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Keto Raspberry Cookies Recipe

Louise Hendon | February 6
Keto Raspberry Cookies Recipe #keto https://ketosummit.com/keto-raspberry-cookies-recipe

Not all low-carb baking is created equal. This Keto raspberry cookies recipe tastes as good as it looks!

The Keto Cookie Dilemma

You’re committed to your diet, and you’ve made other Keto sweets in the past. Many have been a letdown.

That may push you toward an inner battle between “having just a bite” of something that’s not Keto or making low-carb, low-taste wafers, bricks, or sponges.

First of all, you’re never going to eat “just one bite” of something tasty. Our brains are hard-wired to want more.

But more importantly, I want to show you that you can make Keto desserts that don’t taste like punishment. In fact, they can taste really good.

This Keto raspberry cookie is a perfect example.

How to Make Tasty Keto Cookies

One of the first problems you can run into with Keto baking is there isn’t enough sweetness. A cookie should taste like a cookie whether it’s Keto or not, and sugar is part of their appeal.

While we wouldn’t use sugar for anything Keto, there are a number of alternatives you can turn to. For this recipe, I opted for erythritol.


Erythritol is a sugar alcohol that is 60-80% sweet as sugar. Tests have shown stable blood sugar levels after erythritol consumption, making it a good option for Keto.

The next potential pitfall of Keto baking is getting your flours right. That’s “flours” plural.

It’s rare to find Keto-friendly flour that can do the job of white flour in a recipe. Most of the time you’ll need a blend of two or more Keto flours to achieve the right consistency.

Keep in mind that your dough or batter may end up a little thicker than you’re used to, and resist the temptation to add liquid. Trust the recipe!

Recipes like this one call for almond flour – make sure you don’t use almond meal instead, as you might get a rough and grainy texture.

Since almond flour contains fat, you’ll notice that most Keto recipes don’t require much extra butter or oil. This cookie recipe only asks for a tablespoon of ghee.

The ratios of flour and liquid are very important in Keto baking. If you’re just starting out, I’d recommend sticking closely by recipes like this one until you gain confidence.


More Keto Desserts

Now that you know the whys and hows of Keto baking, you’re probably eager to test your skills!

Take a look at my page of 60+ recipes to satisfy your sweet tooth. They’re all tried and tested wonderful Keto desserts. Have fun!

Keto Raspberry Cookies Recipe #keto https://ketosummit.com/keto-raspberry-cookies-recipe

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Keto Raspberry Cookies Recipe #keto https://ketosummit.com/keto-raspberry-cookies-recipe

Keto Raspberry Cookies Recipe


  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 10 cookies
  • Category: Dessert
  • Cuisine: American

Description

Sweet and tart, these cookies are a delight!


Ingredients


Instructions

  1. Preheat the oven to 355°F (180°C).
  2. Combine the almond flour, coconut flour, baking powder, and sweetener in a bowl. Tip in the chopped raspberries and mix well to evenly combine. Set aside.
  3. Whisk the egg and vanilla together in a small bowl. As long as the ghee isn’t piping hot, drizzle it slowly into the egg, whisking continuously until well combined.
  4. Pour the wet mixture into the dry ingredients and mix well. The raspberries will start to color the mixture into a lovely pink.
  5. Divide the dough into 10 equal portions. Using the palm of your hands, compress into a ball then flatten into a cookie shape. Place on a tray lined with parchment paper.
  6. Bake in the oven for 10-12 minutes, rotating the tray halfway through.
  7. Remove and allow to cool completely before enjoying.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  5 g

Nutrition

  • Serving Size: 1 cookie
  • Calories: 132
  • Sugar: 4 g
  • Fat: 8 g
  • Carbohydrates: 13 g
  • Fiber: 8 g
  • Protein: 3 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.