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.
Thermomix friendly – these cookies can be mixed easily in your Thermomix, Magimix or food processor in no time and with easy cleanup.
Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make them.
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 – 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.
Flavour Variations
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.
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Keto Almond Flour Cookies
Ingredients
- 1/2 cup (0.5 cup) unsalted butter 110g, butter must be chilled and cut into cubes
- 90 g (3 oz) powdered erythritol 3oz
- 2 cups (2 cups) almond flour or meal 220g
- 1 teaspoon (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, 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.
97 responses to “3-Ingredient Almond Flour Cookies”
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The grandkids will love these cookies. Can’t wait to make them!-
Enjoy!
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These cookies are light with the perfect crumbly texture!-
Perfect!
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Love these almond flour cookies! They are so simple to make and so little ingredients!-
Glad you enjoyed them Kayla
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I had a bag of almond flour that I hardly ever used, and this was the perfect recipe! I love that they are low carb and contain no sugar!
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Yay!
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Yum! Those cookies turned out perfectly and my family loved it! Thanks for the recipe!-
You are very welcome Nora
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Fantastic. I’m going to make these cookies, for sure. They are easy, look super delicious, and totally guilt-free. Win!-
I hope you love them Natalie
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Would you be so kind to ship a bunch to me? They look so good!-
Haha! If only I had a private chef for me too Luca!
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These cookies look so good. I recently found out my daughter has a gluten intolerance and cookies are something she is missing. I can’t wait to make these for her!-
I hope she enjoyes them Amanda
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What a fab recipe! This looks so straightforward to make and I love the three ingredients!-
So easy aren’t they Freya!
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love these sugar-free cookies, they only last for a day in our house, and have to make again because its really good.-
Glad you enjoyed them Jean
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These cookies are so delicious. I love almond flour in baking for its wonderful texture and taste. These are so easy to make too!-
They are perfect aren’t they Alexandra!
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Delicious! I love that these cookies are low carb so I can have more 🙂
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I hope you love them Angela!
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Hi Megan, I made these biscuits while waiting for dinner, I followed the recipe to a T. After dinner I thought I could put them away but they are soft & crumbly. What could I have done wrong & is there any way of saving them?
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Sorry to hear you had a problem Suzanne? What sweetener did you use? Did you leave them to cool down completely (this takes about 1-2 hours before they have crisped up? Was the oven on the right temp. Does your oven run low? Is it fan-forced (all my temps are for fan-forced)? If they are not cooked, then you will need to put them back into the oven. But if you used butter, almond flour/meal and powdered erythritol and froze it etc. as per the recipe, and they went into the oven still firm and cold then the recipe works like a charm every time. Let me know what you did and how you have gone since.
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Hi Megan, I made these biscuits today, following your directions to the letter & left them to cool & crisp up while we had dinner. Dinner is finished & I have just checked biscuits thinking I could put them into a biscuit barrel but I have found them soft & crumbly. What have I done wrong & can I save them?
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Hi Megan, I made these biscuits for the first time today. I followed your instructions to the letter & left them to cool & get crispier while we had dinner. Unfortunately, after all that time they are still soft & crumbly. What could I have done wrong? I’m about to make the Jam drops & don’t want the same result.
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These Almond flour cookies were so good! The kids enjoyed them and requested I make them again! Almond flour is becoming my new best friend. Great recipe!-
Yay! I always love to hear when the kids love the recipe too. So happy you enjoyed them Heidy and thanks so much for taking the time to leave a review.
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These almond cookies are so easy to make, and we couldn`t stop eating them. So delicious!! Highly recommended-
Haha! I know the feeling Silvia.
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These Almond Flour cookies look tasty! Love that they’re low carb, sugar free and full of chocolate! I love using almond flour for baking and can’t wait to try these.
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I hope you love them Nicole.
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These cookies are perfect!! I just bought some almond powder and was looking for something to make with it. This is perfect! Thanks so much for the recipe, bookmarked to make later this week 🙂-
Enjoy!
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These cookies are so cute! I love the idea of assembling them into tiny cookie sandwiches with a chocolate filling. These would make a great edible gift for the holidays!-
Thanks Marie.
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