Keto Almond Flour Cookies

These Keto Almond Flour Cookies are a dream come true for anyone following a low-carb lifestyle. Packed with the nutty richness of almond flour and sweetened with a keto-friendly sweetener, these cookies boast a perfect balance of crisp edges and chewy centers.

Course Desserts

Cuisine American

Keyword Almond Flour Recipes, Keto Almond Flour Cookies, keto desserts, Low Carb Cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 150kcal

Equipment

Mixing bowls
Baking sheet
Parchment paper
Cookie scoop or spoon
Wire rack

Ingredients

2 cups almond flour (224g / 7.9 oz)
⅓ cup keto-friendly sweetener such as erythritol (67g / 2.4 oz)
1 tsp baking powder (4g / 0.14 oz)
¼ tsp salt (1g / 0.04 oz)
1 large egg (50g / 1.8 oz)
6 tbsp unsalted butter, softened (85g / 3 oz)
1 tsp vanilla extract (5ml / 0.17 fl oz)
½ cup sugar-free dark chocolate chips (optional) (85g / 3 oz)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, keto-friendly sweetener, baking powder, and salt.
In a separate bowl, beat the egg, then mix in the softened butter and vanilla extract until well combined.
Gradually blend the wet ingredients into the dry ingredients until a dough forms. If using, fold in the sugar-free chocolate chips.
Using a cookie scoop or spoon, form the dough into balls and place them on the prepared baking sheet. Flatten each ball slightly with your fingers or the back of a spoon.
Bake for 12 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure your butter is at room temperature for easy mixing.

The dough can be refrigerated for 30 minutes before baking if it's too sticky to handle.

Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Adjust the sweetness to your taste by increasing or decreasing the amount of sweetener.

For a nut-free version, try substituting the almond flour with sunflower seed flour at a 1:1 ratio.

Nutrition