Keto Almond Cookies
Soft, tender Keto Almond Cookies are bursting with sweet almond flavor without the carbs. Coming in at less than one net carb a piece this simple recipe for keto cookies is a must for your baking collection.
Are you ready to treat yourself and feel no guilt? These Keto Almond Cookies have less than 1 gram of net carbs per serving which means you get to consume a few at one time! You’ll love the flavor and texture of these cookies and be delighted as you get to eat more. It’s time to treat yourself without worrying that you’ve fallen off the keto wagon!
Have you ever had a dessert so good that it’s all you can literally think about? This is how I feel with these delicious cream cheese keto cookies. They’re small and dainty but pack a huge punch of taste and flavor. And I’m always ecstatic that I can eat more than one and not have to worry about an overload of carbs.
I’m a fan of baking with almond flour in my cookies as well. I think that it adds a nice warmth to each bite that makes cookies really unique. Since I eat a low carb diet, I’ve found that this cookie recipe is one that really never lets me down.
If you’re looking for even more low carb and keto-friendly desserts, make sure to check out my Keto Macaroons, Chocolate Almond Flour Cookies, as well as my Keto Molasses Cookies, too. Having a recipe book full of keto cookie recipes is a must!
Ingredients
Butter – I use salted butter for these keto cookies. If you have unsalted make sure to add a tiny pinch of salt.
Cream Cheese – Be sure to let it get softened to room temperature so it mixes creamy and smooth.
Joy Filled Eats Sweetener – My favorite sweetener for baking. Get the recipe here.
Egg Yolk – Save the egg white and make a yummy omelet!
Almond Extract – Pure vanilla extract is my normal go-to for baking but for a rich almond flavor I chose almond extract for this recipe. Coconut flour will not work in this recipe.
Almond Flour – Using a base of almond flour makes these naturally gluten free and grain free and gives a great almond flavor to the cookies.
Powdered erythritol – Using both a powdered sweetener and a granular sweetener is my secret for soft tender cookies.
Baking powder – Helps to create a bit of depth and fluffy texture.
Almond meal – If you don’t have almond meal for the top of the cookies, you can also roll the cookies in finely chopped almonds.
How To Make Keto Almond Cookies
Once you realize how fast and simple the instructions are for this gluten-free cookie recipe, you’re going to be hooked. The list of steps below is a shortened version so be sure to scroll to the bottom of the page to get the full printable recipe with ingredient amounts.
Step One: Preheat the oven to 350 degrees. Use parchment paper and line a cookie sheet.
Step Two: Make the dough using a food processor or stand mixer.
Step Three: Scoop out 30 cookie dough balls using a small cookie scoop. Roll them in the almond meal and place them on a baking sheet.
Expert Tip: Make sure to leave a bit of space between each one. Even though they don’t spread out a ton while baking, it’s still good practice.
Step Four: Put in the oven and bake for 14-16 minutes. You want them to be golden brown around the edges.
Variations
Chocolate – Adding in a few sugar-free chocolate chips can enhance the sweetness but just know that this will change the carb content overall. If you’re not as worried about that, it can be a great addition to keto almond cookies that’s fast and simple.
Nuts – Instead of rolling the cookies in almond meal finely chop the nuts of your choice (such as pecans or walnuts) and use that instead.
Extracts – Swapping out the almond extract for maple extract, coconut extract, or lemon extract is a simple way to completely change the flavor of these keto cookies.
Common Questions
How do you store these keto almond cookies?
Due to the added ingredients, you’ll need to keep them stored in the fridge. They need to be kept chilled and in an airtight container with a lid. If you don’t prefer to eat them chilled, you can remove them from the fridge a few minutes prior to eating them to let them come to room temperature.
How do you know when these cookies are done baking in the oven?
You’re going to have to pay attention to the top of the cookies. They will turn a slight golden brown, but not too much – and that is going to be your clue! They will also get a little firm to the touch.
How to have a fun holiday cookie exchange
Since these cookies are great any time of the year, why not have a keto holiday cookie exchange? This is a great way to share your love of keto cookie recipes with all your family and friends.
These cookies have to be on the list and see if you can whip up peanut butter cookies, keto shortbread cookies, and keto chocolate chip cookies as other options as well.
The fun part about cookie exchanges is that it’s a simple way to share some of your favorite cookie recipes! Make sure to sign up for my Free Keto Baking Guide!
Get ready to fall in love with these simple keto cookies. Keto almond cookies are fast and simple to make, and truly a guilt-free dessert option for anyone who eats low carb!
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Keto Almond Cookies
Ingredients
- 1/4 cup butter softened (not melted)
- 4 oz cream cheese softened
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 egg yolk
- 1 tsp almond extract
- 1 1/4 cups almond flour
- 1/4 cup powdered sweetener
- 1.5 tsp baking powder
Topping:
- 1/4 cup almond meal or very finely chopped almonds
Instructions
- Preheat oven to 350. Line two large cookie sheets with parchment paper.
- Combine the dough ingredients in a food processor or stand mixer and mix until incorporated.
- With a small cookie scoop, scoop dough into 30 balls, and roll in the almond meal. Please the balls on the prepared baking sheet. Place on the prepared baking sheets.
- Bake for 14-16 minutes until they are barely golden.
- Store at room temperature for 2-3 days. For longer storage, they can go in the refrigerator but need to be at room temperature before serving for the right texture.
These cookies are melt in your mouth DeLiCiOuS!!! The only change was swapping almond extract with maple extract. 2 cookies with a cup of coffee. That’s a treat!
Mine turned out doughy. Not done in the middle but brown on the top and bottom. What did I do wrong? They were still good. Tasted like eating cookie dough.
I’m surprised to hear that. Have you checked your oven temperature recently? Did you double check the ingredients? 1/4 cup butter (half a stick), 4 oz cream cheese, egg yolk (not the whole egg)?
A little hard to tell when they are golden, but yummy when eaten! Just enough sweet to zing!
These are SO good! Since I had everything on hand, I couldn’t resist making them yesterday. They’re so light and fluffy! I used a scant 1/3 cup of Truvia Sweet Complete granular, Swerve powdered, and 1/3 fat cream cheese . I baked one sheet at a time and found that the dough left in the bowl, having sat for 16-17 minutes while the first tray baked, stiffened a little making it easier to deal with. Next time, I might try adding some grated orange or lemon rind and use vanilla. This one’s a keeper! Thank you!
Looks amazing! Thanks for sharing!
So I use 1/3 AND 1/4 of sweetner???
Yes. I talk about this in the recipe notes.
Can I just use Splenda instead of the other sweeteners?
I don’t test my recipes with Splenda so I’m not sure if that would work, sorry.
Easy to make and delicious! Husband loves them!
Cookies on keto?? YES PLEASE!!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
This was amazing! Thanks for the recipe!