Keto Almond Butter Cookies
These chocolate keto almond butter cookies are flourless soft keto chocolate cookies made from almond butter.
Plus, they are gluten-free, and dairy-free with only 3.5 grams of net carbs per jumbo cookie, a real treat!
What Are Almond Butter Cookies?
Almond Butter Cookies are simple flourless cookies that have all the texture and crunchiness of classic cookies.
My Keto Almond Butter Cookies are also made with sugar-free sweeteners and unsweetened almond milk.
Why You’ll Love This Recipe
These Keto Almond Butter Cookies are the perfect sweet low-carb dessert and they are:
How To Make Keto Almond Butter Cookies
Who can’t choose between cookies and brownies? I have got you covered with those soft keto chocolate cookies.
In fact, this flourless chocolate cookie recipe is fudgy as a brownie with a crunch on the outside!
Great news, they are easy keto cookies ready in 15 minutes using only 7 ingredients:
- Fresh Almond Butter – I know it is tempting to use the bottom of an opened jar but don’t! To make this flourless chocolate cookie work you need fresh, runny almond butter from a freshly opened jar. Also, make sure your almond butter is made just with almonds, no sugar, no oil.
- Sugar-free Crystal Sweetener – I love to use brands like Swerve or Lakanto, both are either made of erythritol or monk fruit but allulose works as well. Learn how to pick your favorite sweeteners.
- Beaten Eggs – at room temperature. Place the eggs out of the fridge the day before or at least 4 hours before making the recipe. In fact, cold eggs will solidify the batter and make the recipe a big fail!
- Unsweetened Almond Milk – at room temperature for the same reason as mentioned above.
- Unsweetened Cocoa Powder – make sure the cocoa powder is unsweetened as some manufacturers include sugar.
- Sugar-Free Chocolate Chips – this is optional and can be replaced by chopped walnuts, shredded coconut, or any nuts you love.
Making Almond Butter Cookies
The best part about these fudgy chocolate cookies is that no flour is needed! What can be easier than flourless chocolate cookies right?
All you need is 1 bowl, 7 ingredients, and a good stir to make these delicious treats your next snack. Of course, make sure you are using fresh almond butter!
I know I already said that above, but this is the key to making fudgy flourless cookies!
You can store these Keto Almond Butter Cookies for up to 4 days in a cookie jar at room temperature.
They can also be frozen in a zip-lock bag and defrosted the day before serving. Or you can pop them in the oven for a few minutes.
More Keto Cookie Recipes
If you are a cookie lover, let me share with you more keto cookies recipe so you can safely indulge in a keto diet:
Made these fudgy keto almond butter cookies yet? Share a picture with me on Instagram!
Keto Almond Butter Cookies
Want My Kitchen Equipment?
- 1 cup Almond Butter no added oil, no added sugar from a fresh jar
- ⅓ cup Crystal Sweetener add 2 extra tablespoon of sweetener if you have a strong sweet tooth – use Swerve (erythritol) or xylitol or Lakanto (monk fruit stevia blend)
- ⅓ cup Unsweetened Cocoa Powder
- 2 large Beaten Eggs at room temperature
- ¼ cup Unsweetened Almond Milk at room temperature
- 1 teaspoon Baking Powder
- ¼ cup Sugar-free Chocolate Chips optional
- Preheat the oven to 350°F (180°C). Line one or two cookie sheet(s) with parchment paper. This recipe makes 10 large cookies (about 4 inches wide) so I used 2 cookie sheets. Set aside.
- In a medium-size mixing bowl, add all the ingredients starting with the fresh runny almond butter, sugar-free crystal sweetener of your choice, unsweetened cocoa powder, baking powder, beaten eggs, and unsweetened almond milk.
- Stir until it forms a consistent thick chocolate cookie batter.
- Stir in sugar-free chocolate chips if you like or chopped nuts of your choice.
- Scoop the cookie batter with a cookie spoon and shape 10 large cookie balls. The dough is thick and sticky like brownie batter and that is what you want to create soft 'brownie cookies'
- Place each dollop of cookie batter on the prepared cookie sheets leaving a 2-thumb space between each cookie. The cookies slightly expand while baking so leave enough room between each of them.
- Spread/flatten the cookie batter with the back of a spoon. It is sticky, so I recommend you lightly oil or wet the spoon with water to spread easily the batter. Sprinkle extra sugar-free chocolate chips on top of each cookie, if desired.
- Bake at 350°F (180°C) for 15-17 minutes or until the top is set, crackle but the center is still soft and moist. Careful, don't over-bake, or they will get dry in the center. If you decided to make smaller cookies to decrease the carbs per serving, they will bake faster. For 20 cookies, they would bake between 12-15 minutes.
- Remove the cookie sheet from the oven and cool the cookies for 5 minutes on the tray.
- Slide a spatula under each cookie to transfer them to a cooling rack.
- Wait 1 hour to cool, then serve with a pinch of sea salt on top.
- Store for up to 4 days in a cookie jar at room temperature or freeze the cookies in a zip-lock bag and defrost the day before serving.
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Posted In:Almond ButterAlmond MilkChocolate ChipsCocoa PowderEggBakingDairy-FreeGluten-FreeHealthyKetoLow-CarbVegetarianBreakfastDessertEasyUnder 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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This recipe is the best Keto cookie/brownie that I’ve ever used…by far and away!!
This time, I doubled the erythritol and they came out delicious and sweet. I nearly cried when I ate one. Also, I found almond butter jar with hazelnuts. They were unbelievable. Thank you for this amazing recipe.
Thank you so much for such a beautiful feeback. Carine
They are delicious. But they don’t taste sweet at all in spite of using a half a cup of Erythritol. Next time, I am going to add more sweetener. to make them sweeter before eating, I added powdered erthritol on top. Thanks for the recipe.
That’s right I like to keep my cookies low in sugar free sweetener if dipped in sugar free chocolate. But always feel free to increase sweetener if desired. Thanks for trying my recipes.
I was making these cookies for a friend and decided to write out a little breakdown of macros since I know it can vary between brands of ingredients and I’m very confused… my almond butter only has 1 ingredient, almonds. But each serving (2 tbs) has 7g carbs. This recipe uses a whole cup which would be 8 servings (16 tbs = 1cup). That’s 56g net carbs divided over 10 cookies is already more than 3.5g… what kind of almond butter do you use?
You forget to remove the fiber from the total carbs to get net carbs. On a keto diet you count net carbs, not total carbs which takeaway fiber and sugar alcohol, both won’t raise sugar level
They came out great even though I didn’t use a brand new jar of ab. Will make again next time and add more sweetener and less chocolate powder
Do you think honey would work for the sweetener?
Honey is not a keto sweetener, it’s full of sugar and therefore I don’t use it in my recipes
It was amazing !!! But now i want to do it again and dont have almond butter. Wil this recipe work with peanut butter instead?
Definitely a great idea to use peanut butter! Make sure you use unsweetened too ! Enjoy, XOXO Carine
These are fabulous! The same recipe can also be used to make chocolate chip cookies. Just take out the chocolate powder. It makes the most light and delicious chocolate chip cookies -it’s hard to believe they are made w almond butter and not flour.
Thank you for the lovely comment! I am very happy that you enjoy them. XOXO Carine
Hi, these look so good. Do you think flax eggs will work in these cookies? (allergic to egg)
It may work yes! I didn’t try but I am tempted to say yes. The texture might be bit less soft but chewier. Let me know how it oes if you try! XOXO Carine.