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. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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.
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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. ***As an Amazon Associate I earn from qualifying purchases.
- 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.
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