No need to choose between chocolate or vanilla! These almond flour keto marble cookies are full of fabulous flavors of chocolate, vanilla, and sour cream. These low carb swirled cookies are great for holidays or all year round.
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I tried these cookies as drop cookies and it just wasn’t right. Drop cookies melt into circular cookie “puddles”, but these ones don’t.
These marbled cookies have too much structure to melt into shape, so you’ll need to roll them in your hands and then flatten them slightly on the tray.
Below you can see a side-by-side comparison of what the baked dropped cookies look like compared to the formed ones. The drop cookies just crumbled when they were cooled and we tried to eat them. So I definitely recommend forming yours.
Keto Sour Cream Dessert Recipes
Love desserts with sour cream like these cookies? Try some of these other sour cream keto desserts!
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Keto Marble Cookies
Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
No need to choose between chocolate or vanilla! These keto almond flour marble cookies are full of fabulous flavors of chocolate, vanilla, and sour cream. These low carb swirled cookies are great for holidays or all year round.
Combine flour, baking powder, cream of tartar, and salt in bowl. Set aside.
Combine sweeteners, cream cheese, and butter, and beat till grainy. Add egg, sour cream, vanilla, and gelatin packet and beat till fluffy.
Add the flour mixture and mix till just combined without overmixing.
Place chocolate in double boiler over hot water to melt (see note). Stir constantly until the chocolate is melted. Remove from heat and cool for 3 minutes.
Pour chocolate over cookie dough and fold the chocolate in gently using a rubber spatula. Do not mix the chocolate in completely. You want to get nice chocolate stripes while keeping some vanilla stripes.
Roll 1 1/2 tablespoons of dough into a ball and flatten slightly using the palm of your hand. Place 2 inches apart on ungreased cookie sheet or cookie sheetwith silicone mat and bake at 325°F for 13-15 minutes. Do not brown.
Cool for 2 minutes before transferring to a cooling rack. Enjoy!
Do not microwave the chocolate chips to melt--often keto chocolate cooks in the microwave instead of melting.
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