About
Tender and full of almond flour, these Mexican Wedding Cookies are the perfect after-dinner treat – perfect for your Keto Cinco de Mayo celebrations. Almond flour and whole almonds are blended in a food processor, shaped and baked to golden brown perfection. The finished cookies are dusted with powdered low-carb sugar and are lovely as is.
**What type of sweetener should I use?**
Powdered erythritol, like Swerve’s confectioner’s sugar, performs very well for this application.
**Why are whole almonds used with the almond flour?**
Blending whole almonds with almond flour adds a nice texture to otherwise monotonous almond flour.
**How do I know they are finished baking?**
The finished cookies should be lightly golden brown when baked. Be sure to allow them to finish cooling before attempting to remove them from the baking sheet.
Ingredients
- 1 ½ cup almond flour
- 2 ounce almonds, raw
- 1 teaspoon baking powder
- ¼ teaspoon coarse kosher salt by morton
- ½ cup the ultimate icing sugar replacement by swerve
- 1 large raw egg
- ½ teaspoon almond extract
- ⅓ cup the ultimate icing sugar replacement by swerve
Instructions
- Preheat the oven to 350 F. In the bowl of a food processor, combine the almond flour and whole almonds.
- Blend for several seconds until the whole almonds are broken up well throughout the almond flour, but leaves small flecks throughout the mixture.
- Now, add the first set of Swerve (1/2 cup), baking powder, salt, egg, and extract.
- Process the dough until the dough comes together with and then forms a ball.
- Using a 1 oz cookie scoop, scoop the cookie dough and make it level. Release them onto the cookie sheet flat sides down.
- Bake for 10-12 minutes.
- Bake until the cookies are lightly golden brown and firm to the touch. Allow them to cool completely on the baking sheet. Use a spatula to help remove them.
- Add ⅓ cup of Swerve into a bowl and toss the cookies in the sweetener.
- Cookies should be nicely coated with sugar. Store in an airtight container for up to one week.
Nutrition Facts
- Servings: 22
- Calories: 66.3kcal/262.1kJ (per serving)
- Fat: 5.4g (per serving)
- Carbs: 7.6g (per serving)
- Protein: 2.4g (per serving)
