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
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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.
Lucy
Made these cookies. My butter was not runny. Added 2 teaspoons dark chocolate powder and some cinnamon. Everyone enjoyed them.
The almond butter taste was obvious but this is a good recipe. Will make again.
Cathy.Wittman
I made a batch of these. I used a Sam's club brand of almond butter and the only alternative sugar I had was stevia. Next time I will find the exact ingredients that you recommended. These were so easy to mix up and made nice nice cookies. Thank you for the recipe
William Heller
Hi. I haven't tried these yet, but I really liked the breakfast cookies. I didn't use enough sweetener, so I dipped them in sugar free dark chocolate. That did the trick. Will make them over and over again.
Katrin Nürnberger
That sounds delicious!
Hope Marshall
I am diabetic can I eat this cookie
Katrin Nürnberger
Hello Hope, yes, these cookies are suitable for diabetics because they are low carb and won't spike blood sugar levels. All recipes on my website are and many of my readeres are type 1 and type 2 diabetics.
Karen
so easy to make and a yummy treat. I added cinnamon which enhanced flavour
Sandra Alston
These look lovely, has anyone tried cooking them in an frier? I'm wondering about temperature and time .
Katrin Nürnberger
These should air fry well at 160C / 320F for 8-10 minutes.
Shelley
I made my own almond butter which is thick. Will I need to add oil?
Katrin Nürnberger
Yes, perhaps. Or a little liquid, enough to achieve a similar batter consistency to the one yu can see in the images. The almond butter I use is always quite runny.
Carlo Mady
I mixed 2/3 c almond butter with 1/3 c smooth peanut butter and (IMO) they are THE BEST, Simplest pb cookies!
Zoë
Hi! Can i use sunflower seed butter instead? I am allergic to almonds. Thank you!
Katrin Nürnberger
Sure! That would work as well.
Katrin Nürnberger
Of course. The 4.7g are the total carbs, which include the fibre. If you subtract the fibre, you have 1.6g net carbs per cookie.