Keto Almond Butter Cookies are so easy to make and will satisfy your sweet tooth. The combination of ingredients for these cookies results in a crispy, but satisfyingly chewy keto cookie that you can’t resist. The best part is that these almond butter cookies are low carb, gluten-free, and grain-free.
I think over the years I have made it pretty clear that we enjoy ourselves some cookies now and again. We can’t help it because they are just too good. These keto almond butter cookies are the best because they taste great and the texture is so satisfying.
There are plenty of people out there that believe that if you eat a low carb keto diet that your days of eating cookies are gone. Thank goodness they couldn’t be more wrong! You can absolutely eat cookies if you eat them in moderation and use the correct ingredients.
What You’ll Need
- Almond Flour - Blanched or unblanched both work in this. I use almond flour in a lot of recipes (like this Almond Flour Carrot Cake) because it has a mild flavor and is naturally low carb.
- Coconut Oil - Butter can be used instead if you prefer. I normally just use salted butter when baking.
- Almond Butter - Make sure to choose one without added sugar.
- Sweetener - I use my blend of erythritol, xylitol, and stevia. The recipe card has substitutes for other sweeteners.
- Eggs - They are necessary for this.
- Vanilla - Other good choices are almond extract to really boost the almond flavor or maple extract.
- Salt - Just a pinch boosts the other flavors.
- Baking Powder - Helps the cookies rise. Always check the date when baking.
- Sugar Free White Chocolate Chips - optional, but delicious. Who can resist chocolate?
How To Make Keto Almond Butter Cookies
You will have plenty of time to clean up and work on projects when making these cookies. They are practically effortless and take very little of your time too. Let’s take a look:
Step 1: Prepare the cookie sheets with parchment paper and preheat the oven to 350 degrees.
Step 2: Combine the almond butter, coconut oil, and sweetener in a bowl. Mix with an electric mixer until it’s smooth. Add in the almond flour, eggs, vanilla, salt, and baking powder.
Step 3: Shape the cookies into 18 cookies with a cookie scoop. Bake them for 12 minutes. Keep in mind they will be golden around the edge and soft in the center. Cool them all the way.
Optional: To make cookie sandwiches, spread a little bit of melted white chocolate on the bottom of a cookie. Then form a sandwich and repeat until all the cookies are prepared. Enjoy!
Can I Use Different Nut Butter?
Yep, of course! You can swap the almond butter for cashew butter, pecan butter, or even peanut butter. Keep in mind that if you change the nut butter the flavor of the cookies will change drastically. It’s also important to note that all kinds of nut butter offer different amounts of carbs (and many have added sugar), and they may not be appropriate for the number of carbs you eat.
What Kind Of Nutrients Are In Almond Butter?
We love to indulge in a little bit of almond butter now and then and there are actually some great reasons to eat it. Not only does almond butter taste amazing, but it’s also filled with copper, riboflavin, vitamin E, magnesium, and phosphorus. Plus it is good fat too.
Can I Add Fork Marks To The Cookies?
While it’s not required to make fork marks, you certainly can if you want to. If you want to add them, simply dip your fork into some granulated sweetener and make criss-cross patterns in the unbaked cookie dough. It will look very much like a traditional peanut butter cookie.
Can I Freeze The Cookie Dough Ahead of Time and Bake Later?
Yep! That’s more than fine! Simply prepare the dough for the keto almond butter cookies as directed, then roll the cookies into cookie balls. Then after they are in cookie balls, place the cookies on a baking sheet and place the pan in the freezer. Leave the pan in the freezer for a couple of hours. When the cookies seem frozen, remove them from the pan and place them in a freezer bag or container.
To bake the cookies, place them on a baking sheet while they are frozen. Add 1-2 minutes baking time for the cookies and they should cook up the same as when the dough is fresh. This is a great option when you are meal planning too. Or you can make a double batch and freeze half before baking. The options are really endless.
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Ingredients
- ⅔ cup almond flour
- ½ cup coconut oil melted
- ½ cup unsalted almond butter
- ½ cup Joy Filled Eats Sweetener (mix of erythritol, xylitol, & stevia)
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ sugar free white chocolate chips optional
Instructions
- Preheat oven to 350. Line 2 large cookie sheets with parchment paper.
- Mix together the almond butter, coconut oil, and sweetener with an electric mixer until smooth.
- Add in the rest of the ingredients and mix until incorporated.
- Form 18 cookies on the cookie sheets. Bake for 12 minutes. They will be soft but golden around the edges. Cool completely.
- Optional: Spead a little melted white chocolate on the bottom of one cookie, sandwich with a second cookie. Repeat.
Notes
Nutrition
More Great Keto Cookies:
Ruby says
I had trouble with the cookie bottoms burning before they were done. Suggestions?
Taryn says
I always use insulated cookie sheets, they have two layers with air in between. Did you cook on a low rack?
Becky says
Quick question: Would love to try these - they sound wonderful! Do you use a small or medium cookie scoop? I'm thinking maybe a small? Thanks!
Taryn says
I used a medium scoop.
virginia says
Can I use organic or brown sugar in this recipe
Taryn says
I think either of those will work but I have not tested them. You will need 1.5 times the amount listed for the same level of sweetness. The sweetener I use is more concentrated than sugar.
Sam says
These cookies were delicious and easy to make!
Gina says
These cookies were delicious! I will definitely be making them again!
Ana Ledesma says
I was excited to make these cookies. Made it with a batch of peanut butter and almond butter each. It came out pretty good but it was way too salty. Recipe says 1 tsp of salt. When I went back and re read the instructions, it says a pinch of salt make a big difference. I tried to cover it up with melted chocolate but the salty taste persevere. Next time I’ll make it with maybe 1/4 tsp of salt. Thank you for sharing your recipe.
Taryn says
Were you using salted nut butters? If you are using unsalted that should not have been too much. I will edit my tips.
Ana Ledesma says
I went back and checked the butters it has salt in it. This time I made it with a 1/4 tsp and it worked. Best I have tried so far. Thank you.
Taryn says
Oh good! I'm so glad you liked them this time!