I love easy KETO recipes that are quick to make and super yummy. This one only has 4 ingredients for its basic recipe and 3 more if you want a fancier finish.

Ingredients

• 2 1/2 cups blanched almond flour ( I prefer the blanched version than the whole one for this recipe that will taste way better with a finer and whiter flour)
• 6 tbsp butter, at room temperature for over 2 hours (you can go for the vegan version but the result won’t be as yummy as this really calls for real butter) 
• 1/3 cup monk fruit or any other healthy sweetener (stevia) according to taste. Keep in mind that all sweeteners are not created equal and some are more powerful than others. Taste, try, taste and decide!)
• 2 tsp vanilla extract

Optional Chocolate Dip

• 1/2 cup stevia/monk fruit/erythritol-sweetened chocolate (I sometimes use milk chocolate)
• 2 tsp coconut oil
• 3 tbsp chopped pecans 

Steps

Preheat the oven to 350F (180C). Line a baking sheet with parchment paper ( DO NOT use wax paper!)

Beat together the butter and sweetener of choice, until it you get a fluffy and light yellow mix (about 2 to 3 minutes)

Add the vanilla extract. Progressively add the almond flour. How do you know the dough is ready? It will seem crumbly but if you take a small ball of dough in your hand and press it together it should stick.

Scoop rounded tablespoonfuls of the dough onto the parchment paper (no need to oil). Flatten each cookie using a spoon. You decide on how thick you want them. Keep in mind that the thinner they are the shorter the baking time. Conversely, the thicker they are the longer you need to bake them.

You can also poke holes with a fork or draw any design you want (totally optional!).

Bake for about 10-15 min or until the edges are golden.

Remove from oven and allow to cool completely in the pan before handling (cookies will harden as they cool). Do not put them in the fridge to speed up the cooling process!

Optional Chocolate Dip (if you are like me)

1. Once the cookies are fully cooled and hardened, change the parchment paper on the baking sheet.
2. In a double boiler melt chocolate and coconut oil.
3. Dip the cookies according to how much chocolate you want and immediately place onto parchment paper.
4. Add chopped pecans right away.
5. Let cool for 15 min at room temperature then in the fridge.

Enjoy! (but not all of them, keep some for your friends)

Bon appetit!

ps : don’t forget to tag me on your creation @valerieorsoni on Instagram.

Valérie Orsoni

Your Healthy Living & Weight-Loss LeBootCamp Coach