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Keto Almond Butter Cookies - Simple, Chewy, and Low-Carb

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add wet ingredients. Mix in 1 large egg and 1 teaspoon vanilla extract. Stir until the mixture looks glossy and unified.
  5. 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.
  6. 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.
  7. Portion and shape. Scoop tablespoon-sized portions and roll into balls. Place them about 2 inches apart on the lined baking sheet.
  8. 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.
  9. Bake. Bake for 8–10 minutes. The edges should set and just start to turn golden, while the centers remain soft. Do not overbake.
  10. 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.