Keto Mexican Wedding Cookies

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    30 min

Keto Mexican Wedding Cookies

6 ratings

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.

  • Net Carbs

    1 g

  • Fiber

    1.2 g

  • Total Carbs

    8.7 g

  • Protein

    2.4 g

  • Fats

    5.4 g

67 cals

Keto Mexican Wedding Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    1-½ cup

  • Almonds, Raw

    Almonds, Raw

    2 ounce

  • Baking Powder

    Baking Powder

    1 teaspoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ½ cup

  • Raw Egg

    Raw Egg

    1 large

  • Almond Extract

    Almond Extract

    ½ teaspoon

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ½ cup

Recipe Steps

steps 9

30 min

  • Step 1

    Preheat the oven to 350 F. In the bowl of a food processor, combine the almond flour and whole almonds.
    Step 1
  • Step 2

    Blend for several seconds until the whole almonds are broken up well throughout the almond flour, but leaves small flecks throughout the mixture.
    Step 2
  • Step 3

    Now, add the first set of Swerve (1/2 cup), baking powder, salt, egg, and extract.
    Step 3
  • Step 4

    Process the dough until the dough comes together with and then forms a ball.
    Step 4
  • Step 5

    Using a 1 oz cookie scoop, scoop the cookie dough and make it level. Release them onto the cookie sheet flat sides down.
    Step 5
  • Step 6

    Bake for 10-12 minutes.
    Step 6
  • Step 7

    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.
    Step 7
  • Step 8

    Add ⅓ cup of Swerve into a bowl and toss the cookies in the sweetener.
    Step 8
  • Step 9

    Cookies should be nicely coated with sugar. Store in an airtight container for up to one week.
    Step 9

Comments 7

  • ExcellentAvocado705904

    ExcellentAvocado705904 3 years ago

    Actually although it has not so high rating I really enjoyed this recipe. It’s lighter than other cookies and a nice treat for the sweet tooth

    • Msleo80

      Msleo80 3 years ago

      I also made with Orange Extract and pecans.

      • KathyCox901

        KathyCox901 4 years ago

        Hi! Wondering why the Swerve is listed twice in different amounts in the ingredients list. It’s not in the instructions for the actual cookie...only to coat once baked. Thanks!

        • recipewriter

          recipewriter 4 years ago

          Hello! The first set of Swerve is blended in to make the cookies and the second set is to coat the cookies once baked.

      • Hope

        Hope 4 years ago

        33³

        • Drm2Ryd

          Drm2Ryd 2 years ago

          It's confectioners' sugar.

        • Nabi9424

          Nabi9424 3 years ago

          I can’t find this sugar. I found granulated, confectionery and brown. But not icing