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.
Two of my favourite Italian-inspired cookie recipe are these keto biscotti and my keto walnut cookies!
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.
Ingredients
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.
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
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.
Expert Tips
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.
Recipe FAQs
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.
Storage
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!
Related Recipes
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!
★ 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 Chocolate Amaretti Cookies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup / 100g almond flour or ground almonds
- 1 egg white large
- ⅓ cup / 53g powdered sweetener
- 2 tablespoon cocoa powder
- ½ teaspoon baking powder
- ½ tsp almond extract
- ¼ teaspoon vanilla extract
- pinch of salt
Topping
- ¼ cup / 25g powdered sweetener
Instructions
- 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.
Laima
This is just the kind of recipe I like - easy! As I am no longer a frequent baker I am somewhat challenged with how to exchange ingredients w/o screwing up the works. If I choose to use Amaretto in these, how much would I use and at what point please? LOVE your recipes, have your cookbooks, thanks for your ease of
ingredients and clear instructions!
Katrin Nürnberger
So happy you like the recipes! I think 1/2 tablespoon would be plenty. I'd probably leave out the vanilla extract, too.
Laima
Thanks so much for your quick reply. I will do my best tomorrow and see how I do? LOL I will let you know how they turned out.
Laima
Ok Katrin, I'm a little confused? If I am adding 1/2 tablespoon of amaretto as you say earlier, and leaving out the vanilla extract, that is 1/4 tsp. and the almond extract is 1/2 tsp. Am I switching out the almond extract for amaretto? And if so, would the measurement not be 1/2 TSP rather than Tablespoon? If I am adding 1/2 tablespoon as you say, would I not need to add something of dry ingredient also? I am just wondering at the consistency of the dough. I am just getting ready to make it and am already nervous so this is kinda confusing me. Well, as I will not get the reply in time, I am going to go with 1/2 tsp amaretto instead of vanilla extract, and adding a smidge more of almond flour for the difference in a bit more liquid and let you know how it works out. (You may have guessed, I have not baked in a L O N G time!!!)
Katrin Nürnberger
I wouldn't over-think it. Adding 1/2 teaspoon amaretto is probably fine. I said 1/2 tablespoon as that way, you definitely can taste it. Enjoy the recipe!
Janet
I'm allergic to chocolate, can I make these with any other flavour?
Katrin Nürnberger
I have ideas in the variations section... you could leave out the chocolate and add other flavours.
Fredagh
I added the egg white and mixed it with the other ingredients, only then I noticed that it was supposed to be whacked first! Oops well they still turned out well and tasted good maybe a little less ball shaped.
Katrin Nürnberger
Glad they still tasted great! You'll get a lighter texture when you whisk the egg whites first and they'll keep their shape better, too. Next Time!
Franni
These are outstanding. I've been eating Keto for approximately 3 years now and my adult sone was recently diagnose with Type 2 diabetes. So, now at our weekly family dinners, I turn to you for your many delicious recipes. Thanks for making the transition so much easier!
Liz Cooper
I love these little cookies! I made a double batch because I knew I would love them. They remind me of a little cake brownie. I don't worry too much if I eat more than one because they are so low in carbs. Some days are 3 cookie days! So good with my tea!
Ruth
These are so delicious, my husband has requested more!
Suzanne
Lovely and clear
Suzie
These are delicious! The hard thing is to eat just at a time…
lynda
Definitely a 5 star recipe! Super easy to make! Well written instructions! Tastes wonderful! Thank you for another great low carb recipe, Katrin!
Evelyn in Taipei
Can I use Galliano instead of almond extract? It says it is 43.3% Alc. Will this work? I use this with Tiramisu.
I can't find any almond extract. Also can I use corn starch or corn flour (pan) instead of coconut flour in other recipes?
Katrin Nürnberger
The Galliano should work well. But you cannot replace coconut flour with cornflour. Coconut flour absorbs a lot more liquid than other flours. I don't think it would work.
Babetta
Can a tablespoon of heavy cream be used in place of egg white as the binding agent?
Katrin Nürnberger
No. They would not hold together without the egg.