Here is my sugar free version of the Italian chocolate amaretti cookies. My keto amaretti are moist and chewy in the centre, with a deliciously crunchy shell covered in powdered sweetener. A gluten-free, dairy-free family favourite.
I have a faible for Italian cookies. Like everything else in Italian cuisine, they taste delicious and are really simple to make, using only few ingredients.
Well, with December around the corner and Christmas just a few weeks away, I decided to make healthy chocolate amaretti cookies.
Basic amaretti are an ingenious mix of almond flour with whisked egg white and sugar. You then add a liqueur such as Amaretto, or simply use almond extract. Other flavours could be lemon, orange, coffee or pistachio.
I decided to make a chocolate version. And boy, it was a great success! My keto amaretti cookies have a crunchy outside, a moist centre and are pure pleasure, every bite.
Yes, one cookie is just 80 calories and 1.4g net carbs per serving.
You only need 5 main ingredients for these sugar free Italian cookies:
Almond flour - I used ground almonds, which is equivalent to regular almond flour in the US. However, super fine almond flour should also work.
Egg whites - It is important that egg whites are whisked to soft peaks.
Powdered sweetener - I made this recipe twice. The first time I used a powdered erythritol monk fruit sweetener mix and the second batch I made with powdered Bocha Sweet. Both worked well, although the erythritol batch had a crunchier crust.
Unsweetened cocoa powder - You can get this in the baking section of supermarkets.
Baking powder - Always check that the baking powder is fresh.
Pinch of salt, almond extract and vanilla extract - These are essential for flavor and taste.
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
Let's make keto amaretti! Here are the basic steps:
Step 1: Sift the powdered sweetener to get rid of any lumps. Then, stir together the dry ingredients - almond flour, cocoa powder, sweetener, baking powder, pinch of salt.
Step 2: In a second bowl, beat the egg white until soft peaks form. Stir in the almond and vanilla extract.
Step 3: Fold in the dry ingredients with a spatula and mix until a smooth batter forms.
Step 4: Form a dough ball and quarter. Roll 2 dough balls from each quarter and place on the prepared cookie sheet, flattening them slightly.
Step 5: Bake in the oven until cracks are appearing on the tops.
Step 6: Let the cookies cool slightly, then dust with powdered sweetener.
Dust with sweetener after baking. Traditionally, amaretti are rolled in icing sugar before baking. This way, the chocolate peeks through the cracks, making the cookies look just so pretty.
When I tried this with the sweetener, it melted in the oven and was almost invisible by the end of baking. That's why we're dusting the powdered sweetener over afterwards.
Don't omit the almond extract! It's the flavour that makes these almond cookies taste exceptional. Think marzipan, just lighter.
Any erythritol-based sweetener or Bocha Sweet. I found that erythritol yielded a slightly crunchier cookie than the version I made with Bocha Sweet. Allulose and xylitol should also work in this recipe, but they do set softer. However, I have not tried those yet.
Omit the cocoa powder and add 1 additional tablespoon of almond flour.
No, this would not work in this recipe, it's designed for almond flour. Try my keto coconut flour cookies instead!
Yes. Amaretto is an almond liqueur. It is not an essential recipe in amaretti cookies. However, you could replace the extracts in this keto amaretti recipe and use 1 teaspoon to ½ tablespoon amaretto instead. Amaretto does contain sugar, but across 8 cookies the carb increase should be minimal.
Store keto amaretti cookies in an airtight container for up to 2 weeks.
I have not tried freezing these myself, but you should be able to freeze them for up to 3 months.
Tip - Did you know that you can freeze leftover egg whites? If you ever make a recipe that contains yolks (for example keto mayonnaise or sugar free custard, freeze the whites in a little bag (don't forget to write on the bag how many are inside). Defrost them when you are ready to make a batch or two of amaretti!
There's more to life than keto chocolate chip cookies! Here are some more sugar free cookie recipes for the festive season (and the rest of the year!)
Tried this recipe? Give it a star rating below!
Keto Chocolate Amaretti 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.
- ¼ cup / 25g powdered sweetener
- Preheat the oven to 180C electric / 350F and line a cookie sheet with parchment paper.
- Sift the powdered sweetener to get rid of any lumps. Then, stir together the dry ingredients - almond flour, cocoa powder, sweetener, baking powder, pinch of salt.
- In a second bowl, beat the egg white to stiff peaks. Stir in the almond and vanilla extract.
- Fold in the dry ingredients with a spatula and mix until a smooth batter forms.
- Form a dough ball and quarter. Roll 2 dough balls from each quarter (mine weighed about 20g each) and place on the prepared cookie sheet, flattening them slightly.
- Bake for about 13-15 minutes until cracks are appearing on the tops.
- Let the cookies cool slightly, then dust with powdered sweetener.