Keto Berger Cookies Recipes

KETO ALMOND COOKIES

Steps:

• Preheat the oven to 150C/300F. Line a large baking sheet with parchment paper.
• In a large mixing bowl, combine your almond flour and granulated sweetener. In a separate bowl, add your egg whites and beat together until medium peaks form. Add your egg whites and almond extract into the dry mixture and mix until combined.
• Place your powdered sugar into a small bowl. Using your hands, roll out 12 balls of dough and dip them in the powdered sugar until completely covered. Place them on the lined baking sheet and bake for 25-30 minutes, or until the edges go lightly golden.
• Remove from the oven and let the cookies cool on the sheet completely.

KETO BERGER COOKIES

Steps:

• To Make The Cookies: Preheat oven to 400. Line a baking sheet with parchment paper and set aside. In a mixing bowl, cream together butter, cream cheese, salt, vanilla, and baking powder. Beat in the Lakanto sweetener, then the egg. In a separate bowl, whisk together almond flour, lupin flour, and gelatin. Alternate mixing the dry ingredients and the almond milk in with the wet ingredients, until just combined.. Use a cookie scoop to scoop cookies onto the cookie sheet. Use a wet hand to flatten the cookies to about 1/2" thick. Leave 2" between cookies for expansion. Bake at 400 for 10-11 minutes, until the JUST start to brown. The cookies are supposed to be soft and cake-like, so take them out at the very first sign of browning on the bottom. To Make The Fudge Dip: After the cookies have cooled, add the heavy cream, chocolate chips, and Lakanto sweetener to a glass microwave-safe bowl. Microwave on high for 2 minutes, then remove from the microwave and whisk to melt the rest of the chocolate chips until the fudge is smooth. Dip the top and side of each cooled cookie in the warm fudge, then set on a wire rack to cool and harden. To Make the Mascarpone Fudge Icing While the excess fudge from dipping is still warm, add it to a large mixing bowl with 8oz of Mascarpone cheese. Whip until the mixture is smooth and fluffy. Scrape the icing into a large pastry bag with a wide tip on it, and layer on the cookies in large piles of fudgey icing. Enjoy!

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.