Gosh. I am in love with these. They remind me of a Biscoff cookie flavour but with the goodness of flaxseed, oatbran and almond flour. They are crunchy and very moreish! Don’t you love the name? I was going to call them Keto Snaps and my sweetie came up with this fun name! Basically an almond snap turned into a tasty little crunchy cookie square. Healthy, full of fibre, gluten free and lchf. I will try them with a bit of coconut flour next time and I’m sure you could substitute a ¼ cup of almond flour with finely shredded coconut too for more texture and flavour!
Summary: we’ll be making a buttery sweet dough in a mixer with spices, keto caramel syrup and vanilla essence, pressing into a large cookie tray, chilling in fridge for an hour then scoring and baking for 15 to 20 minutes. Scoring again and then cooling right down before storing.
Notes: try and use brown keto sugar if you can for the colour and caramel flavour; if you don’t have psyllium husk just sub with the ground flaxseed that’s totally fine; you can make these non keto too and if you do, add 2 tblspns of molasses or golden syrup; add more spices if you like! I adore spices. Makes about 7 – 8 dozen small snaps/cookies. You can halve this recipe.
- 1 ½ sticks of room temp butter (6 oz)
- 1 ½ cups brown keto sugar
- 4 cups almond flour
- ¾ cup finely ground flaxseed (golden is nice)
- 2 tblspn ground Psyllium Husk (sub with flaxseed if you don’t have)
- 4 tblspn oat bran (if you don’t have don’t worry or sub with shredded coconut)
- 2 tsp heaped baking powder
- 1 tsp salt
- 2 tblspn cinnamon
- 1 tblspn allspice
- 1 tblspn ground ginger
- 2 tblspn keto caramel or keto maple syrup (or molasses if you are not concerned with strict keto)
- 2 tblspn sugar free vanilla essence or paste of a vanilla pod
- 2 eggs
- Beat softened butter and sugar for at least 6 to 8 minutes.
- Add the keto caramel/maple syrup (or molasses) and vanilla essence
- Add dry ingredients a bit at a time starting with the almond flour and ending with the spices
- Lastly, add the eggs
- Line a very large (or two normal) baking trays with parchment paper
- Press the dough down on top until thin, smooth and flat
- I put a lining of parchment paper on top of the dough afterwards as well and rolled it out to be smooth and even (you could use a cylindrical tall glass instead of a rolling pin if you do this rolling method)
- Refrigerate your dough for an hour
- Before baking score dough deeply into your desired size squares or rectangles with a very sharp clean knife (remove the paper first though if using! It should score easily if dough is well chilled)
- Bake at 350⁰F for 15 to 22 minutes until a deep golden brown
- Take out of oven and separate to cool quickly
- Cut again if you need to separate the snaps
- Let cool completely before storing in a sealed container
I love these so very much. Crunchy, yummy healthy goodness.