Fudgy and so delicious, these keto almond butter cookies are one of the easiest cookie recipes you'll ever make. The recipe is flourless, sugar free, gluten free and ready from scratch in just 15 minutes.
Regular readers of this blog know that I am a huge peanut butter lover. Want proof? Here it is: I have not just one, but 4 peanut butter cookie recipes on my website! And trust me when I tell you that I make them regularly.
Today I wanted to bake a new batch of my super simple flourless low carb Keto Peanut Butter cookies. However - I discovered that my teenagers had descended on the peanut butter jar the night before. There was literally none left!
However, I did discover something that put me right back into a very good mood: a shiny brand new pot of almond butter.
I know you guys love easy cookies as much as I do. The simpler, the better, right?
That's why I just had to write a post about these 3 ingredient keto almond butter cookies. They are crisp on the outside, fudgy on the inside and so easy that they basically make themselves.
And did I mention they are just 1.6g net carbs per LARGE cookie?
There are just 3 essential ingredients in these flourless almond butter cookies:
Almond Butter - I used a brand called Pip & Nuts, but any soft, runny 100% almond butter is fine.
Egg - large
Sweetener - You can go for either granulated or powdered sweetener. I used Lakanto Golden, which is a granulated erythritol monk fruit blend that's a 1:1 brown sugar replacement. Pure erythritol, xylitol, allulose, Splenda or Bocha Sweet are also possibilities.
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
1) Put all ingredients in a bowl. Blend using an electric blender or simply stir together with a fork. If you're adding chocolate chips, fold them in last with a spatula.
2) Scoop out dough portions with a spoon or cookie scoop. Roll into a ball and place on a prepared baking sheet lined with parchment paper or a silpat. Each of my balls weighed 30 grams.
3) Press into a fat disc shape using a fork, making a crisscross pattern on each cookie top. Option to sprinkle with sea salt.
4) Bake for 10-12 minutes. Remove from the oven and let cool fully before touching.
IMPORTANT: As most Keto Cookies, these cookies are super fragile when fresh out of the oven. They firm up as they cool down. Be patient!
Yes, almond butter is a great option for anyone on a Keto Diet. It is low in carbs and high in fibre. In fact, almond butter contains more minerals, vitamins and fibre than peanut butter. It can be used to replace other fats such as butter or oil in many keto baking recipes. It also has a lovely naturally sweet flavour.
Yes! You can simply replace the almond butter with traditional peanut butter. Or use any other nut or seed butter - as long as it's nice and runny.
Optional add-ons to this recipe:
Sea salt - Sprinkled on top of the cookies before baking or a pinch mixed into the batter.
Sugar Free Chocolate Chips - Use either homemade sugar free chocolate chips, a brand like Lily's or simply chop 90% dark chocolate into chunks. And voila - you've got low carb keto almond butter chocolate chip cookies!
Cinnamon or vanilla extract - ½ teaspoon of one and/or the other.
Baking powder - 1 teaspoon for extra fluffy cookies.
Almond flour - If your cookie dough is very soft and difficult to handle, add a little almond flour to firm it up.
Eggless almond butter cookies: For a vegan version, replace the egg with 1.5 tablespoon ground chia or ground flaxseed. You don't need to add any additional water.
Chocolate almond butter cookies: Add 1 tablespoon cocoa powder.
Almond butter no bake cookies: Replace the peanut butter in my keto no bake cookies with almond butter.
Tried this recipe? Give it a star rating below!
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Keto 3 Ingredient Almond Butter Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 cup almond butter runny and smooth, 250g
- 1 egg large
- ½ cup granulated sweetener 100g, use ⅔ cup for a sweeter cookie
- Preheat the oven to 180C / 350F (conventional) or 160C / 320F (fan assisted).
- Put all ingredients in a bowl. Blend using an electric blender or simply stir together with a fork.
- Scoop out dough portions with a spoon or cookie scoop. Roll into a ball and place on a parchment lined cookie sheet or a silpat. Each of my balls weighed 30 grams.
- Press into a fat disc shape using a fork, making a crisscross pattern on each cookie top. Option to sprinkle with sea salt.
- Bake for 10-12 minutes. Remove from the oven and let cool fully before touching.
I made these today and they turned out brilliantly. I added no-sugar choc chips, cinnamon and vanilla, and baking powder. At first I thought I would not be able to roll them into balls but I kept mixing the ingredients until they blended well and then it was easy. My Son, who is NOT doing Keto, enjoyed them very much too!
I will definitely make again and will try a few additions as in some of the previous comments here.
Thank you again!
I have been looking for a simple almond cookie recipe for a while. Finally, I found this recipe: the cookies are soft, moist and addictive. With the almond butter I use, I even get 0.75g of carbs per cookie (30g)!
Very good and so easy to make. I keep my nut butters in the fridge so warmed them up for 30 seconds to get them a little runny. After they cooked I left them on the parchment paper for at least 20minutes on a rack.
Easy solid recipe... I doubled it using extra crunchy natural peanut butter.. very runny.
Also added pumpkin seeds coconut flakes.. tiny bit
Of psyllium.. for extra fiber. I wish I would have remembered to sprinkle with sea salt.
The cookies turned out dense and delicious. I cooked half the dough and rolled up & froze for easy cookle dough.
I left mine a little thicker and let them cook an extra 2 minutes.
I had to use natural peanut butter and I increased the sweetener by about 2 Tbsp. They came out very tasty but crumbled apart easily. Where did I go wrong?
Low carb cookies are fragile when fresh out of the oven. They firm up as they cool down. Was the texture of the dough the same as mine? If your almond butter was very dry (plus you increased the sweetener = more dry ingredients), that's another reason why your cookies were crumbly.
Hi I was wondering if I took out the sweetener and added maple or honey and a small amount of almond flour to the mix would it work? I don't like the sub sweeteners and I can't have sugar.
Sure, that would work!
I wouldn’t describe my nut butters as runny — suggestions for achieving that consistency?
Stir the pot well so the almond butter is smooth and soft. Don't use the hard dregs at the bottom of the pot.
Thank you — and thanks for correcting my typo
Great, easy cookies! The almond butter really elevates them from the usual peanut butter. Added some salt, vanilla, and Lily's chips to the dough. Salted the tops. Made them about 20 gm size. Like nice fat coins! Everyone loved them. May never use peanut butter again (well....).
Thank you, as always, for great recipes!!
Could you use peanut butter?
Yes, of course!
How much powdered sweetener would you use instead of granulated?
I would use the same amount.