Chewy Keto Amaretti Biscuits

Amaretti are a traditional almond flavoured Italian cookie which has a soft and pillowy centre encased in a delicious sweet, crispy shell. Traditionally flavoured with Amaretto liquor (hence the name) I have used sugar-free almond extract instead.

These chewy biscuits are almost keto naturally and really only require the substitution of a quality low-carb sweetener for the sugar. This means that you can have piles of the moreish morsels ready to eat in less than an hour, just by raiding your pantry supplies. Enjoy!

Step-by-step

1. Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).

   

2. Place the egg whites into the bowl of a stand mixer and whisk on high until soft peaks form.

3. Switch to a paddle attachment and add the almond flour, ³/₄ cup (120 g/ 4.2 oz) sweetener, lemon juice and almond extract in.

   

4. Mix gently until a thick dough forms. Sit two baking trays together, one on top of the other, which helps to stop the biscuits burning on the bottom. Line with baking paper.

   

5. Roll teaspoons sized ball and then roll each ball in the remaining sifted ¹/₂ cup (40 g/ 1.4 oz) powdered sweetener.

   

6. Press down gently and then bake for 30 minutes.

   

7. Dust with a touch more sweetener, if desired.

   

8. Store, in an airtight container for up to 2 weeks.

   

Recipe

Chewy Keto Amaretti Biscuits

★★★★★4.7 (226 ratings)

A classic Italian cookie recipe made low-carb. These 5 ingredient keto amaretti biscuits are the perfect ...

Hands on

15m

Overall

45m

Servings

25

1.3 g

Net carbs

2.8 g

Protein

5.8 g

Fat

68

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings25 servings50 servings75 servings100 servings

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Ingredients makes 25 biscuits

• 3 large egg whites
• 2 ³/₄ cups almond flour (275 g/ 9.7 oz)
• 1 cup powdered Erythritol or Swerve, divided (160 g/ 5.6 oz)
• ¹/₂ tsp lemon juice
• ¹/₂ tsp sugar-free almond extract

Instructions

1. Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).

2. Place the egg whites into the bowl of a stand mixer and whisk on high until soft peaks form.

3. Switch to a paddle attachment and add the almond flour, ³/₄ cup (120 g/ 4.2 oz) sweetener, lemon juice and almond extract in.

4. Mix gently until a thick dough forms. Sit two baking trays together, one on top of the other, which helps to stop the biscuits burning on the bottom. Line with baking paper.

5. Roll teaspoons sized ball and then roll each ball in the remaining sifted ¹/₂ cup (40 g/ 1.4 oz) powdered sweetener.

6. Press down gently and then bake for 30 minutes.

7. Dust with a touch more sweetener, if desired.

8. Store, in an airtight container for up to 2 weeks.

Nutrition per biscuit

Carbs 8%Protein 16%Fat 76% of calories

Net carbs

1.3 g

Total carbs

8.5 g

Fiber

1.1 g

Sugars

0.9 g

Protein

2.8 g

Fat

5.8 g

Saturated fat

0.4 g

Calories

68 kcal

Sodium

9 mg · 0.38% RDA

Magnesium

30 mg · 7.48% RDA

Potassium

79 mg · 3.95% EMR

Nutrition by ingredient

Per biscuit	Net carbs	Protein	Fat	kcal
Egg white, fresh	0 g	0.4 g	0 g	2
Almond flour (blanched ground almonds, almond meal)	1 g	2.4 g	5.8 g	65
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Lemon juice, fresh	0 g	0 g	0 g	0
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)	0 g	0 g	0 g	0
Total	1.3 g	2.8 g	5.8 g	68

Serving size biscuit

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian