Keto Amaretti Biscuits

These Keto Amaretti Biscuits are a low-carb, sugar-free take on the classic Italian almond cookies. Crisp on the outside and chewy inside, they're perfect for satisfying your sweet tooth without breaking ketosis.

Course Desserts

Cuisine Italian

Keyword Keto Amaretti Biscuits, keto desserts, Low Carb Almond Cookies, Sugar-Free Amaretti

Prep Time 15

Cook Time 15

Total Time 30

Servings biscuits

Calories 120kcal

Equipment

Mixing bowls
Electric mixer or whisk
Baking sheet
Parchment paper
Cookie scoop (optional)
Wire cooling rack

Ingredients

2 cups almond flour 224g
½ cup powdered erythritol 96g
1 tsp baking powder 4g
¼ tsp salt 1g
2 large egg whites
½ tsp almond extract
¼ tsp vanilla extract
¼ cup sliced almonds 28g, for topping
Powdered erythritol for dusting

Instructions

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, powdered erythritol, baking powder, and salt.
In a separate bowl, beat the egg whites until they form stiff peaks.
Gently fold in the almond extract and vanilla extract into the beaten egg whites.
Gradually incorporate the dry ingredients into the egg white mixture, folding until just combined to form a sticky dough.
Using a spoon or a cookie scoop, form the dough into small balls, roughly 1 inch in diameter.
Roll each ball in the sliced almonds, pressing lightly to adhere, and place them on the prepared baking sheet.
Bake for 15 minutes, or until the biscuits are lightly golden and firm to the touch.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, dust with powdered erythritol for that classic Amaretti look.

Notes

Store in an airtight container at room temperature for up to 1 week.

For an extra indulgent treat, dip half of each biscuit in melted sugar-free dark chocolate and allow to set before serving.

Nutrition