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Low Carb Almond Cookies

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“Still working on the perfect Keto cookie, I changed up my original recipe. This cookie comes out soft on the inside, so some might call it a biscuit cookie. Either way, it's great when you're not eating carbs.”
READY IN:
25mins
SERVES:
30
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Combine and mix all dry ingredients.
  3. Add softened butter and rub into dry ingredients until even (produces a slightly grainy texture).
  4. Add egg whites and mix well.
  5. Using a leveled tbsp, plop dough onto parchment paper. Press each cookie down with a fork. You can use your fingers to fix the shape.
  6. Bake 18-20 minutes depending on desired -- brown-ness I guess. I like mine darker, so 20 minutes is good and still gives you a soft middle.
  7. Remove to cool on a wire rack and munch away.
  8. Notes: I used natural almond flour, not blanched, so my cookies are dark to begin with. I think either would be fine for the recipe.
  9. I suggest melting some dark chocolate and dipping the cookies in half way for extra yumminess. Lindt 85%, 90% or even 99% would be good depending on your needs.
  10. Totals per cookie: 63 Calories, 5g Fat, 3g Protein, 2 Carbs, 1 Fiber, .73 Net Carbs. If you count Truvia, net carb is 2.33g per cookie.

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