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Chewy Low-Carb Almond Cookies

5 stars, average of 5 ratings

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Looking for sugar-free treats but tired of the same old recipes? Look no further than these Chewy Keto Almond Cookies!

Thanks to a secret ingredient, Allulose, and the magic of egg whites, these cookies are not only low-carb, but also irresistibly soft and chewy. Don't skip the lemon juice or cream of tartar, as they act as stabilizers for the egg whites and ensure the perfect texture.

And for an extra pop of flavor, these cookies are infused with both vanilla and almond extracts. Just be sure to use a light hand with the almond extract, as it can easily overpower the other flavors. Whether follow a keto diet or are just looking for a delicious guilt-free dessert, these Chewy Keto Almond Cookies are sure to satisfy your sweet tooth!

Recipe Tips

This recipe only uses egg whites. You can reserve the yolks for another recipe. Here are a few tips on how you can use leftover egg yolks:

Serve these keto cookies with a cup of tea, coffee, Mocha, Hot Chocolate or Chocolate Milk.

Can't eat almonds? Use an equivalent amount of flaked coconut (large unsweetened coconut chips), ideally lightly toasted). You can also skip the almond extract and use coconut extract instead. This will make the cookies nut-free!

If you prefer a crunchier cookie, you could substitute erythritol for allulose. However, recent studies have linked erythritol to increased blood clotting and potentially increasing the risk of cardiovascular disease (CVD), so beware if you're using this sweetener often.

To learn more and decide whether you want to use it, I recommend this podcast which offers a balanced breakdown of the study. (Note: Being genetically prone to blood clots, I chose to avoid using Erythritol.)

Chewy Low-Carb Almond Cookies Pin itFollow us 148.4k

Hands-on Overall

Serving size cookie

Allergy information for Chewy Low-Carb Almond Cookies

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Nutritional values (per cookie)

Net carbs1.3 grams
Protein5.3 grams
Fat9 grams
Calories109 kcal
Calories from carbs 5%, protein 20%, fat 75%
Total carbs2.9 gramsFiber1.6 gramsSugars0.6 gramsSaturated fat1.1 gramsSodium37 mg(2% RDA)Magnesium38 mg(10% RDA)Potassium116 mg(6% EMR)

Ingredients (makes 10 cookies)

Instructions

  1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional).
  2. Separate the egg whites from the egg yolks. Reserve the yolks for another recipe (see recipe tips). Use an electric mixer to beat the egg whites with lemon juice (or cream of tartar) and salt until soft peaks form.
  3. Add the sweetener, vanilla and almond extract and beat until stiff peaks form.
    Chewy Low-Carb Almond Cookies
  4. Using a rubber spatula, sift in in the almond flour and gently fold in. Be careful not to deflate the egg whites. Chewy Low-Carb Almond Cookies
  5. Finally, fold in the almond flakes (or slivered almonds). Chewy Low-Carb Almond Cookies
  6. Line a baking sheet with parchment paper or silicon mat. Spoon the mixture on the baking sheet, creating 10 mounds and leaving at least an inch (2.5 cm) between each. Chewy Low-Carb Almond Cookies
  7. Place in the oven and bake for 30 to 35 minutes, rotating the baking sheet halfway to ensure even browning. Chewy Low-Carb Almond Cookies
  8. Remove the tray from the oven and let the cookies cool down before serving.
  9. To store, let them cool down completely and store them loosely covered with a kitchen towel at room temperature for up to a week. For longer storage, freeze for up to 6 months. Chewy Low-Carb Almond Cookies

Chewy Almond Cookies

5 stars, average of 5 ratings
Chewy Almond Cookies
Enjoy these guilt-free Chewy Keto Almond Cookies made with allulose and egg whites for a soft, chewy texture. Flavored with vanilla and almond extracts, these low-carb treats are the perfect keto-friendly dessert.
Hands on10m
Overall45m

Ingredients (makes 10 cookies)

  • 3 large egg whites
  • 1/4 tsp lemon juice or 1/8 tsp cream of tartar
  • pinch of sea salt
  • 1/4 cup granulated Allulose (50 g/ 1.8 oz)
  • 1 tsp sugar-free vanilla extract
  • 1/4 tsp sugar-free almond extract
  • 1/2 cup almond flour (50 g/ 1.8 oz)
  • 1 1/2 cups flaked or slivered almonds (135 g/ 4.8 oz)
  • Optional: melted dark chocolate, to drizzle on top

Instructions

  1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional).
  2. Separate the egg whites from the egg yolks. Reserve the yolks for another recipe (see recipe tips). Use an electric mixer to beat the egg whites with lemon juice (or cream of tartar) and salt until soft peaks form.
  3. Add the sweetener, vanilla and almond extract and beat until stiff peaks form.
  4. Using a rubber spatula, sift in in the almond flour and gently fold in. Be careful not to deflate the egg whites.
  5. Finally, fold in the almond flakes (or slivered almonds).
  6. Line a baking sheet with parchment paper or silicon mat. Spoon the mixture on the baking sheet, creating 10 mounds and leaving at least an inch (2.5 cm) between each.
  7. Place in the oven and bake for 30 to 35 minutes, rotating the baking sheet halfway to ensure even browning.
  8. Remove the tray from the oven and let the cookies cool down before serving.
  9. To store, let them cool down completely and store them loosely covered with a kitchen towel at room temperature for up to a week. For longer storage, freeze for up to 6 months.

Nutrition (per cookie)

Calories109kcal
Net Carbs1.3g
Carbohydrates2.9g
Protein5.3g
Fat9g
Saturated Fat1.1g
Fiber1.6g
Sugar0.6g
Sodium37mg
Magnesium38mg
Potassium116mg

Detailed nutritional breakdown (per cookie)

Net carbsProteinFatCalories
Total per cookie
1.3 g5.3 g9 g109 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.9 g1.4 g21 kcal
Lemon juice, fresh
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Allulose, natural low-carb sweetener
0.3 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)
0 g0 g0 g0 kcal
Almonds, nuts (flaked, sliced)
0.9 g3.4 g7.6 g85 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

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Comments (4)

Can I use another sweetener? I don't have what's listed.

Yes, you can use xylitol or erythritol. I do need to mention that I'm not 100% comfortable using erythritol anymore - check out this post: Is Erythritol Safe? Unpacking the Latest Research

Hi Martina,
I am eager to make these cookies but noticed the amount of almond flour is missing from the list of ingredients.  Please include it when you can. I'm sure the wait will be well worth it. Thanks. Furhana

Thank you for noticing! Things have been really hectic at home with the twins. It's 1/2 cup - fixing now! 😊