Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and softened cream cheese until light and fluffy. You can use an electric mixer for this step or a sturdy whisk and some elbow grease. Ensure both ingredients are at room temperature for the best emulsion.1/2 cup unsalted butter, softened, 4 ounces cream cheese, softened
- Gradually add the erythritol or your chosen keto-friendly sweetener to the butter and cream cheese mixture. Beat until well combined and the sweetener is fully incorporated. Stir in the vanilla extract for that classic cookie aroma and flavor base.1/2 cup erythritol or other keto-friendly granulated sweetener, 1 teaspoon vanilla extract
- Add the large egg to the wet ingredients. Beat until thoroughly combined. Make sure the egg is fully mixed in before moving on to the dry ingredients to ensure a uniform cookie dough.1 large egg
- In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Whisking the dry ingredients helps to distribute the leavening agent and salt evenly, preventing pockets of these ingredients in the final cookies.2 cups almond flour, 1/4 cup coconut flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough will be thick and slightly sticky.
- If you're using optional add-ins like sugar-free chocolate chips, chopped nuts, or shredded coconut, gently fold them into the dough at this stage. Distribute them evenly throughout the dough for delightful bursts of flavor and texture in every bite.1/2 cup sugar-free chocolate chips, chopped nuts, or shredded coconut
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can gently flatten the tops of the cookies with the back of a spoon or your fingers if you prefer a flatter cookie. For more uniform shapes, you can roll the dough into balls and then flatten them.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The exact baking time will depend on your oven and the size of your cookies. Keep a close eye on them to prevent overbaking, which can lead to dry cookies.
- Let the Magic Keto Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly. Warm keto cookies can be delicate, so be patient.
Notes
Properly storing your Magic Keto Cookies will ensure they remain delicious for days to come. For optimal freshness, allow the cookies to cool completely before storing. For refrigeration, store cooled cookies in an airtight container at room temperature for up to 4-5 days. If your kitchen is particularly warm, or you’ve added mix-ins like chocolate chips that might melt slightly, refrigerating them in an airtight container can extend their freshness for up to a week. These cookies freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be kept in the freezer for up to 3 months. For a warm, freshly baked taste, reheat individual cookies in a toaster oven or conventional oven at 300°F (150°C) for 3-5 minutes, or until warmed through. You can also microwave them for about 10-15 seconds, though this may result in a slightly softer texture.
