Crisp on the outside with a yummy chewy center, these keto almond butter cookies are divine! Soft, nutty, chocolatey, and a delicious sweet treat that's so good, and so simple to make. Dark chocolate chunks and a sprinkle of flakey sea salt give these low carb cookies an over-the-top touch, but you can easily change it up with your favorite add-ins.
These keto almond butter cookies are a great option if you're looking for a basic keto cookie recipe to satisfy your sweet tooth. It's as simple as it gets with a short ingredient list and ten-minute prep time.
The result? Soft and tender cookies that have a rich almond flavor, melty bits of dark chocolate and a slightly gooey center.
The combination of rich chocolate and nut butter is sublime and in no short supply here! If you haven't tried these low-carb peanut butter blossoms or these keto almond butter cups, please do immediately. Right after you make these low-carb almond butter cookies, of course. 😉
why this recipe works
Similar to your traditional peanut butter cookie recipe, these are simple, easy, and delicious! But without the high carb and sugar load.
- low-carb, dairy-free and ketogenic diet friendly
- grain-free and gluten free cookies
- simple to customize
- quick and easy to make with only six ingredients required!
To summarize, there's no excuse not to make these. The best part is they're melt-in-your-mouth dreamy and the perfect recipe to whip up when those sweet cravings hit.
Low-carb and sugar free almond butter cookies are such a breeze to make. A short list of simple ingredients, a few minutes of prep and about ten minutes in the oven is all it takes!
Keep in mind that these cookies are completely flourless. Baking soda, chocolate chips/chunks, and a sprinkle of flaky sea salt are all you need when it comes to the dry ingredients.
- Almond butter. All natural almond butter (the drippy kind that usually requires stirring) is going to be the healthiest and most keto-friendly. The ingredient list should contain only almonds, sometimes salt.
- Monk fruit sweetener. I prefer the taste of Golden Monk Fruit Sweetener from Lakanto (affiliate link) but any 1:1 sugar substitute will work. I have also tested these with coconut sugar and they turn out great.
- Egg. Straight out of the fridge, no need to bring it to room temperature. The egg will bind the cookies.
- Vanilla extract. For flavor. 🙂
- Baking soda. This will help the cookies rise as they bake.
- Sugar-free dark chocolate or semi-sweet chocolate. Feel free to customize this! I've made these with chopped dark chocolate, sugar-free chocolate chips and sugar-free white chocolate chips. You can also omit the chocolate completely and make a criss-cross pattern with a fork similar to a traditional peanut butter cookie.
- Flakey sea salt. I love this simple addition and it's especially good paired with dark chocolate. Entirely optional but very much recommended.
I absolutely love how simple this recipe is.
Just a few ingredients, one bowl, and no chill time for the dough. You don't even really need a mixer, but I find it's much easier to use one since the dough is thick.
Here's a quick look at the process but be sure to view the recipe card at the bottom of the page for all of the details and ingredient amounts.
Before you begin, preheat your oven and line a baking tray with parchment paper or a baking mat.
In a large mixing bowl or bowl of a standup mixer, combine almond butter and sweetener, mixing well. Add the egg and vanilla, then stir in the baking soda and chocolate chips.
The keto cookie dough will be thick and it may appear a little oily (this depends on the type of almond butter used).
Use a cookie scoop to spoon portions of the dough onto the prepared baking sheet. Slightly press down on each dough ball. Bake for 9-11 minutes.
Remove from the oven and sprinkle with the sea salt flakes. Let the keto almond butter cookies rest 5-10 minutes on the cookie sheet before transferring to a cooling rack.
recipe tips for the best results
Different types of almond butter will give you different cookie textures. The more oily the almond butter is, the more your cookies will spread and flatten during the bake (most similar to the cookies pictured). You'll end up with cookies with crisp edges and a chewy center.
If you prefer thicker, softer and all-chewy cookies, make sure your almond butter is mixed very well or choose a commercially-mixed almond butter. Keep in mind that those types of almond butters often include other add-ins like palm oil and a small amount of sugar.
temperature of ingredients
Unlike many recipes for baked goods, you don't have to worry about your ingredients being room temperature. Use that cold egg! And in fact, your cookie dough will hold up best if your almond butter isn't too warm because a warm dough will spread even more on the baking sheet.
This keto almond butter cookie recipe is so easy to customize! I've even made them with white chocolate chips and fresh raspberries.
Use your favorite type of chocolate or leave it out entirely and give your cookies a crisscross pattern with fork tines right before baking. You can also swap in natural peanut butter to create keto peanut butter cookies!
Any 1:1 keto-friendly sweeteners will work well in this recipe. I find that erythritol's cooling aftertaste is especially noticeable in cookies which is why I prefer a monk fruit and erythritol blend like Lakanto. The golden or brown monk fruit sweetener has more caramel notes and will give you the best flavor.
If using granulated allulose, increase the amount of sweetener to ⅔ cup. If using coconut sugar for a paleo cookie, use ⅓-1/2 cup.
The texture of your cookie will really depend on your almond butter. Measure it precisely and make sure it's well-mixed. It's okay if the dough looks a bit oily. However, if there is a whole lot of oil pooling in the bowl, you can stir in ½ to 1 tablespoon of coconut flour to absorb some of the moisture.
Store leftover keto almond butter cookies in an airtight container in a cool place for up to five days.
These almond butter keto cookies are packed with healthy fats and are only 4 g net carbs per cookie!
They are a delicious keto treat and the easiest baking project for those late nights when you want something sweet in a pinch.
you might also love...
- Need more low-carb inspiration? This list of 25 high-protein keto recipes will give you a whole assortment of tasty, easy recipes that are filling and flavorful!
- This banana almond milk smoothie features creamy almond butter, a hint of banana and cinnamon. It's a sweet treat and a great way to start your morning.
- Fudge-y keto brownies are rich, chocolate-y and extra gooey. Only 4 net carbs per serving, these double-chocolate brownies are a sweet indulgence you'll LOVE.
- 1 cup (245 g) all-natural almond butter
- ½ cup (97 g) golden monk fruit sweetener
- 1 egg, cold
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ cup (about 2 oz. or 57 g) chopped, sugar-free dark chocolate or chocolate chips
- flakey sea salt like Maldon (optional)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
- In a large mixing bowl or bowl of standup mixer, mix together the almond butter and monk fruit sweetener until well combined.
- Scrape down the sides of the bowl with a rubber spatula. Add the egg, vanilla and baking soda. Mix for about 1 minute or until all of the ingredients are incorporated. The cookie dough will be thick.
- Stir in the chocolate chunks (or chocolate chips).
- Use a cookie dough scoop (about 1-½ tablespoons) to scoop out dough balls onto the prepared baking sheet. Slightly press down the top of each one to flatten (just a little). If you're not adding any chocolate, you can use fork tines to make a criss-cross pattern on the top of the cookie.
- Transfer to the oven and bake for 9-11 minutes. They will appear under-baked but will firm up as they rest and cool.
- Remove from the oven and sprinkle with sea salt flakes. Let the cookies rest for 5-10 minutes on the baking sheet before transferring to a cooling rack.
This recipe was adapted from Sally's Baking Addiction.
- Varying textures. Different types of almond butter will give you different cookie textures. The more oily the almond butter is, the more your cookies will spread and flatten during the bake. You'll end up with cookies with crisp edges and a chewy center. For thicker and softer cookies, make sure your almond butter is mixed very well or choose a commercially-mixed almond butter. Keep in mind that those types of almond butters often include other add-ins like palm oil and a small amount of sugar.
- Sweetener. Any 1:1 keto-friendly sweeteners will work well in this recipe. I find that erythritol's cooling aftertaste is especially noticeable in cookies which is why I prefer a monk fruit and erythritol blend, specifically Golden or Brown monk fruit sweetener. If using granulated allulose, increase the amount of sweetener to ⅔ cup. If using coconut sugar for a paleo cookie, use ⅓-1/2 cup.
- Troubleshooting. The dough will be slightly oily. If there is oil pooling in the bowl, you can dab it out with a paper towel and stir in ½ to 1 tablespoon of coconut flour to absorb some of the moisture.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 13mgSodium: 139mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 4gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.