Gluten Free Keto Butterscotch Cookies
This recipe is designed to teach everyone how to make keto butterscotch cookies
Servings 2 dozen
Ingredients
- 1 1/4 cups almond flour
- 3/4 tsp xanthan gum
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup brown Swerve or brown sugar sweetener of choice
- 5 TBS butter, melted and cooled
- 2 tsp vanilla or maple extract
- 1 large egg, room temperature
- 1/4 cup keto butterscotch baking chips, (optional) see recipe https://janetsdeliciouslowcarbkitchen.com/how-to-make-gluten-free-keto-friendly-butterscotch-chips/
Instructions
- Preheat oven to 350 degrees. Line large baking sheet with parchment paper
- In large mixer bowl whisk together almond flour, xanthan gum, baking powder and salt until no lumps
- Add brown Swerve and whisk thorough until no clumps are in the Swerve. You might have to use fingers to get all the lumps out.
- Add melted butter and beat on low 10 seconds then on medium about 20 seconds or until fully combined
- Add vanilla and egg. Beat on medium about 30 second or until smooth
- Scrape down sides and push all dough to the center of the bowl. Gently fold in butterscotch baking chips if desired
- Scoop out dough 1 tablespoon at a time and place onto prepared baking sheet about 2 inches apart
- Shape each scoop into a tight ball. Bake at 350 degrees for about 10-12 minutes or just until golden around the edges
- Remove from oven and let cool on pan at least 10 minutes. Cookies will be VERY soft at first and seem not done. They are done as soon as they turn golden on the edges. They will firm up as they cool
- Once they are firm place them on a wire rack to cool completely
Notes
This recipe yields about 24 cookies. 1 serving equals 1 cookie
1 cookie contains about less than 1 gram of net carbs