These cookies are for the days you want something sweet without leaving your low-carb goals behind. They’re rich, nutty, and lightly sweet—more satisfying than most store-bought keto treats. The dough comes together in one bowl, and the ingredients are easy to find.
If you love classic peanut butter cookies, you’ll feel right at home with this almond butter twist. Make a batch once, and they might become your go-to keto cookie.
Ingredients
Method
- Preheat and prep. Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning.
- Measure accurately. For best results, stir the almond butter in the jar to re-emulsify the oils, then measure. Pack the measuring cup level for consistency.
- Cream the base. In a medium bowl, stir together 3/4 cup almond butter, 3 tablespoons softened butter (or coconut oil), and 1/2 cup granulated erythritol or allulose until smooth.
- Add wet ingredients. Mix in 1 large egg and 1 teaspoon vanilla extract. Stir until the mixture looks glossy and unified.
- Add dry ingredients. Sprinkle in 1/2 cup almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir just until combined. If using add-ins, fold in 2–3 tablespoons now.
- Check the dough texture. It should be soft but not sticky. If too sticky, add 1–2 teaspoons almond flour. If crumbly, mix in 1 teaspoon almond milk or water.
- Portion and shape. Scoop tablespoon-sized portions and roll into balls. Place them about 2 inches apart on the lined baking sheet.
- Flatten gently. Press each ball lightly with your fingers or a fork. For a classic look, make a crisscross pattern with a fork dipped in sweetener to prevent sticking.
- Bake. Bake for 8–10 minutes. The edges should set and just start to turn golden, while the centers remain soft. Do not overbake.
- Cool completely. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a rack. They firm up as they cool and become perfectly chewy.
Why This Recipe Works
Almond butter brings natural richness and a smooth, chewy texture without flour. That means fewer carbs and more flavor.
A small amount of almond flour adds structure so the cookies hold their shape while staying soft in the center. Using a keto-friendly sweetener keeps the taste familiar without a sugar crash. A touch of vanilla and salt rounds everything out, giving you a cookie that feels indulgent while staying smart on macros.
Shopping List
- Almond butter (unsweetened, creamy) – Look for a jar with only almonds and salt.
- Almond flour – Finely ground (blanched) works best for smooth texture.
- Granulated erythritol or allulose – Keto-friendly sweetener; a blend works too.
- Egg – Helps bind and adds chew.
- Butter or coconut oil – Softened; butter adds flavor, coconut oil keeps it dairy-free.
- Vanilla extract – For warm, bakery-style notes.
- Baking soda – Helps with lightness and spread.
- Salt – Balances sweetness and enhances flavor.
- Optional add-ins – Sugar-free chocolate chips, chopped nuts, or a pinch of cinnamon.
Step-by-Step Instructions
- Preheat and prep. Set your oven to 350°F (175°C).
Line a baking sheet with parchment paper to prevent sticking and promote even browning.
- Measure accurately. For best results, stir the almond butter in the jar to re-emulsify the oils, then measure. Pack the measuring cup level for consistency.
- Cream the base. In a medium bowl, stir together 3/4 cup almond butter, 3 tablespoons softened butter (or coconut oil), and 1/2 cup granulated erythritol or allulose until smooth.
- Add wet ingredients. Mix in 1 large egg and 1 teaspoon vanilla extract. Stir until the mixture looks glossy and unified.
- Add dry ingredients. Sprinkle in 1/2 cup almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Stir just until combined. If using add-ins, fold in 2–3 tablespoons now.
- Check the dough texture. It should be soft but not sticky. If too sticky, add 1–2 teaspoons almond flour.
If crumbly, mix in 1 teaspoon almond milk or water.
- Portion and shape. Scoop tablespoon-sized portions and roll into balls. Place them about 2 inches apart on the lined baking sheet.
- Flatten gently. Press each ball lightly with your fingers or a fork. For a classic look, make a crisscross pattern with a fork dipped in sweetener to prevent sticking.
- Bake. Bake for 8–10 minutes.
The edges should set and just start to turn golden, while the centers remain soft. Do not overbake.
- Cool completely. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a rack. They firm up as they cool and become perfectly chewy.
Storage Instructions
- Room temperature: Store in an airtight container for up to 4 days.
Add a small piece of parchment to prevent sticking.
- Refrigerator: Keeps fresh for 7–10 days. Chilling makes them extra chewy.
- Freezer: Freeze baked cookies for up to 3 months in a zip-top bag with air pressed out. Thaw at room temp or warm briefly in a low oven.
- Freeze the dough: Scoop into balls, freeze on a tray, then bag.
Bake from frozen at 350°F, adding 1–2 minutes.
Benefits of This Recipe
- Low-carb and keto-friendly: Uses almond butter, almond flour, and a keto sweetener to keep net carbs low.
- One-bowl simplicity: Minimal mess and quick cleanup.
- Customizable: Add sugar-free chocolate chips, cinnamon, or chopped pecans for variety.
- Naturally gluten-free: No wheat flour, just nut-based goodness.
- Satisfying texture: Chewy centers with lightly crisp edges, like a classic cookie.
Pitfalls to Watch Out For
- Overbaking: These cookies can go from perfect to dry quickly. Pull them when the edges set and the centers still look soft.
- Using sweetened almond butter: This adds hidden sugar and can throw off the texture. Choose unsweetened.
- Skipping the cool-down: They’re fragile when hot.
Let them rest on the baking sheet so they set properly.
- Wrong sweetener texture: Powdered sweeteners can make the dough too soft; granulated works best for structure. If you only have powdered, reduce slightly and add an extra teaspoon of almond flour.
- Oil separation: If your almond butter is very oily, the cookies may spread too much. Stir well and add 1–2 teaspoons extra almond flour if needed.
Alternatives
- Nut swaps: Use cashew or peanut butter (if not strict keto or if your carbs allow).
For peanut butter, reduce almond flour by 1 tablespoon as it’s thicker.
- Dairy-free: Use coconut oil instead of butter. Add a pinch more salt and a dash of vanilla for flavor balance.
- Egg-free: Try 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested 5 minutes. Expect a slightly softer cookie.
- Sweeteners: Allulose creates a softer, chewier cookie and browns more; erythritol yields more crisp edges.
A 50/50 blend is a nice middle ground.
- Flavor twists: Add 1/4 teaspoon almond extract for a bakery-style aroma, or 1/2 teaspoon cinnamon for warmth. A sprinkle of flaky salt on top is excellent.
FAQ
How many carbs are in these cookies?
Exact carbs depend on your ingredients and cookie size, but expect around 2–3 grams net carbs per cookie when using almond flour, unsweetened almond butter, and a keto sweetener. Always calculate with your specific brands for accuracy.
Can I make them extra crispy?
Yes.
Use erythritol as your sweetener, flatten the cookies a bit thinner, and bake 1–2 minutes longer. Let them cool fully on the sheet to crisp up.
Why did my cookies spread too much?
Overly oily almond butter or warm dough can cause spreading. Stir the almond butter well, chill the dough for 15 minutes, or add 1–2 teaspoons almond flour before baking.
Can I add chocolate chips?
Absolutely.
Stir in 2–3 tablespoons sugar-free chocolate chips. Reduce the sweetener very slightly if you prefer a less sweet cookie overall.
Do I need to refrigerate the dough?
Not required, but chilling for 10–20 minutes helps if your dough is soft or your kitchen is warm. It improves shape and prevents spreading.
What if I only have crunchy almond butter?
It works fine and adds texture.
If it’s very thick, add a teaspoon of almond milk or water to help the dough come together.
Can I double the recipe?
Yes. Mix as written and bake in batches. Keep the second batch of dough chilled while the first one bakes to maintain consistent texture.
How do I prevent a cooling aftertaste from erythritol?
Use a blend with monk fruit or switch to allulose for a smoother sweetness.
A pinch more vanilla or a sprinkle of cinnamon also helps balance the flavor.
Wrapping Up
These Keto Almond Butter Cookies bring the comfort of a classic cookie with smart, low-carb ingredients. They’re quick to make, easy to customize, and deliver a chewy texture with rich, nutty flavor. Keep a batch on hand for a simple sweet treat that fits your goals.
Once you try them, they’ll likely become part of your regular rotation.
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