Keto Almond Cookies
When it comes to keto cookie recipes, my favorites are shortbread cookies, sugar-free cookies, and keto almond cookies.
For the past few weeks, I have been trying to make desserts that do not include chocolate and peanut butter. Don’t get me wrong, I love them both, but I have found that I am using them too much. As such, I have been broadening my ingredient horizon and testing different ingredients and base ingredients. My new favorite lately has an almond flavor!
Usually when I have cravings for almond-based cookies, I usually just stick to making almond butter cookies or almond flour peanut butter cookies, but recently, I love making the classic almond cookies!
I’ve been wanting to share a keto almond cookie recipe for quite some time. These cookies remind me so much of one of my childhood favorites, amaretti cookies! They only need 5 ingredients to make and minimal preparation!
No sugar or grains are needed, but you could never know. The texture is crisp on the edges, smooth and almost sticky 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 him a lot of the classic almond cookies (made with flour and sugar.
How do you make keto almond cookies?
Ingredients
Granulated Sweetener of Choice: Monk Fruit Sweetener or Erythritol.
Egg Whites– Lightly beaten until soft peaks form. Save the yolks to make the custard.
Almond Extract – Gives cookies a delicious almond flavor.
Pastry Sweetener: Don’t waste your money buying expensive store-bought brands, use homemade ketogenic powdered sugar.
Instructions
Start by mixing the almond flour and sweetener in a bowl until just combined. In a separate bowl, add the egg whites and beat until medium peaks form. Next, transfer the egg whites to the dry ingredients. Add the almond extract and mix well, until just combined.
Now put the confectioner’s sugar in a separate bowl. With your hands, form the dough into balls and roll them in the sugar. Place them on a lined baking sheet, about 2 inches apart. Bake the cookies for 30 to 35 minutes or until the edges are golden brown. Take the cookies out of the oven and let them cool completely.
Tips to make the best low carb almond cookies
If the cookie dough is very sticky, lightly roll your hands in some powdered sugar first to make it easier.
Don’t overbake the cookies as they continue to harden once they cool. As soon as they start to brown slightly around the edges, they are done.
For more texture, add some sliced or flaked almonds to the batter.
Storing and freezing almond cookies
To store: Cookies can be stored at room temperature, covered, for up to 2 weeks. If you want them to keep longer, store them in the refrigerator for up to 1 month.
To freeze: Place cookies in a zip-top bag and store in the freezer for up to 6 months.
Leave a Reply