Chewy Low-Carb Almond Cookies

Looking for sugar-free treats but tired of the same old recipes? Look no further than these Chewy Keto Almond Cookies!

Thanks to a secret ingredient, Allulose, and the magic of egg whites, these cookies are not only low-carb, but also irresistibly soft and chewy. Don't skip the lemon juice or cream of tartar, as they act as stabilizers for the egg whites and ensure the perfect texture.

And for an extra pop of flavor, these cookies are infused with both vanilla and almond extracts. Just be sure to use a light hand with the almond extract, as it can easily overpower the other flavors. Whether follow a keto diet or are just looking for a delicious guilt-free dessert, these Chewy Keto Almond Cookies are sure to satisfy your sweet tooth!

Recipe Tips

This recipe only uses egg whites. You can reserve the yolks for another recipe. Here are a few tips on how you can use leftover egg yolks:

• Homemade Mayo
• Hollandaise Sauce
• Frozen Fat Bomb aka Vanilla Keto Ice-cream
• Ultimate Keto Coffee
• Chocolate Keto Smoothie
• Vanilla Keto Smoothie

Serve these keto cookies with a cup of tea, coffee, Mocha, Hot Chocolate or Chocolate Milk.

Can't eat almonds? Use an equivalent amount of flaked coconut (large unsweetened coconut chips), ideally lightly toasted). You can also skip the almond extract and use coconut extract instead. This will make the cookies nut-free!

If you prefer a crunchier cookie, you could substitute erythritol for allulose. However, recent studies have linked erythritol to increased blood clotting and potentially increasing the risk of cardiovascular disease (CVD), so beware if you're using this sweetener often.

To learn more and decide whether you want to use it, I recommend this podcast which offers a balanced breakdown of the study. (Note: Being genetically prone to blood clots, I chose to avoid using Erythritol.)

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Step-by-step

1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional).

2. Separate the egg whites from the egg yolks. Reserve the yolks for another recipe (see recipe tips). Use an electric mixer to beat the egg whites with lemon juice (or cream of tartar) and salt until soft peaks form.

3. Add the sweetener, vanilla and almond extract and beat until stiff peaks form.

   

4. Using a rubber spatula, sift in in the almond flour and gently fold in. Be careful not to deflate the egg whites.

   

5. Finally, fold in the almond flakes (or slivered almonds).

   

6. Line a baking sheet with parchment paper or silicon mat. Spoon the mixture on the baking sheet, creating 10 mounds and leaving at least an inch (2.5 cm) between each.

   

7. Place in the oven and bake for 30 to 35 minutes, rotating the baking sheet halfway to ensure even browning.

   

8. Remove the tray from the oven and let the cookies cool down before serving.

9. To store, let them cool down completely and store them loosely covered with a kitchen towel at room temperature for up to a week. For longer storage, freeze for up to 6 months.

   

Recipe

Chewy Low-Carb Almond Cookies

★★★★★5.0 (6 ratings)

Enjoy these guilt-free Chewy Keto Almond Cookies made with allulose and egg whites for a soft, chewy texture. ...

Hands on

10m

Overall

45m

Servings

10

1.3 g

Net carbs

5.3 g

Protein

9 g

Fat

109

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

US + metricMetricUS

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Ingredients makes 10 cookies

• 3 large egg whites
• ¹/₄ tsp lemon juice or ¹/₈ tsp cream of tartar
• pinch of sea salt
• ¹/₄ cup granulated Allulose (50 g/ 1.8 oz)
• 1 tsp sugar-free vanilla extract
• ¹/₄ tsp sugar-free almond extract
• ¹/₂ cup almond flour (50 g/ 1.8 oz)
• 1 ¹/₂ cups flaked or slivered almonds (135 g/ 4.8 oz)
• Optional: melted dark chocolate, to drizzle on top

Instructions

1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional).

2. Separate the egg whites from the egg yolks. Reserve the yolks for another recipe (see recipe tips). Use an electric mixer to beat the egg whites with lemon juice (or cream of tartar) and salt until soft peaks form.

3. Add the sweetener, vanilla and almond extract and beat until stiff peaks form.

4. Using a rubber spatula, sift in in the almond flour and gently fold in. Be careful not to deflate the egg whites.

5. Finally, fold in the almond flakes (or slivered almonds).

6. Line a baking sheet with parchment paper or silicon mat. Spoon the mixture on the baking sheet, creating 10 mounds and leaving at least an inch (2.5 cm) between each.

7. Place in the oven and bake for 30 to 35 minutes, rotating the baking sheet halfway to ensure even browning.

8. Remove the tray from the oven and let the cookies cool down before serving.

9. To store, let them cool down completely and store them loosely covered with a kitchen towel at room temperature for up to a week. For longer storage, freeze for up to 6 months.

Nutrition per cookie

Carbs 5%Protein 20%Fat 75% of calories

Net carbs

1.3 g

Total carbs

7.7 g

Fiber

1.6 g

Sugars

0.6 g

Protein

5.3 g

Fat

9 g

Saturated fat

1.1 g

Calories

109 kcal

Sodium

37 mg · 1.61% RDA

Magnesium

38 mg · 9.5% RDA

Potassium

116 mg · 5.82% EMR

Nutrition by ingredient

Per cookie	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	1.9 g	1.4 g	21
Lemon juice, fresh	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Allulose, natural low-carb sweetener	0.3 g	0 g	0 g	1
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)	0 g	0 g	0 g	0
Almonds, nuts (flaked, sliced)	0.9 g	3.4 g	7.6 g	85
Total	1.3 g	5.3 g	9 g	109

Serving size cookie

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