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If you enjoy cookies, you are going to relish these simple four-ingredient flourless keto almond butter cookies.
These thick and fudgy cookies take a few minutes to prepare the ingredients in a food mixer or mixing bowl, bake for 10 minutes, and you end up with chocolatey gluten-free almond goodness.
At 26.5g fat and 4g net carbs per serving, it is an easy way to boost your keto macros for the day. If you choose to emit the sugar-free chocolate chip, you can subtract 3.5g carbs per serving.
We tend to make peanut butter cookies every other week as they are one of the easiest ways to increase fat intake while eating a ketogenic, gluten-free snack.
However, occasionally we use almond butter or cashew butter to create different sugar-free, low carb recipes.
Almond butter is arguably healthier nutritionally than peanut butter since it contains more vitamins, minerals, and fiber.
The main difference may be the total cost, but for me, I prefer the creamy taste of almond butter.
If you prefer the taste of other kinds of nut butter, then you can easily substitute in the recipe to suit your taste buds, but if using peanut butter, it will not be Paleo-friendly.
How To Make Keto Almond Butter Cookies
It’s simple to make these keto-friendly almond butter cookies, and you need just four ingredients.
The main ingredients are almond butter, and it is essential to use a smooth nut crunchy as it will be almost impossible to combine the ingredients.
A keto-friendly sugar substitute. For this recipe, we are using Erythritol, but feel free to use Stevia depending on your taste preference.
You need eggs to help bind the cookie dough together and, finally, the sugar-free chocolate chips.
The chocolate chips are not required, and it does increase the carb content per cookie, but you will not be disappointed.
Preheat your oven to 180C/350F. I often use a Silpat baking mat but alternatively line a large baking tray with parchment paper.
In a large mixing bowl or food mixer, combine all your ingredients until thoroughly mixed.
When fully combined, add the sugar-free chocolate chips.
Make 6 balls of cookie dough and place on the Silpat baking mat or baking tray. Space your cookie balls a few inches apart and flatten out each ball into a cookie shape.
Bake for 10-12 minutes in the center of the oven at 180C/350F until the edges begin to brown.
Remove from the oven and cool to room temperature.
Since we are using a high amount of fat in this low carb recipe, the cookies may spread while baking.
To help the keto almond butter cookies rise instead of spreading in the oven, add a teaspoon of baking soda or baking powder.
You can also chill the cookie dough in the refrigerator for 30-60 minutes before baking to help firm the ingredients.
You can refrigerate your almond butter cookies, and they will keep fresh for at least a week and probably longer.
Though, they never make it past a few days in our fridge.
As we bake a lot, I like to use a Silpat baking mat to avoid using baking or parchment paper to make cookies and other keto treats.
You can use any large mixing bowl, but like me, you may prefer to use a food mixer to automate the repetitive task of stirring and whisking.
Almond Butter Keto Cookies
Simple four-ingredient flourless keto almond butter cookies. It takes a few minutes to prepare the ingredients, bake for 10 minutes, and you end up with chocolatey gluten-free almond goodness. Low carb and Paleo-friendly
Ingredients
- 1 cup / 250g smooth almond butter
- 1/2 cup / 60g granulated sweetener erythritol
- 2 medium eggs
- 1/4 cup / 40g sugar-free chocolate chips
Instructions
Preheat your oven to 180C/350F. I often use a Silpat baking mat but alternatively line a large baking tray with parchment paper.
In a large mixing bowl or food mixer, combine all your ingredients until thoroughly mixed.
When fully combined, add the sugar-free chocolate chips.
Make 6 balls of cookie dough and place on the Silpat baking mat or baking tray. Space your cookie balls a few inches apart and flatten out each ball into a cookie shape.
Bake for 10-12 minutes in the center of the oven at 180C/350F until the edges begin to brown.
Remove from the oven and cool to room temperature.
Notes
Since we are using a high amount of fat in this low carb recipe, the cookies may spread while baking.
To help the keto almond butter cookies rise instead of spreading in the oven, add a teaspoon of baking soda or baking powder.
When making the cookie dough chill in the refrigerator for 30-60 minutes before baking to help firm the ingredients.
The recipe needs four ingredients, but five if you choose to use baking soda to help prevent the almond cookies spreading.
I decided to make 6 cookies for this recipe which makes the cookies a little on the larger side. To reduce the macros per cookie, simply spread the dough out to make 8-12 if needed.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 352Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 55mgSodium: 24mgCarbohydrates: 6.5gNet Carbohydrates: 4gFiber: 5.5gSugar: 2gProtein: 12.5g
Be sure to check out our other keto recipes to maintain your low carb lifestyle.
