Made with egg yolks, this keto walnut cookies recipe is an easy to whisk together low-carb dessert idea. The tender texture and rich flavors, with a refreshing walnuts crunch, make these healthy cookies perfect for any occasion because everyone will love them!
Some recipes, like my CHOCOLATE-DIPPED SUGAR-FREE MARSHMALLOWS, call for egg whites - but what to do with the egg yolks, then? Throw them away? Since I don't really like to throw away food (who does?), I came up with a solution - easy walnut cookies! If you don't know what to do with egg yolk leftovers, make egg yolk chewy walnut cookies out of them!
Step by step directions
This easy walnut cookie recipe is super forgiving (same as ALMOND FLOUR KETO PEANUT BUTTER COOKIES or my KETO SNICKERDOODLES COOKIE RECIPE); there's literally no way you can ruin it! However, I would recommend bringing the butter and egg yolks to room temperature before mixing everything together.
You'll need two medium mixing bowls. Combine the baking soda, both flours, baking powder, and pinch of salt in one bowl. Then, take another bowl and, using a hand mixer or an immersion blender with a whisk attachment, beat the butter and granulated sweetener of your choice together until fluffy. Next, add the egg yolks, vanilla extract (totally optional - with or without, the cookies will come out super tasty), and apple cider vinegar and mix until fully incorporated. Lastly, combine together the wet and dry ingredients, add our chopped walnuts, and mix one more time.
Form 10 even balls out of our dough, slightly flatten them to create a disk shape, and place them onto a baking sheet or tray lined with parchment paper so they have some space between them.
Bake the cookies with walnuts for 12-15 mins on a lower rack in an oven preheated to 170C (340F). When our keto cookies become golden, take them out and leave them on the baking tray until completely cool.
Carbs in walnut cookies
I think it's hard to find a more keto cookies recipe than this one. I gathered all the good stuff together here: fatty egg yolks, butter, and omega-3 packed crunchy walnuts. They're all keto superfoods! It's worth mentioning that these low-carb walnut butter cookies have only 2g net carbs each. Aren't they a perfect keto dessert?
More keto recipes
KETO CHOCOLATE CHIP COOKIES RECIPE
Recipe
Keto walnut cookies recipe
Ingredients
- â…” cup 60g almond flour
- ¼ cup 35g coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch of salt
- 3 egg yolks, room temperature
- 5 tbsp 60g unsalted butter, room temperature
- 5 tbsp 70g granulated sweetener I use a blend of erythritol and stevia from Sukrin
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 5 tablespoon walnuts, crushed
Instructions
- Preheat the oven to 170C (340F).
- In a medium mixing bowl, combine the first 5 ingredients and set aside.
- In another mixing bowl, use a hand mixer or an immersion blender with a whisk attachment to cream the butter and granulated sweetener together until fluffy. Then, add the egg yolks, vanilla extract, and apple cider vinegar, and mix until fully incorporated.Â
- Thoroughly combine the wet and dry ingredients, then add the walnuts and mix well.
- Form 10 balls (around 30g each) and slightly flatten them, creating a disk shape, and place them onto a baking tray lined with parchment paper with some space between them.
- Bake for 12-15 minutes on a lower rack or until the cookies just start to pick up a golden color.
- When done, remove from the oven and let the cookies cool down completely before serving them.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Ariel says
These keto cookies were the closest thing to a real cookie that I’ve ever tasted. The taste and texture were spot on! Thanks you!
Anna says
Thank you, Ariel!
Bob Brown says
can you substitute splenda for sweetener?
Anna says
I haven't tried to make these cookies with Splenda, so I can't tell you.
Kyula says
easy to do and very tasty. love it.
Anna says
Thank you!
Gerle says
Thank you! Great recipe
Anna says
You're welcome, Gerle!
May says
Sounds great! Can I substitute the butter for cold pressed coconut oil?
Linda Bartlett says
I've only just baked them, so haven't actually eaten one as yet, but they do look good. I'm sure I won't be disappointed. Thank you for sharing this recipe.
Anna says
Thank you for your positive review, Linda!
Linda Bartlett says
Hi Anna,
For future reference, can these be frozen? I'm the only person eating them and only one a day so they will last for a while. I did get 12 cookies from my mixture.
Anna says
I haven't tried freezing them, but I think there shouldn't be a problem to freeze them for up to 2 months.
Michelle Hoffman says
I’d like to make these with all coconut flour. Do you have a rough idea of how to sub out the almond flour? Thanks!!