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Amaretti are a traditional almond flavoured Italian cookie which has a soft and pillowy centre encased in a delicious sweet, crispy shell. Traditionally flavoured with Amaretto liquor (hence the name) I have used sugar-free almond extract instead.
These chewy biscuits are almost keto naturally and really only require the substitution of a quality low-carb sweetener for the sugar. This means that you can have piles of the moreish morsels ready to eat in less than an hour, just by raiding your pantry supplies. Enjoy!
Hands-on Overall
Serving size biscuit
Nutritional values (per biscuit)
Net carbs1.3 grams
Protein2.8 grams
Fat5.8 grams
Calories68 kcal
Calories from carbs 8%, protein 16%, fat 76%
Total carbs2.4 gramsFiber1.1 gramsSugars0.9 gramsSaturated fat0.4 gramsSodium9 mg(0% RDA)Magnesium30 mg(7% RDA)Potassium79 mg(4% EMR)
Ingredients (makes 25 biscuits)
Instructions
- Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
- Place the egg whites into the bowl of a stand mixer and whisk on high until soft peaks form.
- Switch to a paddle attachment and add the almond flour, 3/4 cup (120 g/ 4.2 oz) sweetener, lemon juice and almond extract in.
- Mix gently until a thick dough forms. Sit two baking trays together, one on top of the other, which helps to stop the biscuits burning on the bottom. Line with baking paper.
- Roll teaspoons sized ball and then roll each ball in the remaining sifted 1/2 cup (40 g/ 1.4 oz) powdered sweetener.
- Press down gently and then bake for 30 minutes.
- Dust with a touch more sweetener, if desired.
- Store, in an airtight container for up to 2 weeks.
Ingredients
Instructions
- Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).
- Place the egg whites into the bowl of a stand mixer and whisk on high until soft peaks form.
- Switch to a paddle attachment and add the almond flour, 3/4 cup (120 g/ 4.2 oz) sweetener, lemon juice and almond extract in.
- Mix gently until a thick dough forms. Sit two baking trays together, one on top of the other, which helps to stop the biscuits burning on the bottom. Line with baking paper.
- Roll teaspoons sized ball and then roll each ball in the remaining sifted 1/2 cup (40 g/ 1.4 oz) powdered sweetener.
- Press down gently and then bake for 30 minutes.
- Dust with a touch more sweetener, if desired.
- Store, in an airtight container for up to 2 weeks.
Nutrition (per biscuit)
Calories68kcal
Net Carbs1.3g
Carbohydrates2.4g
Protein2.8g
Fat5.8g
Saturated Fat0.4g
Fiber1.1g
Sugar0.9g
Sodium9mg
Magnesium30mg
Potassium79mg
Detailed nutritional breakdown (per biscuit)
| Total per biscuit |
| 1.3 g | 2.8 g | 5.8 g | 68 kcal |
| Egg white, fresh |
| 0 g | 0.4 g | 0 g | 2 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1 g | 2.4 g | 5.8 g | 65 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Lemon juice, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 0 kcal |
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