These no bake almond cookies are low carb and keto-friendly. They are easy to make and only need 2 ingredients. They don’t use any low carb flours or eggs. These cookies don’t require any baking or cooking and the dough is ready in about five minutes.
These cookies make a great snack. I like to keep mine stored in the fridge so I can grab one when I’m hungry and craving something a little sweet. I especially like that I don’t have to bake them because it’s been too hot to turn on the oven.
- Almond Butter
- Sugar Free Maple Flavored Syrup
Looking at this ingredient list, you may think this is just a recipe for sweetened almond butter, but it’s not. When the syrup is stirred into the almond butter, it changes the texture of the almond butter. Instead of a spread, it becomes a dough. When you eat this, it won’t feel like a spread that gets stuck to the roof of your mouth. Instead, it will have a cookie dough consistency. In order for this recipe to work you do need to make sure you use the right ingredients, as explained more below.
Almond Butter: Make sure to use natural almond butter. This is the kind you need to stir before using and the only thing listed in the ingredients should be almonds. This recipe will not work with almond butter that has oils added to it. If you want to use peanut butter instead, see my no bake peanut butter version.
Sugar Free Maple Flavored Syrup: I used Lakanto maple flavored syrup to make these cookies. You need to choose a syrup with a watery consistency. If you don’t need these to be keto-friendly, pure maple syrup will also work. Syrups that have a thick, honey-like consistency (like ChocZero) will not work.
These are no bake cookies so they do not have the same texture as regular cookies. They taste more like cookie dough or an energy ball. You can add more ingredients to change the texture and you can even bake them if you prefer a baked cookie texture.
To make the cookies even more sturdy and add a floury texture, you can add coconut flour to the cookie dough.
If you want them to have the texture of baked cookies, you can bake them for about 10 minutes. They will have a crumbly, shortbread-like texture.
How to Make No Bake Keto Almond Cookies
The almond butter and syrup are stirred together with a spatula until a cookie dough forms. The dough is then divided into dough balls and shaped into disks. The cookies are then placed into the fridge until firm. They are then ready to eat.
More No Bake Keto Recipes
- 4 Ingredient No Bake Keto Chocolate Cookies
- No Bake Keto Chocolate Chip Cookies
- 4 Ingredient No Bake Keto Brownies
2 Ingredient No Bake Keto Almond Cookies
- 1 cup (244 g) natural almond butter
- 2 tbsp (30 ml) Lakanto sugar free maple flavored syrup
- Line a cookie sheet with parchment paper.
- In a medium bowl, stir together almond butter and syrup with a spatula. Mix until the syrup is completely incorporated into the almond butter and a thick dough forms. The dough should get thicker the more you stir. Your dough should be thick enough to gather into a dough ball and it should not stick to your fingers.
- Use a 1.5 tbsp cookie scoop to scoop out dough balls, placing them on the prepared cookie sheet spaced 1 inch apart. Alternatively, you can also just divide the dough into 12 equal dough balls.
- Roll a dough ball between your palms to form a smooth round ball and then place back onto cookie sheet. Press down on the dough ball with the palm of your hand to form a thick round disk. Repeat with remaining dough.
- Place cookies in the fridge (uncovered) until they are firm enough to lift off the sheet. Once cookies have firmed up they are ready to eat. Store remaining cookies in fridge or at room temperature.
- These cookies are only lightly sweetened. If you prefer sweeter cookies you can roll them in a sugar substitute like Swerve or erythritol granular or powdered. Do not add more syrup to the cookies because it will make the dough too wet.
- I used Lakanto Maple Flavored Syrup*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases
- If you have questions regarding ingredient substitutions, please see the ingredients section of the post where I discuss potential substitutions.
- These are no bake cookies so they don't have the same texture as baked cookies. See post for more details on cookie texture.
- If you want an even sturdier cookie and a more floury texture, you can add coconut flour. Add about 2-3 tbsp of coconut flour until the dough reaches your desired consistency.
- The dough will be softer the first day. The longer you store them, the more sturdy the dough becomes.
- If you want to bake these, bake them at 350F for about 10 minutes or until the surface of the cookies start to slightly crack. Let cookies fully cool before attempting to remove them from the cookie sheet (if you remove them too early they will fall apart).
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.