Sugar Free Almond Cookies Recipe

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I usually prefer my dessert to contain chocolate but these sugar free almond cookies have me sold. I don’t want to sound like I am being all “food bloggery”, but these are the best cookies I’ve made in a while.

The flavor screams Fall and is an amazing treat. The shortbread texture melts in your mouth and the crunchy almonds on top are like natures sprinkles. I have had to hide them from the picky (non-keto) teen….

My advice…make a double batch if you have cookie loving kids.

Sugar Free almond cookies post(1)

Ingredients

You can substitute 1/4 the amount coconut flour if you prefer…but they won’t really be almond cookies.

If you are low on almond flour, would be easier to just choose another cookie recipe instead.

We have a list of 11 Awesome Keto Cookies here…

Or, this Snickerdoodle cookie recipe is tasty if you’re looking for a cookie recipe with only Coconut Flour.

I made a couple of batches of the Sugar Free Almond Cookies while I was testing the recipe and ran out of sliced almonds.

So, I toasted some raw almonds that I had and chopped them up in the blender.

I really think I prefer the look and taste of these better.

Allulose is my FAVORITE low carb sweetener.  It’s a “rare” sugar and the taste, consistency and results I get with it are the best.

Always use room temperature eggs when baking so that your butter (fat) doesn’t re-solidify.

  • 1/2 cup butter (113.5g) melted and cooled
  • 1 tsp almond extract

Use vanilla if you like instead but I really recommend using the almond extract.

Use this ingredient if you have it. It makes the texture of the cookies more like “regular” cookies.

  • 1 tbsp lemon zest *optional but good and “seasonal flavor”.

I love lemon zest in this recipe. Orange zest is great too and gives them more of a Fall/Holiday sort of flavor…

Don’t roll your eyes. Fall is knocking on our door already (yikes).

Instructions

  • Preheat the oven to 350F and line a cookie sheet with parchment paper
  • Combine all the dry ingredients EXCEPT 1/3 cup of chopped (sliced) almonds together in a mixing bowl. Combine all wet ingredients in a separate bowl.

Mixing all of  dry ingredients and wet ingredients separately before combining them makes for more consistent cookies.

Over mixing the dough makes for a tougher crumb…especially when working with low carb flours.

  • Add the wet ingredients to the dry ingredients to make a dough and roll into 12 evenly sized balls.
  • Chill in the fridge (covered) for 30 minutes or so and press each dough ball into the remaining bowl of chopped almonds and slightly flatten. The almonds should stick nicely with a bit of pressure.

Shape the edges, repairing cracks with your fingers to make them pretty.

  • Place on cookie sheet and bake for 12-15 minutes until slightly golden.
  • Let the cookies cool completely before moving or tasting.

This is the hardest part.

  • Store at room temp for 4-5 days (lol, they’ll never last that long).

Tips & Faq’s:

You said that I should double the recipe, are there any changes if I do this?

Nope. Just use the widget on the recipe card to double the ingredients.

Can I freeze the Sugar Free Almond Cookies?

Yes. you can freeze these cookies and thaw them whenever you are ready to eat them. They’ll stay fresh in the freezer for up to two months.

Full disclosure: I only know this because my Grammy used to hide her almond cookies in the freezer. They were good every time I pilfered one.

These cookies would never last long enough around here to do this.

Is there a dairy free option?

Yes, switch out the butter for coconut oil 1:1.

They are especially excellent after Asian dishes like these:

That’s all I really have to say about the sugar free almond cookies!

As always, feel free to leave your questions and comments below.

I hope you love the cookies as much as we do!

Ciao Friends!

Brandy

More Keto Cookie Recipes to LOVE:

Almond cookies FI

Sugar Free Almond Cookies

Brandy
Buttery cookies with a sandy cookie texture dotted with crunchy slivered almonds are the perfect low carb treat for cookie lovers. They're a great alternative to oatmeal cookies if you are transitioning into the low carb lifestyle.
5 from 2 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 214 kcal

Equipment

Mixing Bowl
Cookie Sheet

Ingredients
  

Instructions
 

  • Preheat the oven to 350F and line a cookie sheet with parchment paper
  • Combine all the dry ingredients EXCEPT 1/3 cup of chopped (sliced) almonds together in a mixing bowl. Combine all wet ingredients in a separate bowl.
  • Add the wet ingredients to the dry ingredients to make a dough. Chill in the fridge for 30 minutes or so and roll into 12 evenly sized balls.
  • Press each dough ball into the remaining bowl of chopped almonds and slightly flatten. The almonds should stick nicely with a bit of pressure.
  • Place on cookie sheet and bake for 12-15 minutes until slightly golden.
  • Let the cookies cool completely before moving or tasting.
    Store at room temp for 4-5 days (lol, they'll never last that long).
    Freeze for up to 2 months in an airtight container if keeping for a later date.

Notes

The nutritional info is based on making 12 cookies. One cookie is considered one serving.

Nutrition

Serving: 1cookieCalories: 214kcalCarbohydrates: 5gProtein: 6gFat: 20gSodium: 276mgFiber: 3gNet Carbs: 2gFat Ratio per Serving: 84.11%Protein Ratio per Serving: 11.21%Carb Ratio per Serving: 3.74%
Keyword gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Sugar Free Almond Cookies is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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Recipe Rating




2 Comments

  1. 5 stars
    Awesome recipe! I used this to make cookies for my dad and he loved it! I used maybe a 1/2 cup more almond flour because the dough was a little wet. I think it might be because the butter was not completely cool when I added it to the dry ingredients. I added the xanthum gum which I definitely think made the cookies more cookie texture. I also added a shy less allulose than the recipe called for (maybe 1 – 2 tablespoons less). Came out fantastic! Thanks for sharing