Description
Delicious keto-friendly cookies filled with pistachio goodness.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup pistachios, chopped
- 1/2 cup sugar-free raspberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, powdered erythritol, and salt.
- Add softened butter, egg yolk, and vanilla extract, then mix until dough forms.
- Fold in chopped pistachios.
- Form small balls of dough and place them on a baking sheet.
- Make a small indent in each ball and fill it with raspberry jam.
- Bake for 12-15 minutes or until the edges are golden.
- Cool on a wire rack before serving.
Notes
- Store in an airtight container for up to a week.
- For a different flavor, try using sugar-free strawberry or blueberry jam.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg