2 Ingredient Keto Walnut Cookies
These crispy walnut cookies are just 2 ingredients and are low carb, low sugar and keto-friendly. No flour, egg, sugar, or dairy needed.
Ingredients
- 1 cup (131g) finely ground walnuts, see note before starting
- 3 tbsp (45ml) sugar-free maple flavored syrup, see note before starting
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Add walnuts to a food processor or blender and pulse until they become the consistency of fine crumbs or coarse flour. See notes before starting. Measure out 1 cup for the recipe.
- Add walnut crumbs to a mixing bowl. Drizzle syrup on top. Stir with a spatula until all of the walnut crumbs are evenly coated in syrup. If you pinch a clump of the mixture, it should stick together. If your dough is not sticking, add a little more syrup.
- Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet, spacing the dough about 2 inches apart. Press down on each dough ball with the palm of your hand or the back of a metal spoon so that it forms a thick round disk (between 1/4 and 1/2 inch thick). Lightly wet the back of a spoon and use it to smooth and round the edges of the cookies.
- Bake cookies for about 13-15 minutes until the cookies look set and are lightly golden around the edges. Allow cookies to fully cool on the baking sheet. They will continue to firm up and set as they cool. Once fully cooled and set, the cookies are ready to eat. Store any uneaten cookies in an airtight container for 1-2 days at room temperature, around 3-4 days in the fridge or about 1-2 weeks in the freezer.
Notes
- Walnuts note: You can use raw walnut halves or pieces. If you own a kitchen scale, measure out 131 grams and add to a food processor and blend until they become very small crumbs. If you don't own a kitchen scale, add about 2 cups of walnut pieces/halves to a food processor and blend until they become small crumbs. Then measure out 1 cup for the recipe. You can also add the walnuts to a blender for finer crumbs. If adding to a blender, you will need to add the walnuts in small batches because a blender pulses the walnuts into flour consistency very quickly (just a few seconds) but not all of the walnut pieces get blended at the same time and if you wait for all of the walnut pieces to be fine crumbs, then some of the crumbs start to turn into walnut butter. The cookies in the photos used finer crumbs blended in a blender.
- Cookie texture note: The cookie texture will vary a little depending on how fine the walnut crumbs are. Coarser crumbs will result in a crispier cookie. Finer crumbs will result in a firm, melty texture like shortbread.
- Syrup note: I used ChocZero brand maple flavored syrup.* You can use other brands, but we recommend a thick syrup, which usually is found with monkfruit sweetened syrups. Allulose based syrups tend to be too thin and will brown the cookies too quickly.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Serving: 1cookie, Calories: 136kcal, Carbohydrates: 9g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Sodium: 3mg, Fiber: 7g, Sugar: 0.5g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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