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5 from 2 votes

2 Ingredient No Bake Keto Almond Cookies

These easy no bake almond cookies are low carb and keto-friendly. They are also just 2 ingredients and don't require any low carb flours or eggs.
Servings: 12 cookies
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients

  • 1 cup (244 g) natural almond butter
  • 2 tbsp (30 ml) Lakanto sugar free maple flavored syrup

Instructions
 

  • 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.

Notes

  • 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).
Serving: 1cookie, Calories: 128kcal, Carbohydrates: 5g, Protein: 5g, Fat: 11g, Sodium: 3mg, Fiber: 2g, Sugar: 1g, sugar alcohol: 0.4g, NET CARBS: 3
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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