2 Ingredient Keto Almond Cookies
These keto almond cookies are low carb, low sugar and keto-friendly. The cookies are soft, chewy and take only about 5 minutes to prepare.
Ingredients
- 1 1/2 cups (136g) superfine blanched almond flour, see note before starting
- 6 tbsp (3 floz/90ml) sugar-free maple flavored syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
- Add almond flour and syrup to a large mixing bowl. Stir with a spatula until all of the almond flour is coated in syrup. The mixture should look like a soft dough and if you pinch some of it, it should stick together. If your dough is not wet enough to stick, you can add a little more syrup. If it is too wet to work with, you can add a little more almond flour.
- Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet. Roll each dough piece between your hands to form a smooth round ball. Place back onto the cookie sheet, spacing the balls about 2 inches apart. Press down on each dough ball with the palm of your hand so that it forms a thick round disk (about 1/2 inch thick). Smooth the edges of cookies if needed. The cookies do not spread much during baking so you want to shape them how you want the final outcome to be. If desired, you can roughly chop about 3 tbsp of sliced almonds and press them on the surface for garnish. You can also press a single whole almond in the center for garnish.
- Bake cookies for about 15-20 minutes until the cookies look set and are golden brown on top. Please note that depending on the type of syrup you use, the cooking time may vary. If you are using a syrup that is sweetened with allulose, it will cause the cookies to brown faster. Allow cookies to cool and set before removing them from the cookie sheet. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.
Notes
- Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.*
- I tested these cookies with Choczero sugar-free maple syrup* and Wholesome Yum sugar-free maple syrup.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- 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 and allulose.
Serving: 1cookie, Calories: 104kcal, Carbohydrates: 12g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Fiber: 2g, Sugar: 1g, carbs from allulose: 9g, 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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