- 1 large egg
- 1 teaspoon almond extract
- Pinch of salt
- 1 cup granulated erythritol sweetener (I used Swerve)
- 2 cups superfine blanched almond flour (almond meal will not work)
- 1/3 cup pignoli nuts (aka. pine nuts)
- Preheat oven to 325 degrees.
- Combine the egg, almond extract, salt and sweetener in a medium sized bowl.
- Beat with a mixer for 2 minutes or until glossy.
- Add the almond flour and beat until fully incorporated and a stiff dough forms.
- If the dough is too dry, add 1 tablespoon of water so it will hold together.
- Place the pignoli nuts on a small plate.
- Pinch off a piece of dough and roll into a ball about 1 inch in diameter.
- Press the top of the ball into the pignoli nuts and then place the cookie nut side up on a parchment-lined cookie sheet.
- Lightly press down on the cookie to flatten slightly and ensure that the pine nuts are securely attached.
- Repeat with the remaining dough – you should end up with 20 cookies.
- Bake for 12 minutes or until just lightly golden brown. Do not over bake or they will dry out.
- Remove from the oven and gently transfer the cookies to a rack or platter to cool. Garnish with powdered erythritol if desired.
- Store in an airtight container for up to 1 week in the refrigerator, or up to 6 months in the freezer.
Net carbs per cookie = 1g
- Category: keto cookies
- Method: baking
- Cuisine: Italian
- Serving Size: 1 cookie
- Calories: 83
- Fat: 7g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g