NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Overnight Oats - July 20, 2021
- Keto White Chicken Chili Recipe - July 13, 2021
- Keto Cookie Dough Fat Bombs Recipe - July 6, 2021
| Servings: cookies |
- 3/4 cup So Nourished granular erythritol
- 1/4 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups almond flour
- Preheat the oven to 350 degrees and line a sheet tray with parchment paper.
- In a large bowl, mix the erythritol and butter until light and fluffy. Use a stand mixer with a paddle attachment or a hand mixer to make sure the mix is very light.
- Add the eggs one at a time, mixing after each addition.
- Add the vanilla and mix again.
- Add the salt and almond flour and gently fold into the mix until smooth.
- Scoop the cookie dough onto the prepared tray, making scoops that are about 2 tablespoons in size.
- Gently press down on the cookie dough balls to flatten slightly by using a fork. This will also make a nice pattern on the top of your cookie.
- Bake the cookies for about 15-17 minutes or until the edges just begin to turn golden brown.
- Remove the cookies from the oven and move them to a cooling rack to cool.
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