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These keto almond cookies are tender on the outside and super soft on the inside, you won’t believe them to be low carb! Made with 5 ingredients, they take minutes to prep and taste like Amaretti cookies! 3 grams net carbs per serving.
Keto Almond Cookies
When it comes to keto cookie recipes, my favorites to make are shortbread cookies, sugar free cookies, and these keto almond cookies.
Over the past few weeks, I’ve been trying to make desserts that don’t include chocolate or peanut butter. Don’t get me wrong- I love both of those but I’ve found myself using them a little too much. As such, I’ve been expanding my ingredient horizon and trying out different ingredients and staple ingredients. My new favorite lately has been almond flavored!
Usually, when I’m craving almond based cookies, I usually stick to making almond butter cookies or almond flour peanut butter cookies, but recently, I’ve loved making classic almond cookies!
I’ve been meaning to share a keto almond cookie recipe for quite some time. These cookies remind me so much of one of my favorite childhood ones, amaretti cookies! They need just 5 ingredients to make and minimal prep!
No sugar and no grains are needed, but you’d never be able to tell. The texture is crisp on the edges, soft and almost gooey in the middle, and tender on the outside. The cookies are sweet and with a subtle almond flavor, without being overpowering.
I went to visit my mom the other day and brought her some of these cookies and she could NOT believe they were low carb- They reminded her so much of classic almond cookies (made with flour and sugar!).
How do you make keto almond cookies?
The Ingredients
- Almond flour– You must use blanched almond flour, not almond meal.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol.
- Egg whites– Lightly beaten until soft peaks form. Save the yolks to make some custard.
- Almond extract– Gives the cookies a lovely almond flavor.
- Confectioners sweetener– Don’t waste your money buying expensive store bought brands, use homemade keto powdered sugar.
The Instructions
Start by mixing together your almond flour and sweetener in a mixing bowl until combined. In a separate bowl, add your egg whites and beat until medium peaks form. Next, transfer the egg whites into the dry ingredients. Add the almond extract and mix well, until combined.
Now, place your confectioners’ sugar into a separate bowl. Using your hands, form small balls with the dough and roll them in the sugar. Place them on a lined baking sheet, about 2 inches apart. Bake the cookies for 30-35 minutes, or until just golden around the edges. Remove the cookies from the oven and let them cool completely.
Tips to make the best low carb almond cookies
- If your cookie dough is super sticky, lightly roll your hands in some of the confectioners’ sugar first, to make it easier.
- Do not overbake the cookies, as they continue to firm up once cooling. As soon as they begin to go slightly golden around the edges, they are done.
- For some added texture, add some sliced or flaked almonds to the dough.
Storing and freezing almond cookies
- To store: Cookies can be stored at room temperature, covered, for up to 2 weeks. If you’d like them to keep longer, store them in the refrigerator for up to 1 month.
- To freeze: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.
More keto cookie recipes you’ll enjoy
Keto Almond Cookies
Ingredients
- 2 1/4 cups almond flour
- 1 cup granulated sweetener of choice
- 2 large egg whites room temperature
- 1/2 teaspoon almond extract
- 1/4 cup sugar free powdered sugar
Instructions
- Preheat the oven to 150C/300F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine your almond flour and granulated sweetener. In a separate bowl, add your egg whites and beat together until medium peaks form. Add your egg whites and almond extract into the dry mixture and mix until combined.
- Place your powdered sugar into a small bowl. Using your hands, roll out 12 balls of dough and dip them in the powdered sugar until completely covered. Place them on the lined baking sheet and bake for 25-30 minutes, or until the edges go lightly golden.
- Remove from the oven and let the cookies cool on the sheet completely.
Looks so good! Will definitely try these 😋
Excellent texture and flavor. The best low carb almond cookie I have had.
what are the measurements in grams please?
Not sure- we use american cups and tablespoons
You can find conversion tables online if you look. One ounce=28.35 grams
Exactly as described. Light and delicious. The 2 egg whites were sufficient to incorporate the almond flour, just mix well. The almond extract was delightfully noticeable but not so much as marzipan. Recommended !
I just made these and they were simple with few ingredients and so delicious. They were so satisfying and came out so perfect. I would make these again as they were so easy. Make sure not to bake them too long (as I did my second batch) and they turned out hard. The first attempt was PERFECT and so were the cookies! Love this recipe!!!
This recipe is excellent. Exactly as described by Arman. Thin crispy exteriors, a soft center, and a mild almond/amaretto flavor. The only critique I can provide is that they are extremely sweet. I have a big sweettooth and they were a bit too much for me. I will reduce the sweetener next time, but I am definitely making them again. I wonder if it is necessary to roll them in the powdered sweetener before baking, or could I skip that? My cookies did not flatten out at all. They were still in the same ball shape. I may have beaten the eggs more stiffly than soft or medium peaks. I thought I had read, “stiff peaks”. Also, I baked the cookies in a convection oven…that could have made them harden on the exterior before they had a chance to flatten a bit. I highly recommend anyone try this recipe, but be aware they are very sweet.
Love these almond biscuits. I use 6 sachets of Equal sweetner and find it makes them sweet enough. Almond essence and some lemon zest lift them really well. Thanks, Robyn (New Zealand)
Thanks for a delicious keto Italian cookie recipe! It was so easy to make! No crazy ingredients! I just had to let you know how grateful I am.
For anyone wondering, I used Lakanto powdered sugar for recipe and topping. I measured 1 cup and scooped out about 2-3 tablespoons of that cup into a bowl to top the cookies. I doubled the almond extract (I like that marzipan/almond flavor), and I topped half the cookies (by pressing tops gently into bowl with a couple tablespoons) pignoli (untoasted pine nuts). I like both kinds! The ones with nuts on top have a great texture. But the originals are awesome! My cookies kept their round shape, which I love. But, if you want a flatter cookie, you might gently press them down just a bit.
Thanks for the feedback, Lara!
Honestly, these are the best keto cookies I have tried yet. I didn’t have almond extract – so I used amaretto liquor…but other than that, made the recipe as listed. They came out as sweet delicious confections that almost reminded me of macaroons when warm, (yes, I couldn’t wait for them to cool) and then more like an almond soft biscuit when cooled. Absolutely delicious. My husband (who is not doing keto) also loved them. This is a keeper for me…
Thank you, Linda x
I just don’t see how 2 egg whites will be enough moisture to combine 2 1/4 cups of almond flour??
It will- It’s beaten to soft/medium peaks and increases in size. The dough isn’t super soft though.