You are going to just love these low carb keto almond flour cookies. 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.
Versatile – these can be flavoured in so many ways! Add any nuts, seeds, sugar-free chocolate and extracts.
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.
Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make them.
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 – 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.
- Powdered Erythritol – I use Sukrin Melis. For me Sukrin’s sugar free icing mixture has no weird aftertaste. It is zero calorie and zero carb. Make sure you use a sweetener that recrystallises in this recipe. It is best to use brands such as Natvia, Lakanto or Sukrin. 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. I love this alternative as much as the original recipe.
Making your almond flour cookies into new flavours is so easy. Here are just a few of my favourite ways to make them.
- Dip them in chocolate or add a handful of sugar free choc chips for some almond flour choc chip cookies. There are so many sugar free chocolates available these days. Keto choc chip cookies should be in every cookie jar (in my opinion)!
- Extracts or zest. Finely grated lemon rind for a tasty keto lemon cookie. Or Cinnamon oil for a tasty low carb snickerdoodle cookie.
- 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.
Step by Step Instructions
Step 1. Add all the ingredients to a food processor or bowl and pulse until combined. To make the almond flour cookies in a Thermomix; mix the ingredients 15 sec/speed 6.
Optional step 2. Fold in any choc 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 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 lined baking tray and bake in a preheated oven for 10-12 minutes.
Step 4. The 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 and they will continue to crisp up.
Recipe Tips and FAQs
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. Trist 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. Nut-free substitutions are also in the recipe card below.
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)!\
Love our spectacular almond flour cookies? Then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave us a review to help others know that this is a recipe worth trying.
Keto Almond Flour Cookies
- 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.
- 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.
Your Own Notes
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, The Healthy Family Keto Cookbook 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.
96 responses to “3-Ingredient Almond Flour Cookies”
These cookies are SO beautiful and delicious — and it’s even better that they’re Keto friendly!
I love everything almond, and this recipe did not disappoint. I made it for a group of friends, and everyone loved it.
These came out beautiful – a perfect golden color!
Easy, quick and healthy. Perfect snack box option.
I love all of the flavor varieties for these cookies! Thanks for the great tips 🙂 Cannot wait to try with the lemon zest!
Oh my gosh, these were so delicious! My boyfriend, whose on a keto diet right now, was so happy when I made a batch for him!
This was so easy to make and absolutely delicious! I loved the taste of almonds in these cookies and the crunch they had.
These cookies came out so good! They were so soft on the inside, but I love how the edges stayed crisp.
Thanks a bunch for this amazing almond flour cookies recipe! So tasty and delicious! Highly recommended!
I love your recipe aside from being a low-carb cookie, easy to prepare, and have the ingredients that we can easily look in our pantries. So convenient for a busy person like me.:)Thanks.
Totally blown away by these cookies! 3 ingredients and delicious! Made these for a work potluck and my whole department devoured them!
These are really amazing cookies! My kids enjoyed every bite!
These really are the best keto cookies. So easy and just like the real thing.
I can’t wait to try these Almond flour cookies.:) Yum!
I can’t wait to try these Almond flour cookies!:) Yum!
Quick, easy and so delicious. Crispy buttery and soft, all in 1 cookie. AMAZING.
Great recipe, came together really quickly. Only issue I had was my oven is small & the heat is a bit uneven so some were darker than others. But we didn’t mind! Very tasty & will make again. I used a superfine almond flour which was perfect for these.
Easy to make, and delicious. Made with milk and white chocolate chips. Was a hit with my non keto hubby who chose another one of those for afternoon tea instead of muesli bar.