These Keto Almond Flour Cookies are so incredibly easy to make. Buttery, short and delicately sweetened. Only 4 ingredients and incredibly easy to bake.
Choc chip keto cookies on a plate.

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 ThermomixMagimix 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.

Almond Flour Cookies ingredients in 3 bowls

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.
A glass of keto milk and cookies.

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.

Almond Flour Cookies on a baking tray.

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

Should the butter be chilled or melted?

The butter should be chilled and the cookie also chilled before baking. This keeps the cookie firm and stops it from spreading.

The cookies don’t look cooked at 12 minutes?

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.

Are they soft, chewy or crispy cookies?

These low carb almond flour cookies are just like shortbread. Buttery, “short” and soft and crisp all at once.

How do I store almond flour cookies?

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).

  1. Keto Monte Carlo Cookie
  2. Keto Iced Vovo Biscuits
  3. The Best Keto Brookies Recipe
  4. 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 Cookbooks & Ebooks
Choc chip keto cookies on a plate.

Keto Almond Flour Cookies

These Keto Almond Flour Cookies are so incredibly easy to make. Buttery, short and delicately sweetened. Only 4 ingredients and incredibly easy to bake.
5 from 110 votes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Freeze: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert Snack
Cuisine: American, Australian Keto
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 173kcal
Author: Megan Ellam
Servings: 12 serves (2 cookies per serve)
Tap or hover over number to scale ingredients
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  • 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.


Flavour the shortbread with any extracts, zest, unsweetened cacao, spices, if preferred.
For a vegan and dairy-free alternative, replace the butter with coconut butter.
Almond flour and almond meal are much of a muchness. Try other nut flours such as hazelnut or macadamia. 
For a nut-free keto pie crust try a 50/50 mix of pepita and sun flour (untested).
Any powdered sweetener with a ratio of 1:1 (to sugar) can be used. It is not recommended to reduce the sweetener as it does help the pastry to crisp.
Store in an airtight container in the fridge for up to 1 month or freeze in an airtight container.
You can order The Cookie Jar eBook online now.
NOTE: Oven temperature is for a fan-forced oven. All recipes have been tested by a team of testers. 

Your Own Notes


Serving: 1serve (2 cookies per serve) | Calories: 173kcal | Carbohydrates: 3g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 2mg | Fiber: 2g | Sugar: 1g | Vitamin A: 236IU | Calcium: 41mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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 LocoThe 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.

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97 responses to “3-Ingredient Almond Flour Cookies”

  1. Mary Wood

    5 stars
    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 💖

  2. Clara

    Hi, can I use salted butter? Just curious as it is all I have on hand at the moment.

    1. Megan Mad Creations Hub

      You sure can

  3. Kristen

    5 stars
    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 delicious

    1. Megan Mad Creations Hub

      Haha! I wish Dave didn’t find them either 🤣

  4. Jennifer Gross

    5 stars
    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.

    1. Megan Mad Creations Hub

      Yay! Perfecto x

  5. Michele

    5 stars
    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.

    1. Megan Mad Creations Hub

      I am so happy you made them your own and everyone enjoyed them Michele.

  6. Van

    Hi can I use honey as the sweetner? Thanks

    1. Megan Mad Creations Hub

      I haven’t tested it sorry.

  7. Jennie M

    Wow so good- thanks ❤️

    1. Megan Mad Creations Hub


  8. Nina

    5 stars
    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!

    1. Megan Mad Creations Hub

      Woohoo! Glad you enjoyed the recipe Nina and made them your own.

  9. Julia

    5 stars
    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.

    1. Megan Mad Creations Hub

      So easy Julia!

  10. Agnieszka

    5 stars
    Loved these cookies! They are easy to make and turned out perfectly. Thank you!

    1. Megan Mad Creations Hub


  11. Oscar

    5 stars
    These cookies were amazing and a great alternative to shortbread. As a diabetic I love that they are low carb. Great recipe.

    1. Megan Mad Creations Hub


5 from 110 votes (68 ratings without comment)

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