Receive FREE D-BHB Capsules With All Orders Over $100!

Eggless Pistachio Rose Cookie

Makes 12

This delicately spiced treat is simply the most delicious cookie to enjoy with a cup of coffee or tea. We topped these with chopped pistachios and dried rosebuds for a sophisticated tasting experience. Dried rosebuds can often be found in the bulk aisle at your local health food market. 


Prep Time: 15 minutes

Cooking Time: 30 minutes 




2 cups almond flour

3 tablespoons olive oil

3 tablespoons keto maple syrup

½ teaspoon sea salt

1 teaspoon baking powder

½ teaspoon ground cardamom

½ teaspoon chia spice

½ teaspoon pure vanilla bean powder 


2 tablespoons pistachios, chopped

2 tablespoons dried rosebuds, chopped 


Mix all cookie ingredients in a bowl, gently stirring with a baker’s spatula, until well-combined. 

Use your hands to form 12 small balls and gently press them down to create a small disc. Use your thumb to create a slight indent in the center of each cookie. 

Fill each indent with chopped pistachio and dried rose.

Bake in the oven for 8-10 minutes on a baking sheet lined with parchment paper.

Remove from the oven and let cook for 1-2 minutes before serving. 

Store any leftovers in an airtight container for up to 5 days. 


Calories: 148 

Carbs: 6

Net Carbs: 3

Protein: 4

Fat: 13