Can I use peanut butter instead of almond butter?

Absolutely! While almond butter gives that classic flavor, natural peanut butter works great too. Just make sure it's the stir kind without added sugars. The taste will be more peanut-butter-cup-esque (not that that's a bad thing!). Sunflower seed butter is my go-to for nut-free versions.

How long do these low-carb cookies last?

In the fridge, they stay perfect for about two weeks - if you can resist eating them that long! They might get a bit softer after day 5 but still taste amazing. For longer storage, freeze them in a single layer first (so they don't stick together), then transfer to a bag. They'll keep happily frozen for 3 months. No thawing needed - just grab and go!

Why are my keto cookies crumbling?

Oh honey, I've been there! Usually it means either: 1) You didn't chill them long enough (that coconut oil needs a solid 30 minutes to set up), or 2) Your almond butter was too dry. Next time, try adding an extra teaspoon of melted coconut oil to the dough if it seems crumbly during mixing. And resist the urge to skip the fridge time - patience makes perfect keto fat bomb cookies!

Can I make these dairy-free?

Good news - they're already dairy-free as written! That's one reason I love this recipe so much. Between the coconut oil and almond ingredients, they're perfect for pretty much any dietary restriction except nut allergies. For nut-free versions, sunflower seed butter and sunflower seed flour work beautifully.

Do I have to use erythritol?

Not at all! While erythritol works great because it measures like sugar, any keto-friendly sweetener will do. Monk fruit blend is my second favorite - just use the same amount. If using pure stevia, cut way back (like 1/8 teaspoon) since it's super potent. The first batch is always a taste-as-you-go experiment!

Irresistible Keto Fat Bomb Cookies in Just 10 Minutes

Name: Irresistible Keto Fat Bomb Cookies in Just 10 Minutes
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup almond flour; 1/4 cup coconut flour; 1/2 cup unsweetened cocoa powder; 1/2 cup powdered erythritol; 1/2 cup coconut oil, melted; 1/4 cup almond butter; 1 tsp vanilla extract; 1/4 tsp salt

Description

Delicious keto-friendly fat bomb cookies that are low in carbs and high in healthy fats. Perfect for a quick energy boost or satisfying your sweet cravings without breaking your diet.

Ingredients

1 cup almond flour
1/4 cup coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered erythritol
1/2 cup coconut oil, melted
1/4 cup almond butter
1 tsp vanilla extract
1/4 tsp salt

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Instructions

Mix almond flour, coconut flour, cocoa powder, erythritol, and salt in a bowl.
Add melted coconut oil, almond butter, and vanilla extract. Stir until well combined.
Form dough into small balls and flatten slightly to shape like cookies.
Place on a parchment-lined tray and refrigerate for 30 minutes.
Store in an airtight container in the fridge.

Notes

Use room-temperature almond butter for easier mixing.
Adjust sweetness by adding more or less erythritol.
For a firmer texture, freeze for 10 minutes before serving.

Prep Time: 10 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American