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2 Ingredient Keto Almond Cookies

Crispy almond cookies that are low carb, keto-friendly and low sugar. These thin and crispy cookies need just 2 ingredients and are very easy to make. They can be enjoyed for a snack or dessert.
Servings: 14 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
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Ingredients

  • 2 cups (180 g) sliced almonds
  • 5 tbsp (2.5 fl oz/74 ml) ChocZero maple flavored syrup, see note before starting

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
  • Add sliced almonds to a food processor and pulse until they become the size of large coarse crumbs. See photo in post for reference.
  • Transfer almonds to a large mixing bowl. Drizzle syrup over the almonds. Because the syrup is sticky, a lot of it tends to stick to the sides of the measuring spoon. Make sure to scrape and get all of the syrup into the bowl. Stir until all almonds are coated in syrup and mixture starts to clump. If you feel like you don't have enough syrup to coat, you can add another 1 tbsp of syrup.
  • Use a 1.5 tbsp cookie scoop and pack the mixture into the scoop. Release it onto your prepared baking sheet, spacing cookies about 2 inches apart. Use the back of a metal spoon to press and shape each cookie until it becomes a thin round disk, 1/4 inch thick. You want the cookies to be thin so that they can crisp up better. If your mixture is sticking to the spoon, you can lightly wet the back of the spoon with water before using it to press the cookie mixture. The cookies will not change shape during baking so shape them how you want the final outcome to be. It's important to flatten and shape the cookies because doing these things also helps to compact the mixture together which will then allow the ingredients to bind together during baking.
  • Bake the cookies for about 12-14 minutes or until the surface is lightly browned and the edges are a medium darker brown. The longer you bake, the crispier the cookies will be but you do want to make sure the edges don't get too dark.
  • Remove cookies from the oven and allow them to fully cool on the baking sheet. It's okay if the cookies don't feel fully firm yet. Don't attempt to move them from the baking sheet until they are fully cooled because the cookies need to fully cool to firm up and set. Once they are fully cooled, the best way to remove them is to peel them off the parchment paper instead of using a spatula. Cookies can be enjoyed after they are fully cooled. Store any uneaten cookies in an airtight container soon after they are cooled. If you leave them out in the open too long, they will absorb the moisture in the air which will cause them to soften.

Notes

  • Syrup note: ChocZero is not the only syrup that can be used but it is our favorite one. If you want to use another one, make sure to use a thick and sticky sugar-free syrup with a honey-like consistency. You want to avoid syrups with a thin consistency or ones that contain a lot of water because that prevents the cookies from binding and crisping up. We also tested these cookies with Lakanto maple flavored syrup (erythritol and monkfruit) and My Normal allulose syrup and the cookies did not crisp up or bind well.
  • I used ChocZero brand maple flavored syrup.* sweetened with monkfruit.
  • The recipe works best with sliced almonds. I used California sliced almonds (Amazon | Walmart).* Sliced almonds are easier to eat and have less skin on them.
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • These cookies can also be made with pure maple syrup.
  • If you leave your cookies out too long and they turn soft, you can place them back in the oven for a few minutes to crisp them up again.
  • 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 carbs from sugar alcohols.
Serving: 1cookie, Calories: 86kcal, Carbohydrates: 8g, Protein: 3g, Fat: 6g, Saturated Fat: 0.5g, Sodium: 2mg, Fiber: 7g, Sugar: 1g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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