Keto Pistachio Cookies
Indulge in guilt-free decadence with these Keto Pistachio Cookies, a delightful low-carb treat bursting with nutty, buttery flavors. Perfectly crafted with almond and coconut flour, these cookies are lightly sweetened with erythritol to keep your keto goals in check without compromising on taste. Enhanced by rich pistachio and vanilla extracts, and studded with crunchy, chopped pistachios, these cookies offer a satisfying texture and irresistible aroma. Quick and easy to prepare in just 30 minutes, they’re ideal for a snack or dessert. Whether you’re hosting or simply craving a sweet moment, these keto-friendly pistachio cookies promise to impress every bite.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 0.5 cup Unsalted butter
- 0.5 cup Erythritol granular sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Pistachios, shelled and chopped
- 0.5 teaspoon Pistachio extract
- 0.25 teaspoon Xanthan gum
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and erythritol sweetener together using a hand mixer until creamy and well combined.
Add in the egg, vanilla extract, and pistachio extract. Beat until the mixture is light and fluffy.
In another bowl, combine almond flour, coconut flour, baking powder, salt, and xanthan gum. Mix well to ensure all dry ingredients are evenly distributed.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough forms.
Fold in the chopped pistachios using a spatula, ensuring they are well incorporated into the dough.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Gently flatten each dough ball with the back of a spoon to about 1/2-inch thickness.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 8.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 306 mg | 24% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
