November 18, 2023

5 Minute Keto Spanish Wedding Cookies

Name: 5 Minute Keto Spanish Wedding Cookies
Prep time: 2 min
Cook time: 5 min
Ingredients: 91 grams coconut flour (13 TBS); 7 grams baking powder (1 1/2 tsp); 1/4 tsp salt; 1/2 cup butter, softened; 125 grams powdered sweetener, divided (1 cup) (I use powdered monkfruit/allulose blend); 2 large room temperature eggs; 120 grams keto yogurt (1/2 cup) (I use the Two Good brand); 1 tsp vanilla extract; 37 grams finely chopped pecans or nuts of choice (1/4 cup) adjust amount according to taste

5 Minute Keto Spanish Wedding Cookies

This recipe is designed to teach everyone how to make 5-minute keto Spanish wedding cookies.

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Course: Dessert

Prep Time: 2

Cook Time: 5

Servings: cookies

Calories: 44kcal

Ingredients

91 grams coconut flour (13 TBS)
7 grams baking powder (1 1/2 tsp)
1/4 tsp salt
1/2 cup butter, softened
125 grams powdered sweetener, divided (1 cup) I use powdered monkfruit/allulose blend
2 large room temperature eggs
120 grams keto yogurt (1/2 cup) I use the Two Good brand
1 tsp vanilla extract
37 grams finely chopped pecans or nuts of choice (1/4 cup) adjust amount according to taste for nut free use flaked coconut or coarsely chopped seeds (hemp, pumpkin or sunflower)

Instructions

Preheat an air fryer to 330 degrees for 5 minutes. If no air fryer preheat the oven to 350 degrees and line a large baking sheet with parchment paper. In a medium mixing bowl sift together the coconut flour, baking powder, and salt until there are no lumps. Set aside
Place the softened butter and 1/4 cup (32 grams) of the powdered sweetener into a large mixer bowl. Beat on medium-high for 1 minute or until creamy. Add the eggs, yogurt, and vanilla extract. Beat on medium 30 seconds or until combined. Turn mixer on low.
Gradually add the dry ingredients to the wet ingredients. Once added increase speed to medium and beat on medium another 30 seconds or until a smooth dough forms. Stop and scrape the sides of the bowl down as needed. Use a wooden spoon and gradually fold in the nuts (or seeds) until evenly distributed throughout the dough.
Line a clean worksurface with parchment paper. Scoop the dough onto the paper 1 TBS at a time. Roll each scoop into smooth balls. Slightly flatten the tops of each dough ball. Keep the dough smooth at all times. Line the preheated air fryer with parchment paper (NEVER PUT LOOSE PARCHMENT PAPER INTO THE AIR FRYER)
Place the cookies in a single layer into the preheated air fryer. Keep space between each cookie. Air fry at 330 degrees for 5 to 7 minutes or until golden. If baking bake at 350 degrees for 10 to 12 minutes or until golden. Open the air fryer.
The cookies will be very soft. Allow the cookies to sit in the air fryer at least 5 minutes or until firm enough to remove. Transfer to a wire rack and cool 5 minutes or until warm. Sift 1/4 cup (32 grams) of the powdered sweetener into a wide bowl. Place the warm cookies one at a time into the powdered sweetener and turn several times to completely coat the cookies.
Add more powdered sweetener to the bowl as needed. Place the coated cookies back onto the wire rack. Allow to cool another 15 minutes until completely cooled. Sift the remaining 1/4 cup (32 grams) of the powdered sweetener into the sweetener bowl.
Place the coated cookies one at a time back into the powdered sweetener and turn several times to fully coat the cookies with a second layer of powdered sweetener. Add more powdered sweetener as needed. Serve immediately or store leftovers in an airtight container in the refrigerator up to 1 week.