Thank you so much for stopping by, my friend! Today, I’m sharing a recipe that has truly saved me on countless afternoons when the sweet tooth strikes but I still want to stay true to my keto lifestyle: Keto Almond Flour Cookies. These cookies are low-carb, gluten-free, and perfectly crunchy—everything you could ever dream of in a guilt-free treat.
I grew up in a household where cookies were a love language, and even though I’ve switched to keto, that nostalgic comfort never fades. These almond flour cookies taste like a hug in dessert form—crispy edges, tender inside, and a satisfying sweetness without the sugar crash.
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Overview of Recipe Content
These cookies are the ideal treat for anyone craving a classic cookie without the carbs. They fit beautifully into an afternoon tea moment, a post-dinner sweet, or even a quick snack on the go.
Why you’ll love them:
- Naturally gluten-free and keto-friendly.
- Only a handful of pantry-friendly ingredients.
- Crunchy edges with a soft, chewy center.
- Quick to bake and freeze-friendly for later.
Taste & Texture:
Golden, nutty, lightly sweet, and with a melt-in-your-mouth finish. Imagine your favorite shortbread married with a sugar cookie—minus the sugar!
Ingredients You’ll Need:
- 1 ½ cups almond flour
- ½ cup granulated erythritol or your preferred keto sweetener
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup melted coconut oil or unsalted butter
Tools Needed:
- Mixing bowl
- Whisk or spatula
- Baking sheet
- Parchment paper
Substitutions & Additions:
- Swap coconut oil with butter for a richer flavor.
- Add a splash of vanilla extract for extra warmth.
- Stir in sugar-free chocolate chips for a classic twist.
- Top with a sprinkle of flaky sea salt for a bakery-style finish.
How to Make Keto Almond Flour Cookies
- Preheat the oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, erythritol, baking powder, and salt. Give it a quick whisk to evenly distribute.
- Pour in the melted coconut oil or butter and stir until a soft dough forms. If it feels too crumbly, add 1–2 teaspoons of almond milk.
- Scoop the dough into small rounds (about 1 tablespoon each) and place them on the prepared sheet. Flatten slightly with your palm for that perfect cookie shape.
- Bake for 10–12 minutes until the edges turn golden brown. Your kitchen will smell heavenly at this point!
- Let the cookies cool on the baking sheet for at least 10 minutes (they firm up as they cool).
Enjoy the crunch!
What to Serve with Keto Almond Flour Cookies
- A steaming mug of bulletproof coffee.
- A cold glass of almond milk.
- Paired with a keto-friendly scoop of vanilla ice cream.
For a holiday platter, I like to mix these cookies with my Keto Chocolate Chip Cookies and Almond Butter Protein Balls for variety.
Tips for Making It Perfect
- Don’t overbake! The cookies will continue to crisp up as they cool.
- For even baking, make sure your cookies are all the same size.
- Want them extra crunchy? Leave them in the oven for 2 extra minutes.
Storage Instructions
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for 10 days.
- Freeze for up to 2 months—layer parchment paper between cookies to prevent sticking.
General Information
Did you know almond flour is not just keto-friendly but also naturally high in protein and vitamin E? That means each cookie isn’t just delicious but nourishing too. This recipe is perfect for the holidays, lunchbox snacks, or those “just one more cookie” evenings.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Not directly—coconut flour is much more absorbent and would dry out the cookies. Stick with almond flour here.
Can I make these cookies dairy-free?
Yes! Use coconut oil instead of butter for a vegan, dairy-free version.
Do I need to chill the dough?
Not necessary, but chilling for 15 minutes can make shaping easier.
Can I add flavors?
Absolutely! Cinnamon, nutmeg, or even a touch of lemon zest can take these cookies up a notch.
Conclusion
And there you have it—Keto Almond Flour Cookies that are low-carb, gluten-free, and absolutely irresistible. Whether you’re keto or just want a lighter cookie option, these are sure to satisfy.
If you loved this recipe, you’ll also enjoy my Protein Cookie Dough and Keto Peanut Butter Bars.
Happy baking, friend! 🍪
Interactive Elements
I’d love to see your batch of cookies! Leave me a comment below if you tried this recipe, and don’t forget to share your photos on Pinterest at Poulef Recipes on Pinterest or tag me on Instagram.
Nutritional Information
Per cookie (makes 16 cookies):
| Calories | Carbs | Fiber | Net Carbs | Protein | Fat | Saturated Fat | Sodium |
|---|---|---|---|---|---|---|---|
| 120 | 3g | 1g | 2g | 3g | 11g | 3g | 60mg |
Keto Almond Flour Cookies – Low-Carb, Gluten-Free, and Perfectly Crunchy!
- Total Time: 22 minutes
- Yield: 16 cookies 1x
Description
These Keto Almond Flour Cookies are low-carb, gluten-free, and perfectly crunchy. Made with almond flour, erythritol, and coconut oil, they’re the ultimate guilt-free treat.
Ingredients
1 ½ cups almond flour
½ cup granulated erythritol or preferred keto sweetener
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup melted coconut oil or unsalted butter
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix almond flour, erythritol, baking powder, and salt in a bowl.
3. Stir in melted coconut oil or butter until dough forms.
4. Scoop dough into small balls, flatten slightly, and place on baking sheet.
5. Bake for 10–12 minutes until golden. Cool before serving.
Notes
For extra crunch, bake 2 minutes longer. Add sugar-free chocolate chips for a twist.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
