Keto Almond Butter Cookies
A crispy-edged, soft-centered low-carb treat that’s ready in under 25 minutes.
Key Info
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 12 cookies
- Difficulty: Easy
- Dietary: Keto, Gluten-free, Low-carb, Vegetarian
Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper
- Fork
- Cookie scoop or tablespoon
- Alternative: Silicone mat instead of parchment
Ingredients
Base Recipe:
- 1 cup (240g) smooth almond butter
- 1 large egg, room temperature
- 2/3 cup (130g) erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
Optional Add-ins:
- 1/3 cup sugar-free chocolate chips
- Flaky sea salt for topping
- Substitution: Any natural nut butter can replace almond butter
Method
- Preheat oven to 350°F (175°C)
- Line baking sheet with parchment paper
- In a large bowl, mix almond butter and sweetener until well combined
- Beat in egg and vanilla until smooth
- Add salt and baking soda, mix thoroughly
- Scoop 1 tablespoon portions onto prepared baking sheet, spacing 2 inches apart
- Press cookies with fork in a criss-cross pattern
- Bake for 10-12 minutes until edges are lightly golden but center remains soft
- Cool completely on baking sheet (they’ll firm up as they cool)
Crucial Tips
- Use room temperature ingredients for best mixing
- Don’t overbake – cookies should look slightly underdone when removed
- Natural almond butter works best (avoid added oils)
- Store in airtight container for up to 5 days
Storage & Scaling
- Room temperature: 5 days
- Refrigerated: 2 weeks
- Freezer: 3 months
- Recipe doubles easily – maintain same spacing on baking sheet
Common Mistakes
- Overbaking (leads to dry cookies)
- Using cold ingredients
- Not allowing proper cooling time
Variations
- Chocolate Chip: Add sugar-free chips before baking
- Double Almond: Add 1/4 cup almond flour
- Salted: Top with flaky sea salt before baking
Per Cookie (Base Recipe)
- Calories: 120
- Fat: 11g
- Net Carbs: 2g
- Protein: 4g
