Low Carb Almond Cookies
Indulge in guilt-free sweetness with these Low Carb Almond Cookies—a perfect treat for keto and low-carb lifestyles! Made with just a handful of wholesome ingredients like almond flour, erythritol, and a touch of vanilla, these cookies strike the perfect balance between soft and buttery while staying sugar-free and gluten-free. Ready in under 25 minutes, this easy recipe delivers a satisfying crunch and a rich, nutty flavor, making it an ideal dessert or snack. Whether you're craving something to pair with your coffee or a quick bite to curb your sweet tooth, these cookies are the ultimate low-carb comfort food. Plus, they’re easy to make ahead and store for days of deliciousness. Perfect for anyone seeking a healthy indulgence without compromising flavor!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Erythritol (granular)
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well to incorporate the dry ingredients evenly.
Melt the unsalted butter in the microwave or on the stovetop, then let it cool slightly.
In a separate bowl, whisk together the melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir the mixture with a spatula or wooden spoon until a dough forms. The dough should hold its shape and feel slightly sticky but not overly wet.
Use a tablespoon or cookie scoop to portion the dough into small balls (about 1 inch in diameter). Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Flatten each cookie slightly using the back of a fork or the palm of your hand to create a round, uniform shape.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft and tender.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 7.5 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 441 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 78 mg | 2% | |
*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.
