I’m going to be very honest, we just happened to accidentally make these cookies! We had about 5 batches going at once, there was a miscom between us and batches got mixed, and out came this easy Keto Hazelnut Cookies recipe!
We thought it was amazing so we went ahead and published it!
On a completely separate note and since we’re on the subject of honesty, I wanted to let our visitors in on something.
One of the most common statements I read about food blogs is, ‘why do they talk so much about how the recipe came about ya-da ya-da and not just get straight to the recipe’?
I can relate because before we started LCA, I was one of those people thinking the same thing. Now being on the other side of things, I can explain to you why.
For your recipes to be found on google or any other search engine, there are certain ‘rules’ you have to follow. And one of those ‘rules’ happen to be having a certain amount of words per post.
If we just jumped straight into the recipe, we probably would be breaking that ‘rule’ and our recipes would probably never show on google.
So next time you are browsing our website or someone else’ food website, something to think about!
Anyway, back to these Keto Hazelnut Cookies! They are made in the same way all of our cream cheese cookies are made with the main difference on this one being the added sea salt and hazel nuts.
These additional ingredients results in an initially semi-sweet profile and then explodes with nutty flavors from the butter and hazelnuts with creamy shortbread type finish.
These cookies come out to ~1.5g net carbs per cookie, very low-carb/keto friendly for a dessert! The taste for these, like most of the caramelized butter cookies, come on at mid palate.
Now, let’s get started!
Prepping Time 10M
Cooking Time 16-20M
Cooling Time 10M
Total Time 40M
Net Carb/Cookie ~1.5g
Servings 12 Cookies
Ingredients
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit Erythritol Blend
- 1/3 Cup Salted Butter
- 2oz Cream Cheese (softened)
- 1/4 Cup Roasted Hazelnuts
- 1/2 tsp Sea Salt
- 1/2 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.
4) In the meantime, use a food processor and pulse Roasted Hazelnuts until coarsely chopped and set aside. If you don’t have a food processor, you can place the nuts into a plastic bag and use rubber mallet to break into chunks.
5) In a large mixing bowl to combine Almond Flour, Monkfruit Erythritol Blend, sea salt, chopped Roasted Hazelnuts, cream cheese, Vanilla Extract and browned butter. Mix well for about 1 minute with a hand/stand mixer. Note – make sure browned butter is at room temperature when pouring otherwise it will ‘cook’ the batter.
6) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
7) Press down the dough balls using the palm of your hand to roughly 1/4 inch thickness.
8) Bake at 325 F for 16-20 minutes (ours took 16 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it’s up to you!
Hope you enjoy your low-carb Keto Hazelnut Cookies!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Keto Cream Cheese Caramelized Sea Salt Hazelnut Cookies
Ingredients
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit Erythritol Blend
- 1/3 Cup Salted Butter
- 2 oz Cream Cheese (softened)
- 1/4 Cup Roasted Hazelnut
- 1/2 tsp Sea Salt
- 1/2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.
- In the meantime, use a food processor and pulse roasted hazelnuts until coarsely chopped and set aside. If you don't have a food processor, you can place the nuts into a plastic bag and use rubber mallet to break into chunks.
- In a large mixing bowl to combine Almond Flour, Monkfruit Erythritol Blend, sea salt, chopped roasted hazelnut, cream cheese, vanilla extract and browned butter. Mix well for about 1 minute with a hand/stand mixer. Note - make sure browned butter is at room temperature when pouring otherwise it will 'cook' the batter.
- Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
- Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
- Bake at 325 F for 16-20 minutes (ours took 16 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!
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Nutrition
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Crunchy cookies, however it would help if the recipe calls for monk fruit and Erythritol individually. My version with pure monk fruit turned out bland and sticks to your teeth. I guess the recipe would have call for monk fruit premixed with erythritol. I’ll try it again.
Hi Dan! Yes, the recipe assumes it’s premixed monkfruit + erythritol sold in most supermarkets, sorry for the confusion.