Almond Flour Cookies
Soft keto cookies with only 3 ingredients
Get soft almond flour cookies using only 3 ingredients. These keto cookies might be a simple recipe but they have all the necessary ingredients to yield a light buttery cookie.
1 cookie
18
Servings
111
Calories
11.2g
Fat
1.7g
Protein
0.9g
Net Carb
1.7g
Total Carbs
When I want the ultimate cookie, I’ll make my favorite keto chocolate chip cookies or these soft cutout sugar cookies. But sometimes, you might have a cookie craving but don’t want to fuss with pulling out a ton of ingredients or using multiple mixing bowls, measure cups and spoons. That’s where these almond flour cookies come in handy.
With only 3 ingredients – almond flour, butter and sugar-free sweetener, you can have a soft tender keto cookie without the effort or expensive ingredients. Most three ingredient keto cookies are those peanut butter cookies you see. But this cookie recipe is different!
Top with sugar-free sprinkle for crunch and decoration. Yes, this is a forth ingredient but worth it for the presentation.
Or make a chocolate almond flour cookie by adding a scoop of cocoa powder! Feel like a chocolate chip cookie? Just add chocolate chips!
How to make almond flour cookies
- Mix together softened butter and sweetener until fluffy and creamy.
- Add almond flour and mix until combined.
- Using a cookie scoop, place cookie dough on a parchment lined tray and flatten. Refrigerate to prevent spreading.
- Bake for 6-8 minutes or until edges are golden brown.
Key ingredients
- Butter – These cookies do need a pinch of salt. Normally when it comes to baking, it’s best to use unsalted butter and add salt seperately in order to control the level of saltiness. In this case, we are only using 3 ingredients; therefore, salted butter is preferred!
- Sugar-free sweetener – Any sweetener can be used as long as it measures cup for cup with sugar. In this almond flour cookie recipe, it’s best to use a golden or brown sugar alternative like Brown Swerve, Golden Lakanto or Truvia Sweet Complete Brown. These brown sugar replacers have a hint of molasses or caramelized flavor that adds additional flavor to each keto cookie.
- Almond flour – The keto flour used in this recipe. Almond flour has a delicate texture and is widely available at most grocery stores.
Almond Flour Cookies Recipe Video
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Almond Flour Cookies Ingredients
3/4 cup salted butter, softened
-
1/2 cup brown sugar-free sweetener
-
2 1/4 cup almond flour
-
1/3 cup unsweetened cocoa powder, for chocolate version
-
sugar-free sprinkles, optional
Almond Flour Cookies Directions
-
Preheat oven
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
-
Cream butter and sweetener
In a large bowl, cream together the softened butter and brown sugar free sweetener using an electric mixer until light and fluffy (2-3 minutes).
Ingredients
- Butter (softened)
- Brown sugar free sweetener
Quick Tip
Beating the butter for this long helps to incorporate air into the butter which will help these cookies rise when they bake. -
Mix in almond flour
Slow mix in almond flour (and cocoa powder if making chocolate cookies) until combined.
Ingredients
- Almond flour
- Cocoa powder (unsweetened)
Quick Tip
If making the chocolate version, only use 2 cups almond flour. -
Scoop cookie dough
Scoop about a 1 inch ball of cookie dough onto the baking tray using a cookie scoop or tablespoon. Flatten with the back of a spatula or spoon.
Quick Tip
Top with sugar free sprinkles if desired. -
Bake cookies
Bake at 350 degrees for 6-8 minutes or until edges start to get golden brown. Remove from oven and let cookies sit on the baking tray until cooled completely before transferring to a wire rack.
Quick Tip
You must let the cookies cool completely before you pick them up or else they may crumble.
I tried the plain version and found them to be quite tasty, especially after they cooled completely. They were a bit soft at first but firmed up nicely. I added a touch of cinnamon which worked well.
I tried these over the weekend and they were pretty tasty. Mine also came out softer than expected, but I think I may have underbaked them slightly. I added a splash of vanilla extract and it added a nice touch. Perfect for low carb snacking and definitely gave shortbread vibes.
These cookies came out soft and held their shape wonderfully. I added a pinch of cinnamon for a hint of warmth and the flavor blended perfectly with the almond flour. They were easy to handle and didn’t crumble when I packed a few for a hike. Definitely making again.
I followed the recipe exactly and was really happy with how the cookies turned out. Creaming the softened salted butter with the brown sugar-free sweetener gave them a light fluffy base that made the dough super smooth. Mixing in the almond flour was easy and even though I didn’t use the cocoa powder this time I could see that being a great variation. I really liked how the cookies held their shape after flattening them with a spoon and they baked evenly at 350°F for 7 minutes. The edges were just starting to turn golden which was perfect. The texture was crumbly in a shortbread kind of way and not overly dry which can happen with almond flour. I didn’t find them too greasy but I made sure not to overcrowd my baking sheet. I might try mixing in some chopped nuts or adding a sugar-free glaze next time for a little more depth.
These cookies turned out great for a quick evening snack. I was especially impressed by how easy the dough was to work with. It held together perfectly and made shaping super simple. The cookies had a light crisp edge with a soft center that I really enjoyed.
I followed the recipe exactly and was impressed by how well the cookies held their shape even after flattening the 1 inch dough balls with a spoon. The texture was definitely on the soft and crumbly side, and I really appreciated the light buttery taste thanks to the 3/4 cup of salted butter. I skipped the optional cocoa powder, but still found the flavor rich, especially with the brown sugar-free sweetener. I did have to bake mine for 10 minutes instead of 8 to get the edges slightly golden which helped the cookies hold together better once cooled. The simplicity of having just three main ingredients was a big win for quick prep.
Made these, added vanilla and almond extract. not a bad flavor but SUPER greasy. they arent completely cool yet and mine barely started to brown at 12 minutes. maybe my tray was too full and mine spread quite a bit (i made a double batch and did make 1″ balls).
the taste is pretty good but the almond flour ruins the texture as always. this isnt a failure in the recipe i just want wheat flour cookies but my blood sugar doesnt want wheat!!!
overall these were pretty good and are very much like shortbread and almost reminded me of do-si-do cookies sans peanutbutter filling. again, out of 5 stars the taste is a 4, but the texture is a 2…not sure why they were greasy and soaked through the parchment even. i will make these again though…they tasted pretty good over all and my teen suggested using a small chocolate drizzle over them too.