutes.
  • Mix the nut butter with softened coconut butter.
  • How to soften nut or coconut butter: Place it in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water.
  • Bring to a boil over a medium heat and let it melt.
  • Add the powdered Erythritol, salt ...
  • ...
  • and egg.
  • Mix until well combined.
  • Using your hands, crate small cookie dough balls (one should be about 1 1/2 oz).
  • Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
  • Using a fork, press down to flatten each cookie ball until about 1/2-inch thick.
  • Place in the oven and bake for about 12 minutes or until lightly browned.
  • Keep an eye on the cookies - nuts burn faster than regular flour cookies.
  • When done, remove from the oven and let them cool down.
  • At first, they will be fragile but will harden as they chill.
  • Store in an airtight container for up to a week or freeze for up to 3 months.


Calories: 45kcal

Originally posted 2019-02-20 17:51:51.

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