These Keto Almond Butter Cookies are a dream come true for anyone seeking a quick, indulgent treat. With a prep time of just 5 minutes, you’re moments away from warm, nutty cookies that satisfy without guilt. The rich, creamy almond butter creates a tender, melt-in-your-mouth texture, while a hint of sweetness balances the toasted nut flavors perfectly.
In just 12 minutes of baking, these cookies transform into golden delights with a slightly crisp edge and a soft, chewy center. Packed with wholesome ingredients, they’re ideal for a keto lifestyle or a simple, satisfying snack. Perfect for sharing or savoring solo, they’re proof that delicious doesn’t have to mean complicated.
What You’ll Need for Keto Almond Butter Cookies
- 1 cup unsweetened almond butter (creamy or crunchy, your choice)
- ¼ cup fine ground almond flour (or substitute with coconut flour for a nuttier flavor)
- ½ cup powdered confectioners sweetener (we recommend Lakanto or any keto-friendly brand)
- 1 teaspoon gluten-free vanilla extract (or use almond extract for a twist)
- 1 large egg (room temperature works best for even mixing)
- ½ teaspoon salt (enhances the flavors)
- Optional: ½ cup sugar-free chocolate chips (Lily’s or similar brand for keto-friendly options)
How to Make Keto Almond Butter Cookies
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the almond butter, almond flour, sweetener, vanilla extract, egg, and salt. Mix well with a spoon until the dough is smooth and fully incorporated.
- If using, gently fold in the sugar-free chocolate chips until evenly distributed.
- Scoop the dough and roll or drop into 2-inch balls, placing them on the prepared baking sheet about 2 inches apart. Press down slightly with your hand or a fork to flatten the cookies.
- Bake for 12 minutes, or until the edges are lightly golden and the centers are set. (They will firm up as they cool.)
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Sweeten It Up: Sauce and Topping Ideas
Take your Keto Almond Butter Cookies to the next level with a drizzle of sugar-free caramel sauce or a dollop of whipped coconut cream. For a crunchy twist, sprinkle crushed sugar-free candies or chopped nuts on top before baking. These additions add texture and flavor without breaking your keto goals!
Perfect Pairings: Serving Suggestions
These cookies pair wonderfully with a cup of unsweetened almond milk or a steaming mug of keto-friendly hot chocolate. For a dessert platter, serve them alongside fresh berries or a small bowl of sugar-free vanilla ice cream. They’re also great as a midday snack with a cup of black coffee!
Keep It Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes.
Mix It Up: Recipe Variations
Feel free to customize these cookies to suit your taste! Swap almond butter for peanut butter or sunflower seed butter for a nut-free option. Add a pinch of cinnamon or nutmeg for a warm spice kick, or mix in shredded coconut for extra chewiness. The possibilities are endless!
Quick and Easy: Time-Saving Tips
To save time, use a cookie scoop to portion out the dough evenly. If you’re making a double batch, freeze half the dough in pre-portioned balls for future baking. Simply thaw for 10 minutes before baking. This way, you’ll always have fresh cookies ready to go!
Keto Almond Butter Cookies
Ingredients
- 1 cup unsweetened almond butter
- ¼ cup fine ground almond flour
- ½ cup powdered confectioners sweetener we use Lakanto
- 1 teaspoon gluten-free vanilla extract
- 1 egg
- ½ teaspoon salt
- ½ cup sugar-free chocolate chips Optional
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, with a spoon, mix together the almond butter, almond flour, sweetener, vanilla, egg, and salt until well combined.
- If desired, stir in sugar-free chocolate chips.
- Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart. Press down slightly, to flatten the cookies.
- Bake for 12 minutes, or until the centers of the cookies are set.
- Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.