Keto Pistachio Cookies
These easy keto pistachio cookies are soft and chewy, with a crispy crust. Their secret ingredient is rose water, which enhances the nutty flavor beautifully. Only 4 ingredients and ready in 15 minutes, with just 1.9g net carbs per cookie.
Servings: 15
Calories: 66kcal
Ingredients
- 1 ¼ cup pistachios 175g
- 1 egg white large, or 1 medium egg
- 3 tbsp allulose 35g, or use 2-3 tablespoon powdered erythritol for a crunchier cookie
- 1 teaspoon rose water ***see notes for flavor swaps
Instructions
- Pulse the pistachios in a food processor or blender until you have a mix of larger, smaller and fully ground pieces. (No food processor? Put the pistachios in a plastic bag and crush them with a mallet or rolling pin.)
- Preheat the oven to 180C / 350F and line a cookie sheet with parchment paper.
- In a large mixing bowl with an electric mixer, blend the egg white with the allulose sweetener for 2-3 minutes until frothy. We are looking for a soft, gooey consistency, like melted marshmallows. Next, add the rose water and blend briefly.
- Add the crushed pistachios and stir with a fork or a spatula until a cookie dough forms.
- Roll balls with your hands or use a small cookie scoop and place them on the prepared baking sheet, leaving space between each cookie. My mix made 15 cookie dough balls that weighed 15g each.
- Bake in the oven for 8-10 minutes or until golden on the outside, but still soft in the centre. Let them cool fully to firm up before touching or eating.
Notes
1.9g net carbs per cookie. Makes 15 cookies of 15g each.
Watch them closely. These cookies brown quickly if you use allulose as a sweetener. Start checking at 8 minutes and remove them when the edges are lightly golden.
For crunchy cookies, use powdered erythritol or erythritol monk fruit/stevia blends such as Lakanto or Sukrin. These don't brown as quickly and can stay in the oven for 10 minutes.
Troubleshooting a wet cookie dough: Add coconut flour or almond flour by the teaspoon until the mix is firm enough to form cookie balls.
***Flavor variations: ½ teaspoon vanilla extract and a pinch of cardamom, 1 tablespoon browned butter or 1 teaspoon lemon juice plus zest
Store in an airtight container or cookie jar at room temperature for up to 2 weeks. Option to freeze for up to 3 months.
Nutrition
Serving: 15g | Calories: 66kcal | Total Carbohydrates: 3.2g | Protein: 2.6g | Fat: 5.3g | Saturated Fat: 0.7g | Fiber: 1.2g | Sugar: 0.9g
