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 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!
But, 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 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?
Ingredients
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. Stir it well before using!
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.
Instructions
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.
Katrin's Top Tips
Taste the dough. I used ½ cup of sweetener, but you can use up to ⅔ cup if you like a sweeter cookie.
As with all Keto Cookies, these cookies are fragile when fresh out of the oven. They firm up as they cool down. Be patient!
Variations
Optional Add-ons
- 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.
- Chocolate almond butter cookies: Add 1 tablespoon cocoa powder.
Tweaks
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.
Almond butter no bake cookies: Replace the peanut butter in my keto no bake cookies with almond butter.
FAQ
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.
Yes. Pure erythritol, xylitol, allulose, Splenda or Bocha Sweet are also possibilities. When replacing erythritol with other sweeteners, always go by volume (cups or spoons) rather than weight.
Storage
Store in a cookie jar for up to 1 week. You can also freeze these cookies for up to 3 months.
Related Recipes
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Recipe
Keto 3 Ingredient Almond Butter Cookies
Ingredients
- 1 cup almond butter runny and smooth, 250g
- 1 egg large
- ½ cup granulated sweetener 100g, use ⅔ cup for a sweeter cookie
Instructions
- 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.
Tara Carey
OMG, like OMG. They are like sugar cookies!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Zee
I made these last night as a Father’s Day gift from my daughter to my husband. I used half almond butter and half peanut butter, and added some dark chocolate chips. They are absolutely amazing! The texture is beautiful, literally melt in your mouth. Such a quick and easy recipe, thank you! xx
Mel
Thanks a lot! Another great recipe.
Would love to have you take on a recipe that I have been searching for, for or some time.
It seems that the only Ginger biscuits that is available in the UK are for 'ginger nuts', which are very hard in texture. I know that 'Annas' (...not sure that I can use a 'trade name') available in the UK, meets my particular needs! Love them, but they are not generally available in any major supermarket. Any way that you could help would be great! Many thanks. X
Their Coffee and also their Almond versions are also super !!!
Katrin Nürnberger
You should try my keto ginger cookies!
Jo-elle
Can I make a suggestion. I already adapted the recipe with peanut butter and had an idea for almond, and I seriously think the result is the easiest baking I ever did but also the most delicious. My secret is using RAW almond butter. The brand I have is Carley in UK. It comes out somehow more doughey and I also added a generous amount of vanilla essence which helped. I mean I end up making a lot of ooh ahh noises eating these like Megan Ryan in When Harry met sally, I would have everyone stop in their tracks if in company but its in the privacy of my own kitchen. I am absolutely in bliss! OMG. There is no other biscuit for me.
Sadly having reached my peak of home baked low carb bliss I cannot manage the carbs in this. I am new to this trying to get to keto diet and I am still to get even close to ketosis - and had it explained to me that the sugars and carbs are released from the breakdown of the cells when nuts are made into nut butter.
They are in the freezer for now. Pure comfort food Gold.
Carol Hopkins
What is Lakanto golden sweetener made of. I am weary of artificial sweeteners.
Katrin Nürnberger
It is an erythritol monk fruit sweetener blend.