You are going to just love this low carb keto almond flour cookies recipe. They are gluten free, have only 3 (yeah 3 basic) ingredients and are so versatile. Don’t miss my tips and flavour variations below.
Why We Love this Recipe
These almond flour cookies are my absolute favourite keto cookie recipe.
Low carb – these are keto almond flour cookies with less than 1g net carbs per serve. Each cookie if made to the recipe is approximately 0.4g net carbs per serve.
Everyday ingredients – Made with everyday ingredients found in most pantries.
Quick and easy – ridiculously easy to mix and bake.
Thermomix friendly – these cookies can be mixed easily in your Thermomix, Magimix or food processor in no time and with easy cleanup.
Related recipes: Keto Chocolate Chip Cookies / Homemade Keto Chocolate
The Ingredients
Scroll to the bottom of this post for the amount of each ingredient needed to make these gluten-free almond flour cookies.
Just 3 simple everyday keto pantry ingredients.
- Almond Flour – Use blanched almond flour or almond meal. Unless you are nut free you are likely to have some almond meal in your pantry. We have a lot of keto almond flour recipes and this happens to be possibly my favourite. Scroll to the hot tips for my best substitutions. If you need a nut free recipe, you could try this coconut flour cookies recipe. I haven’t made any so far, but will get around to it one day.
- Powdered Erythritol – Make sure you use a sweetener that recrystallises in this recipe. Powdered erythritol or erythritol monk fruit blend or erythritol stevia sweeteners are best. Sweeteners such as allulose or xylitol do not crisp as much when they cool and will result in a soft cookie.
- Butter – honestly, I use salted or unsalted it is up to you! For a vegan almond flour cookie simply replace the butter with coconut butter. It does add a coconut flavour and a crisper, denser texture to the cookies.
Flavour Variations
Making your almond flour cookies recipes into new flavours is so easy. Here are just a few of my favourite ways to make them.
1. Choc Chip Sea Salt Cookies 🍫🧂
Fold in sugar-free dark chocolate chips and finish with a sprinkle of flaky sea salt before baking. The perfect balance of sweet and salty!
2. Lemon Poppy Seed Cookies 🍋✨
Add zest of one lemon and 1 teaspoon of poppy seeds to the dough. Drizzle with a sugar-free lemon glaze for an extra zingy touch!
3. Cinnamon Spice Snickerdoodles 🍪🔥
Mix in 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg. Roll the dough balls in a blend of cinnamon and sweetener before baking for a warm, spiced treat!
4. Oatmeal cookies with almond flour are also a possibility with a low carb option. I use Lupin Flakes from Lupins For Life for the most amazing keto oatmeal recipes! Lupin flour (and flakes) are really low in carbs, gluten free and a great source of plant-based protein.
5. Almond Flour Chocolate Cookie 🍪🍫
Mix in 1 tablespoon unsweetened cocoa powder to the mixture. Add a handful of sugar-free chocolate chips and bake. I would dip half of these delicious gluten free cookies in some melted chocolate as well for a touch of extra decadence and yumminess!
Step by Step Instructions
Step 1. Add all the ingredients to a food processor or large mixing bowl. Pulse or mix until combined. To make the almond flour cookies in a Thermomix; mix the ingredients 15 sec/speed 6.
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Optional step 2. To make almond flour chocolate chip cookies, fold in half a cup chocolate chips, nuts etc. that you want in your almond cookies.
Step 2. Roll the dough into a log and wrap it in cling film. You can roll as one large log or into smaller logs. I split the mixture and flavour it in different ways and wrap it individually. Freeze for 1 hour or more.
Step 3. Remove the cookie dough from the freezer and after 5 minutes rest slice with a sharp chefs knife into cookies. You can cut as thick or as thin as you prefer. Place onto a parchment paper lined baking sheet. Bake in a preheated oven for 10-12 minutes.
Step 4. These delicious healthy almond flour cookies are ready when they are slightly golden around the edges but still blonde in the centre. Leave on the tray to cool at room temperature and they will continue to crisp up.
Frequently Asked Questions
The butter should be chilled and the cookie also chilled before baking. This keeps the cookie firm and stops it from spreading.
They continue to cook and firm up after removing from the oven. Trust me they will be a delicious keto shortbread consistency once they cool.
These low carb almond flour cookies are just like shortbread. Buttery, “short” and soft and crisp all at once.
Store them in the fridge for up to 2 weeks in an airtight container. Alternatively, pop them in azip lock bag and freeze them. Eat from the freezer or thaw for half an hour.
Lastly, you can substitute the dairy for coconut butter (not oil) as above for a dairy-free, paleo and keto almond flour cookie. If you want to use coconut oil, then try a different recipe like this Gluten Free Thin Mints Cookies recipe. You can still make them low carb, just swap the maple syrup for a fibre syrup.
More Recipes to Try
We have more than a few keto cookies that you can enjoy. Here are just a few of my favourite low carb cookies that might just go well with a coffee (and a chocolate chip almond flour cookie too).
- Keto Monte Carlo Cookie
- Keto Iced Vovo Biscuits
- The Best Keto Brookies Recipe
- Keto Nutella (just so you can make your own keto chocolate sandwich cookies like I have)!
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Keto Almond Flour Cookies
Equipment
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Ingredients
- 1/2 cup unsalted butter 110g, butter must be chilled and cut into cubes
- 90 g (½ cups) powdered erythritol
- 2 cups blanched almond flour or almond meal 240g
- 1 teaspoon vanilla extract optional
Instructions
CONVENTIONAL METHOD
- Place all the ingredients into a food processor and pulse until the mixture comes together.
- Transfer the dough to a silicone mat and shape the mixture into a log. Wrap in cling film and chill in the freezer for 1 hour.
- Preheat the oven to 160°C.
- Remove the shortbread from the freezer and allow it to rest for 5 minutes. Using a sharp knife slice 1cm thick cookies and place them onto the prepared baking tray. The dough should still be frozen and firm.
- Bake for 10-12 minutes. The shortbread will be very soft when you remove it from the oven. Leave to cool down completely (1-2 hours) and the pastry will crisp up upon cooling. Refrigerate after the shortbread has cooled completely.
THERMAL METHOD
- Place all the ingredients into the mixer; mix 15 sec/speed 6. The dough is very soft at this stage. Follow from step 2 in the conventional method.
Notes
Your Own Notes
Nutrition
Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, Simply Delicious, and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017. After a long cooking career Megan simply swapped her “foodie focus” to easy keto recipes. Her keto Australian recipes all include both metric and US customary measures so that everyone can enjoy them.
Megan also makes all the recipes suitable for conventional cooks, Thermomix recipes and thermal cookers e.g. Magimix recipes.
97 responses to “3-Ingredient Almond Flour Cookies”
This is such a wonderful biscuit/cookie recipe. I used chopped up Lindt 90% chocolate and cooked in my airfryer/convection oven. Now I’ve tried this recipe once and it worked, I’ll be definitely making more variations. I can’t thank you enough for this recipe Megan 💖Hi, can I use salted butter? Just curious as it is all I have on hand at the moment.
You sure can
These are our new fav cookies. The hardest part was keeping my OH away from them until they cooled down completely. I made them with choc chips and they were deliciousHaha! I wish Dave didn’t find them either 🤣
Minimum ingredients, use the kenwood, too easy. Took a moment before it all came together then an hour to do something else. And the result- if I could only cut evenly, they would have been absolutely perfect, they were only just perfect.Yay! Perfecto x
Love these. Cut log into 4, 6 cookies each and leave in freezer until needed – dosen’t take long to use them up. I add Chopped Macadamia or Lemon Zest etc. Always have some dough ready to go. Thanks for a wonderful versatile shortbread recipe, all my friends/family love them as well.I am so happy you made them your own and everyone enjoyed them Michele.
Hi can I use honey as the sweetner? Thanks
I haven’t tested it sorry.
Wow so good- thanks ❤️
Welcome
Amazing 👏 yummy 😋 and so versatile 😍. Made 5hwm with choc chip, chopped macadamia, with vanilla and lemon essence. Planning to do another batch and glue two and two with chocolate sauce from Jeto Family Cookbook. 👪 Delicious!Woohoo! Glad you enjoyed the recipe Nina and made them your own.
I can’t believe these are only four ingredients, so easy to whip up and gluten free too. What a dream! These won’t stay in the cookie jar for long.So easy Julia!
Loved these cookies! They are easy to make and turned out perfectly. Thank you!Awesome!
These cookies were amazing and a great alternative to shortbread. As a diabetic I love that they are low carb. Great recipe.Yay!
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