These cookies are incredibly easy to make, and with most people following a ketogenic diet or those eating a gluten-free dairy-free lifestyle, you probably have all the ingredients ready in your kitchen.

I’m always looking for ways to use coconut flour in recipes. It makes eating low carb foods so much easier than using regular flour.

It takes less than 30 minutes to prepare some warm, healthy cookies ready for family, friends, and especially the kids.

We have another healthy flourless almond butter cookie recipe that you can also check out.

After lunch or dinner, the cookies are either a great dessert if craving a keto-friendly treat, breakfast with a cup of bulletproof coffee to start the day, or simply any time of day if you have a sweet tooth.

These cookies contain 8.5g fat, 3.5g protein, and 3.5g net carbs per serving.

So make a batch, share with friends and family and show them how easy and effortless it is to lower carbs and increase healthy fat intake with a low carb lifestyle.

So today, we share with you another way to make quick and straightforward high-fat cookies using almond butter and coconut flour.

LowCarbAlpha

How To Make Low Carb Gluten-Free Almond Butter Coconut Flour Cookies

It’s so easy to make these cookie treats. You need only a handful of essential kitchen ingredients.

Before preparation of the cookies preheat oven to 175 Celsius / 350 Fahrenheit. Line a large baking sheet with parchment paper if not using a baking mat.

Heat the coconut oil in the microwave for 30 seconds or until melted.

In a food mixer or large mixing bowl, add the melted coconut oil almond butter, erythritol, and eggs and whisk together until blended.

Sift in the coconut flour, Himalayan pink salt, and baking powder, then mix with a wooden spoon or food mixer until you have cookie dough.

Refrigerate the cookie dough for about 30 minutes before scooping out.

Roll into balls with your hands, then press down on your baking sheet lined with parchment paper.

With the ingredients listed, I was able to make 12 balls.

Place the rolled balls of cookie dough on the baking sheet and leave a few inches of space between each ball.

My cookies were about 1 cm high and had a diameter of 5 cm.

Bake the cookies for 15 minutes or until the edges begin to brown.

Let the Almond Butter and Coconut Flour Cookies cool on a wire rack before consuming. Store in an airtight container to keep fresh.

If you refrigerate the cookie dough before baking, it will solidify the coconut oil fat and help to prevent the cookies from spreading while cooking.

Almond butter is arguably preferred to peanut butter on a keto diet due to its slightly better nutrition profile. It’s a delicious alternative for those with peanut allergies, but feel free to substitute almond butter for another variety such as peanut or cashew butter.

You could also replace the coconut oil with butter to give more texture and flavor. The recipe, however, will no longer be dairy-free.

Almond Butter Coconut Flour Keto Cookies

Name: Almond Butter Coconut Flour Keto Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Cuisine: Keto
Ingredients: ¾ cup almond butter; ½ cup erythritol or another sugar-free substitute; 2 tablespoons melted coconut oil; 2 eggs; ½ cup coconut flour; 1 teaspoon baking powder; ½ teaspoon salt

Yield: 12

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

The best keto almond butter cookies! Quick and straightforward gluten-free, dairy-free recipe to satisfy your sweet tooth.

Ingredients

¾ cup almond butter
½ cup erythritol or another sugar-free substitute
2 tablespoons melted coconut oil
2 eggs
½ cup coconut flour
1 teaspoon baking powder
½ teaspoon salt

Instructions

Preheat oven to 350 deg or 175 deg Fahrenheit and line a large baking sheet with parchment paper if not using a baking mat.
Heat the coconut oil in the microwave for 30 seconds or until melted.
In a food mixer or large mixing bowl, add the melted coconut oil, almond butter, and eggs and whisk together until blended.
Sift in the coconut flour, erythritol, Himalayan pink salt, and baking powder, then mix with a wooden spoon or food mixer until you have cookie dough.
Refrigerate the cookie dough for about 30 minutes before scooping out and rolling into balls.
Place the rolled balls of cookie dough on the baking sheet and leave a few inches of space between each ball.
Bake the cookies for 15 minutes or until the edges begin to brown.
Let the almond butter and coconut flour cookies cool on a wire rack before storing them in an airtight container.

Notes

If you refrigerate the cookie dough prior to baking, it will harden the fat and help prevent the cookies from spreading while cooking.

Almond butter is preferred to peanut butter on a keto diet due to its slightly better nutrition profile. It's a delicious alternative for those with peanut allergies, but feel free to substitute almond butter for one of your favorites.

You can replace the coconut oil with butter to give the recipe more texture and flavor, but it will no longer be dairy-free.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 8.5gSaturated Fat: 3.5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 150mgCarbohydrates: 5.5gNet Carbohydrates: 3.5gFiber: 2gSugar: 1.5gProtein: 3.5g

Nutritional information is estimated.