Craving a warm, delicious cookie but want to stick to your low-carb lifestyle? You’ve come to the right place! These Keto Raspberry Almond Cookies are a game-changer, and the secret weapon is your Instant Pot. Forget heating up the whole kitchen—this recipe delivers incredibly soft, cake-like cookies with a delightful burst of raspberry and nutty almond flavor in just 25 minutes. They are the perfect guilt-free treat to satisfy your sweet tooth any time of day.
Ingredients
• 1 ½ cups / 150g almond flour
• ¾ tsp baking powder
• ¼ tsp baking soda
• ¼ cup / 60ml unsweetened almond milk, room temperature
• 2 large eggs, room temperature
• ¼ cup / 64g creamy almond butter, room temperature
• ¼ cup / 48g Swerve or other granular erythritol sweetener
• 1 tsp raspberry extract
• 1 tbsp / 10g raw almonds, finely chopped
• 1 cup / 240ml water for the Instant Pot
Instructions
1. Directions
2. In a medium bowl, whisk together the dry : almond flour, baking powder, and baking soda. Set aside.
3. In a large mixing bowl, use an electric mixer to beat the eggs, Swerve sweetener, and raspberry extract until light and fluffy, about 2 minutes.
4. Add the room temperature almond milk and almond butter to the egg mixture. Beat on low speed until just combined.
5. Gradually add the dry ingredient mixture to the wet , mixing on low speed until a smooth, thick batter forms. Do not overmix.
6. Prepare your Instant Pot by pouring 1 cup of water into the inner pot and placing the trivet inside. Line a small, 7-inch round pan that fits inside your pot with parchment paper.
7. Drop heaping tablespoons of the batter onto the prepared pan, leaving a little space between each. Gently flatten the tops slightly with the back of a wet spoon.
8. Loosely cover the pan with aluminum foil to prevent condensation from dripping onto the cookies.
9. Carefully lower the pan onto the trivet. Secure the Instant Pot lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 15 minutes on high pressure.
10. Once the cooking cycle is complete, perform a quick pressure release. Carefully open the lid, avoiding any steam.
11. Lift the pan out of the Instant Pot. Remove the foil cover and let the cookies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Garnish with chopped almonds before serving.
Nutritional Information
• Per Serving: 1 Cookie
• Calories: 78
• Total Fats: 6g
• Net Carbs: 1.4g
• Protein: 4g
• Fiber: 1g
Pro Tips
• For the best texture, ensure your cold like eggs, almond milk, and almond butter are at room temperature. This helps them combine smoothly into a uniform batter.
• These cookies have a soft, cake-like texture due to the steaming method. If you prefer a firmer cookie, you can carefully place them under the broiler for 1-2 minutes after cooking, watching closely to prevent burning.
• Feel free to experiment with other keto-friendly extracts like vanilla or almond for a different flavor profile. A few sugar-free chocolate chips folded into the batter would also be delicious.
• Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They are delicious when slightly warmed!
FAQ
Q: Can I make these keto cookies in an oven
A: This recipe is specifically designed for the steaming method of an Instant Pot, which creates a unique soft, cake-like texture. Baking them in a traditional oven would require different timing and temperature and would result in a firmer, more traditional cookie.
Q: What can I use instead of Swerve sweetener
A: You can substitute Swerve with other granular keto-friendly sweeteners like monk fruit or allulose in a 1:1 ratio. Using a granular version is key to achieving the best texture in these low-carb raspberry almond cookies.
Q: Why are my Instant Pot cookies wet on top
A: The cookies might be wet if condensation dripped onto them during the pressure cooking cycle. It’s crucial to loosely cover the pan with aluminum foil as instructed in the recipe to prevent this and ensure a perfect, soft cookie.
Q: How do I store these keto raspberry cookies
A: Store your leftover Keto Raspberry Almond Cookies in an airtight container. They will stay fresh at room temperature for up to 3 days or can be refrigerated for up to one week. They are delicious when slightly warmed before serving.
