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.
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.