Ingredients
Cookies:
- 1 ½ cups blanched almond flour
- ¼ cup coconut flour
- ½ cup powdered sugar-free sweetener
- ¾ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter, softened
- 2 large eggs
- ½ tsp vanilla extract
Frosting:
- ¼ cup unsalted or salted butter, softened
- ½ cup powdered sugar-free sweetener
- ⅛ tsp natural pink food coloring powder or food coloring of choice (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and promote even baking.
- Prepare the cookie dough: In a large mixing bowl, combine the almond flour, coconut flour, powdered sugar-free sweetener, baking powder, and salt. Add the softened butter, eggs, and vanilla extract, then stir until a cohesive dough forms. Let the dough rest for 1-2 minutes to thicken slightly.
- Shape the cookies: Divide the dough into 12 equal portions and roll each into a ball. Place them on the prepared cookie sheet, then gently flatten each ball to a slightly thinner thickness than your final desired cookie size, as they will puff and rise during baking.
- Bake the cookies: Place the cookie sheet in the preheated oven and bake for 8-10 minutes, until the cookies look set and slightly golden. Remove them from the oven and allow the cookies to cool completely on the sheet, which helps them firm up.
- Make the frosting: In a mixing bowl, combine the softened butter and powdered sugar-free sweetener. If needed, sift the sweetener to ensure a smooth texture. Mix until creamy and smooth. Add natural pink food coloring powder or the coloring of your choice, mixing until you reach the desired shade.
- Frost the cookies: Once the cookies have cooled fully, spread the frosting evenly on top of each cookie using a spatula or butter knife. Serve and enjoy your keto-friendly, soft frosted cookies!
Notes
- Ensure the butter is softened to room temperature to easily blend into the dough and frosting.
- Allow cookies to cool completely before frosting to prevent the frosting from melting.
- Feel free to customize the frosting color with natural food colorings for festive occasions.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe is suitable for ketogenic and low-carb diets due to low sugar and carb content.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
