Keto Amaretti Biscuits
Experience the irresistible charm of Keto Amaretti Biscuits, a low-carb twist on the classic Italian treat that's perfect for satisfying your sweet tooth while staying on track with your keto goals. Made with rich almond flour, frothy egg whites, and a hint of aromatic amaretto extract, these gluten-free biscuits boast a delicate texture and subtle sweetness, thanks to granulated erythritol as a keto-friendly sweetener. Each biscuit is crowned with a crunchy blanched almond sliver, adding a touch of elegance and extra nuttiness. With just 15 minutes of prep and 25 minutes in the oven, these keto biscuits are quick to make, perfect for holiday entertaining, afternoon tea, or a guilt-free snack. Store them easily at room temperature or freeze for a longer shelf life to enjoy their golden crust and soft interior anytime. Keywords: keto-friendly biscuits, gluten-free cookies, low-carb snacks, almond flour recipes.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 150 grams Granulated erythritol
- 3 large Egg whites
- 1 teaspoon Amaretto extract
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 24 pieces Blanched almond slivers
Instructions
Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, granulated erythritol, and salt. Mix thoroughly to incorporate all ingredients.
In a separate medium bowl, whisk the egg whites until they become frothy and form soft peaks.
Gently fold the whisked egg whites into the almond flour mixture. Be careful not to deflate the egg whites to maintain some fluffiness.
Add the amaretto extract and vanilla extract to the mixture, folding everything together until a sticky dough forms.
Using a small cookie scoop or your hands, portion about 1 tablespoon of the dough for each biscuit and roll it into a ball. You should have approximately 24 balls.
Place the dough balls on the prepared baking sheet, spacing them about 1 inch apart. Lightly press one blanched almond sliver onto the top of each ball to slightly flatten it.
Bake in the preheated oven for 20 to 25 minutes or until the biscuits turn a light golden brown and develop a slight crust on the outside.
Remove the baking sheet from the oven and let the biscuits cool completely on the sheet as they will firm up more while cooling.
Once cooled, transfer the biscuits to an airtight container. Store at room temperature for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 10.4 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
