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Keto ciastka recipe card

Keto Ciastka (Low-Carb Almond Coconut Cookies)

Niskowęglowodanowe, maślane keto ciastka z mąki migdałowej, kokosowej i orzechowej, idealne do diety ketogenicznej.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 116
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup walnut flour or very finely ground walnuts
  • 1/4 cup powdered erythritol
  • 1 tablespoon xylitol
  • 1/4 teaspoon liquid stevia or stevia drops
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon fine salt
  • 1/3 cup unsalted butter melted and slightly cooled
  • 2 tablespoons refined coconut oil melted and slightly cooled
  • 2 large eggs room temperature
  • 1 teaspoon vanilla bean paste or almond extract
  • 2 tablespoons unsweetened cocoa powder optional, for chocolate version
  • 1/4 cup sugar-free dark chocolate chopped (optional)

Method
 

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl whisk together the almond flour, coconut flour, walnut flour, erythritol, xylitol, baking powder, and salt until well combined.
  3. In a separate medium bowl whisk the melted butter, melted coconut oil, eggs, and vanilla bean paste until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix with a spatula until a thick, slightly sticky dough forms.
  5. For the chocolate version, sift in the cocoa powder and mix until fully combined, then gently fold in the chopped sugar-free chocolate.
  6. Scoop the dough using a tablespoon and roll each portion into a ball about 1 1/4 inches in diameter with slightly damp hands.
  7. Arrange the dough balls on the prepared baking sheet, spacing them about 1 1/2 inches apart.
  8. Press each ball down gently with the back of a fork, making a crisscross pattern on top.
  9. Bake for 12 to 15 minutes until the edges are lightly golden and the centers are set but still soft.
  10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up.
  11. Transfer the cookies carefully to a wire rack and cool completely before serving or storing.

Notes

- If the dough seems too dry or crumbly, stir in 1 to 2 teaspoons of water or an extra teaspoon of melted butter until it holds together.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For firmer, crispier cookies, bake on the longer end of the time range until the edges are deeper golden.
- You can freeze baked cookies for up to 2 months; thaw at room temperature or warm in a low oven before serving.