Ingredients:

  • 1 cup (240ml) heavy cream
  • 4 tablespoons (57g) unsalted butter
  • 1/2 cup (100g) powdered erythritol
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup (112g) almond flour, finely ground
  • 1/4 cup (28g) coconut flour
  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (60ml) keto sweetened condensed milk
  • 1/4 cup (30g) chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (100g) powdered erythritol (for dusting)

Instructions:

  1. Make the Keto Sweetened Condensed Milk: Combine heavy cream, butter, erythritol, vanilla, and salt in a saucepan. Simmer over low heat, stirring constantly, until thickened and reduced (about 30-40 minutes). Let cool completely.
  2. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. Cream Butter and Sweetened Condensed Milk: In a mixing bowl, cream together the softened butter and keto sweetened condensed milk until light and fluffy.
  4. Add Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in Nuts: Fold in the chopped pecans or walnuts (if using).
  6. Chill Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  7. Shape Cookies: Roll the chilled dough into 1-inch balls.
  8. Bake: Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden brown on the bottom.
  9. Cool Slightly: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
  10. Coat in Powdered Erythritol: While the cookies are still slightly warm, roll them generously in powdered erythritol. Allow them to cool completely before serving. For an extra coating, roll them again in powdered erythritol once they're completely cooled.