Keto walnut cookies recipe (Gluten-free)- Here To Cook (2024)

FAQs

Why are my keto cookies crumbly? ›

Crumbly cookies are usually a result of the cookie dough not binding properly. To fix this, you can add an extra egg, or binders such as some xanthan gum or guar gum, psyllium powder or flax meal.

Walnut Flour: 20 grams fat, 3 grams carbs

Walnut flour is great when you want some texture. Its texture is more like cornmeal, and the flavor will definitely be present. Try using it as a "breading" (like on chicken) or when you're baking, as long as you combine it with another flour.

Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

Sunflower seed flour makes a low carb, nut-free replacement for almond flour. It's easy to make your own at home and save money! Great for those with nut allergies.

Simply made from crushed almonds, almond flour is extremely low in carbohydrates. In fact, it contains only three grams of total carbs (one gram of net carbs) in a two-tablespoon serving.

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

If you don't use enough fat in your cookie dough, it will be crumbly. Butter, shortening, and vegetable oil are all good sources of fat in cookies. Not chilling the dough: Chilling the cookie dough before baking helps to develop the gluten and make the cookies chewier.

There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough. The cookie should be baked only until the edges are slightly golden and the top looks a little wrinkled.