Chewy Low-Carb Almond Cookies


Step 1Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional).

Step 2Separate 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.

Step 3Add the sweetener, vanilla and almond extract and beat until stiff peaks form.

Step 4Using a rubber spatula, sift in in the almond flour and gently fold in. Be careful not to deflate the egg whites.

Step 5Finally, fold in the almond flakes (or slivered almonds).

Step 6Line 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.

Step 7Place in the oven and bake for 30 to 35 minutes, rotating the baking sheet halfway to ensure even browning.

Step 8Remove the tray from the oven and let the cookies cool down before serving.

Step 9To 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.