Nut Lace Cookies (Keto | Low Carb | Egg-Free)
These low carb, keto, sugar-free, egg-free, nut lace cookies only have 0.5g net carbs per cookie! They are ridiculously delicious, incredibly easy to make and only require 5 ingredients!
Looks Good, Tastes Better…
Nut lace cookies are thin, crispy, rich and buttery cookies, that are perfect for this time of year!
I first made these cookies about a year ago and originally thought they could be complicated to make. But boy, was I wrong. They are INCREDIBLY EASY, look AMAZING and taste EXCEPTIONAL!
The only five ingredients you will need are:
- Butter – I always have blocks of unsalted butter in my fridge (and freezer). If you only have salted butter on hand, then it’s fine to use it, just omit the pinch of salt.
- Almond – If you are a wee bit on the lazy side (like myself), you can buy already ground, blanched almonds. Or, you can make them yourself my pulsing blanched almonds in the food processor, until they are nicely ground.
- Granulated sweetener – Any of your favourite sweeteners will work with this recipe, such as Monkfruit, Erythritol or Swerve.
- Almond flour – This ingredient helps bind the cookies and gives them more structure.
- Salt – More often than not, a pinch of salt intensifies the sweet flavours of cookies, especially with these nutty beauties.
Drizzle With Chocolate…
If you are a chocolate lover, I recommend melting some stevia-sweetened chocolate chips in the microwave, and drizzling some on top of the cookies. Or even more chocolatier, you can sandwich two cookies together with a chocolate layer in the middle! YUM!
More Recipes You Might Like…
Nut Lace Cookies
- 57g (1/4 cup) unsalted butter
- 50g (1/2 cup) blanched almonds, ground
- 67g (1/3 cup) granulated sweetener
- 25g (1/4 cup) almond flour
- 1/4 tsp salt
- Preheat oven to 190ºC/375ºF and line one/two baking sheets with parchment paper.
- In a saucepan, over a medium heat, melt the butter.
- Take it off the heat, and stir in the ground almonds, sweetener, almond flour and salt, until well combined.
- Using a cookie scoop or teaspoons drop the cookie batter on the lined baking sheet, spaced at least 3” apart.
- Bake 10-12 minutes, until the edges are lightly browned.
- Take them out the oven, and leave them to cool on the baking sheet for 10 mins, until firm enough to transfer.
- Transfer them to a wire rack to cool completely.
- Serve & Enjoy!
Net Carbs: 0.5g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.