Crumb Topping:

1/3 cup (37 g) almond flour

3 tbsp (30 g) brown sugar replacement

1 1/2 tbsp (11 g) coconut flour

1 tsp ground cinnamon

1/8 tsp salt

3 tbsp (43 g) butter, melted

Cookies:

2 cups (224 g) almond flour

1/2 cup (91 g) Swerve Granular sweetener

1/2 tsp baking soda

1/4 tsp salt

6 tbsp (85 g) butter, melted

1 large egg

1 egg yolk

1/2 tsp vanilla extract

Drizzle:

1/4 cup Swerve Confectioners

1 1/2 tbsp heavy cream

Water as needed

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the crumb topping: combine almond flour, brown sugar replacement, coconut flour, cinnamon, salt, and melted butter until crumbly. Set aside.
Prepare cookie dough: whisk almond flour, Swerve Granular, baking soda, and salt.
Add melted butter, egg, egg yolk, and vanilla extract; mix well.
Scoop tablespoon-sized dough balls onto baking sheet, spacing 2 inches apart.
Sprinkle crumb topping evenly over each dough ball, gently pressing to adhere.
Bake 12-15 minutes until edges are golden and cookies are set. Cool 5 minutes on sheet, then transfer to wire rack.
Make drizzle: whisk Swerve Confectioners and heavy cream; add water to desired consistency.
Drizzle over cooled cookies and let set before serving.

Substitute other keto sweeteners like erythritol or monk fruit if desired.

Use dairy-free butter and coconut cream for a dairy-free option.

Store cookies airtight at room temperature or refrigerate for longer freshness.

Freeze for up to 3 months in airtight container.

Adjust crumb topping with chopped nuts or spices for variations.