I love to bake, and part of the joy of baking is sharing it with others. This recipe is one you’ll want to show off and share with all your loved ones – and maybe even your co-workers! They’ll never guess this keto almond flour cookies recipe is actually good for them. For more inspiration for budding bakers, take a look at our keto almond flour recipes – plenty of yummy desserts to keep you busy in the kitchen.
How to Make Keto-Friendly Cookies
The fact that I include cookies on this site is not an invitation to meander down the cookie aisle and throw the nearest chocolate chip cookies in your cart.
To keep these keto almond flour cookies on the up-and-up, I had to make some adjustments you won’t find in your average mass produced treat.
First, sugar is out, and stevia is in. You can use your discretion, but remember that a lot goes a long way.
Instead of butter, margarine or oil, you’ll use ghee, or clarified butter for this keto almond flour cookies recipe.
For an extra punch of flavor, you’ll add some lemon zest and extract. Make sure when you grate you don’t go too deep and hit the white area separating the peel from the fruit. That will make your mix too bitter.
Finally, you’ll use almond meal or almond flour instead of all-purpose flour.
What’s the Difference Between Almond Meal and Almond Flour?
They’re pretty similar and often used interchangeably. At the end of the day, you’re getting finely ground almonds either way.
If you get down to the nitty-gritty though, almond flour is ground much finer than almond meal, and its consistency is more uniform.
If you want your cookies to offer a bit more texture, go for the almond meal. If you like them smoother, choose almond flour.
I usually opt for whatever I have on hand.
- 1 cup (120 g) almond meal
- 1 small egg, whisked
- 3 Tablespoons (45 ml) ghee, melted
- Stevia, or erythritol, to taste
- 1 teaspoon (5 ml) vanilla extract
- 1 Tablespoon lemon zest
- 1/2 teaspoon (2 ml) lemon extract
- Pinch of (1 g) baking soda
- Preheat oven to 350 F (175 C).
- Mix all the ingredients together in a mixing bowl to form a dough.
- Chill the dough for 20 minutes in the fridge.
- Using a stencil or cookie cutter, or just your hands, form the dough into 8 small round cookies.
- Place on a parchment paper lined baking tray.
- Bake for 15-20 minutes until the cookies are slightly browned.
- Remove from oven and place on a cooling rack. They’ll crisp up after cooling.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
- Serving Size: 2 cookies
- Calories: 242
- Sugar: 1 g
- Fat: 23 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 7 g