Crispy on the outside and gooey on the inside, these keto almond butter cookies practically melt in your mouth.
There's nothing more satisfying than a warm cookie fresh from the oven.
Also, try our Keto Chocolate Chip Cookies and Keto Cream Cheese Cookies, both are reader favorites!
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Why you'll love these cookies
They are dairy-free, gluten-free, and paleo friendly!
Ultra satisfying, these cookies are packed with protein.
We add sugar-free dark chocolate chips for extra sweetness and an element of yummy melted chocolate.
Pair with our keto ice cream to make a homemade cookie ice cream sandwich.
Key Ingredients
Almond butter - For the perfect cookie, you want to use creamy, no sugar added almond butter.
Powdered sweetener - We prefer powdered over granulated sweetener as it mixes in smoothly with this almond butter-based cookie batter.
Sugar-free chocolate chips - This is an optional ingredient, but if you do decide to add them, we like Lily's dark chocolate chips or you can make your own with our keto chocolate chips recipe.
If you have any questions, please leave a comment below and we will get back to you.
Also, try our keto cookie dough.
How to Make Keto Almond Butter Cookies
Step 1: Add almond butter, almond flour, sweetener, vanilla, egg, and salt to a medium mixing bowl.
Step 2: Mix until smooth and well combined.
Step 3: If desired, stir in sugar-free chocolate chips.
Step 4: Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart.
Step 5: Press down slightly, to flatten cookies. Press a few extra chocolate chips into the tops of your cookies before baking.
Step 6: Bake for 12 minutes, or until the centers of the cookies are set.
For the complete list of ingredients and instructions, please see the recipe card below.
You can find more low carb sweets recipes in our keto desserts archive.
Best tips
Almond flour cookies don't spread like cookies made with wheat flour, so gently press down on each cookie dough ball before baking.
Don't over-mix the batter. Stir gently until the ingredients are just combined.
Be sure to stir in any oil separation in your jar of natural nut butter for a uniform texture before scooping it out to make your cookie batter.
Our keto lemon cake, keto chocolate cupcakes and low carb carrot cake bars are also made with almond flour.
FAQs
We recommend using a powdered sweetener like Swerve Confectioners. It's similar to powdered sugar, so it gives these keto almond flour cookies a lovely texture.
Almond butter is a fantastic keto food! It's low in carbs and high in healthy fat, and packs a punch of protein to keep you satiated and sustain your energy.
Adding almond butter to baked goods gives them a naturally sweet flavor as well as the softest, most scrumptious texture.
Since almond butter has a naturally high oil content, you can use it in place of oil in many baking recipes.
Yes! Most natural almond butters have a similar texture to peanut butter. You can use it as a 1:1 substitute for peanut butter in just about any peanut butter cookie recipe.
Plus, since almonds are naturally sweeter than peanuts, you may be able to use less sweetener than you would in keto peanut butter cookies. It's a keto win-win!
If you don't want to use almond butter, or can't substitute any nut butter of your choice.
Keep in mind that some nuts, like cashews, are higher in carbs and may not be ideal for keeping these almond flour cookies keto appropriate.
I recommend using a smooth textured nut butter for best results.
Storage
Store on your countertop for up to 5 days in an airtight container. Allow cookies to cool completely before storing.
Freeze in a zip lock bag or airtight container for up to 90 days.
Reheat frozen cookies in a 300 F oven for 8-10 minutes or until heated.
More keto treats
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Did you make this recipe? Don't forget to come back and let us know how the recipe worked for you in a comment below.
📖 Recipe
Keto Almond Butter Cookies
Equipment
Ingredients
- 1 cup unsweetened almond butter
- ¼ cup fine ground almond flour
- ½ cup powdered confectioners sweetener we use Lakanto
- 1 teaspoon gluten-free vanilla extract
- 1 egg
- ½ teaspoon salt
- Optional: ½ cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, with a spoon, mix together the almond butter, almond flour, sweetener, vanilla, egg, and salt until well combined.
- If desired, stir in sugar-free chocolate chips.
- Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart. Press down slightly, to flatten the cookies.
- Bake for 12 minutes, or until the centers of the cookies are set.
- Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Notes
- Confectioners' sugar works best in this cookie recipe.
- If you use a natural almond butter, make sure that you stir in any separated oils before measuring.
- Store on the countertop for 4 to 5 days in an airtight container or ziplock bag. Allow to cool completely before storing.
Charlene Williams
Made these and they were the best ones I’ve made yet!! I added unsweetened shredded coconut and some chopped pecans. Thank you
Four Score Living
Hi Charlene, thanks for taking the time to stop back by and let us know how great they were. Nice idea to add the coconut and pecans.
The Four Score Living Team
Jill F
I made these with hazelnut butter (unsweetened), powdered bocha sweet and sugarfree chocolate chips. They were like nutella cookies!
Four Score Living
Sounds delicious. Thank you for sharing.
Clare Edwards
Is it possible to make these without sweetener or sugar please? My son is not allowed to have either. Would it help to add cocoa powder as a dry ingredient instead of sweetener? Thank you.
Four Score Living
Hi Clare, I haven't tried them without the sweetener. Sorry I can't be more help.
Peggy
Making these every Saturday forever!! So delicious and easy, I have to ration them to myself, which is good! This is my go-to cookie recipe now!
Four Score Living
I am so glad you like them. Thank you for letting me know.
Michele
I am new to keto and want to make this recipe. I only have the Lakanto Monkfruit w/erythritol classic. Can I use this instead of the confectioner style?
Four Score Living
Hi Michele,
It should work. We recommend the confectioner style for a smoother texture, but the classic should be fine.
Rebecca
Classic was awesome!
Four Score Living
I'm so glad you liked it.
Christine
I was looking for a low carb almond cookie that resembles the ones you get at an Asian restaurant or store. Your recipe is as close to a base that I could find that we l would work. I followed your recipe using allulose as the sweetener and added a teaspoon of almond extract along with the vanilla. Then I brushed the tops with melted butter and sprinkled blanched sliced almonds over. Let me tell you, they turned out absolutely fantastic, can’t tell the difference!
Tracey
Just baked these, and they are amazing! What a nice treat made with easy ingredients. Thanks for this recipe!
Four Score Living
I am so glad you loved them. Thank you for taking the time to stop back by and let me know.