This recipe for low carb almond butter cookies was a bit of a challenge.
I started by trying to make the three ingredient version with just egg, almond butter and sweetener.
Delicious piles of sand.
I'm not even kidding.
We had to eat them with a spoon.
I went back to my Keto Chocolate Chip Cookie recipe and started from there. This is the version I was finally satisfied.
I tried a random taste test with a guest who was staying with us. His response was “Wait, did you say these don't have flour in them? How is that possible?”
I'll take that as a win!
Your New Favorite Keto Cookies
Creating the perfect keto cookie is truly a labor of love.
If you want a taller cookie, simply skip pressing down on these with a fork. The result is a loftier cookie.
Ingredients for Keto Almond Butter Cookies
Here's a few things you'll need to make your keto almond butter cookies:
- Bocha Sweet
- Almond Flour (Blanched, Super-Fine)
- Coconut Flour
- Almond Butter
- Avocado Oil
- Pure Vanilla Extract
- Butter Extract (optional ingredient)
- Xanthan Gum (this holds the cookies together)
- Baking Soda
- Parchment Paper
- Baking Sheets
Why Bocha Sweet?
Well, Bocha Sweet is so much more than a sugar substitute. It's a super food AND it tastes a lot like real sugar. You won't get that metallic aftertaste or thin weird taste that comes with so many other sugar substitutes.
Bocha Sweet is an extract from the Kabocha pumpkin which has long been a super food in the Japanese diet.
When I go to all the work to bake up a sweet treat to keep me (or my family) on a keto diet… I want it to taste good and be satisfying. So, I reach for my Bocha Sweet!
Tutorial Video: Keto Almond Butter Cookies
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Keto Almond Butter Cookies
- Preheat your oven to 350 degrees (325 degrees if you are using a convection oven)
- Prepare your baking sheets by lining with parchment paper or lightly greasing them.
- In a medium sized mixing bowl, combine Avocado Oil and Bocha Sweet and cream together on medium-high speed for 2 minutes.
- Drop cookies onto your cookie sheet in 1 Tablespoon portions. I like to use a cookie scoop for this for easy measuring. You could also use a tablespoon measuring spoon and a small spatula.
- Using a fork dipped in water (or oil), gently press down on each cookie dough scoop to make a crosshatch pattern.
- Bake each sheet of cookies for approximately 12 minutes or until lightly brown around the edges and just barely set in the center. Remove from oven and allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. These will set up as they cool.
- Once cooled, store in a tightly sealed container at room temperature for up to 3 days. These cookies dry out (get crunchier) the longer they are out. We like to make these and store them in the freezer. They will last in the freezer for a few months. (If you don’t eat them all!)