I find baking very relaxing and in a way cathartic. I’ve always baked when I’m bored or stressed out. At the beginning of the COVID epidemic, I was baking cakes and cookies several times a week and I gained tons of weight. It became obvious after a few months that I was going to have to pump the breaks.
In May, I transitioned to a keto diet because I wanted to rapidly drop the pounds I had gained and start the process of getting back in shape. However, recently, I decided that I really missed baking and wanting to explore ways of baking that would keep me from sabotaging my body.
I consulted various cookbooks and online recipes before I found a recipe that fit my taste buds perfectly. Wholesum Yum is a site that I consult often for recipes and I took a recipe that I found there by Maya Krampf and tweaked it a tad bit.
The original recipe called for blanched almond flour but I always use Bob’s Red Mill Almond Flour so that’s what I used in my version. I still found the texture very much like a short bread and since Bob’s Red Mill Almond Flour is using the whole nut you get more fiber.
3. Beat in the Simply Organic Vanilla Extract and egg and heavy cream.
4. Slowly beat in the Bob’s Red Mill Almond Flour.
6. Bake for about 15 minutes at 350 degrees.
These cookies were wonderfully delicious. Finally, a moist keto cookie with no grains and no sugar. Let me know if you try them in the comments below.
Note: This recipe makes about 24 cookies 2 inch cookies.
NUTRITION INFORMATION PER SERVING PER COOKIE
Calories: 110 | Fat: 10g | Total Carbs: 3g | Net Carbs: 1g | Fiber: 2g | Sugar: 1g | Protein: 3g