When a cookie craving hits on a keto diet, you need a recipe that’s fast, simple, and absolutely delicious. Enter these incredible 5-ingredient almond butter cookies! They have a wonderfully soft and chewy texture with a rich, nutty flavor that will satisfy any sweet tooth. With just a few pantry staples and less than 20 minutes, you can have a warm, guilt-free treat ready to enjoy. They are the perfect low-carb solution for dessert, a snack, or even a sweet breakfast bite!
Ingredients
• 8.8 oz / 250g Almond butter, smooth and unsweetened
• 1/4 cup / 56g Raw coconut butter
• 1/4 cup / 48g Powdered erythritol
• 1 large Egg, room temperature
• 1/4 tsp Salt
Instructions
1. Preparation Method
2. Preheat your oven to 320°F / 160°C. Line a large baking sheet with parchment paper to prevent sticking.
3. In a medium bowl, gently melt the almond butter and coconut butter together. You can use a double boiler or microwave in 20-second intervals, stirring in between, until smooth.
4. Remove the butter mixture from the heat. Whisk in the powdered erythritol and salt until combined. Then, whisk in the egg until the batter is smooth and glossy.
5. Scoop the dough and divide it into 10 equal portions. Roll each portion into a ball and arrange them on your prepared baking sheet, leaving some space between each one.
6. Gently flatten each ball with the back of a fork to create a classic criss-cross pattern, or simply press down with your palm to about 1/2-inch thickness.
7. Bake for 10-12 minutes, or until the edges are set and lightly golden brown. The centers will still appear soft.
8. Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.
Nutritional Information
• Serving Yields: 10 cookiesNutritional Facts per Serving (1 cookie)
• Net Carbs: 7 g
• Total Fats: 22 g
• Protein: 5 g
• Calories: 235
Pro Tips
• For a chocolatey twist, fold in 1/4 cup of sugar-free chocolate chips or chopped dark chocolate into the batter before rolling it into balls.
• Do not overbake! These cookies are best when they are slightly soft and chewy in the center. They will continue to set and firm up as they cool on the baking sheet.
• Ensure your keto sweetener is powdered. Using a granulated sweetener will result in a gritty texture in the final cookie.
• Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be refrigerated for up to 2 weeks.
FAQ
Q: Can I use a different sweetener in these keto cookies
A: It is highly recommended to use a powdered keto sweetener like erythritol for a smooth texture. Using a granulated sweetener will make the cookies gritty. If you use another powdered sweetener, adjust the quantity based on its sweetness.
Q: Why are my almond butter cookies so soft and crumbly
A: These cookies are naturally very soft right out of the oven. It is crucial to let them cool on the baking sheet for at least 10 minutes before moving them. They will firm up significantly as they cool, which prevents them from falling apart.
Q: Can I add chocolate chips to this recipe
A: Yes, you can easily make these into chocolate chip cookies. Simply fold in 1/4 cup of sugar-free chocolate chips or chopped dark chocolate into the batter before you roll it into balls.
Q: How should I store these low carb cookies
A: Store the completely cooled cookies in an airtight container. They can be kept at room temperature for up to 5 days or refrigerated for longer storage, up to 2 weeks.
