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prep time
30 min
cook time
0 min
ready time
30 min
Keto Mexican Wedding Cookies
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
1-½ cup
Almonds, Raw
2 ounce
Baking Powder
1 teaspoon
Coarse Kosher Salt by Morton
¼ tsp
The Ultimate Icing Sugar Replacement by Swerve
½ cup
Raw Egg
1 large
Almond Extract
½ teaspoon
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 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 3
Now, add the first set of Swerve (1/2 cup), baking powder, salt, egg, and extract.Step 4
Process the dough until the dough comes together with and then forms a ball.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 6
Bake for 10-12 minutes.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 8
Add ⅓ cup of Swerve into a bowl and toss the cookies in the sweetener.Step 9
Cookies should be nicely coated with sugar. Store in an airtight container for up to one week.
Comments
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 4 years ago
I also made with Orange Extract and pecans.
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 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 4 years ago
33³
Drm2Ryd 3 years ago
It's confectioners' sugar.
Nabi9424 3 years ago
I can’t find this sugar. I found granulated, confectionery and brown. But not icing