Keto Almond Flour Cookie with Candy Coated Chocolate

If you are looking for the perfect Keto almond flour cookie recipe, this one's for you. Sweet and soft almond flour dough envelopes sugar-free candy-coated chocolates. Once baked, the cookies retain their soft texture but have a crunch from the candy-coated chocolates. The almond flavor shines through on these cookies as well. These Keto cookies are perfect for any low carb diet if you have a sweet tooth - the entire family will love them! Once the low carb cookies are baked and cooled, they will last in an airtight container for up to one week, or up to three months in the freezer.

Do I have to use solid coconut oil?

Yes, the solid coconut oil helps form a soft, cookie-like dough that is pliable.

Is this recipe Paleo?

With the addition of xanthan gum and baking powder this recipe is not Paleo-friendly.

Serving suggestions

To make the ultimate pairing, serve these Keto Almond Flour Cookie with Candy Coated Chocolate pieces inside a kid-friendly lunch box:

https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:4d97d34dc0bc4e0c9d35d1ce122e0d11

Net Carbs

1.7 g
Fiber

2.1 g
Total Carbs

10.7 g
Protein

3.9 g
Fats

14 g

156 cals

Quantity

Serving Size

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Almond flour

2 cup
Powdered Erythritol (Icing Sugar)

0.5 cup
Baking powder

0.5 tsp
Baking Aids Xanthan Gum

0.5 tsp
Almond milk

0.25 cup
Coconut oil

0.25 cup
Almond extract

1 tsp
Candy coated chocolate pieces, sugar free

0.25 cup, whole pieces

Step 1

Preheat an oven to 350 F. Combine the almond flour, powdered sweetener, baking powder, and xanthan gum in the bowl of a stand mixer fitted with a paddle attachment until well mixed. In the meantime, prepare the liquid ingredients.
Step 2

Add the remaining ingredients. Blend on medium speed for 1-2 minutes until well mixed. The dough should be soft and pliable.
Step 3

Fold in the candy-coated chocolates using a spatula. Do not use the paddle attachment on the mixer, as it will break up the chocolates. Then use a 1 oz cookie scoop to portion the dough.
Step 4

Fill the scoop and level it. Then turn it out onto a parchment-lined baking sheet. Gently press each of the dough mounds flat.
Step 5

The cookies will essentially keep the same shape after baking. Bake the cookies for 14-15 minutes or until lightly browned and cooked through.